We are here with a completely healthy and delicious, chewy Bafra ice cream recipe.
As long as the details in the recipe are followed, it is a wonderful recipe that never makes icing, is full of health, combines pure salep with natural milk and molasses, and you will consume it with pleasure and without hesitation!
Your children and you will love the taste of natural ice cream, which is healthy, practical and delicious. :)
Let's say bon appetit to those who want to try this healthy ice cream recipe that we made with natural fresh cow's milk without fat, pure salep from Kastamonu region, raw cocoa and natural beet molasses.
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Bafra Ice Cream Recipe;
MATERIALS
2 LITERS OF FAT, FRESH, RAW COW MILK (GOAT OR BUFFALO MILK)
20 GR PURE SALEP
400 GRAMS NATURAL BEET MOLASES
40 GRAMS RAW COCOA
PREPARATION OF
1) Let's take 10 grams of pure salep in our palms and add it little by little to 1 liter of raw milk, while whisking it quickly with a hand mixer. In this way, we will prevent salep from clumping.
2) Since we will make one with cocoa, let's add 20 grams of cocoa.
3) Since we will be making two ice creams at the same time, let's turn both of them on high heat.
4) Let's mix both of them quickly with the help of a hand mixer and cook until they bubble.
5) When it starts to bubble, let's turn the heat to half the heat for both of them and continue cooking by mixing with a mixer for 15 minutes.
6) If your milk is very fresh, the ice cream may take longer than 15 minutes to solidify. If your milk has been left in the refrigerator for a day, it may solidify in 15 minutes or even less.
7) The solidification time of ice cream also depends on the type of salep you used. Therefore, you will set the correct solidification time by trial and error.
8) After 15 minutes, let's turn the stove to the lowest setting and continue mixing by tossing it with the help of a ladle for 5 minutes.
9) When we dip the scoop into the ice cream, if the back of the scoop is completely covered with ice cream, it means that the ice cream is thick enough. Additionally, if there is an uninterrupted flow like honey when you scoop the ice cream, it means the ice cream is at its perfect consistency.
10) After 5 minutes, turn off the stove completely and continue mixing by tossing with the help of a ladle for half an hour.
11) After half an hour, let's add 200 grams of natural beet molasses into our warm ice cream and mix it well. For the plain one, adding 190 grams of molasses will be enough.
12) After adding the molasses, put the pots in the freezer and let them sit for about 1.5 hours.
13) If you turn the freezer setting to the lowest temperature 4 hours before you start making ice cream, your ice cream will freeze faster and you will save time.
14) After 1.5 hours, let's mix our ice creams thoroughly with a spoon for about 2 minutes.
15) After mixing, let's put it in the fridge for the second time and this time let it sit for 1 hour.
16) After 1 hour, take it out again and mix it a second time with a spoon.
17) After mixing, let's put it in the freezer for the 3rd time and keep it in the freezer again for 1 hour.
18) After 1 hour, take it out again and mix it for the 3rd and last time with a spoon.
19) After mixing, let's put it in the freezer for the 4th time and this time let it sit in the freezer for 4 hours.
20) At the end of the time, let's take our ice creams out of the freezer and let them wait for 5 minutes to soften. If we don't soften it, we can't beat our ice cream comfortably.
21) After 5 minutes, let's beat our ice creams well with the help of a mineral water bottle and bring them to the consistency.
22) Let's put our ice creams in the freezer for the last time and wait for 4 hours.
23) Samsun's famous Bafra ice cream is ready. It is a wonderful recipe that you will be addicted to with its chewing gum-like consistency, delighting the palate and taste. Enjoy your meal :)
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