A summer without ice , it's not a good summer. With the various confinements, we took a liking to getting our hands dirty and concocting our own delicacies favourites. This year, the ice will be no exception to the rule. With lemon, chocolate, and even lavender, we will make them without moderation. If we are not all lucky enough to have the talent of Cyril Lignac, there are recipes that are easy to reproduce without an ice cream maker. Ladies, get your aprons on, you have ice cream to prepare (then to taste).
Whether you're a sorbet or milk-based ice cream team, these tips are for you. We are well obliged that doing and succeeding in our cute summer sin is a great source of pride. To achieve this, we followed a few small rules. When you think of good ice cream , we dream of its freshness, but also of its creaminess . A creamy ice cream in the mouth guarantees a real culinary orgasm that we never tire of. To achieve this result, you need fat . Yes, yes, you read that right. If you choose cream or milk based ice cream , they must contain at least 30% fat. It will be easier to mount in whipped cream and will therefore incorporate air which will make it creamy. On the contrary, do you prefer dairy-free ice cream? Swap some of your sugar for glucose syrup. Tasteless, but with a sweetening power, glucose syrup will be your ally for ice cream that melts in your mouth.
