I can find the composition and proportions later, now I’m not at hand. In the meantime, I will describe the cooking process itself, as an answer to Pavel instead of a comment.
It makes sense to have a method of making homemade ice cream in your arsenal for one main reason - you will not put a single gram of inedible products there. Only natural, tasty and understandable: milk, butter, egg yolks, sugar, vanillin. Only hardcore, as the often famous Maria writes)).
Another reason to be able to make such ice cream is the ability to depict a chic ice cream cake in several tiers. Especially now there are various decorations that can be used for such a cake. Although I got by with berry juice, regular real chocolate and fresh berries. My children, probably, do not even remember that such a miracle was prepared by me for their birthdays several times. There was a time when there was nothing interesting on sale, no cakes or, as it is now, ice cream in jars, rolls, with filling, and so on. I had to turn on my imagination, look for interesting recipes. I don't remember where I got this one from. Whether from an old book on home economics, or from the magazine "Family and School". That magazine printed amazing things to help parents.
First, like this: a mixture of milk (cream) - eggs - butter - vanillin - sugar is prepared. The milk is heated, dissolve the butter there in pieces in warm, not hot. The yolks are rubbed with sugar, there is vanillin on the tip of a knife. Then stir it into the milk-butter mixture. Bring to a boil, stirring to prevent the yolk from curdling.
Cool down. Pour the mixture into a plastic bag (two together for reliability). Pour so that there is room for air - about 2/3 of the volume. This air will be the main preparation of our ice cream. Because there were no plastic clip-latches, I took ordinary wooden clothespins and clamped the tucked edges of the packages with them. The package fits flat in the freezer.
All this is frozen in the freezer by half. Then it is whipped by shaking the bag in the hands. It takes a little skill here. From the heat of the hands, the mixture is slightly leveled in consistency, and it can not be heated too much. It is better to wear mittens or do it through a towel. Throw the package back and forth in your palms. The milk mixture is saturated with air. So we repeat several times (freeze-shake) until the state of soft ice cream.
Several servings are made in different packages. This allows you to add different fillers to them - grated chocolate, juice or fruit puree (very little!). Lay out in cake molds and freeze again. We take it out, slightly warming the bottom of the form from the outside in hot water and put it in a pyramid on a wide dish.
Before the guests arrive, put the cake back in the freezer. We turn the bags after ice cream and lick the tasty leftovers))
Why is everyone's favorite kind of ice cream called ice cream? China claims to be the homeland of ice cream, Marco Polo brought the recipe to Europe, and court cooks began a competition for the most delicious recipe. Judging by the ice cream, the French were especially successful in this, since the origin of the word "ice cream" is known - there is the city of Plombier-les-Bains in France, and this ice cream was prepared there for the first time.
The ice cream recipe has been known since the time of Napoleon III. And homemade ice cream, the recipe of which will be given below, is the same ice cream ice cream.
Plombir is not just creamy ice cream. The very taste of ice cream made in the USSR, familiar to many since childhood, is achieved thanks to the delicate texture of the delicacy. To the displeasure of those who follow their figure, this can only be achieved with a sufficiently high concentration of fat and sugar. The ice cream recipe assumes a concentration of fat and sugar of about 15%, so the calorie content of the ice cream is 232 kcal. This is quite a lot, but for lovers of sweets who are watching their figure, they are now releasing a lighter version of ice cream, not so high in calories.
Recently, it has become increasingly difficult to find high-quality ice cream on sale. Chemical substitutes for odor and color, dyes and flavor enhancers have firmly entered the composition of ice cream even from well-known manufacturers. Therefore, for those who want to get homemade ice cream with a taste from childhood and are not afraid of working at home in the kitchen, a recipe for making ice cream is offered, as well as several options for homemade ice cream.
Plombir recipe using an ice cream maker
Ingredients:
- Cream 10% - 200 ml;
- Cream 30% - 300 ml;
- Egg yolks - 3 pcs.;
- Powdered sugar - 100 g;
- Starch - 0.5 tsp;
- Salt;
- Vanilla.
The number of products is calculated for a liter ice cream maker. This recipe can also be used to make ice cream without a special ice cream maker, simply by placing the finished mixture in the refrigerator. Salt is needed to improve the freezing of ice cream, in addition, it improves the taste. The required amount is a pinch. You also need very little vanilla, preferably vanilla, not vanillin. The fact is that vanillin is a chemical substitute for vanilla, which, in addition to a rich smell, has a bitter taste. Natural vanilla is tasteless.
