Homemade ice cream is certainly the most famous Italian dessert in the world and there are many stories and legends surrounding its history.
But where was the ice cream born?
Already the Chinese in 2000 BC used to prepare foods based on spiced milk and cooked rice which were left to cool and solidify in the snow; later, in the Middle Ages, cold desserts based on milk and fruit juices began to be produced, which were brought to Europe by Marco Polo around the fourteenth century.
The Arabs of Sicily used the snow from Etna to freeze citrus fruit juices.
But it was only in the sixteenth century when, at the court of Caterina de' Medici, the architect Bernardo Buontalenti invented ice cream sorbets prepared with most of the ingredients still used today for the preparation of ice cream (eggs, milk, cream, lemon, sugar).
A century later, the Sicilian chef Francesco Procopio dei Coltelli created the first perfect blend for producing and packaging ice cream.
INGREDIENTS for about 400 g of CREAM ice cream:
400 g liquid whipping cream for desserts
80 g granulated white sugar
4 medium yolks
INGREDIENTS for about 200 g of CHOCOLATE ice cream:
250 g partially skimmed milk
80 g granulated white sugar
2 medium yolks
PROCEEDINGS
Preparation of CREAM ice cream
Pour the cream into a bowl and whip it until stiff with an electric whisk:
Then keep it in the refrigerator until use.
In a large bowl, whisk the egg yolks with the sugar with an electric mixer until you obtain a light and frothy mixture:
Retrieve the whipped cream from the refrigerator and incorporate it into the sugary eggs, mixing very slowly from bottom to top so as not to melt it.
Transfer the mixture into a container with a lid that can be frozen, let it cool to room temperature and let it solidify in the freezer for at least 3 hours:
Preparing the CHOCOLATE ice cream:
Pour the milk into a saucepan together with the chopped chocolate and heat until it melts completely:
In a bowl, mix the egg yolks and sugar by hand with a whisk, but without stirring them:
Pour the mixture into the chocolate milk and, continuing to heat over low heat, bring to the boil:
At this point, transfer the mixture into a container that can be frozen and let it cool to room temperature first, then Place it in the freezer for at least 3 hours before tasting it:
Happy tasting!
We can keep both the Cream ice-cream and the Chocolate ice-cream in the freezer for a week, tightly closed in suitable containers with lids.
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