HOME MADE ICE CREAM

HOME MADE ICE CREAM

Aug 2, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

  • 800ml warm milk

  • 300ml cream (30-36%)

  • 230g sugar

  • 150g Saracino Base Gelato ice cream base

  • Saracino Le Supreme flavouring – vanilla, raspberry and strawberry

  • 200g fresh strawberries

  • 100g fresh lychee (can be tinned)

  • 160g fresh blueberries

  • 150g fresh blackberries

  • 2 tablespoons of lemon juice

  • 1 heaped tablespoon cornflour dissolved in 4 tablespoons of cold water

  • 1 tablespoon sugar

Step 1

Prepare all your ingredients. 

Step 2

Prepare the ingredients for the ice cream mixture – warm milk, Base Gelato, cream, sugar and Le Supreme vanilla flavouring.

Step 3

Put the warm milk, cream, sugar and Base Gelato in a frozen ice cream making bowl (alternatively use a plain metal or glass bowl).

Step 4

Add 2 tablespoons of Le Supreme vanilla flavouring.

Step 5

Using a whisk, mix the ingredients thoroughly until the sugar is fully dissolved. If you are using a bowl from an ice cream maker – place it in the machine and mix until it freezes to the desired creamy consistency. When ready put it in the freezer. If you are not using an ice cream maker, after mixing thoroughly, put the mixture in the freezer. After 20 minutes take it out and mix it with a fork to break down the ice crystals that are forming and make the mixture a creamy consistency. Continue mixing every 20 minutes until you get the consistency of ice cream. Place in the freezer.

Step 6

Prepare the ingredients for the lychee sauce – you will need the lychees, strawberries, 1 tablespoon of lemon juice and the strawberry and raspberry Le Supreme flavouring.

Step 7

Place the fruit in the blender.

Step 8

Add the lemon juice and one teaspoon of each flavouring.

Step 9

Blend thoroughly.

Step 10

Using a metal sieve and a spoon, push the blended fruit through the sieve into a bowl to give a smooth puree.

Step 11

Put the puree into a ceramic bowl and place in the refrigerator.

Step 12

Prepare the ingredients for the forest fruit sauce – blackberries, blueberries, 1 tablespoon of lemon juice, cornflour dissolved in water, raspberry Le Supreme flavouring and a tablespoon of sugar.

Step 13

Put fruit, lemon juice and sugar in a pan and mix.

Step 14

Add 1 teaspoon of raspberry Le Supreme food flavouring, mix and bring to the boil. The fruit should not fall apart completely.

Step 15

Remove the pan from the heat and pour in the cornflour mixed with water. Bring to the boil.

Step 16

Transfer to a ceramic bowl, allow to cool and place in the refrigerator.

Step 17

Prepare serving bowls for ice cream or waffles, a scoop for ice cream and boiling water.

Step 18

Take the ice cream from the freezer, take out the sauces from the fridge, prepare side dishes such as fresh fruit, sprinkles, meringues, chocolate. Use a hot spoon to scoop ice cream into bowls or wafer cones.

Step 19

Serve the ice cream in a bowl with the toppings and sauce of your choice.

Step 20

Or alternatively serve in the cone. 

Back To Tutorials

GET READY TO GO BACK TO SCHOOL

GET READY TO GO BACK TO SCHOOL

Aug 2, 2021 | Modelling

Author: Tina Scott Parashar

FB: TINA SCOTT PARASHAR’S CAKE DESIGN

Skill level: BEGINNERS

You will need:

  • Saracino Pasta Model: blue, red, brown, white
  • White gel colour
  • Powder colours – gold, black, dark blue, red and brown
  • Liquid Shiny confectioner’s glaze
  • Dresden tool
  • Exacto knife
  • Rolling pin
  • Stitch tool
  • Pointed modelling tool
  • Ball tool
  • Paint and dusting brushes
  • Texture mat

Step 1

Using light blue Pasta Model form the basic bag shape – create a teardrop and cut off the top. Flatten it narrower at the top.

Step 2

Using a Dresden tool, press a line along the bottom of the bag. This will form the base. Mark two lines on the side of the bag for the joints.

Step 3

Use the Dresden tool to mark an upside down ‘V’ on both sides of the bag.

