● Gastronomy
Homemade ice cream without a machine: a base that does not split
Egg yolks, milk and sugar in the right ratio make a cream that stays soft even from the freezer. And a pinch of salt is a secret enhancer.
20·08 / 4 minEgg yolks, milk and sugar in the right ratio make a cream that stays soft even from the freezer. And a pinch of salt is a secret enhancer.
20·08 / 4 min
The number on the cover does not measure quality but quantity — and single origin is not marketing but geography in the mouth.
03·08 / 4 min