Cooking frappe, be sure to make espresso for it, you can take the usual instant coffee, for bumblebee coffee you need orange juice, preferably fresh, and for the glaze, you will need ice cream and a little chocolate. Cold coffee with orange juice or ice cream can cheer up no worse than the classic.

Frappe

Ingredients:

• coffee (ground or instant) – 2-3 tsp;
• sugar – 2-3 tsp;
• ice – to taste;
• milk or cream of any fat content – 150 ml.

Method of cooking:

1. Prepare a standard portion of espresso, cool.
2. Pour coffee into a container, add 2-3 tsp of sugar, if you drink with sugar, mix thoroughly until foamy.
3. Put a few ice cubes in a glass, pour coffee into it.
4. Add cream to taste.

Bumblebee coffee

Ingredients:

• ice – 5 cubes;
• caramel syrup – 10 ml;
• orange juice – 100 ml;
• espresso – 30-35 ml.

Method of cooking:

1. Boil espresso, cool.
2. Mix the remaining ingredients in a blender and pour them into a glass.
3. Pour cold coffee on top.

Glace coffee

Ingredients:

• vanilla ice cream – 400 g;
• coffee without sugar – 400 ml;
• whipped cream, dark chocolate – to taste.

Method of cooking:

1. Spread in two tall glasses of 200 g of ice cream and pour cold coffee.
2. Gradually the ice cream is mixed with the coffee.
3. Decorate with glaze with whipped cream.
4. Grate a little dark chocolate on top or decorate with cocoa.

Picture Credit: Pexels

If you think that avocado dishes are something complicated and easier to cut into slices, we will convince you otherwise. With avocado, you can quickly and deliciously prepare a delicious snack, dessert, or main course.

1. Avocado + egg

Cut the avocado in half and remove the stone. Prepare a poached egg and place it in the avocado hole. Season to taste.

2. Avocado + hummus

Mash the avocado and mix it with the hummus, making the perfect addition to the pie or bread with bran.

3. Avocado + pasta

Boil the pasta from hard wheat. When they are ready, leave a quarter of the pasta water. Cut the avocado into cubes, add to the pasta and mix.

4. Avocado + tuna

Cut the avocado in half and remove the stone. Fill it with canned tuna, add spices, and olive oil to taste.

5. Avocado + berries

Mix in a blender half an avocado and frozen berries. Delicious and healthy smoothies are ready!

6. Avocado + pineapple

To prepare the original variation of salsa sauce, cut the pineapple and avocado into cubes and mix. Serve in the avocado peel, salt to taste.

7. Avocado + lime

These products will make a delicious salad sauce. Grind avocado in a blender with the juice of 1 lime. Done!

8. Avocado + cocoa

Mixing 1 avocado with 1/3 cup of cocoa powder in a blender, you will get a stunning chocolate mousse.

9. Avocado + boiled eggs

To make delicious stuffed eggs, boil them and cool. Chop the avocado and mix with the yolks. Fill half of the eggs with the mixture.

10. Avocado + ice cream

From this, you will be able to prepare the best milkshake. You take a blender, ripe avocado and ice cream, mix, and taste!

Picture Credit: Unsplash

Of course, ice cream is one of the most beloved products in our country. It is eaten both by children and adults, as in the hot summer heat, both as a dessert or for raising the mood in the cold. The amount of ice cream consumed by no one can determine, opinions on this subject are different.

However, ice cream, as well as any other product, can except benefit and harm. In order to determine what constitutes a nation-wide favorite product, one must understand the technology of cooking and composition. There are two ways to freeze: soft ice cream and hardened. The soft ice-cream is cooled no more than to 23 °F, and hardened – up to -13 °F. This also depends on the shelf life of the product: the hardened ice cream can be stored for a year, but in a soft time storage is quite small.

Depending on the composition (degree of fatness) distinguish 4 species:

1. fruit-berry – is made from puree or fruit juices, therefore there is no fat in it, and the amount of sugar is 30%;

2. milk – made from milk. Sugar in nm contains no more than 16%, fat – about 6%;

3. creamy – on the basis of cream. Fat is 10%, sugar is 15%;

4. Plombir is the most fatty type of ice cream, since it has 15% fat content.

Benefit comes from ice cream, made from natural products, especially from milk. This ice cream is caloric and has a large amount of vitamins, minerals and amino acids. But ice cream, made from a mixture of vegetable fats, has a dubious nutritional value.

