Sladoled sa bademima i trešnjama / Almond Cherry Ice Cream

Definitivno najbolji sladoled koji sam ikada probala. Nisam neki ekspert u pravljenju sladoleda, ali sam zato ekspert u konzumaciji istih. I zato mi verujete kada iz iskustva kažem da je ovo naj najbolji sladoled ikada...

Sladoled sa bademima i trešnjama
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Potrebno:

• 200gr šećera
• 200ml vode
• 300gr trešanja
• 100gr sirovih badema
• 150gr šećera
• 500ml slatke pavlake (nezaslađene)
• 250ml mleka
• 5 žumanaca
• prstohvat soli

Priprema:

Prokuvati vodu i šećer da proključa i šećer se istopi. Dodati trešnje i na laganoj vatri kuvati 5 minuta. Ostaviti ih da se ohladi, pa ih prebaciti u frižider preko noći, ali vodeći računa da su trešnje prekrivene sirupom. Sutradan procediti trešnje, pa ih osušiti ubrusom, a sirup sačuvati.

Bademe staviti u zagrejanu rernu na 200C 10-tak minuta, izvaditi i prohladiti, pa ih samleti.

Pomešati bademe, šećer, pavlaku, mleko i so i staviti na vatru do pred ključanja. Skloniti sa vatre i ostaviti minimum 1 sat.

Staviti badem mleko na srednju vatru da proključa, pa lagano sipati u umućena žumanca neprestano muteći. Vratite sve na vatru i kuvajte na srednjoj temperaturi oko 3-4' da se malo zgusne. Procediti. Ostaviti da se ohladi, pa prebaciti u frižider preko noći. Pokrijte površinu celofanom. 

Ohlađenu mešavinu prebacite u aparat za sladoled, a kada bude skoro gotov umešajte i trešnje. Zamrznuti.

Prilikom serviranja prelijte sladoled sačuvanim sirupom.

Almond Cherry Ice Cream

Ingredients:

• 200gr sugar
• 200ml water
• 300gr cherries
• 100gr raw almonds
• 150gr sugar
• 500ml heavy cream
• 250ml milk
• 5 egg yolks
• a pinch of salt

Directions:

Boil the water and sugar stirring to dissolve the sugar. Add the sugar and cook over low heat for 5'. Cool, then transfer to fridge (cherries should be completely covered by syrup). Strain the cherries and reserve the liquid. Pat dry with kitchen towel.

Put the almonds in the preheated oven to 200C for 10'. Take out from the oven and cool. Ground the almonds.

Mix the almonds, sugar, heavy cream, milk and salt and put on a heat until almost boiled.Remove from the heat and let stand for at least 1 hour.

Put the almond milk on the medium heat until almost boils and then slowly pour it into the whisked egg yolks, stirring constantly. Return to the heat and cook for 3-4' until it thickens. Strain the mixture. Leave to cool and then transfer to the fridge over night. Cover the surface with plastic wrap.

Put the chilled mixture into ice cream machine and when it's almost done add the cherries. Freeze. 

When serving, pour the reserved liquid over ice cream.