ICE CHESTNUT, CHOCOLATE SAUCE

4 people
25 min cooking
freeze 2 hours
INGREDIENTS

• 1 box of chestnut 425 ml
• 1 can evaporated milk 410 g
• 100 g of dark chocolate
• 50 g cocoa
• 100 g sugar
• 30 g butter

ORANGE FOAM

INGREDIENTS

• 1 kg of oranges juice
• 2 eggs
• Few drops of orange blossom water
• 75 gm powdered sugar (I used 100g)
• 2 tablespoon corn flour

ROSES STRAWBERRY CUPCAKES

INGREDIENTS
For the cupcakes

• 250 gm strawberries
• 3 eggs
• 160 gm caster sugar
• 150 gm of flour with baking powder incorporated
• (or 160 gm flour + 1/3 teaspoon baking powder)
• 160 gm soft butter (I used 120 g)
• For the cream muslin
• 25 ml of milk
• 2 egg yolks
• 50 gm of powdered sugar
• 3 tablespoon cornflour
• 30 gm butter
• 1 teaspoon vanilla powder
• Few drops of pink dye

 

PEACHES VERRINES, VANILLA ICE

4 PEOPLE
Preparation  10min
Cooking time 3min

INGREDIENTS

• 4 yellow peaches
• 4 bunches of currants
• 1 punnet of strawberries 
• 4 basil leaves
• 2 tablespoon sugar
• 250ml vanilla ice cream.
  

MINT ICE CREAM AND CHOCOLATE

Preparation time 15 minutes
Rest time 2 h

Number of people 6 people

INGREDIENTS

• A nice handful of mint leaves
• 25 ml of cream
• 25 ml whole milk
• 125 gm sugar
• 4 egg yolks
• chocolate into small pieces
• A few drops of green food coloring (optional)

ICE YOGURT AND RASPBERRIES

FOR A LITTLE MORE THAN 1 / 2L
INGREDIENTS

• 450g of raspberries mixed
• 2 natural yoghurts
• 50g sugar

SPECULOOS ICE LIGHTER

INGREDIENTS

• 1 small Swisshouse dry    
• 10gm speculoos spread to Pit & Pat    
• 5gm Hermesetas    

TONKA BEAN ICE CREAM

INGREDIENTS

• 35 ml whole milk
• 15 ml of liquid cream
• 1 tonka bean
• 6 egg yolks
• 65 gm of sugar cane blonde

CHOCOLATE CREAM NUTELLA

 INGREDIENTS

• 500ml of milk
• 15 g cornstarch
• 180 g Nutella
• 90 g of dark chocolate
• 80 g of crushed hazelnut pralines (I did not)
• whipped cream

ICE MINT AND CRISPY CHOCOLATE BALL (NO EGGS)

INGREDIENTS

• 1 can evaporated milk 410 ml
• 20 ml mint syrup quality
• 20 ml of liquid cream
• 2 tablespoon sugar (in the original recipe 4)
• 2 teaspoon cornflour
• 2 tablespoon crunchy chocolate balls or lack of chocolate chips

FROZEN YOGURT / FROZEN YOGURT (WITHOUT CREAM MAKER)

INGREDIENTS

•  2 cups blueberries (blueberries) frozen
•  1 cup sugar (fruit all depends if they are sweet enough)
•  2  lemon juice
•  1/2 cup whole milk
•  1 and 1/2 cup Greek yogurt
•  1 pinch of cinnamon
•  1/4 teaspoon salt
• frozen yogurt

 

ICE LEMON ICE CREAM MAKER

INGREDIENTS 

• 250 ml of water
• 250 g of sugar
• Zest of 1 lemon
• 5 lemon juices presses
• 1 egg white, beaten

 

BLACKBERRY ICE CREAM

INGREDIENTS

• 300 g ripe  
• 60 g of powdered sugar
• 1 Greek yoghurt (120 g)
• 20 ml of liquid cream

THE MATERIAL 

• colander
• electric mixer
• sorbetière

 

CHERRY ICE CREAM AND COTTAGE CHEESE

 
INGREDIENTS (for 1L)

• 300g cottage cheese
• 100g sugar
• 100g whipping cream
• 2 egg whites

FOR THE CHERRY SYRUP

• 300g pitted cherries
• 80g sugar

BAILEY'S ICE

INGREDIENTS (8)

• 350 g of milk
• 150 g of liquid cream fully
• 85g of sugar
• 120g egg yolks (about 5 or 6 it depends on the size of eggs)
• 120 g bailey

