Sladoled od meda i suncokreta (Honey and sunflower ice cream)

Potrebno: aparat za pravljenje sladoleda. Pogledati napomenu posle koraka 11).

Sastojci: osnova sladoleda: 60ml tamnog meda, 240ml slatke pavlake, 3 zumanaca (jaja srednje velicine), 120ml mleka (punomasnog), 25g secera, prstohvat soli (manji); 60g semenki suncokreta (sirovih), 10ml limun maslinovog ulja, 4g morske soli.

Priprema:

1) U tiganj staviti limun maslinovo ulje. Dodati semenke i promesati. Posoliti. Prziti na srednjoj temperaturi (4) mesajuci, dok ne pocnu da dobijaju braon boju. Ostaviti da se ohladi. Staviti u frizider da se ohlade.

2) Za osnovu sladoleda - u serpicu staviti med i na srednjoj temepraturi (4) blago zagrejati. 

3) U ciniju sipati slatku pavlaku. Dodati med i promesati. U drugu ciniju umututi zumanca.

4) U serpici pomesati secer, mleko i so. Otopiti secer na srednjoj temepraturi (4). 

5) U ciniju sa zumancima sipati pola zagrejanog mleka mesajuci konstantno dok se ne sjedini. Ostatak mleka iz serpice prebaciti u solju. U serpicu sipati mesavinu mleka i zumanaca. Dodati ostatak mleka uz mesanje. 

6) Serpicu vratiti na sporet i na srednje niskoj temperaturi (3) kuvati krem, stalno mesajuci dok se ne zgusne. Skloniti sa sporeta.

7) Procediti krem kroz gazu.

8) Pomesati krem od zumanaca i mleka sa mesavinom meda i slatke pavlake. Ostaviti da se ohladi.

9) Staviti u frizider da se ohladi najmanje 4 sata ili preko noci.

10) Staviti osnovu sladoleda u aparat za pravljenje sladoleda i mesati od 20 do 30 minuta. 

11) Pet minuta pred kraj dodati semenke sunockreta.

Napomena: ako nemate aparat za pravljenje sladoleda, mozete nakon koraka 9) da sipate osnovu sladoleda u plitku posudu, dodati semenke suncokreta i promesati. Stavite u zamrzivac. Na svakih 30 minuta promesati u roku od 4 sata. Zatim ostaviti preko noci u zamrzivacu.

12) Sipati u posudu za zamrzavanje. Staviti u zamrzivac na najmanje 4 sata ili preko noci.

Required: ice cream maker. See note after step 11).

Ingredients: ice cream base: 60ml dark honey, 240ml heavy cream, 3 egg yolks (medium size eggs), 120ml milk (full fat), 25g sugar, a pinch of salt (smaller); 60g sunflower seeds (raw), 10ml lemon olive oil, 4g sea salt.

Preparation:

1) Put lemon olive oil in the pan. Add sunflower seeds and stir. Add salt. Fry at medium temperature (4), stirring, until they start to turn brown. Allow to cool. Refrigerate to cool.

2) For the base of the ice cream - put honey in a saucepan and heat it slightly at a medium temperature (4).

3) Pour heavy cream into a bowl. Add honey and stir. In another bowl whisk the egg yolks.

4) Mix sugar, milk and salt in a saucepan. Melt the sugar at medium temperature (4).

5) Pour half of the heated milk into the bowl with the egg yolks, stirring constantly until combined. Transfer the rest of the milk from the saucepan to the cup. Pour a mixture of milk and egg yolks into the saucepan. Add the rest of the milk while stirring.

6) Return the saucepan to the stove and cook the cream at a medium low temperature (3), stirring constantly until it thickens. Remove from the stove.

7) Strain the cream through gauze.

8) Mix egg yolk cream and milk with a mixture of honey and heavy cream. Allow to cool.

9) Refrigerate to cool for at least 4 hours or overnight.

10) Put the base of the ice cream in the ice cream maker and mix for 20 to 30 minutes.

11) Five minutes before the end add the sunflower seeds.

Note: if you do not have an ice cream maker, you can after step 9) pour the ice cream base into a shallow bowl, add sunflower seeds and stir. Put in the freezer. Stir every 30 minutes for 4 hours. Then leave overnight in the freezer.

12) Pour into a freezer container. Put in the freezer for at least 4 hours or overnight.