It's 30°C (86°F) yet when you woke up this morning ? You feel sweat drops streaming in your back even when you stand still ? Don't wait much more, it's ice cream time folks !
This is a combination of several recipes I found on the Internet.
For 1,5 liter of ice cream, we need :
- 3 egg yolks and the matching 3 egg-whites
- 40 gr sugar and 30 gr of icing sugar
- 20 cl of evaporated milk
- 3 leaves of gelatin (or 6 gr of gelatin powder)
- 30 cl of passion fruit pulp (canned or directly from the fruits)
- 20 cl of cream (30% fat minimum)
Hydrate the gelatin following the instruction on the package.
Beat the yolks with the sugar until the mixture become pale, then blend with the evaporated milk and heat it up but without boiling. When warm add the hydrated gelatin and mix well until dissolved. Let cool down for a while.
Whip the cream to get a Chantilly (do not add sugar) and then blend it delicately to the other mixture.
Beat the egg-whites until stiff with the icing sugar, and blend it too with the previous mixture.
Pour in a mold and put it in the freezer for about 4 or 5 hours.
For 1,5 liter of ice cream, we need :
- 3 egg yolks and the matching 3 egg-whites
- 40 gr sugar and 30 gr of icing sugar
- 20 cl of evaporated milk
- 3 leaves of gelatin (or 6 gr of gelatin powder)
- 30 cl of passion fruit pulp (canned or directly from the fruits)
- 20 cl of cream (30% fat minimum)
Hydrate the gelatin following the instruction on the package.
Beat the yolks with the sugar until the mixture become pale, then blend with the evaporated milk and heat it up but without boiling. When warm add the hydrated gelatin and mix well until dissolved. Let cool down for a while.
Whip the cream to get a Chantilly (do not add sugar) and then blend it delicately to the other mixture.
Beat the egg-whites until stiff with the icing sugar, and blend it too with the previous mixture.
Pour in a mold and put it in the freezer for about 4 or 5 hours.
beating the yolks with the sugar...
Some evaporated milk... Gloria lol oops sorry !
Heating up the evaporated milk with the yolks and the gelatin powder... (the mixture must be a bit thick)
The passion fruit pulp... (use 30 cl of this and the left over for decorating the ice cream later)
important, you have to mix it in a blender to break the little seeds...
Blending the pulp with the mixture made of evaporated milk and yolks/sugar...
Whipping the cream... (whipped manually huh !!! Hey, I'm a man ! héhé)
and mixing it with the previous mixture...
Beating the egg-whites with the icing sugar... (beaten manually as well ! I'm a real man !!! lol)
stiff !
One more time mix it delicately with the previous mixture...
pour it in a mold and put it in the freezer some hours...
After one night...
Voilà !
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