TRY THIS LACTOSE FREE ICE CREAM RECIPE
INGREDIENTS
FOR THE ICE CREAM
• 397g Nestlé Lactose Free Condensed Milk
• 500g lactose-free fresh cream
• 500g fresh blueberries
FOR THE CRUMBLE
METHOD
1. Wash and dry 500g of blueberries, blend them and filter them to obtain 450g of blueberry pulp.
2. Whip the cream in a mixer or bowl with the help of an electric mixer until you obtain a compact and frothy mixture.
3. Add Nestlé Lactose Free Condensed Milk and the blueberry pulp and start mixing everything delicately with a spatula, making movements from the bottom upwards so as not to deflate the cream.
• 70g butter
• 70g brown sugar
• 70g buckwheat flour
• 70g almond flour
• Pinch of salt
4. Pour the mixture obtained into a plumcake mold, level with a spoon or create a spatula effect on the surface to make it even more refined and inviting and place in the freezer for at least 8 hours, or until it is completely frozen.
5. In the meantime, start making the crumble: In a bowl, add the cold cubed butter, the brown sugar, the almond flour, the buckwheat flour and the pinch of salt and start kneading by hand until combined. Cover it with cling film and let it rest in the freezer for 20 minutes.
6. Once frozen, remove it from the freezer and reduce it to crumbs using a grater. Cook in a static oven preheated to 175° for about 10/12 minutes on the middle shelf.
7. When it’s time to serve the ice cream, just remove it from the freezer 4-5 minutes before, and scoop up into a cup. Decorate the ice cream with fresh blueberries and the crumble.
STORAGE
Once frozen, the ice cream can be stored in the freezer for 2/3 weeks, in a closed container or covered with cling film or aluminium foil.
ZIMI EVOIKI
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