Homemade Nuga Ice Cream

Homemade Nuga Ice Cream


Homemade Nuga Ice Cream
29-07-2012

Preparation time: 1 hour 30 minutes
Quantity: 1,000 ml of ice-cream

 

 

 

 

 

 

 

 

 

 

 



 

Preparation technique:

 

Pour ½ cup sugar in small saucepan. Put it over medium heat to melt. Stir until starts melting. When starts boiling, add the walnuts and mix. Remove from heat and immediately pour on a baking paper. Distribute evenly over the paper and let to cool. After that, chop the nuts in а food processor.

 

 

Chop figs and raisins.

 

 

Separate yolks from whites.

Beat egg yolks with 2 tbsp sugar until creamy mixture is formed. If you don’t want to use raw yolks, beat them over  water bath. Put a large saucepan with water on the stove over low heat. Put another, smaller saucepan in it, so that its bottom touches the water and can be easily fixed. Put the egg yolks with the sugar and beat until creamy.

 

 

Wash and dry the mixer beaters. Whip the cream until hard peaks are formed.

 

 

Again, wash and dry the beaters.  Add the remaining 3 tbsp of sugar to the egg whites and beat them until hard peaks are formed.

 

 

Mix the whipped cream with the creamy yolk mixture. Add the chopped caramelized nuts, figs and raisins.

 

 

At the end, add the egg whites.

 

 

Mix well and distribute in well tight containers. Leave to freeze in the freezer.

 

 

Important notes: To prevent the formation of ice chunks in your icecream, and to remain creamy, egg whites, whipped cream and egg yolks should be well beaten.  

According to my taste, the ice cream got to sweet. Next time I will reduce the sugar from 5 to 2 tbsp.

I can’t understand why, but my ice cream did not freeze enough. Maybe because I use the camera of the fridge, not freezer.

Beat the egg whites last.

 

The recipe came to you, thanks to the chef of the restaurant "Blue shark" - Sinemorets. He is also recommending to serve the ice cream with aronia syrop.

 

Enjoy, 

 

Desi


Products:
eggs
dairy » milk
dairy » heavy cream







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