jeudi 26 juin 2014

Garlic Ice Cream

1 1/2 teaspoons unflavored gelatine
1/4 teaspoon salt (or slightly less)
1/4 cup cold water
2 tablespoons lemon juice
2 cups milk
2 garlic cloves, minced
1 cup granulated sugar
2 cups whipping cream
Soften gelatin in water.
Heat the milk just to a simmer, add sugar and salt and stir to dissolve. Dissolve the gelatin in the hot
Cool, then add the lemon juice and garlic.
Chill in freezer until slushy.
Whip the cream until thick but not stiff, and stir into the mixture. Freeze in a mold or foil covered tray.
Top with strawberry fruit toppings, or fresh fruits.

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