Find out what you can use to make homemade ice cream and three recipes

Find out what you can use to make homemade ice cream and three recipes


Blender, food processor and cold press are appliances that can be used to make the perfect homemade ice cream

How hot is that, huh? With high temperatures, the ice-cream It’s the perfect dessert! Therefore, we have prepared a material for you to prepare Homemade ice cream. With a variety of options, from ice cream makers to blenders, food processors and even juice extractors, cooking enthusiasts can choose from multiple ways to achieve the textures and flavors they want.




To help you discover which process is ideal for you, chef Felipe Bastos, of Royal Prestige®, explains the advantages of each method and provides valuable advice for a delicious result.

What can you use to make homemade ice cream



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Ice cream maker

A Ice cream maker stands out for creating a creamy and uniform ice cream. Continuous stirring and incorporation of air during the preparation process results in small ice crystals, providing a soft texture. Furthermore, the ice cream maker is ideal for creamy bases made from milk, cream and egg yolksevenly distributing additional ingredients such as fresh fruit or flavorful variations.

Mixer



The powerful Power Blender ensures deep and fast blending.

While the mixer offers the advantage of easily mixing fresh, frozen fruit and liquid ingredients, it is worth considering that the consistency may be slightly less smooth and creamy than the ice cream maker.

For simple or experimental creations, the blender is a practical alternative, especially for preparation sorbetsallowing enthusiasts to explore a variety of flavors and ingredients.

An excellent option is the Royal Prestige® Power Blender, which has the power of two horsepower and is capable of making 20 thousand rotations per minute.

Kitchen robot

With features similar to those of a blender, the kitchen robot It can be used to blend fruit and other ingredients, making it especially useful for adding larger mix-ins like nuts or chocolate chips. Although air incorporation is limited, the food processor’s ability to create smooth purees and well-integrated combinations can lead to flavorful, textured creations.

Cold pressed juice extractors



MaXtractor™ prepares ice cream and sorbet while preserving the nutrients and flavors of the ingredients.

As incredible as it may seem, there is the possibility on the market to make ice cream in a powerful way cold pressed juice extractor. Cold-press and slow-extraction technology allows you to extract the maximum amount of juice from fruits, vegetables and even green leaves, helping to preserve the nutrients, enzymes and natural flavors of the ingredients, as well as contributing to smoother ice and soft cream or creamy sorbet, as the low temperatures help to minimize the formation of ice crystals and maximize the incorporation of air, resulting in a smoother texture.

Royal Prestige® MaXtractor.

Essential advice

Regardless of the method chosen, the Chef offers some tips for obtaining a quality homemade ice cream or sorbet:

  • Pre-frozen ingredients such as fruit and liquids for a thicker and smoother consistency. Frozen fruit is usually ripe and ready to use, which helps achieve a stronger flavor.
  • Both the blender and food processor can become overloaded if you add too many ingredients at once. Divide the mixture into smaller batchesif necessary.
  • Add the liquid ingredients before the solid onesstarting with small amounts and adjusting as needed.
  • Use the “pulse” function. to start breaking down the frozen ingredients before stirring them continuously.
  • Shave the sides during the process to ensure uniform mixing.
  • Test and adjust the sweetnessflavor and texture during the blending process.
  • If you’re making a cream or milk base, that’s a good idea Cool the mixture in the refrigerator before working. This helps reduce freezing time and improve the final texture.
  • After freezing the ice cream, be sure to store it in an airtight container to prevent the formation of unwanted ice crystals.
  • Remove the ice cream from the freezer a few minutes before serving it. to obtain the ideal consistency.
  • If you want to add chocolate chips, nuts or solid fruit to your ice cream, go for it at the end of the mixing process, after obtaining a homogeneous base. This will help preserve the texture of these additions.
  • In some recipes it may be useful to add small quantities of natural stabilizersAS guar gum or xanthan gum, to improve consistency and avoid excessive formation of ice crystals. However, these ingredients are optional.

Ice Cream Recipes



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Banana split with homemade fruit sorbets

Yield: 4 servings

Time: 30 minutes

ingredients

  • 2 glasses with frozen strawberries
  • 2 cups frozen bananas
  • 2 cups frozen blueberries
  • 1 cup condensed milk divided into four parts
  • 4 sliced ​​plantains

Decoration

  • Chocolate syrup
  • Strawberry sauce
  • Honey
  • Chantilly
  • Cherries

Preparation method

  1. Place fruit in separate bowls. Add ¼ cup condensed milk to each bowl. Leave to defrost for 5 minutes.
  2. In the juice extractor, process the fruits individually. Clean equipment after each use to avoid mixing flavors. Store the straws in the freezer until ready to serve.
  3. Arrange the plantain slices on both sides on a long, narrow plate. Add the sorbet balls to the center and decorate as desired.

Chocolate fondue and ice cream



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Yield: 3 servings

Time: 20 minutes

ingredients

Chocolate Fondue

  • 300 g of dark chocolate
  • 200 g of cream
  • Cognac (optional)
  • 1 teaspoon of oil
  • Green grapes
  • 10 strawberries
  • 1 cup medium pineapple chunks
  • 1 peach cut into medium pieces
  • 1 mango in medium pieces
  • 1 cup marshmallows

Red fruit ice cream

  • 50 g of frozen raspberries
  • 80 g of frozen blueberries
  • 200 g of frozen strawberries
  • 50g frozen blackberries
  • 90 g of condensed milk
  • 60 g of cream cheese
  • 60 g of Greek yogurt

Tropical ice cream

  • 250g chopped frozen mangoes
  • 500 ml of passion fruit syrup
  • 80 g cream cheese
  • 80 g of condensed milk
  • Caramel in syrup to decorate (optional)

Preparation method

  1. Fondue: Heat the cream over medium heat. Before boiling, melt the chocolate (if you prefer, do it first in a bain-marie or in the microwave).
  2. Add the oil so that the chocolate melts and does not thicken. If desired, add cognac or another liqueur to your taste.
  3. Ready! Just dip the fruit in the fondue and enjoy this delicacy!
  4. Ice cream: let the fruit rest at room temperature for 10-15 minutes before processing.
  5. Place the ice cream filter into the juice extractor and close the removable lid. Puree all the ingredients and work until you obtain a homogeneous mixture.
  6. Open the removable lid to release the ice cream and it’s ready to serve.

Hazelnut and banana crunchy ice cream with popcorn

Yield: 10 to 12 servings

Duration: 40 minutes

ingredients

  • 5 bananas
  • 2 tablespoons vegetable oil
  • ⅓ cup premium popcorn
  • 200 g of chopped almonds
  • 1 cup hazelnut cream
  • 1 cup refined sugar

Preparation method

  1. Cut the bananas into four parts.
  2. In a bowl, combine them with the hazelnut cream using a spatula. Cover and place in the freezer.
  3. In a pan, add the sugar and almonds. Cook over low heat until the sugar has dissolved and the almonds have caramelised.
  4. Leave to cool and transfer to a cutting board.
  5. Prepare the popcorn, add salt and mix well. Reserve.
  6. Stir in the frozen banana and hazelnut cream mixture.
  7. Add the popcorn and mix. Then add the caramelized almonds and mix well.
  8. Gradually add the mixture into the centrifuge with the ice cream cone.
  9. Decorate as you like and serve!

Source: Terra

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