Brazilian recipe
American-style ice cream (Sorvete americano)
A faithful Brazilian recipe for american-style ice cream, adapted into natural English while preserving the original ingredients and method.
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Ingredients
6 tablespoons of chocolate drink powder
6 tablespoons of milk
4 egg yolks de egg
1 cans of condensed milk
1 e 1/2 litre of milk
8 tablespoons of sugar
4 egg whites de egg
1 cans of creme de milk without soro
6 tablespoons of milk
4 egg yolks de egg
1 cans of condensed milk
1 e 1/2 litre of milk
8 tablespoons of sugar
4 egg whites de egg
1 cans of creme de milk without soro
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- In a bowl, Mix bem o chocolate drink powder with as 6 colheres de milk ate formar uma pasta homogenea
- Place essa mistura em uma forma with furo central e Take ao congelador
- In a pan, Add as egg yolks, o condensed milk e 1 e 1/2 litre of milk
- Take a panela ao low heat, stirring constantly, ate a mistura engrossar
- Remove do heat, Let esfriar completamente e, em seguida, Beat in a blender
- Em outra vasilha, Beat as egg whites em neve with o sugar ate obter uma consistencia firme, semelhante a um suspiro
- Fold in o creme de milk without soro as egg whites em neve, mexendo delicadamente for do not perder o ar
- Add os dois cremes (o batido in a blender e o de egg whites with creme de milk) e Mix suavemente
- Pour a mistura na forma que ja estava no congelador
- Take novamente ao congelador for approximately 6 horas, ou ate que esteja firme
Observations
This recipe keeps the Brazilian identity of Sorvete americano, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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