Ice cream is a favorite treat for everyone, regardless of age and gender. This dessert has a really great taste - appetizing, cool, and even with chocolate or fruit additives, well, how can you resist? And what choice of ice cream does a modern manufacturer offer - yes, it's just huge.
What kind of ice cream you can’t find in stores - pure ice cream or with additives, in a waffle cup, creamy, chocolate, in chocolate glaze, in a waffle cone with pieces of fruit, with fruit jam, with chocolate chips, creme brulee and much more. The list of types of ice cream is endless.
Is it possible to cook it yourself? Yes, of course you can! But first, it’s worth considering the basic rules that you need to know to prepare a delicious cold treat.
What you need to know before you start making ice cream
- If cooking is carried out without using an ice cream maker, then the ice cream must be mixed well and thoroughly. Every 20 minutes during the entire freezing period. Approximately for the entire freezing period, you need to mix 3-4 times;
- If an ice cream maker is used, then the container should first be cooled, and then the ingredients should be transferred there;
- Use only quality products. The taste of ice cream will depend on the quality of the products. Use only fresh milk, cream, chicken eggs, fruits and berries. Quality chocolate and natural flavors;
- Cook only from ingredients with a high fat content. Otherwise, ice crystals will form during freezing, and they will crunch on the teeth;
- Add flavorings only after complete freezing;
- Nuts, fresh or dried fruits, chocolate pieces should be added to almost frozen ice cream. When adding the whole mass must be mixed well;
- In order to prevent the appearance of ice crystals during long-term storage, alcohol must be added to the ice cream. If this dessert is intended for children, then you need to put corn or invert syrup, honey, gelatin in it.
Classic ice cream recipe
Cooking:
Put the yolks in a cup and add vanillin and powdered sugar to them. Grind well to a homogeneous consistency;
Pour half of the hot milk into the mashed yolks and mix;
Pour the yolk-milk mixture into the remaining milk and mix;
The finished mass is cooled to room temperature and put in the refrigerator;
Mix the milk-yolk mixture with whipped cream, transfer to a special form and close tightly;
We put it in the freezer and leave it to freeze;
Every 20-30 minutes, the mixture should be gently mixed with a mixer.
Cooking gourmet French ice cream
Constituent components:
- Egg whites - 6 pieces;
- 200 ml full-fat milk or low-fat cream;
- 300 ml cream with 33% fat for whipping;
- Sugar - 1.5 cups;
- Vanillin to taste.
Instruction:
- In a metal container with a thick bottom, mix milk and cream. You also need to add half a glass of granulated sugar there and mix well;
- Then the pot with the ingredients must be put on the stove and heated. In the process of heating, all components must be intensively mixed until the sugar is completely dissolved and the mass acquires a uniform consistency;
- Next, remove the pan from the stove, cool and put in the freezer;
- We break the eggs, free them from the shell and carefully separate the proteins from the yolks, while making sure that not a single yolk bursts and gets into the protein;
- Pour a glass of sugar into a separate dry bowl and put the squirrels there;
- Next, using a mixer or blender, we begin to beat the whites and sugar at low speed, gradually adding speed. Beat until a strong foam appears;
- After that, you need to get the milk-cream mixture from the freezer. It should only cool, but not freeze;
- Carefully transfer the protein mixture there. Transfer with a large spoon and stir constantly;
- When all the components are mixed, the entire mass must be transferred to a special container and tightly closed with a lid;
- Put the container in the freezer to freeze the ice cream. In the process of freezing, you need to mix the mass every 20 minutes;
- After about 2 hours, the ice cream will be ready to eat!
How to make fragrant chocolate ice cream "Eskimo"
Ingredients that will be required:
- 600 ml of milk;
- 50 grams of powdered milk;
- Dark chocolate bar - 100 grams;
- 100 grams of butter;
- Corn starch - 70 grams;
- For glaze - a bar of dark chocolate per 100 grams, 100 grams of butter.