Soviet recipe for ice cream without an ice cream maker
Ingredients:
- Egg whites - 3 pcs.;
- Cream 30% - 300 ml;
- Sugar - 100 g;
- Powdered sugar - 80 g;
- Juice of half a lemon;
- Vanilla to taste.
The quantity of products is designed for 6 servings. The recipe can be enlarged by simply increasing the proportions. In terms of the ratio of ingredients, this is exactly the recipe for the Soviet ice cream that was used in Soviet times.
- Thoroughly mix the cream with sugar and vanilla and cook for half an hour, then cool and beat with a mixer until a strong foam;
- Beat egg whites with lemon juice and powdered sugar;
- Thoroughly mix both whipped masses, then place in the freezer for 2-3 hours. After the lapse of time, the mass must be beaten again with a mixer or blender, then the process should be repeated until a homogeneous mass without ice crystals is obtained. You can add various fillers.
low calorie ice cream
As mentioned above, ice cream is a fairly high-calorie product, so for those who follow their figure, there is a recipe for low-calorie ice cream. Only 55 calories.
Ingredients:
- Low-fat cottage cheese - 100 g;
- Water - 50 g;
- Kefir 1% - 150 g;
- Orange;
- Banana.
We prepare mashed orange and banana, having previously removed the orange seeds. Other fruits can be used if desired. We mix kefir, cottage cheese and water, add fruit puree to the resulting mass and beat thoroughly with a mixer.
We lay out the finished mixture in molds and place in the freezer. After 2-3 hours the ice cream is ready.
On the video - another ice cream recipe:
Very easy ice cream recipe
The ice cream recipe is extremely simple. All you need is yogurt and ice cream sticks. Yogurt with sticks inserted into it must be placed in the freezer for 2-3 hours, periodically removing and stirring. When the yogurt turns into a homogeneous mass without pieces of ice, the ice cream is ready.
Enjoy your meal!
How to make homemade ice cream? The taste of the Soviet ice cream is familiar to many since childhood. That is why I want to try this delicacy again. But it is not always possible to buy delicious ice cream in a store, and the quality of some products is only regrettable. You can cook this dessert yourself, only from the best products. Homemade ice cream turns out delicious, evokes nostalgia for distant times. The recipes are simple and the results are simply amazing.
This recipe can be taken as a basis and used to create other culinary masterpieces with various fillings. For cooking, you need to take 200 milliliters of good (preferably homemade) milk, 4 egg yolks, 150 grams of sugar, 200 milliliters of good cream (33 percent) and vanilla (stick or essence). Now let's start making homemade ice cream. At the same time, we will get the taste of Soviet ice cream thanks to high-quality products. First, put the milk on the fire and bring it to a boil. Then add vanilla and remove from heat. It is better to put the container on ice so that the liquid cools quickly.
Step by step video recipe
Separately, beat the yolks with sugar. Pour the cooled milk into the egg mixture and mix thoroughly. We put the resulting mass on fire, but do not boil. The mixture should boil, and it must be constantly stirred. This moment is the most important. Do not boil, otherwise the yolks will curl up. You can check readiness with a wooden spoon. If you run your finger over it and a trace remains, then the delicacy is ready. Remove the container from the fire and cool. Separately, beat the cream and mix it with the cooled egg mass. It has a very airy consistency. We put homemade ice cream in the refrigerator. The taste of the Soviet ice cream is provided to him. After an hour, we take out a delicacy from the freezer and beat it with a whisk. We send ice cream for another hour in the freezer. Then we take out and repeat the mixing. After 8 hours, the dessert will be ready. The last procedures will make it airy and light.
simple recipe
What is needed to make homemade ice cream taste like a Soviet ice cream? Just 5 simple ingredients. For cooking, take two glasses of sugar, a small spoonful of starch, a liter of milk (it is better to take homemade), 100 grams of butter and five egg yolks. We put a saucepan with milk on the fire and dip the butter into it. Bring the mixture to a boil. Separately, mix sugar, yolks and starch. You should get a homogeneous mass.
