In the summer, ice cream is always in great demand, but since there are doubts about its usefulness, and especially that which is sold in retail or public catering, it is better to dispel your doubts, breathe in a little exotic and prepare milk ice cream at home using various recipes . I offer the most common and accessible recipes that you will be very pleased with.
What can you add to ice cream?
Depending on the assortment of the food being prepared, you will need the following main products: milk, sour cream, cream, yogurt, butter, egg, simple or brown sugar, condensed milk, honey, starch, cocoa powder, coffee, Easter sprinkles, chopped pumpkin or, various berries and fruits.
The most popular berries and fruits are: strawberries, raspberries, blackberries, some citrus fruits, apples, figs, apricots, the queen of swamps - cranberries and others.
When serving, ice cream can be beautifully decorated with various additional ingredients: small drops of chocolate, colorful dragees, crunchy flakes, crumbs or pieces of cookies, ready-made topping, dressing, sweet sauce, marshmallows, maple syrup and other additives as desired.
Homemade milk ice cream with bananas
This ice cream is very simple to prepare, it is no worse, but on the contrary, much tastier than what is sold in supermarkets or cafes.
Ingredients for homemade milk ice cream
- bananas - 6 pieces;
- sour cream - 3 tablespoons;
- milk - 120 milliliters;
- sugar - to your taste;
- lemon juice - from one citrus.
According to the recipe, we prepare milk ice cream at home with bananas like this:
To prepare a sweet dessert with a fruit accent, it is better to take yellow ripe bananas. First you need to cut the fruit into uniform circles and freeze for 90 minutes. The question immediately arises: why freeze? Because after freezing bananas acquire a creamy taste and their texture will be without the presence of ice crystals.
Afterwards, we take out the frozen fruits and add all the products that come according to the specified recipe.
Place all the contents in a blender and blend until smooth and homogeneous.
When serving, you can place fresh bananas cut into crumbs on top, and any berries if you prefer.
Homemade milk ice cream
This milk ice cream recipe is perfect for those who love a delicacy with a delicate taste. The recipe is not difficult to prepare; you don’t need any gadgets or equipment to prepare a summer refreshing dessert. I think that the cooking idea will suit many housewives.
Ingredients for homemade milk ice cream
- natural milk - one liter;
- green tea - 4 tablespoons;
- condensed milk - 1/2 standard can;
- powdered ginger - half a teaspoon.
According to the recipe, we prepare milk ice cream at home like this:
- Pour fresh milk into a saucepan and heat (but do not boil). Then add and pour two tablespoons of dry green tea. Cover with a lid and let this mixture of ingredients sit for 20 minutes. After this time, strain.
- Then add condensed milk (preferably baby milk), mix everything effectively and leave to cool completely.
- Pour this milk mixture into a metal bowl and place in the freezer. After 1.5 hours you will get a semi-frozen mass, mix it well, return it to the freezer, then after half an hour, repeat the mixing process again.
- Finally, leave in the freezer to harden completely. The next day you can take it out and eat it with various additives.
Homemade berry ice cream
Very aromatic and tasty ice cream can be prepared without an ice cream maker, although the freezing process for one cycle will take longer. The berries used are strawberries and red currants, but any berries can be used.
Ingredients for homemade berry ice cream
- egg yolks (fresh) - 3 pieces;
- sugar - 70 grams;
- milk 2.8% - 200 milliliters;
- cream 35% - 200 milliliters;
- vanilla extract - 1/2 teaspoon;
- fresh strawberries - one handful;
- red currant - 5 sprigs.
According to the original recipe, we prepare homemade berry ice cream like this:
Beat the yolks with sugar into a fluffy foam. In a saucepan, heat the milk, cream and vanilla extract to a gentle boil. Pour the hot mixture into the yolks in a thin stream, lightly whisk the mixture and pour back into the same bowl. Bring to a boil, stirring constantly, remove from heat, cool and refrigerate for one hour.
Wash the strawberries and currants, rub the currants through a sieve, and grind the strawberries in a processor until smooth. Mix berry puree with cold milk mixture.
Pour the mixture into the ice cream maker and set the timer for 10 minutes. Now from our unique assistant, transfer the delicacy into a plastic container and put it in the freezer for 40 minutes. Amazingly delicious ice cream is ready!
If you don't have an ice cream maker, pour the milk mixture into a plastic container and place it in the freezer. The ice cream must be stirred with a fork or whisk every hour. At a temperature of 18 C, the mass will freeze in 3-4 hours.
