Citrus Ice Creams With CMC: Ingredients
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ScribdTranslationsCitrus Ice Creams With CMC: Ingredients
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ScribdTranslationsCitrus Ice Creams with CMC
INGREDIENTS
1 LITER OF WATER
2. 200 GR OF FRUIT PULP OR JUICE
3. 250 grams of sugar
4. 2.5 GRAMS OF CMC
5. DYE (OPTIONAL)
PROCEDURE
WE WILL COMBINE THE WATER AND THE JUICE OR PULP OF THE DESIRED FRUIT, BLENDING FOR 5 MINUTES.
GLUE ONLY IF NECESSARY
In addition, we mix the sugar and the CMC, this mixture should be added to our
FRUIT JUICE BLEND FOR 5 MORE MINUTES, ADD THE DYE IF DESIRED.
Adding citric acid in this case would be a quarter of a tablespoon, this will help us.
TO INTENSIFY THE FLAVOR
WE PUT IT IN THE FREEZER FOR 12 HOURS AND READY TO ENJOY
FROM THIS FORMULA YOU WILL GET 12 PALETS
CITRIC ICE CREAM FORMULA WITHOUT
CMC
Ingredients
500 ml of orange juice
2 teaspoons of unflavored gelatin
3. 4 tablespoons of room temperature water
4. 3 tablespoons of boiling water
150 grams of sugar
200 ml of water
Procedure
We combine in a bowl the 2 teaspoons of unflavored gelatin and the 4 tablespoons of water,
we let it rest, this will allow our gelatin to hydrate
In a small pot, we put the sugar and the 200 ml of water and bring it to the kitchen over low heat.
approximately 15 minutes to create a syrup (this will prevent the crystallization of the ice cream)
We will combine our syrup and our orange juice. We mix very well.
We will add the 3 tablespoons of boiling water to our unflavored gelatin, mix until
dissolve, we add this to the juice mixture and continue mixing until well integrated
Well, when it's well mixed, we take it to the cups or popsicle molds and freeze it.
CREAMY ICE CREAM FORMULA I
MILK BASE
Ingredients
1. 150 g of powdered milk
2. 4 cups of liquid milk or water
3. 300 g of sugar
4. ½ teaspoon of CMC
Procedure
We mix the sugar and the CMC
We take the liquid milk and the powdered milk to the blender, mix for 5 minutes.
We incorporate the sugar mixed with the CMC and blend for 5 more minutes.
Finally, we take the mixture to the freezer for 40 minutes, this will create a kind of crystals.
of ice on the edges
When the time is up, we will blend it again and put it in the freezer for 45 more minutes.
This procedure will be repeated 3 times.
The third time will be the right one to flavor.
RUM RAISIN ICE CREAM
500 ml of base for ice cream
2. ½ cup of liquor
3. ¼ cup of raisins
Procedure
We will combine the raisins and the liquor and let it sit for 10 minutes.
We incorporate the 500ml of ice cream base with the raisins and the liquor into our blender.
we have at rest, we blend for 5 minutes
After this time, we serve and place in the freezer for 24 hours.
LEMON PIE ICE CREAM
Ingredients
500 ml of base for ice cream
2. ½ cup of condensed milk
3. ¼ of lemon juice
4. Crushed María biscuits
Procedure
In a bowl, we will place the lemon juice and the condensed milk, and mix very well until
our preparation is thick
We will place the 500 ml of ice cream base in our blender, and our preparation of
lemon with condensed milk, we blend for 5 minutes, after the time we serve in our
Cup or popsicles can be decorated with Maria cookies and we will take them to freeze for 24 hours.
PASSION FRUIT ICE CREAM
Ingredients
1. 500 ml of base for ice creams
2. ½ cup of condensed milk
3. ¼ of passion fruit juice
4. Crushed María cookies
Procedure
In a bowl we will place the passion fruit juice and the condensed milk, we mix very well until
our preparation is thick
We will put the 500 ml of ice cream base in our blender, and our preparation of
passion fruit with condensed milk, blend for 5 minutes, after the time serve in
We can decorate our small cups or popsicles with Maria cookies and we will freeze them for 24 hours.
If you want to intensify the flavor, you can add more fruit juice.
Pina Colada Ice Cream
Ingredients
1 kilo of pineapple
250 ml of water
200 g of condensed milk
100 grams of coconut milk
120 grams of sugar
30 ml of rum or vodka
Procedure
We chop the pineapple into pieces, put it in the blender with 250 ml of water, blend it, and strain it.
will allow us to obtain concentrated pineapple juice
We place our pineapple concentrate in the blender, the condensed milk, the coconut milk, the
we blend sugar and rum for 5 minutes
We will take our mixture to a bowl and freeze for 4 hours, after the time has passed.
We take it out of the freezer and mix a little with the help of our spatula, this step is done 3
Sometimes on the 3rd time we can serve in our cups, napkins, or small bags.
We must freeze for 24 hours
MOJITO ICE CREAM
Ingredients
500 ml of ice cream base
1/3 cup lemon juice
3. 7 Mint leaves
4. Lemon zest or lemon peel (optional)
20 ml of rum
6. Green dye (optional)
Procedure
We will put the 500 ml of ice cream base, the lemon juice, the 7 leaves in the blender.
peppermint, the 20 ml of rum, if you wish to add lemon zest or peel, you can do so and
dye
We will blend for 5 minutes, we serve our ice creams in the desired presentation and
we will take it to the freezer for 24 hours
Royal Cream Ice Cream
Ingredients
Orange ice cream with 12 hours of freezing
50 g of cream
3. 1 tablespoon of powdered sugar
4. Vanilla
Procedure
In a bowl, we will place our cold cream and whip it a little with the help of a
blender, when it is halfway whipped we add the sugar and vanilla, mix and it will be ready
To use, we don't need a fully whipped cream, just a thick consistency.
The next step is to open a hole in the center of our orange ice cream, fill it with this
we cover with ice cream and will take it to freeze