Today the Brazilian Gringo (aka Ice Cream Planet) celebrates another orbit around the (sorbet) sun. It is as good a time as any to combine his love of Brazil and his love of ice cream into a single post. So here is a recipe for sorvete de brigadeiro (brigadeiro ice cream), courtesy of the consistently splendid Olivia Mesquita. She is a Brazilian based in the US, runs a delightful cookery blog, Olivia’s Cuisine (her cookbook is also well worth a purchase).
Brigadeiros are a traditional Brazilian dessert, akin to truffle balls or other fudgy treats, decorated with sprinkles. They are sweet, filling, and can be easily made with only a few ingredients. In Brazil, it is extremely common to find people selling them on the street. And the general recipe makes for a particularly delicious ice cream.
This recipe has been adapted to reflect both Imperial and Metric measurements. All measurements are approximate:
- 2 15-oz (444ml) cans of sweetened condensed milk
- 1 cup (85 grams) good quality cocoa powder PLUS an ⅓ cup (28 grams) of cocoa powder, set aside.
- 2 tablespoons (28 grams) of salted butter, room temperature.
- 2¼ cups (500 grams or 480 ml) of heavy cream, chilled.
- Chocolate sprinkles for a garnish
- Pinch of salt
Recipe:
- Chill the heavy cream in the freezer for 10 to 20 minutes to ensure it is properly cold. If you do not have a freezer or prefer to use your fridge, keep the cream in the fridge for a minimum of 30 minutes.
- Using a heavy bottomed pot, combine the sweet condensed milk, the butter, and 1 cup of the cocoa powder. Place the pot on the stove, set the heat to medium low, and cook, stirring constantly, until it thickens, After about 10 minutes, when stirring the mixture, it should be thick enough that it will “unstick” from the bottom of the pan. Once it reaches this consistency, remove from heat, and stir in ¼ cup of heavy cream. Set aside to cool.
- Using a hand or stand mixer, whip the remaining 2 cups of cream until it forms stiff peaks, which will be about 3 minutes. Reduce the speed to low and slowly add ¾ of the brigadeiro mixture (which should be at room temperature). Slowly add the salt and remaining cocoa powder and continue mixing until smooth and creamy.
- Transfer ⅓ of the ice cream mixture to a freezer safe container and, with a spoon, add a few swirls of the remaining brigadeiro mixture. Add a second layer of ice cream mixture and repeat the swirl process with the brigadeiro mixture. Finish off with the third and final layer of the ice cream mixture and top it off with a swirl of what’s left of the brigadeiro.
- Cover with a piece of wax paper, pressing it against the surface to prevent ice crystals from forming.
- Freeze for at least six hours. The ice cream will become firmer the longer it freezes.
- When ready to serve, garnish with chocolate sprinkles.
Notes:
I could not find a recipe for this ice cream that uses an ice cream maker. Those who have and regularly use ice cream makers can adjust the recipe as they see fit.
Have a great day, afternoon, evening, ‘cados!