Ice cream Sundae at home
This is the most unforgettable and delicious ice cream, watch the video carefully and prepare it at home.
Homemade strawberry ice cream
This is one of my favorite ice creams besides vanilla, chocolate, cranberry, mango and all the other flavors. There is something attractive and delicious about strawberries that I can rely on. The creamy texture made it one of the best ice creams that I still adore to this day. It is prepared according to various recipes, but for now I offer a proven method of preparation.
Ingredients for homemade strawberry ice cream
- strawberries - 800 grams;
- milk 260 milliliters;
- egg yolk - 6 pieces;
- sugar - 300 grams;
- cream 33% fat - 1 liter;
According to the recipe, we prepare strawberry ice cream like this:
Combine egg yolks with sugar and beat in a mixer until fluffy foam appears.
Pour in the milk and place the contents in a water bath and heat over low heat with continuous stirring until thickened.
Combine the berry mass with the egg-milk base and mix everything well.
Whip the cream until it doubles in volume.
At the end, combine everything, mix, place in a plastic sealable container and place in the freezer compartment. Every half hour, stir the mass in five additions, and then leave until the next day for hardening.
Raspberry ice cream
Raspberry ice cream is touring the gastronomic scene and judging by its appearance, it is praising itself. Oh, how tasty and impressive I am! Yes, it really turns out that way: you can also add that it’s magnificent, bright and fragrant. I will present a basic recipe, and you can add your own twist for taste at your discretion.
Ingredients for raspberry ice cream
- raspberries - 500 grams;
- milk - 250 milliliters;
- cream - 400 milliliters;
- sugar - 250 grams;
- egg yolks - 5 pieces;
- vanillin - 2 pinches.
According to the recipe, we prepare raspberry ice cream like this:
Separate the whites from the yolks and in the future use only the yolks, and the whites can then be added to the dough or, in extreme cases, frozen.
Then add sugar and vanillin to the yolks and stir everything until smooth.
Heat the milk slightly and pour into the prepared mixture. Place in a water bath and boil, stirring constantly. A creamy texture should form. Cool.
Rinse the raspberries in a colander and rub through a sieve so that raspberry seeds do not get caught in the puree. We don't need them.
Combine both mixtures, put them through a blender and carefully add the whipped cream separately. Mix. Place in a convenient container so that it closes tightly and place in a cold chamber.
Stir your beauty and deliciousness three or four times after a short period of time, and then leave it to completely harden.
Tips and tricks for making ice cream at home
- To make the process of making ice cream easier and faster, I advise you to purchase an ice cream maker.
- The finished ice cream can be placed in special waffle cones, and, if necessary, taken out and eaten. The horns look impressive!
- On special occasions, the cold delicacy can be topped with delicious cognac.
- Remember, the fattier the ice cream, the looser it will be and without ice crystals.
- To thicken the consistency of ice cream, it is recommended to use gelling agents, starch, milk powder and even lemon juice.
- To make the ice cream softer and fluffier, I advise you to add rum or cognac during the preparation process, but the mixture will take much longer to harden, since alcohol prevents rapid freezing.
- To give the finished dessert a beautiful shape, it is advisable to spoon out the ice cream using a special spoon. Beautiful balls will be provided.
The most delicious homemade ice cream is in our selection! Prepare what you like - ice cream, creamy, chocolate!
- cream from 33% - 200 ml;
- milk - 100 ml;
- egg yolks - 2 pcs.;
- sugar - 60 g;
- vanilla pod - 1 pc.
Mix milk with sugar in a small saucepan with a thick bottom. Using a knife blade, cut the vanilla pod along its entire length, remove the seeds and also add to the milk mixture. Thanks to vanilla, the ice cream will be filled with a delicious natural aroma, but in the absence of this ingredient, you can get by with a bag of vanilla sugar or a pinch of vanillin. Heat the mixture until hot, but do not bring it to a boil.
In another container, gently beat the egg yolks using a whisk. In this case, we just need to achieve homogeneity - we should not beat the mass, otherwise foam may form on the surface, which will complicate the process of preparing the ice cream.
Pour hot milk into the mashed yolks in a thin stream, continuously stirring the mixture.
