Recipe of Elias Demirtzoglou,
from "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 6 people):
300ml of fresh milk
300ml of crème fraîche
100gr. of icing sugar
4 egg yolks
150gr. of mascarpone cheese
100gr. of dried cranberries
10 digestive biscuits, roughly crushed
1 tsp of vanilla extract
Method:
Put a metal container in the freezer.
Put in a pot the milk, the cream and the vanilla and stir with a wooden spoon on medium heat until they start boiling. Take the pot off the heat and add the mascarpone cheese in.
Put the egg yolks and the icing sugar in a bowl and beat with a hand mixer until they become fluffy and pale in colour.
Carefully start pouring the milk mixture over the beaten eggs while constantly stirring with the wooden spoon until they become a homogeneous mixture.
Allow the mixture to cool down and then add the cranberries and stir. Transfer the ice cream into the "frozen" metal container and after 1 1/2 hours add the crushed the biscuits and stir.
Put back in the freezer to fully set and freeze.
300ml of fresh milk
300ml of crème fraîche
100gr. of icing sugar
4 egg yolks
150gr. of mascarpone cheese
100gr. of dried cranberries
10 digestive biscuits, roughly crushed
1 tsp of vanilla extract
Method:
Put a metal container in the freezer.
Put in a pot the milk, the cream and the vanilla and stir with a wooden spoon on medium heat until they start boiling. Take the pot off the heat and add the mascarpone cheese in.
Put the egg yolks and the icing sugar in a bowl and beat with a hand mixer until they become fluffy and pale in colour.
Carefully start pouring the milk mixture over the beaten eggs while constantly stirring with the wooden spoon until they become a homogeneous mixture.
Allow the mixture to cool down and then add the cranberries and stir. Transfer the ice cream into the "frozen" metal container and after 1 1/2 hours add the crushed the biscuits and stir.
Put back in the freezer to fully set and freeze.
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