Sicilian ice cream

Chef restaurant Lustru di Luna in the small seaside village of Marina Sikuliana kindly agreed to show us how it is done the world famous ice cream

We begin to cook with "fruit" framework from which then make a refreshing lemon ice cream. Chef Giuseppe Vitello poured into a jug liter of water



and pours out there 800 grams of sugar and 200 grams of dextrose. Dextrose - fruit sugar, it makes more viscous ice cream, but not too sweet, as if we were just regular sugar added. In the classic recipe dextrose can be replaced by honey, but then the ice cream will not be so white and beautiful.



Stir sugar, continuing to stir, put syrup on the stove. Heated to 85 degrees - a pasteurization process, all the bacteria that might be in the substrate die, and the cream can be stored for much longer.



Today we will make lemon ice cream, so just add the lemon juice. On the same basis, you can make ice cream from any fruit - just grind them in a blender. But we must always bear in mind that some fruit is sweeter, while others contained more water, so you need to make sure that the proportion of sugar, water and fruit was correct.



Take a mixer and whisk our foundation with lemon juice. They are thoroughly mixed, and along with syrup saturated air bubbles - ice cream get a light and delicate.



And it is a professional machine for ice cream. Two to three kilograms of ice cream (container) literally five minutes.



Fill our syrup in the car (required making sure that the valve is closed, where a finished ice cream - there were cases))) and close the lid.



Control Panel. Temperature is now 40 degrees. But very soon it will fall to -8 degrees and then work beep



Temparatura -3 degrees. On the blades and the walls began to appear ice cream



Minus eight - everything is ready.



Put a container of ice cream (required cold from the freezer or windows), open the flap and press the button "upload" - the centrifuge.



Get full container lovely lemon ice cream



And we taste the right to "kopette" cooked cream when we



And now we will make the so-called "white" basis. If it do not add anything, you get so many favorite cream.



Take a liter of milk



and add the remaining ingredients - 240 grams of sugar, 50 grams of dextrose and 50 grams of fat dry milk. Powdered milk is added to our base turned out not too greasy - in whole milk too much fat ice cream



Put on the stove and bring to 85 degrees and - in any case, not more. The temperature is controlled by a non-contact thermometer.



Remove from the heat, pour the cream, stir. In good, now you need to put a pan with a base in the refrigerator for 6-12 hours to make it "ripe." But today we omit this process (the taste is certainly affect, but not very much)



Beat



Fill in the car, after carefully washed from lemon ice cream - you can not mix these tastes



Just five minutes - and our ice cream is ready



For the so-called "yellow" fundamentals take a bit of the other ingredients - a liter of fresh milk, 100 ml cream, 8 egg yolks 250 grams of sugar, 50 grams of dextrose, 50 grams fat dry milk and a teaspoon of vanilla



Mix all ingredients except cream,



add a drop of vanilla and set on fire,



then add cream - base is ready.



Now, you can very well see the difference between "white" and "yellow" basis



On the basis of the "yellow" basics we will do pistachio ice cream. Therefore, we simply add the foundation paste of pistachio nuts (natural, no preservatives and dyes, pistachios - Local, Sicilian) is loaded into the machine,



and this is our ice cream is ready - you only sprinkle it with ground pistachios on top for decoration.
By the way, between the ice cream with similar tastes like pistachio and hazelnut, do not wash the car. Just make sure that first preparing a brighter ice cream, and then darker.



Giuseppe puts the container with freshly made ice cream in the window.



On the "yellow" basis can be prepared very tasty coffee ice cream



And on the "fruit" - ice cream "berries»



In modern windows necessarily embedded system no frost - every few hours turned on the heater and glass blowing warm air, it avoids the formation of frost. But at the same temperature and the ice cream may rise to nearly zero. In this case, if the ratio of sugar and fat in ice cream wrong, ice cream starts to flake. And either it formed ice crystals, which are unpleasant crunch on the teeth, or sugar will rise to the surface and the top layer of ice cream will turn into a nasty "toffee", from which the ice cream will seem dried up.



Ice cream is served in a plastic bowls, or that's just such a waffle cone. Either halved buns, but it has something for everybody. Although, like Sicilians.



But, although the ice cream in principle and can be stored in the window a long time, it does not threaten our - well if it dolezhit uneaten until tomorrow.



Bon appetit!



Source: vaparetto.livejournal.com