Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 30 minuti |
Ingredients
| 250 g | Whole Milk UHT Microfiltered Sterilgarda |
| 150 g | whipping cream Sterilgarda |
| 50 g | granulated sugar |
| q.b. | powdered sugar |
| 150 g | chestnut cream |
| 1/2 cucchiaio | neutral |
| 1 cucchiaino | vanilla extract |
| 2 | marron glacé to decorate |
| q.b. | hazelnut cream |
Preparation
- Take a small saucepan and pour in the Sterilgarda Whole Milk, the Sterilgarda Whipping Cream and a teaspoon of vanilla extract and place on low heat.
- When the liquid has reached a temperature of 80 degrees, remove it from the heat and add the granulated sugar, chestnut cream and neutral solution.
- Using a hand blender, blend the mixture well and let it rest in the fridge for a couple of hours.
- Pour the mixture into the ice cream maker and follow the indicated times.
- Once the ice cream is churned, keep it in the freezer for 24 hours.
- Take an ice cream cup and form two balls.
- Decorate as desired with two marron glacés, icing sugar and hazelnut cream.
- Serve very cold!
Pour the sugar and thickener into the blender Dissolve the glucose in the warm milk and add the vanilla. Pour into the blender together with the mascarpone ...
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