Cooking:
- In a water bath, you need to melt the chocolate bar to a liquid state;
- Then add butter there and also melt, mix well;
- Reduce the heat and leave the mixture on the stove;
- Add corn starch to 100 grams of cold milk and stir until completely dissolved;
- In the rest of the milk we spread milk powder and granulated sugar. We put the mixture on the stove and heat to a boil;
- As soon as the milk with sugar boils, pour the milk mixture with starch into it and mix well;
- Bring the jelly mixture to a boil and boil for 2-3 minutes;
- Add the melted chocolate mass to the milk jelly and mix well;
- Next, transfer the chocolate mass to an ice cream maker and freeze for 20-25 minutes;
- After that, pour the mixture into small cups, insert the sticks and place in the freezer for 3-4 hours to freeze;
- We make frosting. Chocolate should be melted to a liquid state;
- Then add butter there and also melt;
- Boil everything for a couple of minutes and remove from the stove;
- We take out the ice cream from the freezer, pull it out in turn from the cups and dip into the icing;
- We hold in our hands until completely solidified and again place in the freezer on parchment paper;
- After about 2-3 hours, the popsicle can be eaten.
Bright and delicious popsicles - an illuminating delight
Components that will be required:
- 200 grams of ripe strawberries;
- 200 grams of ripe kiwi fruits;
- Half a glass of apple juice;
- 3-5 mint leaves;
- 70 grams of powdered sugar;
- 30 grams of granulated sugar;
- 120 grams of natural unsweetened yogurt.
How to cook:
- First, apple juice must be poured into a small container and heated on the stove;
- Add granulated sugar to the heated juice and cook until completely dissolved;
- We spread the yogurt in a cup, add powdered sugar and finely chopped mint leaves there. We mix everything;
- Strawberries must be washed, dried and the sepals removed;
- Next, make a puree out of it. You can use a blender and mash with a fork;
- With kiwi, peel off the peel and make puree from the pulp;
- Apple syrup should be divided into two servings. Mix one portion with kiwi puree, another with strawberry puree;
- Put kiwi puree on the bottom in prepared molds and put in the freezer for 40 minutes to freeze;
- Then we take it out, spread the mixture of yogurt and mint and again put it in the freezer for 40 minutes;
- After that, we take out the form again, spread the strawberry puree and set to freeze;
- After 40 minutes, we take it out, insert the sticks and send it to the freezer for 2-3 hours until completely frozen.
The easiest ice cream recipe
Products for cooking:
- One liter of milk;
- 5 egg yolks;
- 100 grams of butter;
- 500 grams of granulated sugar;
- 1 teaspoon starch powder.
Cooking:
- Pour milk into a metal container, put butter and place on gas;
- Heat the mixture and bring to a boil. Boil until the oil is completely dissolved;
- Next, break the eggs, free from the shell and separate the whites from the yolks;
- The yolks must be put in a cup, pour sugar and starch powder. Stir everything until complete grinding of granulated sugar;
- After that, add a small amount of milk there and mix with a whisk. The mixture should resemble sour cream;
- Then the container with milk and butter must be put on fire again, pour the egg mixture into it and mix everything with a spoon;
- The mass should be brought to a boil, boil for a couple of minutes and remove from heat;
- We put in a container in cold water and cool;
- As soon as the milk mixture has cooled, it can be poured into molds or a container and tightly closed;
- Then put everything in the freezer and freeze. Also, do not forget to stir the ice cream every 20 minutes;
- After 3 hours, ice cream can be eaten.
We use the technique: ice cream in an ice cream maker
Ingredients required for cooking:
- Egg yolks - 4 pieces;
- A glass of milk;
- Bank of condensed milk;
- A little vanilla.
Cooking rules:
- The first step is to break the eggs and separate the yolks from the whites. Next, put the yolks in a bowl and beat them with a whisk or mixer until foam forms;
- Pour milk into a deep cup, add condensed milk there and beat well with a mixer until a homogeneous composition;
- Then pour everything into a metal container and put it on the stove, heat it up and pour in the yolk mixture. Boil for a couple of minutes, do not forget to constantly mix;
- Add vanilla there and mix everything again;
- Pour cold water into a container and put a pan with an ice cream base in it. This will ensure rapid cooling and no film will form on top;
- Next, the chilled mixture should be poured into an ice cream maker;
- Cooking ice cream in an ice cream maker for about 30-40 minutes. As soon as the mass thickens, the ice cream maker can be turned off;
- Put the ice cream maker in the freezer for 12 hours. Be sure in the freezer the temperature should be from -18 degrees and below;
- Ready ice cream should be put into any container. If it turns out too soft, then it can be put in the freezer for a couple of hours.
- It is advisable to use an ice cream maker for cooking. In it, ice cream will turn out homogeneous and without impurities of pieces of ice;
- You need to freeze at least 3-4 hours;
- It is not advisable to keep in the freezer for more than 5 hours. This can lead to the formation of ice, which will spoil the taste of the dessert.
