Helado artesanal de requesón al limón

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Helado artesanal de requesón al limón. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Helado artesanal de requesón al limón is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It's easy, it is quick, it tastes delicious. They're fine and they look wonderful. Helado artesanal de requesón al limón is something which I have loved my entire life.

Many things affect the quality of taste from Helado artesanal de requesón al limón, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Helado artesanal de requesón al limón delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Helado artesanal de requesón al limón is 10 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Helado artesanal de requesón al limón estimated approx 30'+3h. enfriad.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Helado artesanal de requesón al limón using 5 ingredients and 10 steps. Here is how you can achieve it.

Un postre ideal en cualquier época del año #heladodelverano

El queso utilizado es requesón y puede ser sustituido por ricotta pero nunca por el queso burgos de los supermercados, que es insipido y nada cremoso.

Ingredients and spices that need to be Make ready to make Helado artesanal de requesón al limón:

1. 6 yemas de huevo
2. 300 gr. azúcar
3. 2 limones
4. 1 litro leche
5. 1 kg. requesón

Instructions to make to make Helado artesanal de requesón al limón

1. Separar las yemas de las claras. Reservar las claras en un recipiente tapado dentro de la nevera para otra preparación, como pueden ser, unas tejas, canutos, cannolis, mousses o los bastones de almendras que tengo en mi recetario.
2. Batir las yemas de huevo en un recipiente amplio con el azúcar hasta que blanqueen.
3. Lavar los limones y rallar su piel encima de la mezcla de yemas y azúcar.
4. Poner una cacerola con la leche al fuego hasta que hierva. Retirar del fuego y verter encima de las yemas de huevo, poco a poco y removiendo sin parar.
5. Volverlo todo a la cacerola y ponerla a fuego suave, remover hasta que la preparación espese sin llegar a hervir, como si de una crema inglesa se tratara.
6. Una vez haya espesado, retirar del fuego y esperar a que enfríe a temperatura ambiente, removiendo de vez en cuando antes de meter durante 3 horas en la nevera.
7. Aplastar el queso fresco con un tenedor e incorporarlo a la crema fría. Para que no queden grumos, pasar la mezcla por un chino o por un colador, presionando los grumos para que se deshagan y se incorporen bien a la crema.
8. Introducir la mezcla en uno o varios recipientes apropiados para llevar al congelador.
9. Durante las 3 primeras horas sacar el recipiente cada hora para remover la mezcla durante un par de minutos a cada vez y romper los cristales de hielo para que el helado no se cristalice.
10. Sacar el helado del congelador 10 minutos antes de servir. Ayudarnos con una cuchara especial mojada en agua caliente para sacarlo en forma de bolas del recipiente. Servir solo o sobre gofres, crepes, fruta, etc.

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