Easy Food Recipes

food recipes
American food recipes
Appetizers recipes
BBQ recipes
Beef recipes
Bread
Burgers recipe
Cake
Celebrity Italian Recipes
Cheese
Chicken recipes
Chinese food recipres
Chocolate Recipes
CHRISTMAS manners and customs
Christmas recipes
Cyprus food recipes
Desserts recipes
Diet
Dips
Doughnuts recipes
Drinks recipes
Duck Recipes
Easter recipes
Easy recipes
Egg Recipes
French food recipes
German Easy recipes
Greek food recipes
Halloween Recipes
Healthy food recipes
Hot and spicy recipes
Ice Cream Recipes
Indian food recipes
International recipes
Lamb recipes
Lenten and healthy
Light recipes
Mediterranean Recipes
Nuts Recipes
Pasta recipes
Pie recipes
Pizza recipes
Pork recipes
Potato
Poultry recipes
Rice recipes
Salads Recipes
Sauce
Seafood recipes
Sorbet Recipes
Soups recipes
Starter
Thermomix recipes
Tip and Tricks
Traditional food recipes
Traditional sweets (in syrup) recipes
Turkish food recipes
Vegetarian food recipes
Food recipes
Food recipe Videos

Mocha ice cream recipe




The mocha ice cream is a fairly common flavor of ice cream.


Mocha ice cream recipe

I'm a fan of this ice cream so I quote you a very easy recipe for mocha ice cream! The ice produced is very soft texture and rich flavor of mocha!
On the positive side of the recipe is that the ice cream has eggs, ice cream does not need to manufacture and does not freeze during krystalliazei! So just prepare the mixture, put it straight in the freezer! No need to jump to the intermediate mix, there are no crystals at all!


* 1 can of evaporated milk 410 gr
* 1 envelope vanilla mousse GIOTIS
* 1 cup (about 200 ml) milk
* 3 full teaspoons instant coffee now
* 1 teaspoon cocoa powder (optional)
* 3/4 ​​cup (about 150 gr) sugar


1) First Place evaporated milk in the freezer for 2 hours. You need to leave it in the freezer for 2 hours or there will be fluffy as needed during the strike.
2) In a bowl, pour the contents of the file mousse "GIOTIS".
3) Pour moment instant coffee and cocoa in the cup with milk.
4) Once the instant coffee and cocoa dissolved, pour the milk into the bowl and beat with mixer on high speed for 4-5 minutes until it becomes whipped cream.
5) Remove the evaporated from the freezer and pour into a bowl. Empty the bowl and sugar and beat with mixer on high speed for 9-10 minutes. Should this mixture until fluffy and tripled in volume.
6) Empty the cream in bowl and beat with mixer for 2-3 minutes, until you get a homogeneous mixture.
7) Empty the mixture into a metal bowl and put ice cream in the freezer. Leave in freezer for at least 10 hours before you eat. Note again that there is no need to remove the bowl from the freezer and stir the ice cream because the magazines do not krystalliazei ice during freezing!

REMARKS:

The amount of ice produced is slightly less than 2.5 liters. The materials we will use good will not be light. The milk should be at room temperature, but even if it's cold does not matter enough to thoroughly dissolve instant coffee and cocoa.
It is crucial to let the evaporated in the freezer for 2 hours before the strike with the mixer. If you leave it in less time, not as fluffy as needed and hit the ice will fail.
Please note that cocoa is very much in the recipe if you want we can add more (eg 2 teaspoons). An alternative suggestion is to replace the instant coffee beverage with mokatsino powder or other powdered coffee (eg frentotsino, cappuccino or espresso). However, it is difficult to find commercially mokatsino beverage powder.
The ice cream comes out very soft and can be refrigerated for a long time since it contains eggs. We can serve with whipped cream, syrup and cigarillos of your choice.
work from home to make money
food recipes online easy food homemade food
Recipes|