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Before you jump to Mosaic cake ice cream without an ice cream maker recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
Every person knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper amount of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we need to do. At the conclusion of the day, most of us want to go home, not to the gym. We want a delicious, greasy burger, not an equally tasty salad (unless we’re vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super hard work. With practice you can get all of the nutrients and the physical exercise that you need. Here are some of the best ways to be healthy and balanced.
Drink water, not other beverages. Drinking a soda or cup of coffee every so often won’t hurt you too badly. Using them for your only source of hydration, on the other hand, is dumb. When you choose water over other beverages you are helping your body stay very healthy and hydrated. This also helps you reduce your caloric intake by hundreds of points without needing to buy and eat gross diet foods. Productive weight loss efforts often depend exclusively on water consumption.
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We hope you got insight from reading it, now let’s go back to mosaic cake ice cream without an ice cream maker recipe. To make mosaic cake ice cream without an ice cream maker you need 7 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Mosaic cake ice cream without an ice cream maker:
- Use milk
- Prepare icing sugar
- Take egg yolks
- You need couverture chocolate (55% cocoa) melted in a bain-marie or in a microwave oven
- Get heavy cream, 35 -36% fat, whipped to the consistency of a thick syrup
- Get petit-beurre biscuits (I left out 10 biscuits from the packet)
- Prepare brandy
Steps to make Mosaic cake ice cream without an ice cream maker:
- Place the milk in a small pot.
- Mix the egg yolks with the sugar and empty them into the pot.
- Place it over low heat stirring constantly and when it starts boiling, at 84-85ºC, (the custard curdles over that temperature because the egg yolk cooks) remove from heat and empty it into another pot so that it doesn't stay in the hot one that will cook the egg.
- Add the melted couverture chocolate, combine thoroughly and set it aside until the temperature of the mixture is 35οC.
- Incorporate the thick custard folding in softly.
- Break the biscuits into coarse pieces, sprinkle them with the brandy and add them to the mixture.
- Empty into a metal container of your liking and place into the freezer for at least 4-5 hours.
- Then, remove it from the container and cut into slices.
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