It turns out that ice cream can be made at home with great success. Of course, it will taste a little different from the store-bought one, but it will be much better and tastier. Remember about recommendations and advice.
Be sure to use only natural ingredients and follow the entire recipe. Then you will make a real masterpiece of culinary art.
Ice cream is a favorite delicacy of all children and, perhaps, many adults. Such a delicacy can be bought at the store, or you can, following the simplest recipes, make ice cream at home.
Easy homemade ice cream recipe without cream
Ingredients:
- milk - 1 tbsp.;
- egg - 1 pc.;
- white sugar - 2 tbsp. spoons;
- cocoa, coconut flakes - optional;
- vanilla sugar - to taste.
Cooking
We bring to your attention one of the simple recipes for milk ice cream. So, beat the egg with granulated sugar, pour in the vanilla and gradually pour in the milk. We heat the resulting mass over low heat almost to a boil, continuously whisking with a mixer. Cool the hot mixture a little, pour it into molds and put it in the freezer for about 6 hours. During this time, the delicacy must be mixed several times. If desired, before freezing, you can add a few tablespoons of cocoa, chopped nuts or coconut flakes to the milk mass. Serve ready-made ice cream with berry syrup, or decorate with colorful candied fruit.
Easy homemade eggless ice cream recipe
Ingredients:
- dark chocolate - 1 bar;
- - 300 ml;
- chocolate cookies - 100 g;
- fat cream - 600 ml.
Cooking
Melt the chocolate bar gently in a water bath or in the microwave. Without wasting time, mix condensed milk with heavy cream in a bowl and beat well with a mixer, adding gradually melted chocolate and a little finely broken chocolate chip cookies. Pour the finished ice cream into a mold and remove until completely solidified in the freezer. This mixture does not require stirring and does not form crystals. At the whipping stage, chocolate slices can be added to the creamy mass if desired, then the finished delicacy will turn out with beautiful small chocolate chips.
Ice cream is a product that helps out in the summer heat. Buy it in the store or make it yourself. I myself do such culinary delights and now I will tell you how to make ice cream at home.
Historians found the first mention of ice cream in manuscripts from the time of Emperor Nero. He ordered the cooks to bring ice mixed with fruit additives. And the Chinese emperor Tanggu had a technology for making mixtures based on milk and ice.
Classic ice cream recipe
Ingredients:
- Milk - 0.5 cups.
- Sugar - 150 g.
- Cream - 300 g.
- Yolks - 3 pieces.
- Lemon juice - from 1 piece.
- Vanilla sugar.
Cooking:
- Boil and cool the milk. After cooling, add the yolks, lemon juice and sugar to the milk. Add some vanilla sugar.
- Put the dishes with the resulting mixture in a water bath and hold until the mass resembles condensed milk. Stir the mixture constantly.
- In a separate bowl, whip the cream until stiff. Gently mix the masses, move into a convenient form and put in the freezer.
- During the first two hours, stir the ice cream occasionally, and then leave until the morning.
If you are planning a holiday, wedding anniversary or birthday, surprise your guests with a wonderful treat. However, I advise you to cook homemade lemon ice cream even if you want something cold, sweet and refreshing.
How to make popsicles
Nothing protects you from the summer heat like popsicles. On the shelves of stores, instead of a product based on natural fruits, they offer ice cream based on fruit syrup or additives.
Ingredients:
- Orange juice - 1 glass.
- Fresh fruit - 3 cups
- Sugar - 1 cup.
Cooking:
- Place the listed ingredients in a blender. Turn on the device and wait for the formation of a homogeneous mixture.
- Strain the mixture to remove the skin and seeds. Dilute with juice if necessary.
- Pour the popsicle base into a food container and place in the freezer to harden. It will take four hours.
- Break the fruit ice into pieces, transfer to a pre-chilled bowl and beat with a mixer until a homogeneous and thick mass is obtained, which should not melt.
- Put the ice cream back into the container and freeze. You will get three servings of dessert, which I recommend serving in small vases.
Which fruits to use is up to you, but I recommend choosing strawberries, raspberries, peaches, and nectarines.
Video recipe
A few spoons of liqueur will help change the taste of homemade popsicles. Take peach, cherry or orange liqueur. Don't forget to garnish with fruit pieces before serving.
Yogurt Ice Cream - No Ice Cream Maker Recipe
Yogurt-based ice cream will beat back any factory-made competitor. I consider it the most delicious and healthy version of a delicacy, without which neither adults nor children can do without in the summer.