Pour the resulting mixture into a saucepan, place on low heat and cook until slightly thickened. It is important not to overheat the milk, otherwise the yolks may curdle! To avoid this trouble, choose a thick-bottomed pan for cooking the cream and cook over low heat. Also, do not forget to continuously stir the cream, especially at the bottom (it is most convenient to use a silicone spatula for this).
We check readiness as follows: run your finger along the silicone spatula. If the mark remains clear and does not float with cream, immediately remove the pan from the heat.
Tip: if the yolks still curdle, you can grind the mixture through a fine sieve or puree with a submersible blender. However, unfortunately, it is no longer possible to avoid the eggy taste of the ice cream. In this case, it is better to remove the pan from the heat sooner rather than later.
Cool the freshly prepared cream to room temperature. At the same time, whip the cold cream until thick.
Add the cooled cream to the whipped cream mixture and mix. Chill the mixture in the freezer for 3 hours. During this time, it is necessary to remove the container 5-6 times and mix the mass thoroughly to avoid the formation of ice crystals and to obtain a smooth and uniform texture.
When the consistency of the mixture becomes similar to soft ice cream and is difficult to mix, transfer the mixture 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 sit for a while at room temperature. Then scoop up the slightly melted mixture with an ice cream spoon and form into balls. If desired, complement the dessert with chocolate chips, mint leaves or berries.
Recipe 2: homemade ice cream - creamy ice cream
- 500-600 grams of whipping cream (fat content from 30%)
- 100 grams of powdered sugar (or fine sugar)
- a pinch of vanillin
Place chilled cream, powdered sugar and a little vanillin in a deep bowl. Beat until fluffy and stable foam is achieved, 4-5 minutes.
Place the whipped mixture in a plastic container.
Place in the freezer overnight.
We take out the ready-made ice cream, let it thaw a little and you can put it in bowls.
This 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).
Recipe 3: how to make homemade ice cream sundae?
The recipe for homemade ice cream sundae can be reproduced at home, it will turn out very tasty, natural and taste like the Soviet ice cream.
- egg yolks (4 pcs.);
- milk (300 ml);
- cream (33%, 300 ml);
- powdered sugar (180 g);
- vanillin (½ teaspoon).
So, first of all, bring the milk to a boil and then cool it to approximately 30 degrees.
Add powdered sugar and vanilla sugar to the yolks.
Whisk.
Pour in milk. Beat again.
Place on low heat and stir until the mixture thickens. As everyone around advises, you can check the thickness by running your finger along the spatula - if a clear mark remains, the mixture is ready.
Let cool to room temperature and then chill in the refrigerator.
Meanwhile, whip the cream.
Mix with cooled cream.
We transfer the entire mixture into a container in which it will be convenient for us to mix the future ice cream with a blender.
Then take it out and quickly (so that the ice cream does not have time to melt) mix with a blender.
Place it in the freezer again for 2 hours. We repeat the procedure 2-3 more times with an interval of 30-60 minutes. Thanks to the blender, the ice cream will have the desired structure. A blender allows you to crush ice crystals and form an airy mass.
When the ice cream is completely frozen, take it out and use a special spoon to make balls. You can first put the ice cream in the refrigerator for about 15 minutes so that it melts a little - this will make it much more convenient to make balls.
Place the ice cream in bowls and sprinkle or top with whatever you like. I - grated chocolate. Homemade ice cream tastes just as good as store-bought ice cream, and its content is guaranteed to contain no “extra” additives. Recipe tested.
Recipe 4: homemade ice cream and milk ice cream
- milk - 1 glass;
- butter - 25 grams;
- egg yolk - 1 piece;
- sugar - ½ cup;
- vanilla sugar - 5 grams;
- starch - ½ teaspoon.
In a deep, convenient container, mix sugar, starch and vanilla sugar.
Add one egg yolk.
Grind the mixture until smooth. Pour in a little milk.
Place the remaining milk on the fire. Add 25 grams of butter. The 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. Stirring, bring to a boil. Remove from heat and place 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.
Place the molds in the freezer for a couple of hours.
Ice cream from small molds will be ready in 30-50 minutes. Taking it out of the silicone molds is very easy.
From a large mold, spoon ice cream onto serving plates. It is incredibly tasty, tender and aromatic.
Recipe 5: how to make ice cream at home
- 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)
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 mixture into a small saucepan and place over very low heat. Stir constantly, do not bring to a boil, otherwise the eggs will curdle. Remove from heat when the mixture begins to thicken; the consistency should resemble liquid sour cream.