Now combine the egg mixture with a little milk and mix thoroughly. It turns out a mass similar in consistency to liquid sour cream. We introduce the yolk mass in a thin stream into the boiled milk-cream mixture. Don't forget to stir constantly. Bring the mixture to a boil and remove from heat. Now it needs to be cooled as soon as possible. We put the pan in cold water or on ice. Stir the future ice cream to speed up the cooling process. Pour the warm mixture into molds and place in the freezer. This is where the quick freeze feature comes in handy. After that, you can serve homemade ice cream to the table. Guests will appreciate the taste of Soviet ice cream with pleasure.
Ice cream without eggs
Sometimes, due to certain circumstances, it is necessary to prepare a dessert that does not contain eggs. This recipe is perfect for this occasion. Will have homemade ice cream taste of Soviet ice cream. It is also possible to achieve this without eggs. For cooking, we take only high-quality products. Milk is better to use fat, homemade. It will take 400 grams of milk, 75 grams of sugar, 25 grams of powdered milk, 10 grams of corn starch and a bag of vanilla.
First, mix sugar, vanilla and milk powder. Then pour 350 milliliters of milk into this mixture. Separately, dissolve the starch in the remaining milk. Add it to the main ingredients and mix everything well. Now you need to boil the base of the dessert until it thickens. It must be constantly stirred. After that, we send the ice cream for an hour in the freezer. Then we take it out and beat it well with a mixer. We shift the delicacy into molds and put it again in the cold for 2 hours.
Dessert in an ice cream maker
For cooking, you can use an ice cream maker. To do this, we take the same ingredients as in the previous recipes. After preparing the mixture for dessert, place it in the freezer for an hour. After that, we shift the mass into the bowl of the ice cream maker, which is better to pre-cool.
We turn on the stirring for 40 minutes. Soft, airy homemade ice cream is formed. The taste of Soviet ice cream in an ice cream maker will also turn out. You can remove the treat from the freezer by placing it in an airtight container. To prevent the formation of ice crystals, you need to periodically take out the ice cream and mix it.
Paradisaic delight
This is an original recipe, the taste of the resulting delicacy resembles a Bounty chocolate bar. For cooking, you need to take 100 grams of white and 150 grams of milk chocolate, 50 grams of coconut flakes, 400 milliliters of coconut milk with pulp, 300 milliliters of cream, 5 large spoons of sugar and 2 yolks. The process of creating such a delicacy is quite simple. Beat the yolks with sugar for about 5 minutes. Then, without stopping the work of the mixer, pour in the cream and coconut milk. The result is a homogeneous mass. Pour it into a saucepan and put it in a water bath. Add white chocolate to this mixture.
Don't forget to stir and don't let it boil. Pour in the coconut flakes and cool the mass until warm. Now add milk chocolate and let it melt. We mix everything well. Milk chocolate is not completely melted, thus achieving a marble effect. We freeze homemade ice cream for about 4-5 hours. The recipe does not provide for the taste of Soviet ice cream, but the dessert turns out to be very tasty.
diet ice cream
This recipe is suitable for those who follow their figure. We take low-fat products for cooking. It doesn't make the taste any less interesting. Take 500 milliliters of milk, three eggs, two tablespoons of cocoa, one tablespoon of starch, three tablespoons of sugar, vanilla and fresh berries for decoration (optional). First, mix starch, sugar, vanilla and cocoa with milk (5 tablespoons).
Separate the yolks from the proteins and add them to the remaining milk, which must be slightly warmed up. Now we mix the two prepared masses and put the container on the fire. The mixture should thicken to a custard consistency. Whip the egg whites until foamy. With the mixer running, add the milk and cocoa mixture. Pour ice cream into molds and let cool.
Melon ice cream
To prepare this delicious and fragrant dessert, you only need three ingredients. Take 250 grams of ripe melon, 250 milliliters of cream and 100 grams of sugar. We clean the melon and grind it with a blender with sugar. Separately, whip the cream, and then mix with melon. We send ice cream for an hour in the freezer. Then beat it with a whisk or a mixer and cool again for 5-6 hours. Dessert can be sprinkled with chocolate chips.
Afterword
It is better to cook a delicacy from good, high-quality products. Only then will homemade ice cream taste like Soviet ice cream. Reviews about this dessert confirm this. Ice cream is well complemented with grated chocolate, fresh fruit, jams and preserves. You can use nuts, which must first be peeled and roasted. The delicacy can be served soft or after a long freeze. Homemade ice cream is tastier than store bought. Please your friends and loved ones.
