Ice Cream

Ice Cream

The consumption of ice cream in Brazil is still very influenced by climate.

The ideal temperature to serve an ice mass is 8 º F, so that its light texture and flavor are better appreciated.

President Clinton loves ice cream, and has already reached U.S. $ 130.00 paid by the mango sorbet in Hotel San Antonio.

The thin rind of ice cream is popular in 1904 during the world fair of ST. Lois, without knowing for sure who was the real inventor.

During the second world war the U.S. marines had ice cream and when to take leave on long patrols.

At the beginning of the century many immigrants who came to the U.S., when they saw the ice cream 1st time, put on bread, thinking it was a new type of cold butter.

Ricardo Feres is so far the only collector of packs of ice cream stick (+ 600 models) that have news in the world.





Pistachio ice cream

Ingredients

1 liter of milk enough to ground pistachio 1 cup (tea) sugar 2 spoons (soup) of milk powder 1 scoop (tea) from connecting neutral 1 spoon (tea) of emulsifying 1 1/2 spoon (soup) concentrate powder of pistachio

Method of preparation

Reserve the emulsifier and crushed pistachio. Beat all ingredients in blender. Pour in a glass pot and bring to the freezer for 3 hours. Cut the body into small pieces and beat in mixer with emulsifying for 10 minutes. With the mixer on, pour the pistachio crushed. Go back to chill and serve.