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The dessert of all Cordovan: fernet ice cream

Is there anything more Cordovan than a fernet ice cream? Between desserts and delights, taking your taste buds around Cordovan lands is a pleasure.


Besides quarteterers,  we're ferneters . The recipe for fernet ice cream is not a  tradition  for which you don't know it yet. But the one who dare to do it, and experienced this feeling,  does not abandon it .  The original recipe  is created in  San Juan  by a woman who made it viral. We Cordobses went crazy as soon as we met her. And from there on, we started experimenting. Is there a richer dessert?  The perfect combination between the freshness of ice cream and the rich of our bedside drink . Our love, frozen. It is the perfect dessert to crown  the asadito with a golden brooch .

The creator is called  Ana Inés Aguirre  and published a very easy step by step for lovers of sweet and bitter. This recipe arroke our hearts. It is the official drink of our Cordovan land, made frozen love. The great thing about this step by step is that it doesn't need an ice cream machine or a lot of technology.

“I'm going to teach you how to make fernet ice cream without cooking, without using ice cream machine and without having to be stepping on ice cream while freezing. We just need an electric mixer, or a manual whisk, and a freezer or freezer to cool the handle,” says Aguirre. What is needed is an instant ice cream package, which facilitates the process. In addition, it serves to give it the perfect texture.

 Ingredients  (for 4 people, and for pump to pass):

  • 1 packet instant vanilla ice cream
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1 glass cold milk
  • 1/4 glass fernet
  • 1/2 glass milk cream


  1. Mix in a bowl the contents of the vanilla ice cream package with a glass of cold milk (approximately 200 cc) and ¼ glass of fernet (50 cc). Attention!  : Do not use more Fernet because alcohol delays freezing.
  2. Beat with electric mixer for 3 or 4 minutes. (You can use a manual whisk, but you will have to be at least 10 minutes whisking non-stop.)
  3. After a while of whipping the mixture becomes creamier and pale. That's because air is getting into the preparation. It means you're doing well. It is recommended not to use blender, mixer or processor. The blades of such household appliances ruin the mixture.
  4. Moisturize 1 full teaspoon of unflavored gelatin (it's 3.5 g or half a sachet) with 25 cc of cold water. Calculate about 2 tablespoons.
  5. Allow to sit for a few seconds and heat in the microwave for 10 seconds, or in a water bath. Until he gets humiated, but he doesn't boil.
  6. To pour hot gelatin over preparation of ice cream.
  7. Continue beating for a few more minutes.
  8. Measure 100 cc of cream. Add to the mixture.
  9. Keep beating a little more,  and that's it! 
  10. Place everything in a metal fountain that is wide and low, so that ice cream freezes faster. Bring the fountain to the freezer. When the ice cream is frozen enough...  Mandale spoon! 

 Tip for   the most ferneters   :  To accentuate the flavor, sprinkle each serving with ½ teaspoon of Fernet.

Publication Date: 13/02/2020

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