How to make homemade ice cream? The taste of the Soviet ice cream is familiar to many since childhood. That is why I want to try this delicacy again. But it is not always possible to buy delicious ice cream in a store, and the quality of some products is only regrettable. You can cook this dessert yourself, only from the best products. it turns out delicious, evokes nostalgia for distant times. The recipes are simple and the results are simply amazing.
Basic Recipe
This recipe can be taken as a basis and used to create other culinary masterpieces with various fillings. For cooking, you need to take 200 milliliters of good (preferably homemade) milk, 4 egg yolks, 150 grams of sugar, 200 milliliters of good cream (33 percent) and vanilla (stick or essence). Now let's start making homemade ice cream. At the same time, we will get the taste of Soviet ice cream thanks to high-quality products. First, put the milk on the fire and bring it to a boil. Then add vanilla and remove from heat. It is better to put the container on ice so that the liquid cools quickly.
Separately, beat the yolks with sugar. Pour the cooled milk into the egg mixture and mix thoroughly. We put the resulting mass on fire, but do not boil. The mixture should boil, and it must be constantly stirred. This moment is the most important. Do not boil, otherwise the yolks will curl up. You can check readiness with a wooden spoon. If you run your finger over it and a trace remains, then the delicacy is ready. Remove the container from the fire and cool. Separately, beat the cream and mix it with the cooled egg mass. It has a very airy consistency. We put homemade ice cream in the refrigerator. The taste of the Soviet ice cream is provided to him. After an hour, we take out a delicacy from the freezer and beat it with a whisk. We send ice cream for another hour in the freezer. Then we take out and repeat the mixing. After 8 hours, the dessert will be ready. The last procedures will make it airy and light.
simple recipe
What is needed to make homemade ice cream taste like a Soviet ice cream? Just 5 simple ingredients. For cooking, take two glasses of sugar, a small spoonful of starch, a liter of milk (it is better to take homemade), 100 grams of butter and five egg yolks. We put a saucepan with milk on the fire and dip the butter into it. Bring the mixture to a boil. Separately, mix sugar, yolks and starch. You should get a homogeneous mass.
Now combine the egg mixture with a little milk and mix thoroughly. It turns out a mass similar in consistency to liquid sour cream. We introduce the yolk mass in a thin stream into the boiled milk-cream mixture. Don't forget to stir constantly. Bring the mixture to a boil and remove from heat. Now it needs to be cooled as soon as possible. We put the pan in cold water or on ice. Stir the future ice cream to speed up the cooling process. Pour the warm mixture into molds and place in the freezer. This is where the quick freeze feature comes in handy. After that, you can serve homemade ice cream to the table. Guests will appreciate the taste of Soviet ice cream with pleasure.
Ice cream without eggs
Sometimes, due to certain circumstances, it is necessary to prepare a dessert that does not contain eggs. This recipe is perfect for this occasion. Will have homemade ice cream taste of Soviet ice cream. It is also possible to achieve this without eggs. For cooking, we take only high-quality products. Milk is better to use fat, homemade. It will take 400 grams of milk, 75 grams of sugar, 25 grams of powdered milk, 10 grams of corn starch and a bag of vanilla.
First, mix sugar, vanilla and milk powder. Then pour 350 milliliters of milk into this mixture. Separately, dissolve the starch in the remaining milk. Add it to the main ingredients and mix everything well. Now you need to boil the base of the dessert until it thickens. It must be constantly stirred. After that, we send the ice cream for an hour in the freezer. Then we take it out and beat it well with a mixer. We shift the delicacy into molds and put it again in the cold for 2 hours.
Dessert in an ice cream maker
For cooking, you can use an ice cream maker. To do this, we take the same ingredients as in the previous recipes. After preparing the mixture for dessert, place it in the freezer for an hour. After that, we shift the mass into the bowl of the ice cream maker, which is better to pre-cool.
We turn on the stirring for 40 minutes. Soft, airy homemade ice cream is formed. The taste of Soviet ice cream in an ice cream maker will also turn out. You can remove the treat from the freezer by placing it in an airtight container. To prevent the formation of ice crystals, you need to periodically take out the ice cream and mix it.
