Traditional recipes

Dessert ice cream with roses

Dessert ice cream with roses

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Choose only the rose petals, rinse under running water in a strainer and let it drain for at least an hour. Put in a bowl and rub with lemon salt until well crushed, then add sugar, mix and put the bowl in the refrigerator for at least 24 hours and if the sugar has not melted, stir until it melts.

Mix the composition of roses, sweet milk, sour cream and mix at the right speed, not too high, so that the composition does not jump out of the robot, approx. 10 minutes, then put the composition in a plastic bowl and put in the freezer.

From time to time, take it out and, with a wooden spoon, mix it lightly in the ice cream. It must be mixed at least four times so that the ice cream does not crystallize. Leave it in the freezer for at least ten hours, after which it can be served with or without a little rose syrup.

However, ice cream is divine in taste, quality and easy to prepare.

Enjoy your meal. dear ones!

Cups of chocolate and vanilla ice cream

For the days when you want to prepare a delicious and easy to prepare dessert, we recommend cups with chocolate and vanilla ice cream, matched with strawberries or raspberries. These are a cool dessert that will impress you and does not require much skill or ingredients. They can also be made for festive occasions, because they are very attractive. Other fruits can be used, depending on what everyone prefers.

The recipe presented is for about 6 servings.


  • 8 biscuits
  • chocolate cream
  • strawberries or raspberries for garnish
  • vanilla ice cream.
  • 3 egg whites
  • 3 tablespoons sugar
  • 3 tablespoons sweet cream
  • 150 gr of chocolate
  • rum essence, a few drops.

Method of preparation

For the cream, melt the chocolate in a bain-marie and mix with the cream, until it is homogenous and the rum essence is added. The obtained composition is mixed with the beaten egg whites together with the sugar. They must be mixed lightly, with a spatula, with movements from bottom to top, so that the texture remains frothy.

The biscuits are broken into pieces and placed in cups or glasses, depending on what everyone wants. Put chocolate cream on top of them and put them in the fridge for about an hour, to harden the cream. After removing, place the ice cream on top and garnish with strawberries or raspberries (you can also use berries, depending on your preferences).

You can also opt for the version in which the cream is put in the cold and after removing it, decorate the cups. Thus, they can be arranged in interlaced layers, depending on everyone's preference.

Refreshing summer dessert: melon and ice cream

The delight for the little ones today comes in the form of a melon and ice cream recipe or, in other words, an ice cream that is based on a melon puree. Although it is very easy to prepare, you will need to give it more time to be ready, due to the fact that you have to constantly take this ice cream out of the fridge to help it become creamier.

Ingredients for melon and ice cream:

5 cups with melon pieces (about 1 kilogram)
2/3 cup sugar
1/2 cup water
1 teaspoon lemon peel
2 tablespoons honey
1/4 cup lemon or lime juice
1 pinch of salt

3 steps to prepare melon and ice cream:

1. To prepare the melons, wash, cut into slices and remove the seeds. Carefully cut all the pulp from the peel, cut it into cubes and put them in a blender or food processor, passing them until you get a homogeneous puree. Set aside in a bowl.

2. The syrup is made by adding sugar, water and lemon peel in a saucepan on the fire, at medium-high temperature. Heat the composition until the sugar melts and the mixture starts to boil. Set aside from the heat. Add mint, if desired, and let stand for 10 minutes. Strain the lemon peel and mint.

3. The syrup is combined with lemon juice, honey, salt and melon puree. Mix well and cover the bowl with cling film, leaving it in the freezer for a few hours or even overnight. Once every 30 minutes, take the mixture out of the freezer and mix with a mixer, then put it back in the freezer. This process takes about two hours, and the result will be one that meets your expectations.

Dessert Ice Cream Roses - Recipes

I ate it at a friend's table and asked for the recipe.
So: 500 ml country cream, 150-200 g powdered sugar (homemade, not commercially because it has starch), 4 tablespoons powdered milk, 1-2 beaten eggs (optional), 10-12 well-ripened apricots .

The apricots are washed and peeled, if possible, then the seeds are removed. If they cannot be peeled, they are blended until they become porridge, then they are strained through a thick sieve to separate the peels from the fruit pulp.

The cream is mixed at a moderate speed with the powdered sugar, then the apricot porridge is added, and finally the beaten eggs. (Personally, I avoid eating raw eggs as much as possible, especially if they are bought from the market, so I don't add eggs to ice cream, but if you want, you can follow the recipe exactly.) Everything mixes well with powdered milk. The result is a homogeneous and consistent mixture. Put in the freezer for a few hours and then serve. It is a very fragrant ice cream.