In total, the pan will spend 15 - 20 minutes on the fire. Well, you can also find out the readiness of the desired consistency by running your finger along 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 mixture into any container convenient for freezing. In general, any food-safe plastic container can be used.
Add any filling (in this case, crushed cookies, or you can use berries, chocolate chips or pieces of fruit).
Let sit for about an hour until the mixture cools slightly (the mixture will cool faster if you place the container in a sink with cold water). Then transfer the container with the mixture to the freezer. Homemade ice cream will harden and gradually thicken. The thickening time can range from 5 to 6 hours, so it is better to do it at night or in the morning so that you can enjoy it 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. Roll the prepared ice cream into small balls using a tablespoon (if you don’t have a special ice cream spoon) and place in tall glasses, bowls or plates. Ice cream can be decorated with grated chocolate or berries. Serve immediately. Bon appetit!
Recipe 6: how to make ice cream from milk? (step by step photos)
- milk - 2.5 cups
- sugar - 1 glass
- vanillin - to taste
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 a regular ice cream). Mix well and grind the mass. You can use a blender for this.
Stir the resulting mass constantly, pouring milk into it in a thin stream.
Heat the final mixture over low heat, while continuing to stir. The mixture should become thick.
Cool the resulting mixture and our cream first, then place 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 mixture.
Transfer the mixture into a plastic container, cover with a lid, and place in the freezer for one hour. Then we take out the slightly frozen mixture, beat it with a mixer and place it in the freezer again. We repeat the procedure again.
Then we leave the mass of future ice cream in the freezer for 3 hours. Now our ice cream is ready. To soften the ice cream slightly, place it in the refrigerator for 20 minutes before serving.
Recipe 7: delicate chocolate ice cream (with photos step by step)
As you know, homemade ice cream is much tastier and healthier than store-bought ice cream. I suggest making homemade chocolate ice cream. It turned out soft, homogeneous, without ice grains. It has a rich chocolate taste and color.
- 50 g chocolate;
- 3 glasses of milk;
- 4 yolks;
- 200 g sugar.
Fold the beaten yolks into the chocolate-milk mixture. To prevent the yolks from curdling, add them gradually and stir immediately. Place over low heat and cook, stirring constantly, until thickened, without allowing the mixture to boil.
The consistency of the mixture should be such that if you run your finger across the spoon, a trace will remain.
Pour the homemade chocolate ice cream mixture into a freezer-safe pan, cover with film or foil and place in the freezer to freeze for 3 hours.
It is convenient to use disposable cardboard cups for freezing and serving ice cream.
Delicious homemade chocolate ice cream is ready.
Recipe 8: homemade ice cream with condensed milk (with photo)
- Cream 33% – 500 g
- Milk – 200 ml
- Chicken egg - 4 pcs.
- Vanillin - 2 g
- Condensed milk - 100 g
- Powdered sugar - 6 tbsp.
Separate chicken yolks from whites. Beat the yolks with three tablespoons of powdered sugar until the yolk mass is clear. Beat the egg whites to stiff peaks with the remaining powdered sugar.
Pour milk into the yolk mixture and whisk with a whisk.
Beat the cream with a mixer until creamy. Add condensed milk. Stir until smooth.
Add the yolk-milk mixture and vanillin to the creamy mixture. Whisk.
Add whipped whites. Beat with a mixer or whisk.
Cover the container with cling film and place in the freezer. After an hour, remove the ice cream and stir. Repeat this procedure 2-3 more times and leave until completely frozen.
Homemade ice cream is ready!
29/11/2015
From ice cream to sorbet, from classic to postmodern...
To paraphrase a well-known saying, we can say this: “All ages are submissive to ice cream,” because both old and young eat it with pleasure. A huge assortment allows everyone to enjoy their favorite taste: ice cream pure and with additives, milk and cream, fruit and chocolate, in wafer cups and chocolate glaze, with all sorts of additives, “sophisticated” and “twisted” with the fantasies of culinary experts and designers. Well, how can we resist here?
Among the other advantages of this summer dessert, there is one wonderful thing - you can easily make ice cream at home. Even if there is no ice cream maker. There is nothing difficult about making homemade ice cream. In addition, you will get a delicacy that you will never find in the store. Exclusive. And at the same time, enjoy the fascinating culinary process, beautiful and creative.