CLAFOUTIS PLUM, LEMON AND MINT

INGREDIENTS

• 600 gm of prunes
• 80 gm ground almonds
• 5 mint leaves
• 1 tablespoon chopped lemongrass
• 2 tablespoon cornflour
• 150 g of powdered sugar
• 5 eggs (3 whole + 2 yellow)
• 40 ml of milk 
• For the mold
• 20 gm butter
• 1 tablespoon of sugar

 

MOUSSE CHOCOLATE BAILEY'S

INGREDIENTS (46 people)
200 gm dark chocolate (I always the same Nestlé)
6 eggs
3 tablespoons powdered sugar
100 ml of Baileys
Optional chocolate chips or chocolate vermicelli
 

CHOCOLATE ICE CREAM

 
INGREDIENTS

• 100 gm of dark chocolate
• 50 ml of milk
• 50 ml of cream
• 250 gm of sugar
• 1 vanilla pod
• 8 egg yolks
• 50 gm bitter cocoa

 

WHITE CHOCOLATE ICE

 
INGREDIENTS

• 33 ml of milk
• 10 ml of cream
• 135 gm white chocolate
• 5 eggs
• 50 gm of caster sugar

ICE CHESTNUT, CHOCOLATE SAUCE

INGREDIENTS

• 1 box of chestnut 425 ml
• 1 can evaporated milk 410 g
• 100 gm of dark chocolate
• 50 gm cocoa
• 100 gm sugar
• 30 gm butter

HOW TO MAKE

• Place 1 can evaporated milk and a bowl
• Deep in the refrigerator 4 hours in advance.
• Cool.
• Pour the cream into a bowl of chestnuts.
• Pour cold milk into the bowl cold also.
• Using an electric mixer, whisk the milk until it
• has doubled in volume and is firm.
• The gently fold in the chestnut cream.
• Pour out the ice cream maker and das caught in ice.
• Molding the glass in a box making decor or mold cover
• and store in the freezer.
• Prepare the chocolate sauce
• Break the chocolate into pieces and place in a bowl.
• Sift cocoa over a sauce pan, add the sugar and 25 ml water.
• Bring to boil, whisking constantly.
• Boil for 3 minutes.
• Pour the contents of the pan over the chocolate.
• Melt the chocolate, stir and then pour the contents of
• the bowl in the pan back on the heat and bring to a boil.
• Remove from heat and add the butter, whisking constantly.
• Unmold ice on a platter and bring to the table
• hot sauce.

CREAMY STRAWBERRY ICE TAGADA

INGREDIENTS
For 1 liter of ice about

•  1 box of 410 ml evaporated milk (whole)
•  40 ml of liquid whipping cream (30% fat min.)
•  70 g of powdered sugar
•  100 g strawberries Tagada (50 g to 50 g and ice cream for cuts in the ice)
•  2 tablespoon. level tablespoons of cornstarch

CUP OF FRUIT & VANILLA ICE

INGREDIENTS for 4 cups

• 400 gm pineapple slices in light syrup
• 400 gm of papaya in light syrup
• 1 ripe banana
• 1 apple farm well
• 2 tablespoons coarsely chopped almonds
• 3 ml of rum
• 1 kiwi ripe but firm
• 9 dl bourbon vanilla ice perfume
• 5 almond tuiles

PISTACHIO ICE

 INGREDIENTS

• 25 ml whole milk
• 25 ml of whipping cream
• 90 gm pistachio Nature
• 80 gm of caster sugar
• 6 eggs

  

SMALL ROOM UP TO MARSHMALLOWS

(Makes about 4 servings)
INGREDIENTS

• 3 frozen bananas
• 1 banana unfrozen
• 2 tablespoons of coconut butter (home, it's even better!)
• 1 cup frozen blueberries

MATCHA TEA ICE CREAM

INGREDIENTS

• For 50 ml of cream
• 25 cl whole milk
• 25 cl of liquid cream    
• 1 tablespoon of green tea or matcha    
• 4 egg yolks    
• 90 g of caster sugar    

BLUE LAGOON

INGREDIENTS (4 glasses)

• Juice of 2 lemons
• 200 ml of vinegar
• 100 ml Cointreau
• 200 ml sugar cane 

HOW TO MAKE

• (According to your taste if you like it sweeter if you put 150 ml)
• One good trait of blue curacao
• (To get to the shade of blue you like)
•  Ice
• Put everything in the blender and mix and serve in glasses decorated according to your tastes

ICE WITH A STRAWBERRY YOGHURT

INGREDIENTS

• 4 strawberry yoghurt,
• 360g unsweetened condensed milk
• sugar 15CS (you can add less)

HOW TO MAKE

•  In a bowl pour the yogurt, condensed milk and sugar. With an electric mixer, beat for 3 minutes.
•  Pour into airtight boxes and freeze 8 hours. Out a few minutes before serving.