Brazilian recipe
Easy homemade American-style ice cream (Sorvete americano)
Make layered frozen dessert with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
6 colheres (sopa) de achocolatado em pó
6 colheres (sopa) de milk
4 egg yolks de egg
1 lata de condensed milk
1 e 1/2 litro de milk
8 colheres (sopa) de sugar
4 claras de egg
1 lata de cream sem soro
6 colheres (sopa) de milk
4 egg yolks de egg
1 lata de condensed milk
1 e 1/2 litro de milk
8 colheres (sopa) de sugar
4 claras de egg
1 lata de cream sem soro
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, cassava flour, pamonha, coxinha, quindim, curau, pastel and farofa are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Em um recipiente, mix bem o achocolatado em pó com as 6 colheres de milk até formar uma pasta homogênea
- Coloque essa mistura em uma forma com furo central e leve ao congelador
- In a pan, add as egg yolks, o condensed milk e 1 e 1/2 litro de milk
- Leve a panela ao low heat, stirring constantly, até a mistura engrossar
- Remove from the heat, let esfriar completamente e, em seguida, beat no liquidificador
- Em outra vasilha, beat as claras em neve com o sugar até obter uma consistência firme, semelhante a um suspiro
- Incorpore o cream sem soro às claras em neve, mexendo delicadamente para não perder o ar
- Junte os dois creams (o batido no liquidificador e o de claras com cream) e mix suavemente
- Despeje a mistura na forma que já estava no congelador
- Leve novamente ao congelador por aproximadamente 6 hours, ou até que esteja firme
Observations
Easy homemade American-style ice cream is layered frozen dessert, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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