The recipe I will describe welcomes the use of frozen berries, which is a plus. Such a semi-finished product retains useful substances, which cannot be said about berries that have been on store shelves for months.
Ingredients:
- Bananas - 2 pieces.
- Frozen strawberries - 200 g.
- Frozen blueberries - 1 cup
- Low fat yogurt - 2 cups
- Honey - 2 tbsp. spoons.
Cooking:
- Remove the peel from the bananas and send them to the blender bowl along with the rest of the ingredients. Blend ingredients at low speed until smooth.
- Divide the contents of the bowl into molds and send to the freezer. After ten minutes, remove the yogurt ice cream, stick a stick into each serving and return to the freezer.
- After three hours, enjoy the treat.
Now make life sweet, tasty and healthy, as yogurt ice cream has few calories and a lot of vitamins.
Video recipe
The benefits and harms of ice cream
Ice cream is a delicious treat, an excellent weapon against the heat. However, the benefits of delicacy are questionable by some.
Benefit
The composition of ice cream includes about a hundred substances that are valuable for the body. These are amino acids, fatty acids, mineral salts and vitamins, potassium, phosphorus, iron and magnesium.
Ice cream is a source of the hormone of happiness, which improves memory, improves mood and speeds up the fight against stress. Dessert provides a therapeutic effect.
Some methods focused on the prevention of diseases of the intestines and stomach are based on yogurt ice cream. Dessert has a positive effect on the intestinal microflora, since the necessary bacteria enter along with the sweetness. The product retains useful properties for three months.
If the child refuses to drink milk, ice cream will help saturate the body with useful substances. It is recommended to give children classic ice cream ice cream without fillers and additives.
Harm and contraindications
Ice cream has a lot of downsides. First of all, it is high in calories. I do not advise you to abuse the delicacy. Ice cream is contraindicated in gastritis and stomach diseases.
If the composition includes sucrose, it is better to refuse the use of diabetics. People who have high cholesterol levels in their blood are not advised to make a dessert based on animal fats.
Nutritionists recommend not eating aromatic varieties, since the composition includes fruit essences that have nothing to do with natural products. Ice cream often causes headaches, as it quickly lowers the temperature, constricts blood vessels and slows down blood flow.
History of ice cream
According to legend, while traveling through the eastern countries, Marco Polo learned the recipe for a delicacy that was cooled with ice and saltpeter. From that moment on, a treat resembling sherbet was present on the table of aristocrats. The cooks of those times kept the recipes a secret, and for an ordinary person, making ice cream was comparable to a miracle.
Later, recipes for the preparation of sherbets and ices, popular among the French and Italian nobility, appeared. Even Louis 14 had a weakness for such goodies. In 1649, Gerard Tiersen, a French culinary specialist, came up with a recipe for frozen vanilla cream, which included cream and milk. This novelty was called "Neapolitan ice cream". Later, the ice dessert recipe was updated several times.
In ancient times, the inhabitants of Russia used pieces of frozen milk in the summer heat. Even today, Siberian villagers prepare frozen milk and store it in large stacks.
The man who invented the technique of using ice and salt to lower and control the temperature of ice cream products helped advance the technology. No less important is the invention of a wooden bucket equipped with rotating blades, designed for making ice cream.
At the beginning of 1843, a hand-held device was created and patented in England to make ice cream. The inventor was Nancy Johnson. Since Johnson was unable to organize the production of equipment, she sold the patent to the Americans. As a result, after 8 years, the first factory producing ice cream on an industrial scale appeared in Baltimore. A lot of time has passed since then, but technologies and recipes are still being improved.
With the advent of mechanical freezing technology, the distribution of the sweet treat has become easier. Later they came up with a straw, then a stick and the technology of "soft ice cream".
Ice cream is the most desired treat in the summer season. It is not only tasty, but also refreshing. It is also often used as an addition to summer drinks and to serve some desserts. Below are a few recipes that describe how to make ice cream at home.
Simple milk ice cream at home:
- milk 3.2% - 330 ml;
- egg - 2;
- sugar - ½ cup;
- oil - 80 gr;
- vanillin.
Beat the butter and half the sugar with a mixer or whisk. Next, we drive in the eggs and add the rest of the sugar, you can immediately pour in the vanilla. We continue to work with the mixer for a few more minutes, until the consistency of the contents of the bowl becomes homogeneous.
Milk is poured into the ice cream blank last. Again, beat everything with a mixer at maximum speed.
