Recipe of Jamie Oliver Mosaic cake ice cream without an ice cream maker

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, mosaic cake ice cream without an ice cream maker. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mosaic cake ice cream without an ice cream maker is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Mosaic cake ice cream without an ice cream maker is something which I have loved my entire life. They’re nice and they look fantastic.

We've chatted about making ice cream by hand before and there are different theories on the best way to go about it. There are many different ways to approach making ice. Make the ice cream mixture according to the recipe instructions (here we're making Buttermilk Ice Cream). If the mixture is cooked or heated at all, chilling it first will speed this process along immeasurably and result in an ice cream with a creamier texture.

To begin with this particular recipe, we have to first prepare a few components. You can cook mosaic cake ice cream without an ice cream maker using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mosaic cake ice cream without an ice cream maker:

1. Make ready 125 ml milk
2. Get 100 g icing sugar
3. Prepare 3 egg yolks
4. Get 200 g couverture chocolate (55% cocoa) melted in a bain-marie or in a microwave oven
5. Get 250 ml heavy cream, 35 -36% fat, whipped to the consistency of a thick syrup
6. Prepare 1 packet petit-beurre biscuits (I left out 10 biscuits from the packet)
7. Get 30 ml brandy

Before some of us bought our machines devoted to this dreamy frozen. An ice cream maker may be the easiest way to make homemade ice cream, but it's not the only way. With a little bit of kitchen science, you can make soft, smooth ice cream without any special appliances. The key is preventing the formation of large ice crystals.

Steps to make Mosaic cake ice cream without an ice cream maker:

1. Place the milk in a small pot.
2. Mix the egg yolks with the sugar and empty them into the pot.
3. Place it over low heat stirring constantly and when it starts boiling, at 84-85ºC, (the custard curdles over that temperature because the egg yolk cooks) remove from heat and empty it into another pot so that it doesn't stay in the hot one that will cook the egg.
4. Add the melted couverture chocolate, combine thoroughly and set it aside until the temperature of the mixture is 35οC.
5. Incorporate the thick custard folding in softly.
6. Break the biscuits into coarse pieces, sprinkle them with the brandy and add them to the mixture.
7. Empty into a metal container of your liking and place into the freezer for at least 4-5 hours.
8. Then, remove it from the container and cut into slices.

With a little bit of kitchen science, you can make soft, smooth ice cream without any special appliances. The key is preventing the formation of large ice crystals. This ice cream recipe is not too sweet and a bit tart as it uses yogurt. That is: making ice cream without an ice cream maker. I picked the last batches of berries we have from our container garden but didn't know what to do with them as they were to less for making a cake or a pie so I thought since.

So that’s going to wrap it up for this special food mosaic cake ice cream without an ice cream maker recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!