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Maandag 11:00 - 20:00 Dinsdag 11:00 - 20:00 Woensdag 11:00 - 20:00 Donderdag 11:00 - 20:00 Vrijdag 11:00 - 20:00 Zaterdag 11:00 - 20:00 Zondag 11:00 - 20:00

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FANCE Icecream

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Nederland
Amsterdam
FANCE Icecream

FANCE's Buttery Pecan Crunch- We wanted to make the best Butter Pecan ice cream in existence. We also added many more pecans.

This recipe came from an ice cream parlor in USA, where the secret to making it better was that we had to follow the original recipe, which called for a real butter.

02/06/2016

lekker ijs met cocos mandarijn en chocolade speciaal voor de lief hebbers..!!!

01/06/2016

Icecream ijs brengt weer alle kleuren naar buiten voor mooi zomerse smaakvolle zaligheid

31/05/2016

Ingrediënten

1 btl rode wijn (ik gebruikte Cabernet Sauvignon)
2/3 kop bruine suiker
2 kopjes zware slagroom
1 kop half en half
4 eidooiers
1 vanillestokjes
1 kop zware room
1 vanillestokjes
2 theelepels poedersuiker
1 btl rode wijn (ik gebruikte Cabernet Sauvignon)
1/8 theelepel zout
2/3 kopje suiker (of naar smaak)
1 theelepel peperkorrels (gekneusd)
3 kaneelstokjes
4 hele kruidnagel
2 theelepels vanille-extract
1/2 lb Marcona amandelen
02/11 el extra vergine olijfolie? Lekkere tip
21/2 eetlepels suiker
1/2 eetlepel gedroogde lavendel
1/4 theelepel zout

21/03/2016

Silver is an investment. It’s like a second-place future. Makes me want to create Michael Phelps-flavored ice cream and eat a whole tub.” :)

17/03/2016

style :D

16/03/2016

Making ice cream is really a fairly simple process. It can feel complicated because people get very passionate about it and add little tricks and steps to make a better end product, and there are a lot of options when it comes to recipes, tools, and methods. 😤👍

Enjoy your ice cream! :)

15/03/2016

Irish Summer Dream.
Vanilla-black tea whiskey ice cream: this is a match made in heaven. If you don’t believe us, just go ahead and try it! 😉👍

Ingredients:
· 1 quart half and half (or heavy cream, whole milk or any combination or substitution thereof, depending what you have and how much fat you want. More fat = better texture, but we all have our limits)

· 3/4 cup sugar
· pinch of salt
· 8 tablespoons loose leaf vanilla black tea
· 4 egg yolks (save the whites for an omelet or meringue)
· shot of whiskey

Preparation:

Heat liquid in a pot over medium heat. Add sugar and salt, while stirring to dissolve. When hot, turn off the heat and add the tea leaves. Allow to steep for several minutes so the flavor develops, but before it becomes bitter. Pour the mixture through a fine mesh strainer to remove all traces of tea leaves. Return the mixture to stove over low heat.

Separate the eggs, and whisk the yolks together in a small bowl. Temper the eggs by gradually adding some of the warm milk mixture, as you continue to whisk. Then add the egg yolk mixture to the pot. Cook over low heat, stirring with a silicone spatula slowly but continuously for 10-15 minutes. Yes, that whole time. You’re waiting until the custard thickens enough to coat the spatula. This likely won’t happen until the 10 minute mark.

Allow to cool completely. Place it in an ice bath if you want to speed up the process. When it is cool, refrigerate (at least an hour or two, or overnight if you can wait that long). Then freeze according to the directions for your ice cream maker. When the custard reaches milkshake consistency, add whiskey. Allow to churn a few more minutes before transferring to an appropriate container to go in the freezer.

Have a wonderful day! :)

Adres

Koningin Wilhelminaplein 370
Amsterdam
1062KS

Openingstijden

Maandag	11:00 - 20:00
Dinsdag	11:00 - 20:00
Woensdag	11:00 - 20:00
Donderdag	11:00 - 20:00
Vrijdag	11:00 - 20:00
Zaterdag	11:00 - 20:00
Zondag	11:00 - 20:00

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