Pour the mass into a saucepan and boil over low heat so that it begins to thicken a little. We work the hot mixture for a couple of minutes with an immersion blender. After that, put the container in a larger bowl with ice water so that the workpiece cools faster. Pour into a freezer container and place in the freezer overnight.
On a note. Ice cream blanks should not be sent to the freezer hot or even warm. Be sure to wait until it cools down completely.
popsicle recipe
- cottage cheese - 250 gr;
- powdered sugar - 100 gr;
- cream - 250 gr;
- white chocolate - 100 gr;
- chocolate tubes - 5 units;
- crushed walnuts / pistachios.
Eskimo is prepared by step-by-step whipping of products. First of all, cream is whipped with powdered sugar, then cottage cheese is gradually introduced. It turns out quite a thick creamy consistency.
Melt the chocolate and pour into the dough. Beat for a minute or two.
Pour nuts into ice cream molds, spread the workpiece, stick a tube deep into the center. Place in the freezer for 2-3 hours.
vanilla ice cream
- fat cream - 750 ml;
- milk - 250 ml;
- sugar - 150 gr;
- egg yolks - 6 units;
- vanillin.
We combine milk and a third of the cream in a saucepan, pour ⅔ of sugar there. Put on fire and bring to a boil, stirring.
In the meantime, grind the remaining sugar and yolks with a mixer. When the mass is very light, pour in the milk-cream mass in small portions, continuing to beat.
The resulting workpiece is poured back into the saucepan and sent to warm over low heat, stirring constantly. The consistency will gradually thicken, resembling custard. We put the saucepan in a bowl with ice and, stirring, cool. The result was a French cream Angles - smooth and shiny.
Whip the remaining cream on high speed until medium thick. Pour the chilled milk-sugar cream into them and mix with a spoon.
We distribute the resulting vanilla delicacy in special portioned containers or in one large container and send it to freeze for several hours in the freezer.
creamy treat
Ice cream according to this recipe does not feel water crystals, as it happens in store-bought ice cream or when using large amounts of water in cooking.
The recipe is very simple and the preparation of homemade ice cream will not take more than ten minutes.
Cream ice cream turns out to be unrealistically tender, with a fairly dense structure:
- cream with a fat content of 30% - 550 ml;
- condensed milk with sugar - 170 gr;
- gelatin - 7 gr.
First, prepare the gelatin: pour it with a stack of boiling water. It is important that there is as little water as possible.
Pour cream and condensed milk into a mixing bowl. Beat with a mixer until smooth - it will take only a minute. After the speed is turned on to the maximum. By this time, the gelatin will dissolve in boiling water and it can be added to the creamy condensed mass. We work with the mixer for a few more minutes. We spread the mass in a container, close it and send it to the freezer for at least 5 hours.
Homemade creme brulee
- 500 ml cream from 33%;
- vanillin;
- 25 gr flour;
- 2 egg yolks;
- 180 gr boiled condensed milk;
- 150 ml of milk.
We put the milk on medium heat to warm up.
Separate 4 tables from the prepared volume of cream. spoons in a separate cup and add flour with vanilla, yolks and boiled condensed milk to them. We rub everything very well with a spoon until a homogeneous mass is obtained without dense lumps.
Pour the resulting mass into the warmed milk and mix well with a whisk. We send it further to warm up. You need to warm it up while stirring, as the cream will thicken. You will get a consistency like a thick custard for cakes. When the cream becomes thick and begins to boil a little, it must be removed from the heat and left to cool.
Let's do the rest of the cream. They need to be beaten until a dense foam is obtained, if desired, sugar can be added. After we spread the cooled custard and mix with a mixer.
Close the whole mass with a lid, or tighten with a film. Put in the freezer for several hours. It is recommended to stir the mass with a spoon every hour, as long as possible - this is necessary to prevent crystallization and create a lush, loose consistency of the dessert.
On a note. Such ice cream can not be frozen and used as a cake cream.
Chocolate dessert at home
Chocolate ice cream with a delicate, creamy texture can be prepared according to the following recipe:
- fat cream - 500 ml;
- fine sugar - 180 gr;
- cocoa - 25 gr;
- salt - 2 gr;
- egg yolks - 5-6 units;
- milk - 250 ml;
- quality dark chocolate - 125 gr.
First, break the chocolate into small pieces.
In a saucepan with a thick bottom, combine salt, cocoa and half the sugar. We stir. Add some milk and stir until smooth. Get a glossy chocolate paste. Pour in the remaining milk and cream, mix again. Put on a slow fire and stir until it boils. As soon as it starts to boil, immediately remove from heat.
