Esta es una delicia deliciosa!!
Matcha Ice Cream
Custard
2 eggs
300 grams of cream (35%)
300 grams of milk
110 grams of sugar
3 tablespoons of milk powder
1.5 teaspoon of matcha powder
Mix everything together and cook over medium low heat until thick. Let it cool. Place it in an ice cream maker for 30 minutes, until gets the appropriate ice cream texture.
Vanilla Ice Cream
Custard
2 eggs
300 grams of cream (35%)
300 grams of milk
110 grams of sugar
3 tablespoons of milk powder
1.5 teaspoon of vanilla essence
Agregue los huevos revueltos y sazone con un poco de salsa de soya.
Add the scramble eggs, and season it with some soy sauce.
330g Vital Wheat Gluten
Wet
325ml Vegetable Stock
3 tbs Soy Sauce
3 tbs Maple Syrup
3 tbs Miso Paste
4 tbs Sweet Smoked Paprika
3 tbs Tomato Puree
2 tbs Liquid Smoke (increase smoked paprika if you don’t have liquid smoke)
1 tbs Onion Granules
1 tbs Garlic Granules
1 cup/150g Smoked Tofu. I didn't have tofu, but I used cooked chickpeas instead.
1 tbs Dried Sage
1 tbs Mustard
1 tsp Sea Salt
Spice Mix Coating
1 tbs Sweet Smoked Paprika
1 tbs Dried Sage
6 Whole Cloves
Broth
2 Onions, halved
2 Carrots, unpeeled, cut into 5cm/2in pieces
2 Celery Stalks, cut into 5cm/2in pieces
4 Bay Leaves
1 tbs Black Peppercorns
4 Cloves
2 tbs Miso Paste
2 Litre Vegetable Stock
Glaze
1/2 cup/120ml Maple Syrup
3 tbs Wholegrain Mustard
2 tsp Sea Salt
Mix all the wet ingredients in a blender, and mix it with the wheat gluten. Kneed it for 10-12 minutes.
Shape the dough into a roll. Sprinkle the herbs and spices, wrap it in a cotton fabric, and tie the ends. Place it in the broth, and simmer for 90 minutes. Remove it, and let it cool. Take it out from the fabric. Make the glaze, applied to the ham, and bake it for 20 minutes. I served it with rice and salad, and with the leftover, I made grilled cheese sandwich with "ham". ENJOY!
En Canadá, solo tenía manzanos y cerezos... ¡Ahora puedo tener melocotones!... Este es mi primer año de producción y no tuvimos muchos melocotones. Nos los comimos de inmediato, y los restantes fueron directamente a por mi helado.
Helado De Melocoton
Natilla
2 huevos
300 gramos de nata (35%)
300 gramos de leche
110 gramos de azúcar
3 cucharadas de leche en polvo
Mezcla todo y cocina a fuego medio bajo hasta que espese. Deja enfriar.
Compota de Melocoton
250 gramos de melocoton lavados y cortados en cubitos
5 cucharadas de azúcar
En una olla, coloca los melocotones y cúbrelos con azúcar. Dejar reposar durante 1 hora para extraer los jugos naturales y el sabor. Cocine a fuego lento a baja temperatura durante 10 minutos. Deja enfriar. Mézclalo con la crema de helado.
Colóquelo en una máquina para hacer helados durante 30 minutos, hasta que obtenga la textura de helado adecuada.
In Canada, I only had apple and cherry trees....Now, I can have peaches!!!....This is my first year production, and we didn't have a lot of peaches. We ate them immediately, and the remaining ones went directly for my ice cream
Peach Ice Cream
Custard
2 eggs
300 grams of cream (35%)
300 grams of milk
110 grams of sugar
3 tablespoons of milk powder
Mix everything together and cook over medium low heat until thick. Let it cool.
Peach compote
250 grams of peaches washed and diced
5 tablespoons of sugar
In a pot, place the peaches and cover them with sugar. Let it rest for 1 hour to extract the natural juices and flavor. Simmer it at low temperature for 10 minutes. Let it cool. Mix it with the custard.
Place it in an ice cream maker for 30 minutes, until gets the appropriate ice cream texture.