What a beautiful color it has! It certainly has an appropriate flavor)

It was a million-dollar ice cream, very fragrant, Paula, you're right!
Thanks for visiting!

Tuna with memories: old-fashioned ice cream

Ice cream - perhaps the most popular dessert of all, it is a product that has enjoyed huge success since it was invented more than 300 years ago. The initial recipes, although simple, brought together exclusively natural ingredients, flavors that had nothing to do with industrial chemistry or food, and brought in the windows of famous confectioners a tasty and healthy product, which now has only a vague in connection with what we call "ice cream" today.

Confectioners of the past decades - masters in the preparation of ice cream

Natural ingredients were also part of the recipes of confectioners in ancient times, and those who remember, can confirm that in the '60s,' 70s and '80s, there was a rigor, but also a recipe with natural ingredients from dairy factories. from the country (these being the ones that also produced ice cream), where the producers had at their disposal some recipes that had to be observed with holiness. In Romania, during the communist years, there were no more than 10 -12 varieties of ice cream in trade, exclusively of local production, but, although few, all were manufactured under the strict supervision of the forums that severely controlled the production process and raw materials. used. “Polar” ice cream, the simplest and cheapest, was made in the classic, elongated shape, or in the form of a “butter packet”, an extremely tasty waffle (with vanilla, pistachio, rum or cocoa). assortments & # 8211 cocoa, vanilla, assorted or with fruit jam, ice cream "Doina" on the stick - a delight with vanilla and chocolate icing, or "Delia", with mint and chocolate icing, all were the stars of the kiosks that both children, as well as adults, stormed them every day, especially in the summer months.

Also in the ‘80s, a revolutionary product appeared at that time, ice cream with biomass, a natural and healthy ingredient, with a special taste, of freshly baked biscuit. Biomalt, a natural product obtained through a special process of maceration of several cereals, a product that very few still remember today, had a sweet taste but at the same time very slightly salty, distinct, taste with which luxury confectioners from people today boast that it is an innovation in gastronomy. Something that we invented, tasted and appreciated over four decades ago and that today our big ice cream producers are no longer interested in. Summer gardens and confectioneries competed to prepare ice cream and parfait using their own, unique recipes, with ingredients that have remained imprinted in our minds and tastes. Pistachio, rose, rum raisin, cocoa, raspberry, blackberry, chicory ice cream, but especially vanilla, yellow and creamy ice cream, whose smell and taste captivated you forever. The ice cream was served simply, in the stainless steel cups that I loved and that I always associated with fun, the joy of going out or a quiet Sunday. Very popular was cone ice cream, made by confectioners and not what we call today "cone ice cream", a mixture made in a bucket: bagged powder dissolved in water, poured into ice cream machines and sold at bus stations. The ice cream of yesteryear & # 8211 the real one & # 8211 has remained, at least in our country, only in stories and memories, and those who are acquainted with this product today, have only a few places in the world (Italy and Turkey in particular) where they can find out "in their own language" what this dessert really means.

Natural ingredients do not benefit the ice cream industry

Vegetable oils with carcinogenic potential, especially palm oil, artificial colors and flavors, sugar, imitation milk, whey and many other ingredients that make us smile triumphantly in absolutely all the ingredient lists belonging to the 65 products analyzed recently by the Pro Association Consumers. Practically, industrially made ice cream has become a completely different product from what we remember, many of us, from the ‘70s or’ 80s, even from more distant decades. The recipe for industrially produced ice cream today is, in fact, a complicated sequence of ingredients and chemical compounds, artificial flavors, hallucinatory sugar and vegetable fats that doctors say have a high carcinogenic potential. We can't even talk about fruit: although we sometimes read on the packaging "fruit ice cream", these are actually just poor traces of dust, possibly from fruit, in microscopic proportion, the rest of the recipe being supplemented with sweet syrups, dyes, essences, aromas similar to natural ones. The number of ingredients that we can find on a box of ice cream varies between 30 and 60, in some varieties, which goes without saying what kind of products we are dealing with. The study was carried out on a number of approximately 65 assortments belonging to all producers who put this product on the Romanian market. The CPA did not list all these assortments, but given that almost all of them were included in the study, this is no longer so important. In all assortments analyzed, the main ingredients are water, reconstituted milk powder, sugar, vegetable fat & # 8211 palm oil, rapeseed etc, whey powder enhanced with milk protein, glucose syrup, dextrose, emulsifier, sugar, flavors. In addition, all the analyzed products contain additives, artificial colors, artificial flavors, gelatin, starch, artificial fruit flavors, salt and a multitude of E's. Ethanol, an organic alcoholic substance, has been found in many of the products, which from a physiological point of view, can create a depressive state and acts as an anesthetic. In all the analyzed assortments, frozen products produced by local factories but also imported ones, were found, in addition to the ingredients listed above, a lot of artificial flavors, emulsifiers, unhealthy fats, additives, dyes and, of course, the essential E's. There are no commercially manufactured products on an industrial scale which do not contain at least some of these substances and absolutely all contain vegetable oils, sugar or aspartame, artificial flavors, colorings, milk powder, powdered eggs or in liquid form; and other ingredients in concentrated or dehydrated form and reconstituted at the time of manufacture.

