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Date: July 6, 2022 3:44 am

We know that summer is coming, when suddenly, walking down the street under the still tolerable sun, we suddenly have the first craving for good ice cream, freshly rolled and with a real cookie cone. It’s here and there’s no turning back. For those of us with the weakness to get bogged down in the kitchen as soon as we get the chance, this season won’t make it easy for us.

Making good ice cream is a complex task that requires almost painstaking study. The starting point is clear: high quality ingredients such as fresh eggs, heavy cream, natural fruit or pure dried fruit cream. You’ll find the process becomes more labor intensive when you’re talked about terms like overrun—the air that forms during churning and makes ice cream creamy and even fluffy—or % fat, some of the variables that ice has. cream masters into account.

Adding to this problem is the fact that the refrigerator is not the most common appliance in the average home. But we’re here to make it easy: this recipe is super easy and doesn’t require an ice cream maker. How then to make it look good? A bit of a cheat: the classic creamy base for homemade ice cream is simplified by the use of freshly whipped cream and condensed milk. Extra virgin olive oil gives the blend a silky, creamy feel that pairs beautifully with salted caramel.

While we’re used to seeing it in savory dishes, miso is a great ingredient for sweet dishes like this gluten-free cheesecake. It provides the essential salt for any dessert – desserts can also be bland without this flavor added – and an umami flavor that complements ingredients such as chocolate, caramel or butter very well. In this ice cream, it stands out above the dairy and makes it something you can’t resist.

Complexity

Less than an ice cream parlour.

Ingredients

Approximately 6-8 servings

500 ml whipped cream 300 g condensed milk 50 ml extra virgin olive oil ½ teaspoon salt 100 g sugar 90 ml whipped cream 15 g butter 40 ml water 25 g miso 70 g chopped pecans

Training

To make miso caramel, heat sugar and water in a saucepan over medium/high heat. Remove from heat when it turns the color of roasted hazelnuts.

Add 175 ml of cream and stir vigorously with a whisk. During this process, bubbles are formed that can pop out.

Add oil and miso and mix well. Let cool.

Whip the remaining 325 ml of cream. Add condensed milk, olive oil and salt. Mix with a spatula in a circular motion.

Add nuts and mix thoroughly. When the caramel has cooled, pour it into the cream and stir a little.

Place in a container and cover well with cling film to keep the surface from freezing.

Freeze for 6-10 hours and remove from the freezer about five minutes before serving.

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if anything goes wrong, complain to Ombudsman Cook by sending an email to deferacomidista@gmail.com.



Source: elcomidista.elpais.com

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