ICE CREAMS

 

                                           

There can never be anything more inviting on a hot summer’s day than ice cream.

 

                                                 VANILLA ICE CREAM

For this ice cream you must first prepare a custard with

420 ml (14 fl oz) single cream

½ a vanilla bean

8 egg yolks

125 g (4oz + 1tsp) sugar

A good pinch of salt

250 ml (8 fl oz) double cream whipped to soft peaks

 

Bring the single cream with a little sugar and the vanilla bean almost to the boil.  

 

Meanwhile, whip the egg yolks with the remaining sugar until light and fluffy and doubled in bulk.

 

Discard the vanilla bean and pour the hot cream, slowly into the egg yolks, beating constantly.  Pour the mixture back into the saucepan and simmer very gently, stirring constantly with a wooden spoon.

 

Remove the custard from the heat and strain it through a fine sieve and allow it to cool to room temperature.  Fold in the whipped cream until well combined.

 

Spoon the custard into a bowl with a cover and freeze for 2 hours at least.  Then remove from the freezer and whip vigorously and return it to the freezer.  Repeat the procedure twice more.  Transfer the ice cream into a container, cover and freeze.  Alternately one could use an ice cream machine following the manufacturer’s instructions.

 

One can use the same recipe (minus the vanilla bean) by adding:

2 tbsp ground pistachio nuts

7 drops of green food colouring

A few crushed pistachios for garnish.

 

 

                                          CHOCOLATE ICE CREAM

Do prepare this old-fashioned ice cream.  

500 ml (2 cups) milk

4 large egg yolks

8 tbsp of sugar

Pinch of salt

120 g (4 oz) chocolate, melted

1 vanilla

500 ml (2 cups) double cream whipped to soft peaks

 

Heat milk, whip eggs, and sugar to make a custard as described above, in the Vanilla Ice Cream recipe. Stir in the melted chocolate and vanilla and strain in a bowl to cool.  Gently fold in the whipped cream until well combined.  Freeze as described above.

 

 

                                               STRAWBERRY WATER ICE

Water ices are prepared with fresh fruit or fresh fruit juices.  Use the same recipe for apricots and peaches.

 

250 ml (1 cup) sieved strawberry pulp

500 ml (2 cups) water

200 g (1 cup) sugar

Pinch of salt

1 tsp lemon juice to accentuate the taste

 

Heat water, add sugar and salt, and stir until sugar melts.  Remove from the fire and set aside to cool.  Then add the lemon juice and the strawberry pulp and mix well together.

 

The easiest way to freeze a water ice, is in electric ice cream machine. Alternately, freeze it in a covered ice cream tray and when half frozen, whip well and return it quickly to the freezer.  Repeat the procedure twice more.

 

      

                                                 LEMON WATER ICE

Another very refreshing water ice.

 

750 ml (3 cups) water

375 g (1 ½ cup) sugar

1 small piece of lemon rind

125 ml ( ½ cup) lemon juice

1 tsp grated lemon rind

A tiny pinch of salt

 

Heat water with lemon rind, add sugar and salt and stir until the sugar melts. Remove from the heat, discard the lemon rind and set aside to cool.  Add the lemon juice and grated lemon rind and mix well.  Freeze according to the instructions given above.

Serve the granita in tall glasses garnished with mint leaves or finely grated lemon rind.

FORMER NEW DEMOCRACY POLITICIAN GIANNIS KEFALGIANNIS DIES AT 79

Former Greek minister, one of the oldest parliamentary politicians of Nea Democratia and former advisor of Greek prime minister Karamanlis, died at the age of 79.

Kefalogiannis was married Eleni Verdonogianni and had 3 daughters.

My most sincere condolences to his family, especially to his wife Eleni, who I often met at June and Themis Marinos house  

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD, AND YOU WILL REMAIN HEALTHY AND SAFE.