Lumumba ice cream

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5 Responses

  1. Katerina says:

    It is a really wonderful one. I followed your instructions completely, but increased the amount of alcohol a bit (which in my case was cognac), used very dark chocolate (80%) and mixed in sour cherries cooked in sugar syrup. I wanted to create something like Mon chéri chocolate and it worked (well indeed, it is better than original Mon chéri from Ferrero:) Thanks for great recipe!

  2. Anders says:

    Dear Katerina, so glad to hear you liked it!
    It really is a superb flavour, and your version with cherries sounds delicious:-)

  3. Katerina says:

    I was quite amaze with the base. I use a loads of egg yolks when making ice cream. Which means I have tons of egg whites and I don’t know what to to with them (maybe open macaron shop, but my macarons go wrong so often). Do you use it regularly? Or it works better with thick and rich chocolate?

    • Anders says:

      Yes, I really feel the same about all those egg whites. I try to use mine in sorbets (and sometimes also in frozen yoghurt) 🙂 After all, egg whites also contribute to the stability of chilled desserts. Some confectioners, however, consider that the trade-off is not worth it, since the egg whites also increase the water content of ice cream bases.

      I do use this ‘simplified custard’ from time to time, and am usually very pleased with the results. In my experience, though, it works best when the rest of the base is relatively thick (like with chocolate and/or when the proportion of cream/other fats is relatively high).

  1. 24/03/2013

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