Ice Cream with Sunflower Oil
Ice Cream with Sunflower Oilis a step by step recipe.
- 150 ml of unrefined sunflower oil;
- 400 ml cream of 9-11% fat;
- 200 ml of cream with fat content of 30-35%;
- 6 yolks;
- 200 g brown sugar;
- 100 g of sunflower halva plus a little to serve;
- raw, peeled sunflower seeds to feed.
In a skillet, mix both types of cream with sugar, bring almost to a boil over low heat. Put the yolks in a large bowl, mix with a whisk. Continuing to mix, pour a thin stream of hot creamy mixture. Then return to the skillet and stirring all the time, cook until thick. Strain through a thin sieve, add sunflower oil, mix for 2-3 minutes. Pour a third of the resulting liquid into a small bowl, crumble there halva not too small. Tighten both containers with foil, cool and refrigerate for 10-12 hours. Then freeze both parts in the ice cream maker according to the instructions on the package, mixing the parts at the end of cooking.
Without the ice cream, you need to act like this: place the dishes with the future ice cream in the freezer. The first 4 hours of the mass separately, you must mix the mixer every 30 minutes, so as not to form crystals. Coarsely mix the ice cream with and without halva, put in the freezer and leave for 2-6 hours. When serving, sprinkle with roasted seeds and sprinkle with halva.
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