Tasty traps: ice cream with "fruit", but without fruit

Ice cream with fruity flavors, respectively those with fruit / fruit juices, mostly, are nothing but mixtures made from water or milk reconstituted skimmed powder, exotic vegetable oils, which we are not told if they are hydrogenated or not, gelatin animal, starch, sugar added in various forms and chemicals in abundance. This product, nutritionally unbalanced due to its high sugar content, artificial colors, preservatives and artificial flavors, should not be consumed by children and people with cardiovascular disease, diabetes and metabolic diseases. At the same time, in order to avoid the cumulative effect of the additives ingested daily and by consuming other foods, it should be consumed occasionally by adults, in small quantities, of 40 & # 8211 60 grams. In conclusion, flavored ice cream and fruit / fruit juices, being a product with a high glycemic index, should not be consumed by overweight people with food intolerances, diabetes and circulatory diseases.

The oldest ice cream recipe - 1841

In 1841, in Iași, the cookbook written by Mihail Kogălniceanu and Costache Negruzzi appeared, entitled “200 sought-after recipes for dishes, cakes and other household chores”. The volume includes adaptations of many French recipes for the taste of Moldovans.
"I will tell you that I have recently published - together with Mr. C. N., another Promise missed like me - a book that, overthrowing all the established powers, trampling on all the rules received by the assembly and the custom of the land, will make a terrible revolution throughout Moldova & # 8211 in the form of making friganele and dumplings I want to talk about a collection of 200 recipes of dishes, which will make us the greatest reputation - among cooks - and the grateful future will undoubtedly give us the beautiful name & lt & lt introducers of culinary art in Moldova & gt & gt. We are satisfied with that too ”, Kogălniceanu wrote in & lt & lt Iluzii Pierdute & gt & gt, thus revealing who are the two authors who, in the first edition, had signed only with the initials. It seems that in this book there is the oldest ice cream recipe published in Romania:

“Take half a can of sugar, put a liter of 50 drams of water and boil until it binds a little. Then take a liter of fresh milk and put two egg yolks in a spoon and beat them. Then put them in sugar and, putting them on the fire, let a wave come out. Then pour it into the oven, and after it cools, rub it until it freezes. To a liter of sugar put two cups of milk and an egg yolk. Water 50 drams per liter of sugar. In the case of raspberries, strawberries and cherries, add a little crimson for the flower and the half-brass zama, but the raspberry, strawberry and other juices do not boil at all with the sugar. The same is done with the lemon, and the grated peel, as you like. ”

From small to large, everyone loves ice cream

We can explain to children that what they often see in shop windows or on ice cream machines on the sidewalk is not always what it seems to be. Obviously, we should not and we cannot completely forbid children to consume ice cream in stores, it would be impossible. Thus, we can explain that the pastel green ice cream is not "green" from the fruit called pistachio or kiwi, and the blue one does not contain the beloved curacao berries, famous for their sour, blue juice. Purple ice cream does not have blackberries or blueberries, nor does pink ice cream have strawberries in its composition, and the toppings from candies or chopped marzipan do not have the healthiest ingredients in them. Certainly, many of the little ones will not easily accept such an explanation that will shatter the "myth" of ice cream, but even if we manage to offer them a little less these commercial products coming with tasty alternatives, made at home from natural ingredients. and attractively and creatively decorated, this will be a major long-term gain for their health and development. The best and healthiest option at the same time is to prepare this delicious dessert at home, which, although it might be discouraging at first sight, is as simple as possible and accessible to anyone. From just a few healthy ingredients - milk, egg, mashed fruit, cream, yogurt and a natural sweetener or a moderate amount of sugar - we can prepare an unlimited number of ice creams in a short time and with a minimum of effort, perfect or fruit sorbet, desserts that will surely have supremacy in our diet at the expense of nutritionally unbalanced products and full of additives that are not good for the body, products that have come to resemble the recipe of a chemical rather than a dessert healthy.

