I had been wanting an ice cream maker like the one I used to prepare the recipe I'm bringing you today for years; at home I drove them crazy with my refrain of... I want an ice cream maker with a compressor!, they didn't pay much attention so I decided to solve the problem. Arrived at home Gelato Expert by Magimix, that long-awaited ice cream maker that helps me have delicious ice creams without much fuss.
When I studied pastry we made delicious ice creams and although it's an art and a science, we can make almost professional ice creams at home. It's true that most of the time we won't be able to use stabilizers, or liquid or powdered glucose, but I tell you you'll enjoy them even more than the ice creams we find in parlors.
We also have to look for ways to make life less complicated and I tell you if for dessert you fancy a lemon granita to accompany with cava and you forgot to bring the granita, there will be no panic because you'll make it at home and it will turn out even better.
Oh! I just can't introduce my recipe without telling you the wonders of my new friend, so if you have a regular ice cream maker and want to upgrade to one with a compressor don't hesitate, you'll wonder why you waited so long to get one. Still, you can also make this recipe in your regular ice cream maker and I know you'll enjoy it a lot; it's a refreshing Greek yogurt ice cream for the summer that's just around the corner.
Gelato Expert Magimix and Le Creuset ceramic ice cream bowl
Ingredients
- 170 g sugar
- 300 g water
- 150 g cream
- 250 g Greek yogurt
- 25 g inverted sugar
Preparation
- We begin by preparing the ice cream base, for this we warm the water and cream to about 40º and add the sugar and the inverted sugar, mix well until the sugar has completely dissolved.
- Let it cool completely, add the yogurt and blend – it's important that the mixture is very cold before churning in the machine-.
- Next we turn on our machine Gelato Expert by Magimix -did I tell you it's wonderful?-, in cooling mode, let it cool for about 5 minutes.
- Then we add the base we prepared and activate the automatic traditional ice cream mode.
- Let the machine do its work and in about 40 minutes you'll have the ice cream ready.
- After the churning time we have several options: transfer it to the container where we'll store it in the freezer, place the container we prepared it in into the freezer if we're going to consume it almost immediately, or even leave it in the ice cream maker in maintenance mode –this mode activates only once the automatic cycle has finished-.
- If you're going to consume it immediately don't hesitate to serve it in the Le Creuset dessert bowls, accompanied by lots of fruit and a wafer, warning: you'll want seconds.
Gelato Expert Magimix and Le Creuset ceramic ice cream bowls
Now it's your turn to tell me which is your favorite ice cream, whether you're one of those who dare to make it at home or if, on the contrary, you think it's a fuss to get into that kind of thing.
As you can see with this ice cream maker we avoid having to place containers in the freezer beforehand and I tell you that while the food is being prepared you can have a very refreshing dessert ready.
