Ice cream from Umeboshi Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Ice cream from Umeboshi Also known as Umeboshi Aisukurīmu.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Umeboshi Aisukurīmu

Umeboshi is a typical dish of Japanese cuisine that has gained increasing popularity around the world. With a unique combination of sweet and sour, this ice cream is a true taste experience for the taste.

Umeboshi is a widely used ingredient in Japanese cuisine and is considered a functional food for its health benefits.It is believed to have antioxidant, anti-inflammatory and digestive properties.

To prepare Umeboshi ice cream, it is necessary first to make a purer with the ice cream and add sugar and cream.The mixture is then taken to the freezer, where it is beaten every 30 minutes to break the ice crystals and leave the ice cream more cream.

The result is a ice cream with a pale pink color and a unique flavor. The sweetness of the cream milk perfectly balances with the acidity of the canned strawberry, creating a surprising combination.In addition, the cream texture of the ice cream contrasts with the strawberry pieces that are found along the ice cream, providing different sensations when eating.

This ice cream can be served as a dessert or even as a refreshing snack on the hottest days.In addition, it is a great option for those who like to try different flavors and venture into Japanese cuisine.

In short, Umeboshi ice cream is a dish that combines tradition and innovation, bringing a typical ingredient of Japanese cuisine to a delicious and amazing dessert. If you have the opportunity to try it, don’t forget to try this delight that has won the taste of many people around the world.

Origin and history of Sorvete de ameixa em conserva de umeboshi

The origin of Umeboshi conserve ice cream comes from Japan, where it is considered a sacred fruit and is used in various dishes and desserts. Umeboshi is still harvested green and then salted and left to ferment for about a year. This preservation technique was developed over 1000 years ago and was used to preserve food during long journeys. Over time, Umeboshi conserve ice cream has become a very popular ingredient in Japanese cuisine and has been incorporated into various dishes, including desserts. Umeboshi conserve ice cream is a more recent creation and is considered a unique and delicious combination of sweet and salty flavors. Today, Umeboshi conserve ice cream is appreciated around the world and is a way to honor Japanese culture and culinary traditions.

About the recipe

• Name of the plate: Ice cream from Umeboshi
• Name of the dish in English: Umeboshi pickled plum ice cream
• Name of the plate in Japanese: 梅干しアイスクリーム
• Name of the Romanian dish: Umeboshi Aisukurīmu

Information about preparation

• Time to prepare: 20 minutes
• Time of Cooking: 25 minutes
• Difficulty: SIMPLE
• It suits: 2-3 people
• Occasions:

Ingredients – Ingredients

Check out the necessary and optional ingredients Ice cream from UmeboshiIt makes sense to improvise

• 200ml of double cream
• 200ml of simple yogurt
• 2 cups of umeboshi
• 4 tablespoons of honey
• Leaves of mint (to decorate)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Ice cream from Umeboshi. Follow the instructions below in the preparation mode or step by step.

Instructions:

1. In a bowl, beat the cream twice until it forms soft tips.
2. Add the yogurt and honey to the bowl and mix gently until it becomes homogeneous.
3. Pick the strawberries in canned and add to the mixture, making sure to remove the strawberries before.
4. Transfer the mixture to a container suitable for freezer and level the surface with a spatula.
5. Freeze for 4-6 hours, mixing every 30 minutes to ensure a uniform texture.
6. When it’s ready to serve, remove it from the freezer and decorate with mint leaves.

Other recipes