Paradisaic delight
This is an original recipe, the taste of the resulting delicacy resembles a Bounty chocolate bar. For cooking, you need to take 100 grams of white and 150 grams of milk chocolate, 50 grams of coconut flakes, 400 milliliters of coconut milk with pulp, 300 milliliters of cream, 5 large spoons of sugar and 2 yolks. The process of creating such a delicacy is quite simple. Beat the yolks with sugar for about 5 minutes. Then, without stopping the work of the mixer, pour in the cream and coconut milk. The result is a homogeneous mass. Pour it into a saucepan and put it in a water bath. Add to this mixture
Don't forget to stir and don't let it boil. Pour in the coconut flakes and cool the mass until warm. Now add milk chocolate and let it melt. We mix everything well. do not completely melt, thus achieving a marble effect. We freeze homemade ice cream for about 4-5 hours. The taste of the Soviet does not provide for, but the dessert turns out to be very tasty.
diet ice cream
This recipe is suitable for those who follow their figure. We take low-fat products for cooking. It doesn't make the taste any less interesting. Take 500 milliliters of milk, three eggs, two tablespoons of cocoa, one tablespoon of starch, three tablespoons of sugar, vanilla and fresh berries for decoration (optional). First, mix starch, sugar, vanilla and cocoa with milk (5 tablespoons).
Separate the yolks from the proteins and add them to the remaining milk, which must be slightly warmed up. Now we mix the two prepared masses and put the container on the fire. The mixture should thicken to a custard consistency. Whip the egg whites until foamy. With the mixer running, add the milk and cocoa mixture. Pour ice cream into molds and let cool.
Melon ice cream
To prepare this delicious and fragrant dessert, you only need three ingredients. Take 250 grams of ripe melon, 250 milliliters of cream and 100 grams of sugar. We clean the melon and grind it with a blender with sugar. Separately, whip the cream, and then mix with melon. We send ice cream for an hour in the freezer. Then beat it with a whisk or a mixer and cool again for 5-6 hours. Dessert can be sprinkled with chocolate chips.
Afterword
It is better to cook a delicacy from good, high-quality products. Only then will homemade ice cream taste like Soviet ice cream. Reviews about this dessert confirm this. Ice cream is well complemented with grated chocolate, fresh fruit, jams and preserves. You can use nuts, which must first be peeled and roasted. The delicacy can be served soft or after a long freeze. Homemade ice cream is tastier than store bought. Please your friends and loved ones.
Cream It's not just ice cream. The very taste of ice cream made in the USSR, familiar to many since childhood, is achieved thanks to the delicate texture of the delicacy. To the displeasure of those who follow their figure, this can only be achieved with a sufficiently high concentration of fat and sugar. The ice cream recipe assumes a concentration of fat and sugar of about 15%, so the calorie content of the ice cream is 232 kcal. This is quite a lot, but for lovers of sweets who are watching their figure, they are now releasing a lighter version of ice cream, not so high in calories.
- 2 tbsp. Sahara
- 1 liter of milk
- 100 g butter
- 1 tsp starch
- 5 egg yolks
Cooking process:
- Warm up the milk and dip the butter into it. Bring to a boil.
- In another container, mix sugar, starch and yolks. Mix and grind until a homogeneous mass is obtained.
- Add some milk to this mixture. You should get a mass similar in consistency to sour cream.
- When the milk boils, pour the yolk mass into it in a thin stream, remembering to stir constantly.
- Bring to a boil. Then take the pot off the heat and put it in cold water. Stir this mixture constantly until it cools and becomes warm.
- Leave the ice cream to cool completely, stirring occasionally. Then pour it into molds and put it in the freezer to freeze.
We will need the following ingredients:
- One liter of milk (preferably homemade or high fat).
- Two glasses of sugar.
- One hundred grams of butter.
- A teaspoon of starch.
- Five egg yolks.
Cooking process:
- We take a small saucepan, pour milk into it, but not all of it, leave 150 grams, put it on medium heat and heat it up.
- When the milk warms up, but does not boil yet, we send the butter into it, and, stirring, bring to a boil.
- We take another bowl, pour sugar, starch into it, add egg yolks and grind everything, mix until smooth, add the milk that you left to the mass and mix everything again. You should get a mass like liquid sour cream.
- In the meantime, your milk has already boiled, stirring gently in a thin stream, pour in the resulting yolk mixture, and again bring everything to a boil, while stirring constantly.
- Remove the pan from the heat, put it in a large saucepan filled with cold water and constantly (it can be periodically, after a couple of minutes), stirring, cool the mass.
