{"id":1571,"date":"2017-07-18T20:39:18","date_gmt":"2017-07-18T20:39:18","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=1571"},"modified":"2017-07-20T06:52:32","modified_gmt":"2017-07-20T06:52:32","slug":"chocolate-ice-cream","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/chocolate-ice-cream\/","title":{"rendered":"CHOCOLATE ICE CREAM"},"content":{"rendered":"

There is no summer without ice cream\u2026 Ice cream from the kiosk, machine ice cream, ice cream from a nice neighbourhood shop, ice cream made from our own hands… Every one of them has its own unique grace and taste. It is connected with the summers of our childhood, with walks on holidays or through half-empty cities, with mama\u2019s recipes, with our own attempts at homemade ice cream.<\/span><\/p>\n

\"\u03c0\u03b1\u03b3\u03c9\u03c4\u03bf<\/p>\n

All three members of the family are ice cream lovers and we never wait for the summer to enjoy it. Many times, even in the dead of winter, we are among the ones sneaking in ice cream shops, \u201cgelaterie\u201d according to the newest term. Admittedly, in recent years there are several shops that make very good ice cream, Italian style, in other words soft, almost chewy ice cream in amazing flavors. At some point I have to make a list, with ice cream shops – places to be … All in good time\u2026<\/span><\/p>\n

In the summers, especially in recent years, I\u2019ve been experimenting with homemade ice cream. I have tried several recipes to make ice cream that doesn\u2019t turn to stone in the freezer. To get the ice cream texture, I have occasionally used salepi powder in the mixture, honey from acacia and alcohol. But I think a combination of egg yolks with alcohol turns out the nicest.<\/span><\/p>