This article contains 15 recipes for a wide variety of ice cream that can be made at home. Find yours on this page:
Educational program for making ice cream at home
The tips and recipes apply to any homemade ice cream. You can make it in an ice cream maker, or you can make it in the freezer. The principles are general.Foremost. Homemade ice cream without an ice cream maker requires careful mixing. Every 20 minutes-1 hour throughout the entire freezing cycle, this can be 3-5 times.
If using an ice cream maker, cool the container before adding the mixture.
Choose only the best products. The ice cream is only as good as its ingredients. Buy the freshest milk, cream, eggs, fruits and berries; only high-quality chocolate, flavorings (better use natural ones), vanilla. For example, a natural vanilla bean will add a flavor that you won't get using vanilla or even sugar with natural vanilla.
If you're counting calories. Save this for later. Because the taste and creaminess of ice cream depend on the fat content. When using low-fat products - instead of tender and smooth - you will get a texture with ice crystals. This means that your homemade ice cream will crunch like sand on your teeth. The exception is fruit sorbet, where fat has nowhere to come from.
Comforting for those losing weight. Once you get the hang of making rich, delicious homemade ice cream, you can conduct “low-fat experiments.” However, keep in mind that low-fat homemade ice cream (and not just homemade) will never taste as good as full-fat ice cream. Deal with it.
When to add flavorings. Add flavors, especially extracts or flavored alcohol, after the ice cream mixture has cooled, preferably last.
If the recipe calls for custard. Before placing this ice cream in the freezer, cool it in the refrigerator. Can be left overnight, this “aging” will result in a smooth and creamy texture as it cools.
Adding nuts, fresh or dried fruit, chocolate pieces. The best result will be obtained if the additives are added to almost frozen ice cream. They need to be cold, so keep them in the refrigerator until you use them. After adding, mix thoroughly.
How to avoid ice when storing homemade ice cream. If you want to make a large batch that you will store in the freezer, then the formation of ice crystals is inevitable. You can avoid this by adding alcohol, such as fruit liqueur to popsicles (or just alcohol if you don't want the flavoring). But such ice cream is not for children; for them it is better to use corn or invert syrup, honey, gelatin, which will prevent the ice cream from freezing. Additionally, ice cream will be softer if stored in a shallow container covered with plastic wrap.
So, homemade ice cream recipes.
Homemade ice cream recipes
The prepared ice cream mixture can be transferred to:
Freeze and stir every 20 minutes to 1 hour
ice cream maker and follow the instructions
Homemade ice cream recipe
This delicious ice cream is perhaps the fattest, it should contain at least 15% fat. It is also the sweetest. Interestingly, this does not prevent you from eating it, topped with fruit sauce, honey, jam and chocolate.
Recipe ingredients: 
Milk - 300 ml
cream 35% - 250 ml
milk powder - 35 grams
sugar - 90 grams
vanilla sugar - 1 teaspoon
corn starch - 10 grams
How to make a real ice cream at home
In a saucepan, mix all the sugar with dry milk. Pour in 250 ml of milk, gradually and constantly stirring. Dissolve starch in the remaining 50 ml.
Place the saucepan over medium heat; when the milk boils, add starch. While stirring, let the mixture thicken. Remove from heat, strain, cover with plastic wrap and leave to cool.
Whip the cream (it should be cold) to soft peaks. Add to cold milk mixture and stir.
Next, put it in the freezer and beat every 20 minutes, or put it in an ice cream maker. When the ice cream has cooled sufficiently, but is still soft, you can transfer it to paper cups, in which it will turn into a real ice cream in a couple of hours.
How to make homemade popsicle
If you cover the ice cream with chocolate glaze, you get a popsicle. To do this, you need to form ice cream - the same one that is on a stick. It's good if you have special ice cream molds. If not, you will have to build it from available materials, choosing something narrow and tall. Pour the already viscous ice cream into these cups, insert the sticks and freeze completely.
For the glaze, take chocolate and butter in equal proportions; there should be a lot of glaze so that it is convenient to dip the ice cream. Take 200 grams of both. Heat in a water bath until the chocolate is completely dissolved. Having taken the ice cream out of the mold, quickly dip it into the warm glaze, hold it for a while so that it cools, then put it in the freezer, in which you must first lay parchment.
Vanilla Ice Cream Recipe
This is ice cream with a dense consistency and rich vanilla flavor and aroma.