Ice cream with jam and rose water

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Soft homemade ice cream


Ice cream:

  • 2 & frac14 cups (530 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 175 g granulated sugar
  • & frac12 teaspoon (3 g) kosher salt
  • 1 pod of vanilla beans
  • 7 eggs

Waffle Batter:

  • Two egg whites
  • & frac14 cup sour cream
  • 2 teaspoons vanilla extract
  • & frac12 cup granulated sugar
  • & frac14 cup unsalted butter, melted
  • & frac12 universal flour cup
Key tags
  • Ice cream
  • Soft homemade ice cream
  • ice cream
  • Josh Weissman



In a medium saucepan, add heavy cream, whole milk, granulated sugar and kosher salt. Finally, add the beans to 1 grated vanilla bean pod as well as the pod.

Place the pot on the stove over medium heat, stirring occasionally, until it has reached a temperature of 175 ° F. Do not let it boil or simmer.

While the cream mixture is heating, separate the yolks from the 7 eggs by cracking them into a medium-sized bowl and pull the yolks out and separate them by hand.

Once the mixture has reached 175 ° F, stir in a sprinkle of cream and mix until combined. Rinse and repeat several times until the yolk mixture is nice and hot.

Once the yolk mixture is hot, pour back into the pot and continue to heat, moving the heat back and forth from medium to low to maintain 175 ° F while stirring constantly until it thickens and covers the back of a spoon. . This should take about 15 minutes.

Strain the mixture through a fine-mesh filter into a bowl and place over an ice bath. Stir until completely cold.

Pour into an ice cream maker and mix following the instructions of the ice cream maker.

After the ice cream is finished mixing, place it in a tube bag with a star tip and insert it into the chosen cone.

Optionally, place it in a freezer container until firm to allow the ice cream to become capable

Waffle cone:

Start by mixing 2 egg whites until foamy, then mix heavy cream, vanilla extract and granulated sugar.

While beating constantly, slowly pour unsalted melted butter.

Once mixed together and emulsified, sifted into universal flour, mixing all together until a smooth dough is formed.

Lightly grease a preheated waffle iron with a little oil, then pour in a cup of waffle dough and cook for about 1 minute.

Once brown, pull the waffle from the iron on a clean, dry towel.

Using a cone pattern, wrap the waffle tightly around the cone, then hold it until it can maintain its own shape.

Place in a glass until crispy and crunchy before removing or piping in the cream.

Avocado semifreddo - recipe

Ingredients (for 2 servings)

  • 1 avocado copt
  • 200 ml of sweetened condensed milk
  • 380 ml of whipped cream

Method of preparation

A portion of Semifreddo prepared according to this recipe has 1005 calories, 80 g of fat, 59 g of carbohydrates, 14 g of protein.

Cut the avocado in half, remove the seeds. Cut the core into squares into a knife and extract the pulp with a teaspoon.

Put the avocado in a food processor with an S blade, with a pinch of salt.

Add condensed milk. Mix until you get a fine, creamy paste. Transfer to a bowl.

Beat the cream in a bowl with the manual mixer until strong peaks form. It is essential that the cream is very cold, from the refrigerator, otherwise it will not harden.

Incorporate the cream obtained in the avocado paste with a spatula. Stir gently, with wide movements, from bottom to top.

Transfer the Semifreddo composition to a cake pan, in which you put plastic wrap (including on the walls).

Level above. You can sprinkle pistachios, walnuts, cashews, almonds or other fried oil on top again.

Put the dessert in the freezer. You need to let it harden for at least 6 hours. It is preferable to freeze it overnight.

The next day, Semifreddo comes out of the tray and cut into slices.

If you want to give it more consistency and a more attractive look, pour a chocolate icing over it, as in the picture.

The glaze can be prepared from cocoa powder and liquid coconut oil. Or you can mix melted dark chocolate with a little milk.

Avocado semifreddo in vegan version (fasting)

Replace regular condensed milk with:

  • vegan condensed milk, according to the recipes HERE
  • canned coconut milk (only the hard and creamy part above & # 8211 can be found at Ldl) and / or coconut cream (from SanoVita) beaten with the mixer
  • coconut yogurt (PlantOn) or soy


Replace condensed milk with yogurt or cream and add honey as a sweetener.

Various fruits can be added to the composition of Semifreddo, such as raspberries, strawberries, cherries, finely chopped cherries.

