Sister Felicita Kalinšek's ice creams

On hot summer days, ice cream is always welcome.

A few recipes for its preparation, and above all a drawing of how to serve it attractively, may come in handy.

Chocolate Ice Cream

Cook 280 g of chocolate in 1 ½ liters of fresh milk or cream. Separately, beat 8 egg yolks with 250–300 g of powdered or vanilla sugar. When the chocolate boils, pour it over the yolks and stir over the stove until the mixture thickens, but it must not come to a boil. Then remove from the heat and strain through a fine sieve or a thin cloth, and set aside in a cool place until completely cold. After that, pour it into the prepared ice cream and churn until frozen.

Raspberry Ice Cream

Pour 560 g of sugar over ¼ liter of water and cook into a syrup. Then add ¾ liter of raspberry juice made from fresh raspberries (or from raspberries cooked without sugar) and the strained juice of 2 lemons. When completely cold, pour into the prepared ice cream .

Enjoy!