Good and bad

Ice cream can not be used by people with diabetes or overweight. Ice cream based on animal fats should not be used by people with elevated cholesterol. Even healthy people should not be attracted to ice cream with various aromatic additives: strawberry, raspberry, etc. In such grades add harmful to the body artificial food additives. It is better to eat natural fruit and ice cream.

The lowest percentage of fat is milk ice cream. However, do not forget that all kinds of ice-cream are rich in sugar, which contributes to the increase of glucose in the blood.

Excessive consumption of ice cream promotes constant headaches. This is due to the fact that with a sharp decrease in body temperature there is a narrowing of blood vessels, and, consequently, blood circulation decreases. Since the brain does not receive the required amount of oxygen, headaches begin. You should not eat a lot of ice cream for people with ischemia of the heart, atherosclerosis and caries. Even healthy people should not be abusing this product. It is desirable to eat no more than 2-3 servings per week.

Special damage brings ice cream food “on the go”. Together with ice-cream on the street, harmful dirty substances come into the digestive system: dust, exhaust gases, and more. Therefore, it is much safer for health to eat ice cream if not at home, then at least in a park or in a cafe. If you use this product properly, you will not harm your health.

Picture Credit: StockSnap

We will reveal some secrets of preparing ice cream at home – no worse than what is served in cafes and restaurants.

In the preparation of ice cream, the most important thing is to withstand the technological process – not the most difficult actually. In industrial production, the raw mix is ​​filtered, cooled under pressure and frozen with air saturation in special machines. The resulting soft ice cream is packed and sent for quenching.

At home, you can use a freezer (automatic or semi-automatic), but if it is not there is nothing to worry about. There are other fairly simple ways to bring the ice cream “into shape”.

Use thickener
The main components of ice cream are milk, cream, sugar and thickener. Thanks to the latter the ice cream becomes tender and freezes well. The role of the thickener is played by yolks, gelatin, agar-agar or starch. Without them, ice cream will not keep in shape and quickly melt.

The most simple ice cream can be made from 2.5 cups of milk, 1 glass of sugar, 4 eggs and vanillin. Egg yolks need to be ground with vanillin and sugar until they are completely dissolved (do not beat), pour the mixture into a saucepan, add hot milk, boil until the mixture thickens and the foam disappears, strain through a sieve and freeze.

Mix and saturate with air
The principle of the ice cream maker is as follows: it freezes the mixture while mixing it, saturating it with air and not letting the crystals freeze. After the ice cream, the mixture must be transferred to the mold and sent to hardening in the freezer.

In the absence of ice cream, there are secrets of cooking. The correct texture of the product can be achieved without special equipment.

The first option: the prepared mixture is put in the freezer and whipped every 15 minutes with a blender, mixer or whisk until a soft “semi-finished product” is obtained. It should be left in the freezer for another 3 hours.
The second option: take two tins – one bigger, another smaller, to fit in the first. Pour the mixture into a smaller jar, tightly close the lid, put in a large jar, which is also tightly closed with a lid. And for an hour and a half calmly and accurately roll the jar to and fro. This will allow the mixture to mix well and be saturated with air. After that, the contents are transferred to a bag and placed in the freezer for several hours.

Withstand ice cream before serving
Before serving ice cream it is recommended to keep it in the refrigerator for a day. To allow to freeze cold and avoid the formation of “fast” ice crystals or stratification. So it’s better to cook ice cream the day before the filing.

Experiment with filler
To the basic recipe for ice cream, you can add various fillers – syrups, fruits, nuts, chocolate, etc.

The syrup is added to the ice cream before freezing, and the fruit or nuts – in the process, when it starts to solidify.

Image credit: uvlik05

To make chocolate ice cream, add 50 grams of dark chocolate to the hot yolk mixture and mix thoroughly until the chocolate dissolves.

Lemon ice cream can be made by adding condensed milk, lemon juice and a little lemon peel to the mixture.

Banana ice cream is made as follows: bananas are ground to a puree state, add egg yolks with sugar, cream (300 g) and heat on the fire until thick. The mixture is cooled and placed in a freezer in a periodic stirring and shaking.

Image credit: ShamelessMartin

Sugar can always be replaced with honey, which will give the ice cream an original taste.

Think about filing
To serve ice cream “as from a restaurant”, use special “scissors” for cutting balls. They cost inexpensively, and the result will be neat ice cream balls in the sherbet dish. You can do without this device – then you’ll have to learn how to cut balls with an ordinary spoon.

Bon Appetit!