Recipe ingredients 
Eggs -2
sugar - 0.5 cups
salt - a pinch
milk - 350 ml
cream 20% - 240 ml
vanilla sugar - 2 teaspoons.
How to make vanilla ice cream at home
Break the eggs into a small bowl. Add the sugar and whisk until the mixture is lemon yellow in color and foamy. Add salt and stir.
Bring the milk to a boil in a saucepan. Pour it in a thin stream into the egg mixture, whisking all the time. Pour the mixture into a saucepan, place over low heat and cook until thickened, stirring constantly with a whisk or wooden spoon. This will take 7 to 10 minutes.
Remove from heat and strain into the container in which you will freeze, let cool slightly. Pour in the cream and add vanilla or vanilla sugar. Cool completely (a few hours to overnight) in the refrigerator.
Make ice cream in the freezer or ice cream maker.
Blueberry Ice Cream Recipe
Fresh, ripe, delicious blueberries add a nice, refreshing flavor to ice cream.
Using condensed milk adds sweetness and softness to the ice cream that melts on your tongue. And you don't need to make custard. 
Recipe ingredients:
Fresh blueberries - 2 cups
cream no more than 12% fat - 475 ml
condensed milk - 420 ml
heavy cream - 1 cup
vanilla sugar - 1 teaspoon.
How to make purple ice cream at home
Sort the blueberries and wash them thoroughly, let the water drain. Place in a bowl and mash with a fork, you can also do this with a blender. To what extent to knead, decide for yourself, puree or with pieces.
In another bowl, combine milk, cream, condensed milk and vanilla. Place the bowl in the freezer, remembering to stir the mixture regularly, or chill until soft-serve in an ice cream maker. Add blueberry puree and mix thoroughly again. And leave it to freeze.
Avocado and rum ice cream recipe
Treat your friends to avocado ice cream, a refreshing but not too sweet dessert. Adding rum or tequila will only give a slight aroma and aftertaste. But if you don’t want to, you don’t have to add it; the taste of the avocado ice cream won’t be particularly affected.
Recipe ingredients: 
Avocado - 1 large
cream 15-20% fat - 950 ml
light rum or tequila - 3 tbsp. spoons
egg yolks - from 2 large eggs
flour - 2 tbsp. spoons
salt - a pinch
sugar - a quarter cup
vanilla sugar - 1-1.5 teaspoons
How to make rum ice cream with avocado
Peel the avocado and cut into large pieces. Place in a blender bowl, add 1 cup of cream and blend to puree the avocado. Add rum or tequila and stir again until smooth. Place in the refrigerator for 2 hours. Beat the yolks with 1 cup of cream.
Mix flour, sugar and salt in a saucepan. Pour in the remaining cream, stirring thoroughly. Place over medium heat and cook, stirring constantly, until the mixture becomes thick. Add the hot mixture to the yolks, pouring in a thin stream and whisking. Return to the pan and return to the heat for a minute.
Remove from heat, cool, add vanilla, stir. Place in the refrigerator for at least 2 hours.
Combine the avocado mixture and egg mixture, place in a container and place in the freezer or pour into an ice cream maker container. Finish cooking.
Melon, strawberry, kiwi sorbet recipe
Fresh melon can easily be turned into aromatic sorbet, which is so pleasant to quench not only thirst, but also hunger. The dessert, variations of which are easy to come up with on your own, in our case was enriched with two - with basil and with strawberries.
Recipe ingredients:
Melon - 1 small or half a large
fresh orange juice - a quarter cup
powdered sugar - 170 grams
salt - a pinch.
How to make melon sorbet ice cream at home
Remove the seeds from the melon and peel the skin. Cut the pulp into small cubes (they should be at least 300 grams). Place the melon in a blender, pour in the orange juice, add powdered sugar and salt. Turn everything into a smooth puree.
Let sit for a minute until the sugar completely melts, then place in the refrigerator to cool. Transfer to an ice cream maker container or place in the freezer, remembering to stir occasionally.
Melon sorbet with basil leaves: Add 4 large fresh green basil leaves to the melon, juice, sugar and salt. Next, cook as in the previous case.
Melon sorbet with strawberries: wash a glass of strawberries and cut them into halves, place melon pieces, strawberries and 2 tbsp in a blender bowl. spoons of honey. Next, cook according to the recipe above.
Grapefruit and kiwi sorbet will be just as refreshing and not cloying.
