Summer is the season of longing par excellence, the sun stings from the sky, a cozy siesta spreads and ice cream becomes the staple food. A summer isn’t summer without the frozen treat—at least it would be less fun. Or how else could you explain the fact that the queues in front of the hip ice cream stands grow to epic lengths as soon as the temperatures rise?
Whether on a stick or in a cone, refreshment never goes out of style. On the contrary, more and more new types and variants whet the appetite for more and more ice cream. And you can do it yourself in no time. Aside from a little patience (it needs to freeze, after all), not much is needed—not even an ice cream maker.
Varied ice cream variants to make yourself
Andreas Neubauer is a chef and master chef and usually makes sure that the guests in star restaurants indulge themselves. Incidentally, he shares his know-how with the world in cookbooks. His newest addition to the range deals exclusively with the art of homemade ice cream – from ice cream to frozen yogurt, sorbets and parfaits.
These include, for example, lemongrass and lime ice cream, which not only impresses with its intensive fruitiness, but also visually with a touch of extravagance and is preparing to become the party accessory of the summer. Instead of a vile wooden stick, the ice cream comes with a lemongrass stick. The ice pops in the blackberry sour cream flavor are even more chic. They look like lollipops.
Five recipes from A book we present to you in the photo gallery. They all succeed without an ice cream maker and come without a long list of ingredients. In most cases, no special molds are required for the preparation. They are therefore also perfect for beginners.
“The best homemade ice cream – the best recipes for cream ice cream, fruit ice cream, sorbets, frozen yogurt, parfaits, confectionery, cakes, drinks & toppings. With and without an ice cream maker” by Andreas Neubauer has been published by Bassermann Verlag, 160 pages, 9.99 euros .
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