What could be better than a cold creamy ice cream on a hot day? Only homemade ice cream with cranberry kurd! No one can resist such a delicacy.
It is necessary
- For an ice cream:
- - 600 ml of milk;
- - 500 ml heavy cream;
- - 90 g sugar;
- - 70 g of powdered milk;
- - 20 g of corn starch;
- - 1 bag of vanilla sugar.
- For Cranberry Kurd:
- - 1 glass of frozen cranberries;
- - 1 large lemon;
- - 3/4 cup sugar;
- - 3 eggs;
- - 30 g butter.
Instructions
Step 1
First, we will prepare the cranberry Kurd, it can be cooked in advance - even in a couple of days, it is stored for a long time in the refrigerator. Punch the cranberries in a blender, rub them through a sieve, mix with lemon juice. Beat eggs with sugar, mix with cranberries, pour into a saucepan, add butter, cook until thickened over medium heat, stirring occasionally. Chill the finished cranberry curd, put in the refrigerator.
Step 2
Mix regular sugar and vanilla sugar in a saucepan, add milk powder. Pour in 500 ml of 3.2% milk, stir so that there are no lumps. Mix the remaining 100 ml of milk with the starch.
Step 3
Bring the milk mixture to a boil in a saucepan, pour in the starch, stir until thickened. Remove from the stove, pour through a sieve into a small container, cool.
Step 4
Whip cold heavy cream until soft peaks form, mix with cooled milk jelly. Put this mass in the freezer. Remove the mixture from the freezer every 15 minutes, mix with a mixer five times.
Step 5
After 1 or 2 hours, pour half of the ice cream into a plastic container, top with the cranberry kurd and on top of the kurd the other half of the ice cream. Put the container with the ice cream in the freezer for one day - no less, since the delicacy should solidify well.