For texture, add roasted and chopped walnuts, pistachios, almonds or hazelnuts.

flavored Avocado semifreddo with lemon or lime juice / essence (vanilla), vanilla or almonds, mint or fresh basil (mixed with avocado).

According to the above recipe, other frozen Semifreddo desserts can be prepared, replacing avocado with other fruits.

Similar recipes

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* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

The sink that promises

Granite may no longer be the number one choice in kitchen design trends for kitchen countertops, but granite sinks remain the perfect option, not being an outdated choice, as it would seem at first glance. These sinks are composed of a carefully made mixture of natural stone and resin to withstand continuous use, and the result is absolutely fabulous.

Kitchen sinks made of granite are incredibly durable and without a doubt for many, the indispensable element in the kitchen. These sinks exist on the market in a variety of shapes, sizes, colors and matte finishes to give personality to your dream kitchen.

Here are some considerations that might help you decide when it's time to make a change and choose a granite kitchen sink.

We must keep in mind a very important aspect when we talk about installing a granite kitchen sink. It is hard. Give him the support he needs. Granite sinks cannot be "hung" on the countertop, like a conventional stainless steel sink. It is preferable to call a specialist to help you safely install the sink.

It is unique and unmatched. A granite kitchen sink, because it is made of natural stone, has a uniqueness and individuality that cannot be replicated. First of all, not everyone has a granite sink. But more than that, there are no two tiles or blocks that are identical. Your sink will be literally unique.

The right countertop and sink. If you also opted for granite countertops, you can install a granite kitchen sink made of the same type of granite as the countertop. The result is a perfect visual appearance throughout the kitchen. Of course, insofar as you prefer this type of unitary decor. Natural granite complements many design styles. A granite kitchen sink completes various kitchen styles. Thus, the granite sink is compatible with both casual and formal style and fits beautifully with various colors and materials of furniture.

There are many online stores that sell granite sinks. They specialize in all types of household and kitchen products, including sinks, faucets and a number of other items. Everything becomes easier the more we think about the advantages that online orders bring. First of all, you have at your disposal a wide range of products that, if you chose to see them in physical stores, would be almost impossible. Everything is under your eyes on the internet. Second, the costs could be lower, you would exclude shipping costs, because many online merchants do not charge shipping fees. You save time and money, invest in sustainable products and benefit from fast and quality services.

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Banana ice cream with only two ingredients. Healthy summer recipe for the whole family

Feel like ice cream? We have prepared two simple, quick and delicious recipes.

Banana ice cream with only two ingredients

No law prevents us from enjoying ice cream all year round, but there is no denying that summer is the most coveted and sought after!

I don't know if we can talk about an ice cream "boom", but it is clear that there is more and more offer both artisanal and industrial, and many more people are encouraged to prepare them at home.

Today we suggest you prepare a banana ice cream with only two ingredients. Simple and fast!


4 tablespoons refined sugar

Method of preparation

Stir in the bananas until they become liquid.

Add the tablespoons of sugar and mix well.

You will put all this mixture in a glass / forms of ice cream and put it in the freezer for at least 2 hours.

Take out and enjoy this wonderful and healthy dessert!

Homemade ice cream with chia seeds and strawberries

Chia seeds make this dessert fun to eat. And provides an amount of 2g of fiber per serving.

Preparation time: 10 minutes


A cup of 150 ml of milk
Juice from a lime
3 tablespoons honey
2 tablespoons chia seeds
6 large strawberries

Method of preparation

1. Beat together the milk, lime juice, honey and chia seeds in a medium-sized bowl. Cover and refrigerate until the seeds swell, about 2 hours, stirring halfway through.

2. Chop and finely chop the strawberries and mix them in the bowl with the rest of the contents. Put everything with a spoon in the form of ice cream.

Gently tap the molds on the counter to make air bubbles appear on the surface. Freeze until the composition becomes solid, at least 8 hours or even left overnight. Let stand at room temperature for a few minutes before removing them from the molds.


  1. Dalbert

    Anyone who does not think about distant difficulties will certainly face near troubles ...

  2. Upwood


  3. Gabar

    It is very a pity to me, I can help nothing to you. I think, you will find the correct decision. Do not despair.

  4. Os

    Well, well, you don't have to say that.

  5. Vishura

    I'm afraid I don't know.

  6. Niramar

    There is something in this. Got it, thanks for the explanation.

  7. Rayburn

    we can say this is an exception :) from the rules

  8. Mezim

    I'll take it at my own risk)))

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