What could be better than homemade Italian ice cream on a summer day? Let's learn with Sonia how to make the vanilla ice cream! *** What could be better than a creamy vanilla ice cream to round off a sunny day like this? Let's see how to make it at home! We'll need: • 1 cup (250...
Video Rating: 4 / 5
Sunday, April 8, 2012
Vanilla ice cream - recipe
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Spotlight National Ice Cream Day
ReplyDeleteI scream, you scream ... and in 1984, then-president Ronald Reagan designated the third Sunday in July as National Ice Cream Day, which is today. Here's the scoop on a few recipes to help you celebrate.
Hi there, do you know "Dessericious" (do a Google search for it)? These guys feature delightful recipes that permit you to bake guilt-free and even fat torching desserts successfully. This made it easier for Debbie to lose excess weight while enjoying a diabetic-safe, gluten-free version of her favored desserts. Hopefully it works for you as well.
ReplyDeleteVanilla powder is white and you need just a pinch of it
ReplyDeletewhat is a "sachet of vanilla powder "? i know what vanilla beans are but the vanilla sachet here is white?
ReplyDeleteThanks
ReplyDeleteThat looks delicious! I've made ice cream using Belgian chocolate truffles. It is a no-cook recipe. Hope you'll take a look sometime. Thanks for an inspiring video!
ReplyDeleteThere is a way, but it's very long and you need to stay around the freezer for many hours
ReplyDeleteSome ice cream flavours require eggs, such as vanilla custard
ReplyDeleteI thought she was speaking english there for a sec lol It would be like "all this time!!?!"
ReplyDeletesome people use eggs why? does it make it better?
ReplyDeleteUse two zip bags one big, and when I say big I mean it, and one a little smaller, just small enough to fit into the other zip bag. In the smaller bag pour this mixture and close the bag. Get your big bag and fill it with ice and a little bot of cold water and sprinkle on some salt and shake it a little bit. Put the smaller bag inside the bigger (and make sure that smaller bag is closed tightly ) and close the big bag and then shake like crazy ! Shake about like half an hour...
ReplyDeleteThe ice cream looks good and I plan make it. I like the music also.
ReplyDeleteI love this kitchen decor!
ReplyDeleteIce Ice Baby!
ReplyDeleteYo! Collaborate and listen,
Ice is back with a brand new invention!
Yes... but that was not what I was talking about :S . the ingredients are not different, its as I wote before ''the manufacturer''.
ReplyDeleteIs there an alternative way to make it if we don't have an icecream maker?
ReplyDeleteBtw, still beautiful, and stealer of my heart. <3
ReplyDeleteAnd there's less air whipped into gelato, isn't it?
ReplyDeleteMost countries use pasteurized milk. Natural ingredients and low butterfat just depends on the manufacturer. So There is actually no big difference between the ice cream in Italy and other countries :P
ReplyDeleteFor us there's no difference, ice cream is just the translation of gelato! But actually the Italian ice cream is different from the other types you can find in the world, it's a frozen dessert made with natural ingredients, with a lower butterfat content and pasteurized milk.
ReplyDeleteYou look sooo tan love it!
ReplyDeleteCan you please answer: What's the difference between "ice cream" and "gelato"? (I would have thought gelato is just ice cream in Italian, but I keep being told it is not)
ReplyDelete1st! - yummm...
ReplyDelete