Cremino ice cream recipe of 22-06-2016 [Updated on 09-03-2018]
The cremino ice cream is a summer classic, a milk cream ice cream covered with a layer of crunchy chocolate, a sweet memory of my childhood.And since my little girl loves ice creams on a stick and cremino in particular, I decided to prepare it at home. To make it, I started with my cream ice cream recipe, then used my trusty molds and in a short time (but many hours later) I had a fresh and genuine snack to serve at Ely.
It may seem nonsense, but at the first bite, that crock made me take a dip in the past, the cremino was in fact one of the ice creams I ate most often as a child, my mother preferred them to other larger and more elaborate ice creams and always had some a supply in the freezer. Together with the Algida croissants they were my favorite summer snack;) Now, with a different role, I too have a freezer full of ice creams, mostly made by me, and I realize how much my choices are conditioned by education that I got from my parents, with my daughter I'm following in their footsteps, let's just hope to do a good job;) Well, I'll leave you to the recipe and a kiss to those who pass by.
How to make cremino ice cream
In a bowl, mix the cold condensed milk from the fridge with the vanilla essence and rum.
In a cold bowl, whip the very cold cream from the fridge.
Once whipped, add the condensed milk a little at a time, stirring the mixture with a wooden spoon with a movement that goes from the bottom up.
Put the mixture in a rectangular container and let it harden in the freezer for about 6 hours.
Take the mixture back and use it to fill the popsicle molds.
Place the ice cream stick in the center, being careful not to let it touch the bottom of the mold, and put in the freezer for another 2 hours.
Take back the molds. If necessary, heat them for a few seconds under running lukewarm water to remove them more easily.
Melt the dark chocolate (in the microwave or in a bain-marie), let it cool well and use it to coat your ice creams.
Gradually place the ice creams on a plate lined with parchment paper and keep in the freezer until ready to serve.