Step 4

For the front pocket use the Pasta Model and cut out a small rectangle to the correct size to suit your bag. Curve the bottom edges and taper the top a little using an exacto knife. Fix to the front of the bag using a little water if needed. 

Step 5

Cut a strip of the blue Pasta Model and curve the two bottom corners. This will be the flap of the pocket. Fix it on top of the pocket and lift the centre a little so that it doesn’t sit flush.

Step 6

Repeat to make the side pockets and flaps. These will be a little smaller than the front pocket.

Step 7

Attach the side pockets. Using a stitching tool mark the stitch lines on the pockets and flaps.

Step 8

On the side pockets, mark a line in the centre using the Dresden tool. Also mark the crease under the pocket.

Step 9

For the straps cut 2 thick strips of the blue Pasta Model. Using a sharp straight edge or ruler mark a line down the centre of each strip. 

Step 10

Bend the top of both straps as shown.

Step 11

For the handle use a thin strip and fold it over twice.

Step 12

Fix the handle and the straps to the bag using a little water if required.

Step 13

Cut out a strip. Fix to the top and sides of the bag for the flap over the zip. Mark a stitch line on one side.

Step 14

Using a soft brush and blue powder colour dust the bag to give the denim effect.

Step 15

For the strap use brown Pasta Model and cut out the shape as shown. Using a stitching tool mark the edges. Use a pointed modelling tool to mark the holes on the strap.

Step 16

For the buckle roll a small piece of Pasta Model to fit around the strap in an upside down ‘U’. shape. Take a small piece of the paste and shape the piece to fit into the hole. Paint the buckle pieces using gold powder colour mixed with clear alcohol.

Step 17

Use a small piece of brown Pasta Model to form the belt loop and fix.

Step 18

Fix the strap to the bag. Make two more straps and fix to both side pockets.

Step 19

For the flower, roll a thin red strip of Pasta Model. Using a Dresden tool or ball tool, pull out the paste on top to form ridges. It is easier to do this on a foam pad.

Step 20

Now start rolling the petal from one corner to the other and keep adjusting the petals the way you want it.

Step 21

When rolled the edges don’t need to be perfect and can have a little rough look. Pinch the excess at the base and remove. Use a soft brush and a darker shade of red or a little black powder colour to dust the centre.

Step 22

For the bow take another thin strip, tapering at the edges and thicker towards the middle. Use a ball tool to thin the edges if needed.

Step 23

This will also give a little curl effect to the edges. Fold loosely in half. 

Step 24

Fold it over so that one side hangs lower than the other.

Step 25

Take a smaller strip of red and cut it into a long rectangle. Fold over both sides to meet in the middle. Use a modelling tool to shape the bow. 

Step 26

Using a Dresden tool, mark two small dents near the knot for the fabric folds. Fix to the bow tails. 

Step 27

Dilute white powder colour with clear alcohol and paint small dots with a fine brush.

Step 28

Now stick the rose in front and put the bow on top of the rose and hide the joint. You could add a little confectioners glaze to the scarf so that it shines to give a silk look.

Step 29

For the pair of trainers. Roll a cylinder shape from white Pasta Model and cut in half.

Step 30

Using your fingers form the basic shape of each shoe. Taper the front of the shoe and pinch in the centre.

Step 31

Flatten slightly at one end. From the middle to the front press down to a slight slope.

Step 32

Using a small ball tool form the holes for the feet.

Step 33

Roll red Pasta Model thinly and give texture using your texture mat. Place over each shoe. 

Step 34

Trim the excess from around the base. Using the exacto knife cut open the hole so that the white is visible underneath. 

Step 35

Roll a thin strip of white Pasta Model and fix over the seam between the white and red. Trim any excess.

Step 36

Roll a circle of white Pasta Model and use a texture mat to give the appearance shown. Cut in half. Fix to the toe of each shoe.

Step 37

Cut a thin strip of white Pasta Model and fix around the base of each shoe. Mark a stripe using an exacto knife. 

Step 38

Cut a small rectangle of the white Pasta Model and fix for the lace area. Roll a thin strip and fix as shown for the white stripe detail.

Step 39

Use a sharp tool to mark the lace holes. Roll a thin strip of white paste for the laces. Cut into small lengths and fix into the lace holes. 

Step 40

Your tiny shoes topper is ready!

Back To Tutorials