ΗΟΜΕ-ΜADE ICE CREAM WITH CITRUS PEACH, WATERMELON & BITTER ALMOND JAM
Recipe created by
INGREDIENTS FOR 1 KILO OF ICE CREAM
250g ‘soumada’ / bitter almond syrup
250g white chocolate, for baking
40g Amaretto
500g cream, 35% fat
125g CITRUS peach, watermelon & bitter almond jam
50g almonds, toasted
METHOD
To decorate: begin by toasting the almonds for 15 minutes at 150°C. As soon as they have cooled, roughly chop them.
For the ice cream:
To start off, make a ganache: melt the ‘soumada’ syrup along with the white chocolate in a microwave, on medium heat, stirring the mixture well with a spatula, every 40 seconds to ensure the chocolate does not burn.
Once the mixture has melted, allow it to cool down (not to become cold though) and add the Amaretto, stirring it once more.
Beat the cream (which must be 35% fat) in a mixer at a medium speed, until it becomes fluffy. Ensure that when you turn the whisk upside down, the cream stands stiff. Take care not to over beat it!
Gently add the whipped cream into the chocolate ganache and store it in a container.
Scatter toasted almonds over the mixture and put the covered container into the freezer for a few hours.
To serve, add a spoonful of our CITRUS peach, watermelon & bitter almond jam to each portion.
TIP
Remove the ice cream from the freezer 5 minutes before serving to allow it to soften.
