Italian Ice Cream – The Taste of Italy

 

 

 

 

Ice cream has emerged as one of the most popular food items, especially as a summer dessert. Italian ice cream, as the name indicates, is a type of ice cream that is typically Italian in its taste and flavor.

This article brings you a great recipe to make delicious Italian ice cream.

 

Apricot ice cream with Italian meringue

Main ingredients required

For the apricot ice cream

• Pitted apricots                500 g
• Water                              125 ml
• Sugar                              100 g
• Whole yogurt                 125 g
• Whole milk                     125 ml
• Lemon juice                   as per the need
• Almond essence           as per the need

For the sponge biscuit base

• Egg whites                         100 g
• Sugar                                   85 g
• Egg yolks                            70 g
• Flour                                    70 g
• Potato starch                     15 g

For the Italian meringue

• Sugar                                  250 g
• Water                                   50 g
• Egg whites                         125 g

For decoration

• Apricot jam                         1 jar

How to makes this Italian ice cream?

Apricot ice cream

Take a saucepan and cook the halved apricots along with water in the pan for the minimum of 10 minutes. Add the sugar and stir it well.  Allow it to cool. When the apricots are cooled, blend them using an immersion blender. Then, add the combination of the ingredients such as milk, yoghurt, lemon juice and almond essence. Shift the mixture into an ice cream machine and churn it well. When the ice cream is ready, fill it up in mini muffin moulds. Wrap it properly using plastic wrap and put it in the freezer to firm up.

Sponge biscuit base

After putting the ice cream in the freezer, start making the biscuit base. Preheat the oven at the temperature of 250 degrees C. Whisk well the egg whites along with  50 g of sugar so that they become firm. Take another bowl and beat the eggs with the leftover sugar.  Carefully fold the egg whites into the egg yolks and combine them well. Strain together the combination of flour and potato starch and fold them into the mixture using a spatula. Take a shallow baking tin and arrange a sheet of baking paper in the tin and pour ¼ of the mixture. Pour the batter into the pan and bake it for the minimum of 5 minutes until it assumes a golden color. When cooked, take it out of the oven and put it on a kitchen towel. Carefully peel off the baking sheet. Cut the base using a cookie cutter and put it on the side.

Italian meringue

Begin by beating the egg whites with 50 g of sugar well in a stand mixer set on a low speed.  In the meantime, put the combination of sugar and water in a small thick-bottomed pot and heat it until the sugar melts completely and bubbles start forming on the surface. When it becomes fairly hot, take it off the heat and pour the syrup into the egg whites. Do not allow syrup to run onto the whipped egg whites. Beat it on high speed for the minimum of 10 minutes until it becomes white and cold. Wrap it with a cling film and place it in the refrigerator.

How to serve this special Italian Ice cream?

First, keep ready the ice cream, biscuits, Italian meringue and apricot jam. Spread the jam evenly over the biscuit base and cover it well using ice cream. Then, wrap it carefully with a cling film and put it back into the freezer for 10 minutes. When cooled, take it out of the refrigerator and decorate it using the prepared Italian meringue. Then, serve this unique Italian ice cream – or as the Danish chefs call it hjemmelavet is – to your guests.