Homemade creme brulee ice cream recipe
The color of baked milk and caramel taste - this is creme brulee, which is absolutely possible and even simple to make at home.
Recipe ingredients: 
Cream 35% - 95 ml
milk - 330 ml
powdered milk - 30 grams
sugar -100 grams
corn starch - 8 grams.
How to make creme brulee at home
Make a syrup from 40 ml of milk and 40 grams of sugar: pour sugar into a saucepan, melt until caramel brown, then pour in warm milk, stir. Cook over low heat until all the caramel has dissolved and the mixture has the consistency of condensed milk.
Dissolve starch in a small amount of milk. Place the remaining sugar and milk powder in another pan and stir. Add a little milk and mix thoroughly until smooth. Pour in the syrup and stir. Pour out the remaining milk. Strain and heat to a boil. Pour in the starch and brew the jelly, stirring constantly.
Cover it with film, cool and place in the refrigerator to cool thoroughly. Whip cold cream to soft peaks. Add the jelly and beat again. Transfer to an ice cream maker or container that will be frozen in the freezer.
Cherry and chocolate ice cream recipe
Delicious ice cream that is easy to make at home. One “but” - the mixture is not heat-treated, so use only fresh eggs.
Recipe ingredients:
Bitter dark chocolate - 100 grams
fresh cherries - 100 grams
eggs - 2
sugar - 180 grams
heavy cream - 2 cups
milk - 1 glass.
How to make cherry chocolate ice cream at home
Wash the cherries, remove the pit, breaking them into halves. Place in a bowl and place in the refrigerator to cool. Coarsely grate the chocolate and place it in the refrigerator.
Beat the eggs until light foam, a couple of minutes. Continue beating as you add sugar. After all the sugar has been added, beat for a couple more minutes. Pour in the cream and milk, mix thoroughly. Pour into a container to place in the freezer or ice cream maker.
After 2 hours, when the ice cream is almost frozen, add chocolate and cherries, mix well and freeze completely. Do not forget to stir the mixture during the first and second freezing if you make it in the freezer.
Advice: You can also use canned cherries, after draining the syrup.
Ice cream recipe with ricotta and chestnuts
Homemade Italian ice cream with ricotta cheese and chestnuts is very unusual and very simple. By the way, if you don’t see chestnuts in your nearest store, take roasted hazelnuts (or fresh ones and fry them).
Recipe ingredients:
Milk - 300 ml
sugar - 280 grams
butter - 3 tbsp. spoons
ricotta - 450 grams
dark rum - 0.5 cups
fresh chestnuts - 670 grams
candied lemon peel - a quarter cup.
How to make Italian ice cream in your own kitchen
Peel, boil or roast fresh chestnuts and puree them. If using hazelnuts, pulse in a food processor until very finely ground.
Mix milk and a quarter cup of sugar in a saucepan, place over medium heat and dissolve the sugar while stirring. Leave it alone.
In another large saucepan, place the butter, the remaining sugar, pour in the rum and 1 cup of water. Place over low heat and whisk the mixture until the sugar dissolves.
Remove from heat, cool slightly, add ricotta and chestnut puree (chopped hazelnuts) and chopped candied lemon. Stir. Pour in the milk-sugar mixture and mix thoroughly again. Freeze in the freezer or ice cream maker.
Raspberry ice cream recipe
The beautiful color of this ice cream matches its taste, which is creamy and sweet.
Recipe ingredients:
Raspberries - 400 grams
cream 40% - 2 cups
cream 10% - 1 glass
sugar - 180 grams
egg yolks - 5
ground cardamom - a quarter teaspoon
salt - a small pinch.
How to make raspberry ice cream at home
Pour a glass of heavy cream and all 10% into the pan, add sugar and bring to a boil, remembering to stir. Leave it alone.
Make a puree from clean and dry raspberries, which you rub through a sieve to get rid of the seeds.
In a bowl, whisk the yolks, salt and cardamom. Pour half of the hot cream into the yolk mixture, stirring vigorously. Pour this mixture into the egg mixture and mix thoroughly again. Place over low heat until the mixture thickens.
Pour the remaining cup of heavy cream into a bowl, strain the custard into it, stir and cool to room temperature. Then add the raspberry puree and refrigerate for 4 hours. Next, either into the freezer or into the appliance.
Homemade chocolate ice cream recipe
Chocolate ice cream is in fact the most favorite ice cream among many people. And it turns out great at home.
