23 June 2017

Strawberry - basil Ice cream (Helado de frutillas y albahaca)

Fresh or frozen strawberries and basil become a refreshing Ice cream treat  in any season !

I always tell you can  eat ice cream all year around, and is my mom's favorite dessert .
Here is a new recipe really amazing and the basil and strawberries go perfect!

Source : My recipes  


1 can sweetened condensed milk
1 can evaporated milk
1 1/2 cup whole milk
2 tablespoons sugar 
1/8 teaspoon table salt
500 grams (about 16 onzas) fresh
or frozen strawberries coarsely chopped
1 1/2 tablespoon chopped fresh basil
2 tablespoons fresh lemon juice


Whisk together first sweetened condensed milk,evaporated milk,  whole milk. sugar and salt.
 Cover and chill in fridge 2 hours.

Meanwhile pulse strawberries, basil and lemon juice in a food processor 4 or 5 times until finely chopped. And then stir strawberry mixture into chilled milk mixture.

Transfer mixture to an container or loaf pan covered tighlty with aluminium foil and freeze about 2 hours until thick and creamy.  Stir and  freeze again about 2 hours more or until is solid and scoopable.

Usually I make at night and freeze all the night until the other day.

If you use an Ice cream maker freeze according to manufacturer's instructions.

Let sit at room temperature for 5 to 10 minutes before serving.

Print here

en español
helado de frutilla y albahaca

16 June 2017

Ile flottante (Floating island) Leche Nevada

For days I wanted to make Floating Islands because I saved some egg whites when I made Cream brulee, I finally got it. It's been a busy week.
I really liked this recipe with the praline, although it is different from others I have done!
Just delicious!

Adapted from  Nine Kitchen.com


Caramel sauce and praline
1 1/2 cups caster sugar
1/2 teaspoon vanilla extract
60 grams sliced almonds


8 egg whites
pinch of salt
1/2 teaspoon crea of tartar
1 cup caster sugar
1 teaspoon vanilla extract

Creme anglaise

1 1/2 cup pouring cream
1 teaspoon vanilla extract
4 egg yolks
1/2 cup sugar


1, To make caramel sauce,combinr sugar and 1/2 cup water in a pan. Cook over low heat until sugar dissolves. Raise heat to moderate, then cook, without disturbing, until caramel coloured. Swirl, then remove from heat. Stir in 1/2 cup water and vanilla. Cook over high heat, stirring until caramel is almost brown . 

To make praline preheat oven to 180°c and line a baking sheet with baking paper. Combine 1/2 cup caramel sauce with almonds, then  spread onto baking sheet. 
Bake about 10 minutes.  When cool, break into little  pieces  and you can chop in a processor. 

Lower oven temperature 120°c and line 2 baking sheets with baking paper.
To make the meringues, beat egg whites with salt and cream of tartar until stiff and glossy. Whisk in vanilla. Spoon or pie large mounds on the sheets and bake for 20 minutes or until a tester comes out clean.

To make creme anglaise, gently bring cream to a boil in a pan..
Remove from heat and stir in vanilla. Beat yolks with sugar until pale.. Pour in a little cream. then place mixture in the pan with the rest of the cream. 
Using a wooden spoon stir over low heat for 3 minutes or until mixture coats the back of the spoon.

To serve pour cooled cream into plates or bowls, top with meringue , and sprinkle with praline or drizzle with caramel sauce.



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En español

Leche nevada

6 June 2017

Fresh (or frozen) blackberry Ice cream (Helado de moras y crema)

All my life I have loved  blackberries, absolutely, the marmalades of blackberry (made for my granny) desserts with blackberry, kuchenes with blackberries and of course blackberry ice cream, one of my favorites.
This ice cream can be made with fresh or frozen berries. In fact mine were frozen from the summer and they were delicious.
The recipe can be made with ice cream machine or without no problem.

And if someone wonders why I make so many ice cream in the fall ( anyway I like them all year) my mom loves ice cream is her favorite dessert.

Source :  Baked by an introvert


 3   cups fresh (or frozen) blackberries 
1/2 teaspoon lemon juice 
1/2 cup of sugar
2 cups heavy cream
1 can sweetened condensed milk
2 teaspoon vanilla extract


Add the blackberries to a blender and pulse until fully pureed.
You want a smooth, juiciy consistency. Press the puree through a fine mesh sieve and discard the pulp.
You should have about 1cups of liquid.
Transfer the liquid to a mediumsaucepan , add the lemon juice and sugar. 
Heat over medium heat until reduced and thickened about 5 minutes, stir occasionally: Transfer to a bowl and refrigerate until cold.

Add the heavy cream to a large bowl. Using and electric mixer beat until stiff peaks form. Turn the speed to slow and slowly pour in the condensed milk. Add the vanilla extract. Turn the speed back to high and beat until thickened.Transfer to a container  (I use a loaf pan)at least one hour.

Transfer to 2  cups of the whipped cream to other bowl.
Add in the  berry cooled puree and mix until well combined. 
Gently fold into the remaining whipped cream  to create swirls. Dont over mix or you will lose the swirls. 
Freeze at least 4 hours.

If you have a machine Ice cream you can make the vanilla Ice cream in a cream maker according to the manufacturers instructions. When the cream is done make the swirls with the blackberry syrup and put in the freezer in the freeze container.

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En español

Helado de moras y crema