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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

The first testimonies regarding ice cream fall very much behind time in the depths of Asia and most particularly in China. Ice cream was first produced there around 2000 BC from slightly boiled rice, herbs and milk that were left on snow to coagulate.

The most popular legend of how ice cream became known to Europe refers to Marco Polo (1254-1324), who saw how ice cream was prepared during his trips in China. He was believed to have brought the idea back on his return to Italy. In 1533, Catherine de Medici married Henry II of France and she introduced a frozen dessert made from a sweet cream. Ice cream, in the beginning, was consumed exclusively by wealthy people and this because it was very expensive to preserve ice in the summer. Around 1560, a Spanish physician practicing medicine in Rome, Blasius Villafranca, discovered that by adding potassium nitrate to ice and snow, the freezing point would be reached much quicker.

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“The technique of producing ice cream made with milk and eggs began in France in the mid-18th century. Americans first tasted ice cream in 1800. In the 19th century, industrial production of ice cream became much easier with the introduction of the ice cream machine in 1843 in England and America. Ice cream spread in England and America thanks to Italian immigrants selling ice cream on the street.” (Source: Wikipedia)

In Greece, ice cream was first introduced in 1835 in one of the social galas of the Bavarian Prime Minister of Greece, Armansperg.

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An Italian called Kalvo, who was a hotel manager in Athens was about to open a pastry shop and in order to promote his store, he asked the countess Armansperg if she could let him make ice creams for her guests. Of course she accepted with pleasure since that would be the clue of the night, very innovative and pioneering. Definitely something the whole high society of Athens would talk about for days.

All guests were so much impressed and excited by this new delicacy and countess Armansperg advertised the new, talented pastry shop. Nevertheless, as time was passing by, guests started to leave the ballroom in a hurry. They were trying to find a dark corner or went to the garden to vomit.

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Kalvo in his attempt to impress with his ice creams, he used chemical colors instead of vegetal ones. All the guests who ate those ice creams were food poisoned. The dance went up in smoke and people were trying to get medical assistance. Of course Kalvo disappeared from Athens until the incident was well forgotten.

Later on another pastry shop has opened in Athens and this time ice cream became huge success without the unfortunate results of the first time! (Source:  adapted from “O mikros Romios” , article written by Lefteris Skiadas)

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I wanted something quick, with no machine involved and no eggs! This recipe comes from an old book of my mother’s and it was so tasty you cannot believe! Very easy to make, very fast but most of all very tasty!

Morfat is a vegetal cream that is packed in metallic can in the s/m shelves and not in the fridge. I am sure you all can find something similar in your countries.

No Machine Chocolate Ice Cream.JPG

5.0 from 7 reviews
No Machine, no Eggs Chocolate Ice Cream
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ice Cream
Ingredients/ Συστατικά
  • 1 can or 200 gr. / 7 oz. Morfat vegetal cream
  • 1 cup confectioner’s sugar
  • 1 can or 400 gr. / 14 oz. evaporated milk
  • 1 tbsp black rum (if you don’t want to use rum you can add 1 tsp vanilla extract)
  • 180 gr. / 6.5 oz. semisweet chocolate 60% cocoa, chopped
Instructions/ Εκτέλεση
  1. In a glass bowl place the milk and put it in the microwave oven until it becomes very hot, just before it starts to bubble.
  2. Throw the chopped chocolate and whisk until all chocolate is melted and incorporated to the milk.
  3. Put aside and let it cool down.
  4. When the chocolate mixture is ready, take the vegetal cream and throw it in your mixer’s bowl.
  5. Whisk with the wire tool until it doubles in size and become fluffy.
  6. Add the sugar, the rum and the chocolate and continue to whisk until you get a smooth even in texture mixture.
  7. Pour it in a glass container and place it in the freezer for at least two hours.
  8. Your ice cream is ready.
Notes/ Σημειώσεις
Recipe adapted from Sofia Skoura's book Greek Kitchen

5.0 from 7 reviews
Εύκολο και Γρήγορο Παγωτό Σοκολάτα χωρίς Μηχανή και Αυγά
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Παγωτό
Ingredients/ Συστατικά
  • 1 κουτί Morfat φυτική κρέμα
  • 1 φλ. άχνη ζάχαρη
  • 1 κουτί γάλα εβαπορέ
  • 1 κ.σ. μαύρο ρούμι (αν δεν θέλετε να χρησιμοποιήσετε ρούμι μπορείτε να προσθέσετε 1 κ.γ. απόσταγμα βανίλιας ή δύο βανιλλίνες)
  • 180 γρ. σοκολάτα κουβερτούρα, ψιλοκομμένη
Instructions/ Εκτέλεση
  1. Οδηγίες
  2. Σε ένα γυάλινο μπολ ρίξτε το γάλα και βάλτε το στο φούρνο μικροκυμάτων μέχρι να γίνει πολύ καυτό, λίγο πριν αρχίσει να βράζει.
  3. Ρίξτε τη σοκολάτα και χτυπήστε, έως ότου η σοκολάτα λιώσει και ενσωματωθεί με το γάλα.
  4. Βάλτε στην άκρη και αφήστε το να κρυώσει.
  5. Όταν το μίγμα της σοκολάτας είναι έτοιμο, πάρτε την φυτική κρέμα και ρίξτε τη στο μπολ του μίξερ σας.
  6. Χτυπήστε με το σύρμα μέχρι να διπλασιαστεί σε μέγεθος και να γίνει αφράτη.
  7. Προσθέστε τη ζάχαρη, το ρούμι και τη σοκολάτα και συνεχίστε να ανακατεύετε μέχρι το μίγμα σας να αποκτήσει μια ομοιόμορφη υφή.
  8. Ρίξτε το σε ένα γυάλινο δοχείο και τοποθετήστε το στην κατάψυξη για τουλάχιστον δύο ώρες.
  9. Το παγωτό σας είναι έτοιμο.
Notes/ Σημειώσεις
Συνταγή προσαρμογή από το βιβλίο της Σοφίας Σκούρα Ελληνική Κουζίνα

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