- When our mass has cooled down, but it will still be a little warm, we lay it out in forms to your taste, and send it to the refrigerator for complete freezing.
- By the way, now you can buy waffle cups, and fill them with the resulting mass, then freeze, and the taste will be exactly like in your distant childhood.
We will need the following ingredients:
- cream from 33% - 200 ml;
- milk - 100 ml;
- egg yolks - 2 pcs.;
- sugar - 60 g;
- vanilla pod - 1 pc.
Cooking:
- Combine milk and sugar in a small heavy bottomed saucepan. We cut the vanilla pod along the entire length with a knife blade, remove the seeds and also add to the milk mass. Thanks to vanilla, ice cream is saturated with a delicious natural flavor, but in the absence of this ingredient, you can get by with a bag of vanilla sugar or a pinch of vanillin. We heat the mixture to a hot state, but do not bring to a boil.
- In another container, gently grind the egg yolks with a whisk. In this case, we just need to achieve uniformity - we should not beat the mass, otherwise foam may form on the surface, which will complicate the process of making ice cream.
- Pour hot milk into the mashed yolks in a thin stream, continuously stirring the mixture.
- Pour the resulting composition into a saucepan, put on a small fire and cook until lightly thickened. It is important not to overheat the milk, otherwise the yolks may curdle! To avoid this trouble, choose a saucepan with a thick bottom for cooking the cream and cook over low heat. Also, do not forget to constantly stir the cream, especially at the bottom (it is most convenient to use a silicone spatula for this).
- We check the readiness as follows: run your finger along the silicone spatula. If the trace remains clear, and does not swim with cream, immediately remove the pan from the heat.
- Tip: if the yolks are still curled up, you can grind the mass through a fine sieve or puree with an immersion blender. However, unfortunately, it will no longer be possible to avoid the egg taste in ice cream. In this case, it is better to remove the pan from the heat sooner rather than later.
- Cool freshly prepared cream to room temperature. At the same time, beat the cold cream until stiff.
- To the whipped creamy mass, spread the cooled cream and mix. Chill the mixture in the freezer for 3 hours. During this time, it is necessary to take out the container 5-6 times and mix the mass thoroughly in order to avoid the formation of ice crystals and obtain a smooth and uniform texture.
- When the consistency of the blank becomes similar to soft ice cream and will be difficult to mix, transfer the mass into a silicone mold, cover with a lid and put it in the freezer for another 3-4 hours (you can leave it overnight).
- Before serving, let the frozen ice cream stand for a while at room temperature. Then we collect a slightly melted mass with an ice cream spoon and form balls. Optionally, we supplement the dessert with chocolate chips, mint leaves or berries.
We will need the following ingredients:
- 500-600 gr whipping cream (fat content from 30%)
- 100 gr powdered sugar (or fine sugar)
- a pinch of vanillin
Cooking:
- Put chilled cream, powdered sugar and a little vanillin in a deep bowl. Beat until fluffy stable foam 4-5 minutes.
- Place the whipped mixture in a plastic container.
- We put it in the freezer for the night.
- We take out a ready-made ice cream, let it thaw a little and can be laid out in bowls.
- Such ice cream can be made in different ways - with the addition of cocoa (carob), frozen berries - it is especially tasty with honeysuckle (only the berries must first be pureed with a blender, and then added to the whipped mixture and beat again).
The recipe for homemade ice cream ice cream can be reproduced at home, it will turn out very tasty, natural and the taste will be like that of a Soviet ice cream.
We will need the following ingredients:
- egg yolks (4 pcs.);
- milk (300 ml);
- cream (33%, 300 ml);
- powdered sugar (180 g);
- vanillin (½ teaspoon).
Cooking:
- So, first of all, bring the milk to a boil and then cool it to about 30 degrees.
- Add icing sugar and vanilla sugar to the yolks.
- We beat.
- We add milk. We beat again.
- We put on a quiet fire and, stirring, hold until the mixture thickens. As everyone around advises, you can check the density by running your finger over the spatula - if a clear mark remains, the mixture is ready.
- Let cool to room temperature and then refrigerate.
- Meanwhile, whip the cream.
- Mix with chilled cream.
- We transfer the entire mixture into a container in which it will then be convenient for us to mix the future ice cream with a blender.
