Recipe of Fotis Chryssanthidis,
a young promising Pastry Chef in Greece
"BHMAgourmet" magazine of "TO BHMA" newspaper (2009)
a young promising Pastry Chef in Greece
"BHMAgourmet" magazine of "TO BHMA" newspaper (2009)
Ingredients (for about 1Kg of ice cream):
300 ml of fresh milk, full fat
300 ml of cream, 35% fat
80 ml of egg yolks (from 4 medium size eggs)
100 gr. of granulated sugar
100 gr. of granulated sugar
200 gr. of ripe but firm strawberries, washed and cleaned
50 ml of Xuxu strawberry liqueur
some extra strawberries and liqueur for the serving
Method:
Method:
Put the milk and the cream in a saucepan and boil on medium heat.
In the meantime, put in a bowl the egg yolks with the sugar and beat until you have a creamy mixture. Empty this mixture into the saucepan.
With a rubber spatula constantly stir the mixture until the temperature reaches the 82-84οC (a confectionery thermometer is needed).
Take the saucepan off the heat and transfer the mixture into a blender. Add the strawberries and the 50 ml of the liqueur and beat until you have a well blended and homogeneous mixture.
Empty the mixture into a large bowl and cover with cling film directly touching the surface of the mixture so not to form any crust. Put in the fridge and leave to chill for 12 hours.
Then, transfer the mixture into an ice cream maker and follow the instructions accordingly.
Always better to leave the ice cream out of the freezer for a few minutes before serving. Garnish with fresh strawberries and drizzle with some Xuxu liqueur for extra taste
In the meantime, put in a bowl the egg yolks with the sugar and beat until you have a creamy mixture. Empty this mixture into the saucepan.
With a rubber spatula constantly stir the mixture until the temperature reaches the 82-84οC (a confectionery thermometer is needed).
Take the saucepan off the heat and transfer the mixture into a blender. Add the strawberries and the 50 ml of the liqueur and beat until you have a well blended and homogeneous mixture.
Empty the mixture into a large bowl and cover with cling film directly touching the surface of the mixture so not to form any crust. Put in the fridge and leave to chill for 12 hours.
Then, transfer the mixture into an ice cream maker and follow the instructions accordingly.
Always better to leave the ice cream out of the freezer for a few minutes before serving. Garnish with fresh strawberries and drizzle with some Xuxu liqueur for extra taste
Hi,
ReplyDeleteI ran across your blog in foodgawker. I must say, I am amazed with your photos and your recipe. They are very clear and bright.You surely deserve more attention to your blog.
Could you kindly share your experience and set up when you taking those gorgeous photo with me?
My blog at http://simplyafoodblog.wordpress.com/ and my name is Rose.
Hi,
Deleteall the recipes in this blog are cooked and tested by me, family and friends but as the title of the blog clearly indicates I'm not a professional cook.
This also goes to many of the photos of various recipes in here. It is obvious which photos could be mine and which could be taken by professional food photographers...
Unfortunately, a lot of people don't really pay attention to the "small print" in the introduction of a blog and this can cause misunderstandings...
I don't like such misunderstandings and because I never tried to present this blog and its purpose(or myself) as something different from what really is, allow me to draw your attention to the short summary on the top of the blog.
I really appreciate your visit and your comment and thank you for your invitation:-)
Hoping to see you again, I wish you a nice weekend!
Cheers