While the milk mixture is heating, let's take care of the yolks: combine them with the remaining sugar and mix with a whisk until a light creamy mass appears.
Now you need to combine the milk mixture and the yolks. This must be done very carefully, as the milk is still hot enough, and the yolks can curdle. Therefore, at first we pour quite a bit of chocolate-milk mass into the yolk mass, mix with a whisk. Then add a little more and mix again. Now the yolk mass has warmed up and will not curdle, pour in the milk mass in a thin stream, constantly working through the mass with a whisk.
Put the saucepan back on the fire, cook for five minutes, stirring constantly. The fire should be slow, the mass should not boil, otherwise the yolks will boil. The mass should thicken and resemble the state of custard for a cake.
Remove the pan from the heat and put the chocolate into the contents, mix vigorously until the pieces are completely dissolved.
Cool the ice cream blank in a container with ice water. Stir from time to time so that a crust does not form.
Pour the cooled workpiece into a deep freezer container. We close. We leave for the night.
On a note. The ice cream blank should not be sent to the freezer hot or even warm. Be sure to wait until it cools down completely.
Fruit and berry ice cream
- 150 gr blackberries;
- 150 gr of peach pulp;
- 200 gr sugar;
- 2 glasses of cream;
- 2 glasses of milk;
- 6 egg whites.
First, beat the proteins until a stable foam, then combine with sugar, without stopping whipping. Separately, beat the cream until it thickens.
We introduce the thickened butter cream into the sweet egg mass in small portions, continue to beat at maximum speed for several minutes.
Reduce the mixing speed, pour in the milk in a thin stream. We work for 1-2 minutes.
Rinse the berries and fruits, cut the peaches into small pieces. Separately, using a blender, we prepare blackberry and peach puree. We divide the protein-cream blank into 2 approximately equal parts. We combine one with berry puree, the other with peach. Mix thoroughly.
Put fruit preparations in containers and freeze, tightly covering with a lid / film.
No added eggs
- vanilla sugar - 1 sachet;
- sugar - 90 gr;
- dry milk - 35 gr;
- starch - 10 gr;
- fat cream - 250 ml;
- milk 3.2% - 300 ml.
We combine all dry ingredients in a saucepan (except starch). Pour more than half of the milk to dry products, mix.
Combine the rest of the milk with starch, stirring it well.
We heat the milk mixture with sugar, powdered milk and other products over low heat, stirring constantly. Bring to a boil. As soon as it starts to boil, pour in the starch mass and stir. When the mass begins to thicken, pour into a container through a sieve and leave to cool.
Meanwhile, whip the cream. When the workpiece has cooled, combine with cream and beat for several minutes. After that, put the ice cream to freeze.
On a note. Only cream with a fat content of more than 30% is whipped into a stable foam quickly enough. It is possible to beat a less fatty product, but this is very rarely possible.
How to make vegetarian ice cream?
Delicious vegan ice cream can be made with a banana.
Products are designed for one serving of ice cream, increase their volume depending on the planned number of servings:
- 2 bananas;
- 50 ml soy milk;
- sugar - 15 gr;
- diluted in a couple of tsp. vanilla - 5 gr.
Bananas are removed from the peel and cut into rings. We lay it out on a board and send it to freeze for three hours.
After 3 hours, we combine the rings with the rest of the products and mix in a blender until creamy. We put the mass in a waffle cone and freeze for an hour or two.
Recipe for making yogurt
Making yogurt ice cream is very easy. It is important to take tasty, high-quality yogurt, otherwise the delicacy will turn out not so tasty and rich.
- 2 jars of yogurt;
- 2 sticks for stirring coffee;
- a couple cups of boiling water.
The recipe is extremely simple, and even children can handle it. The basis of ice cream in this version is yogurt - fruit, berry or natural, take your favorite. In the foil with which the jar is sealed, we make a small incision in the center, insert the stick into it so that it is well immersed in yogurt. The resulting structure is sent to the freezer for 2-3 hours.
After the jar is removed from the freezer. Carefully remove the foil, tearing it off the sides. To make it easy to remove the ice cream from the jar, you need to let it thaw a little. You can speed up this process by dropping a jar of yogurt ice cream into a bowl of boiling water for a minute. After that, the delicacy easily comes out of the container.
lemon dessert
A quick, low-calorie, lemon-banana-flavoured dessert can be prepared according to the following recipe:
- 3 bananas;
- 2 lemons;
- 150 gr of powdered sugar.
