Even without an ice cream maker, ice cream can be made up. A careful selection of ingredients and their proper handling plus a transfer to the freezer or refrigerator produce satisfactory results. A common practice is to place the ice in the partition of -18 degree C in the refrigerator.
The realization of this recipe requires only two devices: an electric mixer and a freezer. In addition to a bar of chocolate, the importance of mixing ingredients for 4 people: 50cl of thick cream (creme fraiche, available in the super market), 3 fresh eggs, half a glass of sugar, a pinch of salt and half a cup of sugar powder. The preparation involves first separating the yolk and white of the eggs in two different bowls. In the first bowl, pour the egg yolks and beat them manually with the powdered sugar. This can take about 5 minutes. Add the melted chocolate over low heat without omitting the essential cream and beat again. While you rest a while, in another bowl, beat egg whites with an electric mixer so it goes stiff. After having put a pinch of salt, stir to mix the icing sugar and beat again until appearance of a foam on top of mixture. Then pour the entire set of sparkling mixture in the first jar containing chocolate and cream and mix thoroughly. You must ensure that the latter mixture is homogeneous then, carefully fill it in a suitable container tightly, ideally plastic and place it into your freezer. After more than 2 h 30 min, your chocolate ice cream is ready.
With a taste and smell of lemon, lemon ice is easily made without using an ice cream maker. To make this recipe, it is necessary that you obtain 420 ml of cream, 175 g of sugar and three large lemons that have not undergone any chemical treatment such as adding preservatives. This step is important because here you use virtually all the fruit. A big juicy fruit is required without being chemically processed. In a plate, grab the whole peel of 2 lemons on a plate. When using all the three fruits, they will be in excess. Then press into a glass or bowl, the juice of 3 lemons. In a bowl, mix sugar with ice, juice and lemon zest and let stand half an hour. Shake the cream, beating until well incorporated in the previous mixture flavored with lemon. Keep this mixture for 6 hours in the freezer. Get it out of the freezer for about 30 minutes to put in the refrigerator.
Without ice cream maker, you can even make coconut ice cream for yourself once you have your proper recipe. In fact, it is to use both coconut milk and grated coconut as distinctive ingredients. For 10 people, you will need the ingredients of 60 cl of smooth fresh cream, 4 eggs, one teaspoon vanilla extract, 200g of grated coconut, and 500 ml of coconut milk, half a glass of brown sugar, a teaspoon of dark rum (preferably) and half a glass of sugar. The preparation is not complicated at all though without ice cream maker. Break the eggs, taking care to draw off the white in a glass and the yolks in another glass. In a large bowl, preferably rubber, beat the egg yolks with the brown sugar. Add the cream and beat again before adding the grated coconut and 500 ml of coconut milk. In another bowl, beat the egg whites until it forms a completely homogenous mixture and white. Put some sugar free ice then stop beating. The last step of your preparation is to mix thoroughly both mixtures of the first and the second. You can, for example, drain the mixture gently into another container before stirring until a homogeneous paste is formed, then finally send it for 6 hours freezing. The recipients used for packaging should preferably be made of rubber. After this storage time, you can use your coconut ice cream ready for tasting.
Recipe for peanuts ice-cream
This recipe is characterized by a mixture of peanuts paste, praline almonds and oatmeal. For 8 persons, you need as ingredients 60 g of complete sugar, 80 g of dark chocolate, 250g light cream if possible creamy and sugar-free, 2 packets of vanilla sugar, 2 teaspoons of peanuts paste, 4 eggs, 4 tablespoon of praline almonds and oatmeal. After having recovered separately the whites and yolks of eggs, proceed with two consecutive mixtures. Start with the egg yolks with sugar. Mix these two elements in a large bowl. Put some cream and then the peanuts paste. The second mixture is done by beating the egg whites until it becomes stiff. Remember to simultaneously put the vanilla sugar as you beat. The largest bowl is one of the first mixtures which should be poured into the second mixture. Stir thoroughly. Finally add your chocolate chips and almond praline and stir. Then, you are now at the stage of packaging. For a beautiful presentation, it is advised to obtain a silicone muffin. In the absence of silicone must be sure to cover the molds with plastic wrap. Freeze for 12 hours in a freezer; remove the ice quarter of an hour before consumption.