Irgi Ice Cream

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Ingredients for making ice cream

Ingredients for making ice cream from iergi:

1. Pasteurized whole milk 1 cup (cup capacity 250) milliliters)
2. Salt a quarter teaspoon
3. Sugar 4 tablespoons
4. Sauce from a houseberry 1, 5 cups
5. Thick fat cream 500 milliliters
6. 9 yolk eggs

For sauce from the berry:

1. Sugar 1 cup (250 cup capacity)
2. Distilled pure water 1 cup
3. Irga 1 kg

• Main IngredientsIrga, Milk, Cream
• Serving 1 serving
• World Cuisine

Inventory:

Colander, Deep bowl - 3 pieces, Aluminum nonstick pan with a thick bottom, Blender, Stove, Tablespoon, Glass, Teaspoon, Wooden kitchen spatula, Strainer, Food plastic wrap, Refrigerator, Freezer, Stewpan, Knife, Ice cream maker of any brand , Ice cream mold, Ice cream spoon, Plate

Making ice cream from iergi:

Step 1: prepare the berries.

Go through the berries and remove any damaged, spoiled and rotten ones. Then discard them in a colander, rinse under running water and leave on 10 - 11 minutes in order to glass excess fluid. Then transfer the washed irga to a deep bowl and let dry.

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Step 2: boil the berries.

To prepare thick mashed potatoes from a berry, you will need a large aluminum, non-stick pan with a thick bottom and a non-stick coating, put the berries of the berry in it, sprinkle with sugar and chop using a hand blender. Turn the stove on to the middle level and put on it a pan with the resulting berry puree. When the mass begins to boil, enter the right amount of clean distilled water into it, mix the ingredients with a tablespoon until smooth and screw the stove to the lowest level. Boil the sauce, until thickening, constantly mixing the mass with a wooden kitchen spatula. This process will take you approximately 35 to 40 minutes. The consistency of the finished sauce should be very thick resembling mashed potatoes. Let the finished sauce cool and grind it through a fine sieve into a deep bowl, thus, you will get rid of the seeds and small, not crushed skin. Then cover the container with food-grade plastic wrap and place the bowl with sauce in the refrigerator for 30 minutes.

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Step 3: mix the shrimp with cream.

After 30 minutes, remove the bowl of sauce from the refrigerator and put in the right amount of greasy, thick, very cold cream. Mix thoroughly until smooth with a spatula. You should get a homogeneous, thick, cold mass. Cover the bowl again with plastic wrap and refrigerate it on 30 minutes.

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Step 4: prepare a mass of sugar and eggs from milk.

Pour the right amount of pasteurized whole milk into a deep non-stick aluminum saucepan, put the container on a stove that is on a medium level, and bring the milk to a boil. This process will take you no more than 4 - 5 minutes. While the milk is boiling, take 9 chicken eggs, beat them with a knife and separate the yolks from the proteins. You can use proteins for cooking any other dish, and transfer the yolks into a deep bowl, add the necessary amount of sugar, salt and beat the ingredients with a blender or mixer until a homogeneous consistency and complete dissolution of sugar. This process will take you as much time as boiling milk. Beat the yolks until fluffy foam is not necessary. After the milk has boiled, remove the stewpan from the stove and very carefully insert it into a bowl with beaten eggs. Pour the milk in a thin stream without ceasing to beat the ingredients with a blender or mixer at low speed. If you do not beat the liquid, the eggs may curl and ice cream will not work. Pour the whipped mass back into the stewpan and place it on the stove, which is turned on at the smallest level. Cook custard until thickened, constantly stirring with a wooden spatula. When the mass begins to boil, note the time after that through 5 - 6 minutes the cream will be ready. Remove the stewpan with cream from the stove and place in a deep bowl filled with ice water. Stirring the mass with a kitchen spatula, cool the cream to room temperature.

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Step 5: combine the ingredients.

When the cream has cooled to about 18 - 20 degrees remove the stewpan from the bowl and remove the container with mixed cream and berry sauce from the refrigerator. Pour the cream into a bowl with burgundy mass. And mix them until smooth with a spatula. Knead thoroughly so that 2 liquids mix into one.

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Step 6: freeze the ice cream.

Take an ice cream machine and open the compartment for cooling and whipping. Pour the still liquid ice cream into the compartment and turn on the device for the time you need, which will be indicated in the instructions for the ice cream maker. Basically this process does not last very long 20-30 minutes and ice cream is almost thick. When the time for whipping and cooling is over, take a metal mold with solid sides and cover it with plastic wrap. Put in it almost frozen ice cream, helping yourself with a wooden kitchen spatula. Cover the mold with a layer of plastic film and place in the freezer at least another 1 - 1.5 hours. After the right time, remove the form from the freezer, using a special ice cream spoon, separate a couple of balls from the total mass, put them on a plate and enjoy pleasant sweet lumps of happiness!

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Step 7: serve ice cream from the Irgi.

Ice cream from jirgi is served cold, laid in portions in deep bowls, dessert plates or vases. This type of ice cream does not require any additions, but if you wish, you can sprinkle it with chopped nuts or pour it with your favorite syrup, such as chocolate or vanilla. Homemade ice cream from a berry is 100% better, tastier and more flavorful than any other that you can buy in stores, and most importantly, this ice cream can be given even to children from the age of three. Delicate, real, fragrant and very tasty! Enjoy your meal!

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Recipe Tips:

- - Instead of ice water, ice can be used. Just pour a large amount of ice into a bowl, add a little cold water and your cream will quickly cool in such a cold water bath.

- - Be sure to add salt to the yolks, it perfectly "binds" them.

- - Pour the remaining sauce from the berry into a clean, dry jar and store in the refrigerator.

- - Be sure to remove the ice cream from the whipping compartment with a wooden kitchen spatula or wooden spoon, as metal tools scratch the coating, which can lead to premature damage to the ice cream maker.

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