Because we still have a bit hot of summer, then I will share another recipe of ice cream (or sorbet) that I tried. It is ice cream kiwi or Glace aux Kiwis. I follow the recipe from website of Nathalie : Sorbet kiwi - recette facile - la cuisine de Nathalie. I use the same ingrédients, but on less quantity because at that moment I only have 4 kiwis instead of 6 that she recommended. Thus I was adjust the other ingrédients as well. It was two time I made this ice cream. The first time I made the mistake and mis-lead the mesurément of the ingrédients. So, instead of ice cream, I barely create ice (more water Inside than the fruit). So, the second time I made it carefully and voila …, it works !
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Just like my promise before, I will share you another recipe of house-made ice cream that I made. Still using the fruit as a base the ingrédients, now I make ice cream banana or glace a la banane if I translate it in French. The ingrédients is easy to find and definitely not expensive at all. But as usual you need to let your bowl the ice cream maker at least 24hrs Inside the freezer. With this recipe, you can have around 300 - 400 ml ice cream of banana. If you like ice cream a lot, it will be last less than 1 day. But you can have it for around 2-3 days as a dessert on this summer season .. Here is my recipe glace a la banane or ice cream banana .. Enjoy .. It's been a while (or completely long) since my last post on this blog. The season also change already from spring to summer. I am busy with my new formation, and the time for me looks like so little. I started my day between 5 - 5.30 am each Morning to catch up the bus before 7am. The time to return at home around 18.30 Everyday. Between cooking for the dinner and a bit course at home and sometimes the task from my formation, I barely have no time to write. Right now, with 28 oC at home, I think it was a good moment to share one of the recipe that I tried. This recipe inspired by the same name recipe Glace à la fraise (or ice cream strawberry in English) from site of marmiton. I try it 2-3 times and this a best result that I can share, |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
October 2022
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