The Ultimate Guide to Homemade Ice Cream by Jan Hedh

Author:Jan Hedh
Language: eng
Format: epub
Publisher: Skyhorse Publishing

1. Roll the lime back and forth before you squeeze it, it will make it easier for you to extract more juice.

2. Remove the core from the chili. Finely chop the chili and the coriander.

3. Blanch the tomatoes in boiling water and immediately soak them in ice water. Remove the peels, cut them in half and remove the seeds. Cut them into fine cubes.

4. Cut the avocados in half, remove the pits, and use a spoon to release the pulp from the peel. Mash the pulp with a fork with the other ingredients, and at the tomato pieces at the end. Carefully season with salt.

5. Shape 6 tartars with a little circle on the plates; rinse it in water in between each one.

6. If the ice cream is hard when you remove it from the freezer, place it in the fridge for a few minutes before you serve it so that it softens.

7. Shape the ice cream into beautiful eggs with a spoon that has been dipped in warm water. Place them on the tartars and sprinkle with salt flakes.

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