- Then begins the most tedious and difficult to make ice cream at home for impatient sweet tooth work. We put in the freezer for 2 hours.
- Then we take it out and quickly (so that the ice cream does not have time to melt) mix with a blender.
- Put it back in the freezer for 2 hours. We repeat the procedure 2-3 more times with an interval of 30-60 minutes. Thanks to the blender, ice cream will have the desired structure. The blender allows you to grind ice crystals and form an air mass.
- When the ice cream is completely frozen, take it out and use a special spoon to make balls. Beforehand, you can put the ice cream in the refrigerator for 15 minutes so that it melts a little - it will be much more convenient to make balls.
- We spread the ice cream in bowls and sprinkle or pour over with whatever you like. I am grated chocolate. Homemade ice cream is not inferior to store-bought ice cream in taste, and it is guaranteed that it does not contain “extra” additives in terms of content. Recipe verified.
We will need the following ingredients:
- milk - 1 glass;
- butter - 25 grams;
- egg yolk - 1 piece;
- sugar - ½ cup;
- vanilla sugar - 5 grams;
- starch - ½ teaspoon.
Cooking:
- In a deep bowl, combine sugar, cornstarch and vanilla sugar.
- Add one egg yolk.
- Grind the mass until smooth. Pour in some milk.
- Send the remaining milk to the fire. Add 25 grams of butter. Butter must be real, consisting of 100 percent cream from cow's milk. Bring the mixture to a boil.
- Pour the egg mixture into the boiled milk. While stirring, bring to a boil. Remove from heat and put in cold water. Cool, stirring occasionally.
- Pour the cold mixture into molds. It can be a large form or small portions. I have a large silicone mold and molds for small cars.
- Send the molds to the freezer for a couple of hours.
- Ice cream from small molds will be ready in 30-50 minutes. It is very easy to take it out of the silicone molds.
- From a large mold, spread the ice cream with a spoon on portioned plates. It is incredibly tasty, tender and fragrant.
We will need the following ingredients:
- 0.5 liters of cream (the higher the fat content, the tastier the ice cream will be)
- ¾ cup sugar
- 4 chicken eggs
- Chocolate chip cookies (or other flavors)
Cooking:
- Break eggs into a bowl and add sugar.
- Beat well with a fork and grind the sugar. Pour in the cream and mix well again.
- Pour the resulting mass into a small saucepan and put on a very slow fire. Stir constantly, do not bring to a boil, otherwise the eggs will curdle. Remove from heat, when the mass begins to thicken, the consistency should resemble liquid sour cream.
- In total, the pan will spend 15 to 20 minutes on fire. Well, you can also find out the readiness of the desired consistency by swiping your finger over the spoon. If the spoon is covered in cream and a fingerprint remains, the mixture for homemade ice cream is ready.
- After removing from the stove, pour the mass into any dish convenient for freezing. In general, any food-grade plastic container can be used.
- Add any filler (in this case, crumbled cookies, or you can use berries, chocolate chips or pieces of fruit).
- Let stand for about an hour to allow the mixture to cool slightly (the mixture will cool faster if you place the container in a sink of cold water). Then transfer the container with the mixture to the freezer. Homemade ice cream will solidify and gradually thicken. The thickening time can be from 5 to 6 hours, so it is better to do it at night or in the morning, which will be enjoyed by the evening.
- Before serving, remove the container of homemade ice cream with cream from the freezer and place in the refrigerator for 20 minutes. From the prepared ice cream, roll a tablespoon (if there is no special ice cream spoon) into small balls and place in tall glasses, bowls or plates. Ice cream can be decorated with grated chocolate or berries. Serve immediately. Enjoy your meal!
How to make ice cream from milk?
We will need the following ingredients:
- milk - 2.5 cups
- sugar - 1 cup
- vanillin - to taste
Cooking:
- Pour the milk into a homemade saucepan, bring the milk to a boil, then remove the saucepan from the stove and let the milk cool to a temperature of 36 degrees.
- Add sugar and vanillin to the egg yolks (if you want to make vanilla ice cream, and not regular ice cream). Mix well and grind the mass. To do this, you can use a blender.
- Stir the resulting mass constantly, pouring milk into it in a thin stream.
- We heat the final mixture over low heat, while not stopping stirring. The mixture should become thick.
- The resulting mixture, our cream is cooled first, then put it in the refrigerator.
- Pour the cream into a separate bowl. Whip the cream until it becomes thick.