Peel bananas and cut into rings. Grate the zest from one lemon, then squeeze the juice from both citrus fruits and mix with the zest and banana pulp, pour the powder into the container. Use a blender to turn the ingredients into a homogeneous mass.
Before serving, you need to remove the ice cream for 10 minutes from the freezer - the dessert will become softer and tastier.
If you want a simple lemon flavor, make a simple creamy or vanilla treat and add lemon juice and zest to it, mix well before freezing.
I don’t know how relations with ice cream develop in your family, but my family simply adore it! A few years ago, the taste of ice cream began to deteriorate very much, and for the first time I thought about how to make ice cream at home from natural products without all these chemical dyes, taste enhancers and other nasty things.
Naturally, at first I asked my friends about how to make ice cream with my own hands, and I heard a lot of different options - from fruit sorbets, for the preparation of which you will need almost nothing at all, besides fruits and a freezer, and ending with a variety of ice cream cakes, which you can hit home. My housekeeping girls have advised me a lot of things, and I will be happy to tell you how to make homemade ice cream.
Important Notes
If you are thinking about how to make ice cream, then let's first understand a little about how to make it properly.- Homemade ice cream is made from a milk base and sugar. Other foods can be added or not added as desired or depending on the recipe - for example, for a simple low-calorie ice cream recipe, you only need white yogurt and any toppings.
- The most important rule when making ice cream is to prevent large ice crystals from forming. Surely you have tried such a failed delicacy - frozen ice crystals crunch just like sand on your teeth. It's tasteless and not very useful.
- You also need to choose only the freshest and highest quality products. This compote can be cooked from darkened apples, cutting off ugly places from them, but you won’t succeed with ice cream, the taste will be spoiled.
- Use the most natural ingredients. Yes, buying vanillin and color dye is much easier and easier than using natural vanilla pods or tinting homemade ice cream with berry juice. But all this affects the quality. Even supposedly tasteless dyes have their own aftertaste.
- Think carefully about the fat content in the dish. It's one thing if you want to make vanilla ice cream or creme brulee ice cream as a dessert or treat - then you can ignore the amount of sugar and fat. And it's a completely different matter if you just prefer to eat it for a snack in the hot summer - in this case, you should choose a lower-calorie ice cream recipe at home.
Do you need an ice cream maker
Can you make ice cream at home without an ice cream maker? Naturally! What's good about an ice cream maker?- a special container that is used only for one product - you are guaranteed not to feel the aroma of borscht in your ice cream;
- automatic mixing (more on that later);
- the ability to cook immediately in large portions;
- proper freezing.
Why do you need to mix? Fat and water have different characteristics, and the water in the milk will freeze first. The crystals tend to coalesce, which means that without stirring, you will end up with a chunk of ice in the sweet fat. When stirring, ice crystals are crushed and evenly distributed throughout the mass.
Recipes
On milk
How to make ice cream from milk? I must say right away that ice cream will not work only from milk, you will need some ingredient in order for your homemade milk ice cream to thicken. I’ll tell you a little more about thickeners, but for now I’ll share the recipe.
An economical recipe for homemade milk ice cream:
- 1 liter of good milk (it is better not to take ultra-pasteurized milk);
- 1 pack of butter (the spread will not give the desired consistency);
- 2 cups of sugar (if there is a grinder, it is better to grind the sugar);
- 5 yolks from chicken eggs;
- 1-1.5 tsp potato or corn starch.
1) First of all, you need to boil the milk and dissolve the butter in it, then the mixture should cool slightly, but for now you can work on sugar, starch and yolks.
2) You need to grind the yolks well, and mix sugar and starch into them. If it doesn't mix well, you can add a few tablespoons of milk.
3) Put the milk-butter mixture back on the stove and heat, gradually pouring in the yolks with sugar, until everything is mixed and the mixture boils.
4) After that, the pan should be placed in a basin or sink with cold water and knead until the mixture cools to a pleasant warmth.
5) After cooling, you need to pour ice cream from milk at home into molds or containers, and then freeze for about four hours.
There are many recipes for milk ice cream, but they all repeat this one in one way or another - the ratio changes somewhere, additional ingredients are used somewhere, I told you the basic cooking method that can be adapted to suit you.
On cream
Do you want to treat your family to ice cream? Forget about the diet and make homemade cream ice cream.
- 1 glass of milk;
- 1 cup 35-40% cream;
- 2 tbsp dry milk;
- 0.5 cups of sugar.