- Add whipped cream to the cooled cream and mix the mass.
- The mixture is transferred to a plastic container, closed with a lid, and placed in the freezer for one hour. Then we take out a slightly frozen mixture, beat with a mixer and put it back in the freezer. We repeat the procedure again.
- Then we leave the mass of the future ice cream for 3 hours in the freezer. Here is our ice cream. To soften the ice cream slightly, place it in the refrigerator for 20 minutes before serving.
We will need the following ingredients:
- chocolate (bitter / milk) - 250-300 g
- cream with a fat content of 10% - 500 ml
- cream with a fat content of 33-35% - 500 ml
- granulated sugar - 150-180 g
- powdered sugar - 3 tbsp. l.
- egg yolks - 6 pcs.
- potato starch - 1 tbsp. l. with a slide (if necessary)
Cooking:
- Carefully separate the yolks from the whites. The latter are not involved in the creation of the dessert. You can make angel biscuit, meringue, protein cream, French macarons, etc. from them. Or freeze for now. Frozen protein will wait in the freezer for your culinary inspiration for about a month without losing its properties.
- Transfer the yolks to a deep container. Add all the sugar to them at once.
- Blend with a mixer. Beat for 4-7 minutes until the mass thickens and the sugar is completely dissolved. The yolks will increase in volume by 1.5-2 times, become more airy and almost white. They act as a natural cream thickener in ice cream.
- Put low-fat cream on heat. Bring them to a boil. But do not boil, so that the protein does not coagulate. Ice cream then will not turn out tender and homogeneous. Cool down a bit. Pour the liquid in a thin stream to the yolk mass. Stir at the same time with a whisk or mixer at minimum speed.
- Pour everything into a saucepan and put in a water bath. Cook until the mass thickens. In this case, it is desirable to stir it continuously.
- The consistency of the mixture will be thick and homogeneous. As you noticed, we almost got a custard or cream of angle according to a simplified recipe. On its basis, you can make any ice cream by adding the appropriate additives - berry or fruit puree, caramel sauce, vanilla, ground nuts, etc.
- To get a rich chocolate flavor, I used store-bought chocolate bars. If desired, replace it with hard confectionery glaze or cocoa powder. Chop up the chocolate.
- Melt in a water bath or microwave. It is very important to prevent overheating and, as a result, stratification of chocolate. Properly melted tiles will turn out to be liquid, homogeneous, glossy.
- Pour the still warm chocolate mass into the creamy custard that has not had time to cool.
- Blend until smooth texture and even color. If necessary, use a blender with a foot. Let cool for at least 1 hour.
- Whip the heavy cream with the powdered sugar until stiff peaks form. Introduce the powder gradually.
- Gently fold the creamy portion of the ice cream into the chilled chocolate portion. Add whipped cream in batches. Mix each part gently with a spatula. Airy, fragrant, real homemade ice cream will come out, but in a liquid state.
- To freeze it, pour it into an ice cream maker. Turn on the device. Wait for thickening. Transfer to a container and refrigerate until completely transformed into a frozen chocolate treat. If there is no ice cream maker, immediately transfer the ice cream to a container and send it to the freezer.
- Remove after 40 minutes. Beat with a mixer to break up the ice crystals. Return to the cold. Repeat the procedure every hour until the dessert hardens.
- Take a sample! Homemade ice cream melts very quickly, because it does not contain synthetic thickeners and stabilizers. Read more:
We will need the following ingredients:
- Cream 33% - 500 g
- Milk - 200 ml
- Chicken egg - 4 pcs.
- Vanillin - 2 g
- Condensed milk - 100 g
- Powdered sugar - 6 tbsp
Cooking:
- Separate chicken yolks from proteins. Beat the yolks with three tablespoons of powdered sugar until the yolk mass is clear. Whisk the egg whites to stiff peaks with the remaining powdered sugar.
- Pour milk into the yolk mixture and beat with a whisk.
- Whip the cream with a mixer until creamy. Add condensed milk. Stir until smooth.
- Add the yolk-milk mixture and vanilla to the creamy mass. Whisk.
- Add beaten egg whites. Beat with a mixer or whisk.
- Cover the container with cling film and put in the freezer. After an hour, take out the ice cream and stir. Repeat this procedure 2-3 more times and leave until completely frozen.
Homemade ice cream is ready!