- 2 tsp cornstarch
- 1 tsp vanilla sugar.
Well-chilled cream should be whipped until it rises in peaks, and then gently fold into the cooled milk mixture. Put the resulting ice cream in the freezer and start a timer or alarm clock - every twenty minutes you will need to beat it (it is best to do this with a mixer).
By the way, the calorie content of ice cream ice cream is easy to calculate - just add up the calorie content of all ingredients per weight, and calculate the desired value.
You will need:
- a can of good condensed milk;
- half a liter of low-fat cream;
- 1 cup very heavy cream;
- a teaspoon of vanilla sugar;
- one or two cups of berry filler (you can use almost any berry, I prefer blueberries).
Stir the mixture every half hour until it turns into soft ice cream. Then beat the mixture well, adding berry puree, and put it back in the freezer.
In my opinion, there is no easier recipe for cream ice cream than with condensed milk - even my daughter can handle it.
Lactose free and vegan option
Can there be ice cream without milk? If one of your family members is lactose intolerant or has special dietary guidelines, you can make the treat without animal products. I made vegan ice cream just out of curiosity to diversify our desserts.How to make ice cream without cream and milk? Use coconut, rice or soy milk - they will give the desired texture and taste.
Make soy milk chocolate ice cream.
Have to take:
- 2 cups soy milk;
- 6 tablespoons of cocoa powder;
- 2 teaspoons of coconut or nuts (as a filler);
- sugar or stevioside (or any other sweetener) to your taste;
- some lemon juice.
fruity
How to make banana ice cream? In general, banana ice cream at home is the salvation of many mothers when a child requires ice cream, but for some reason he cannot. There is nothing faster and easier than banana ice cream at home, the recipe of which I give below.
- 2-4 bananas;
- sugar, honey or invert syrup (to taste, about 1 tablespoon);
- a handful of any berries or fruits;
- some lemon juice.
- first you need to peel the banana, cut it into small washers and freeze;
- skip well-frozen bananas through a blender;
- add fruits or berries, splash lemon juice and add sugar to taste;
- beat well and send to the freezer for re-freezing.
Secrets and answers to frequently asked questions
How to make chocolate ice cream darker? Use not regular instant cocoa, but cocoa powder that needs to be boiled. Make a small cup of strong, rich cocoa, and your ice cream will be a deep chocolate shade.By the way, chocolate ice cream at home in the summer can be varied - try adding mint or orange syrup to the finished treat, you will be pleasantly surprised.
Is there a low calorie ice cream recipe? No, you have to choose - either a chic creamy taste (for example, the first homemade ice cream on the list repeats the taste of Soviet ice cream just perfectly), or low calorie content. Not only I, but even professional chefs do not know how to make ice cream ice cream without cream and fat.
Is it possible to adapt the chocolate ice cream recipe for adults? Naturally. Any ice cream will only get better if you add a little alcohol to it - in the case of chocolate, it can be your favorite liqueur or ordinary cognac.
How would you make ice cream at home without stirring? Only in the ice cream shop.
Will you get ice cream at home from cream from the village? Yes, it will only sour - rustic cream always contains sour notes. One can set a goal and fix it with the help of alcohol and fillers.
How to turn ice cream ice cream into a popsicle at home? You need to cook chocolate icing and dip the ice cream. Glaze is better to cook according to old confectionery recipes (not five minutes).
How many calories are in ice cream?
It depends on how you prepared it. To find out how many calories are in ice cream prepared by you personally - calculate the mass of each ingredient used and the calorie content, and then add everything up - you will get the calorie content of the product. In general, ice cream contains calories in a small amount - about 200 kcal per hundred grams.
What are the benefits of ice cream and, accordingly, the harm of ice cream? This is a tasty and healthy dairy product that contains a lot of fat. If you eat it twice a week, there will be no harm.
Can you make your own recipe? Experiment! Use ricotta and cottage cheese instead of milk, add milk powder and all kinds of soft cheeses, try new toppings and you will become an ice cream guru.
By the way, if you want to make homemade ice cream that tastes like creme brulee, then look at this recipe with a photo. A photograph will help you remember the sequence of actions.
And watch the video instruction, video instruction will help you follow the recipe and get the desired caramel texture.
And finally - homemade ice cream recipe from my children:
- mix a glass of cream, a jar of condensed milk and a glass of frozen berries (any);
- beat the mixture well and add broken cookies there;
- finely chop or grate marshmallows;
- mix well and freeze.
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