Recipe ingredients: 
Cream 40% - 1 glass
cream 18% - 240 ml
sugar - 0.5 cups
vanilla sugar - 3\4 teaspoons
salt - a small pinch
cocoa - 3 tbsp. spoons (or chocolate syrup - 60 ml).
How to make chocolate ice cream
Dissolve cocoa in a small amount of warm 18% cream. Heat the remaining (18%), add sugar and heat until it dissolves, pour in cocoa and bring to a boil. Leave to cool. Add vanilla sugar to the cold mixture and stir.
Whip 40% cream with a pinch of salt and add to the cooled mixture. Transfer to an ice cream maker container or container that you will place in the freezer.
Homemade fruit and berry ice cream recipe
Ice cream made from fruits and berries quenches thirst very well. Moreover, it is low in calories. An excellent dessert after a hearty lunch and a delicious treat for the whole family at any time of the day.
Recipe ingredients:
Fruit (berry) puree - 250 grams (the best taste comes from fruit mix puree)
sugar - 200 grams
water - 530 grams
starch - 20 grams.
How to make fruit and berry ice cream
If you are preparing puree from berries and fruits, then pour boiling water over them and then puree them with a blender. Rub through a sieve and refrigerate. Dilute starch with water (from 530 ml). Mix the remaining water and sugar in a saucepan, bring to a boil over medium heat, pour in the starch, and brew the jelly. Cover with film, cool, and then put in the refrigerator.
Mix the cooled jelly with cold puree. Next, as usual: into the freezer or appliance to completely freeze.
Homemade Eggless Ice Cream Recipe
Maybe someone will say that this is not really or not ice cream at all, so be it. But it’s very fast, very tasty and simple. You also don’t have to cook anything and there are no eggs (many people don’t cook with raw eggs). I think you will like this recipe.
Recipe ingredients: 
Any fruits or berries - 300 grams
cream 40% - 300 grams
powdered sugar to taste.
How to make ice cream without eggs
Fruits (berries) need to be pureed. If they have seeds, rub through a sieve.
Whip the cream, adding powdered sugar, until thick and shiny. Add to fruit puree and mix gently. Next, the cooking process is as described above.
Vegan Ice Cream Recipe
This is one of the simplest, healthiest ice cream recipes for “alternatives”, that is, fans of healthy eating and vegetarians. The recipe is also egg-free, but it is also dairy-free and low in calories. The only thing it needs is a small amount of invert syrup, which is easy to prepare at home and is a must-have for every housewife.
Recipe ingredients:
- raspberries 1 kg (both ripe and frozen are suitable)
- 0.3 kg finely ground cashew nuts
- 220 g invert syrup (a little less is possible)
- a pinch of salt
How to make vegetarian ice cream at home
Mix all ingredients in a blender until smooth and creamy. Pour into a plastic or metal container and place in the freezer for 0.5 hours. After the specified time, place the mixture back into the blender, beat again and return to the refrigerator for another half hour. Repeat the process 2 more times. The ice cream will be ready 1 hour after the last stirring.
Salted Caramel Ice Cream Recipe
For a snack - amazing tasting ice cream, which cannot be bought in stores, but can be prepared at home.
The combination of sweet and salty creates an unexpected play of flavors and is perfectly refreshing in the heat.
Ingredients for recipe for 10 servings
- 2 cups whole milk
- 1.5 cups sugar
- salted butter 1 tbsp. spoon
- 3 egg yolks
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1.5 teaspoons vanilla extract
- 1 teaspoon sea salt
How to make original salted ice cream
First you need to cook the caramel . To do this, boil the milk in a small saucepan over medium heat. Turn off the heat but leave it on the stove to keep it warm. Pour sugar into a saucepan, stirring until it turns golden brown. Fry the sugar until it melts and turns a beautiful caramel color. Then add butter to the sugar and stir until smooth.
The next step is to slowly add warm milk. Stir with a wooden spoon or whisk until the caramel dissolves in the milk. At first it will “sizzle”, but will gradually melt.
Prepare the egg mixture. While the caramel in milk is cooking, combine the yolks, flour and salt in a bowl and whisk a little.
Combine 2 mixtures. When the caramel-milk mixture becomes homogeneous, begin to gradually combine, whisking, the two mixtures together. Add caramel to egg mixture in small portions, about a quarter cup at a time, beating well after each addition. When the two mixtures are combined, place them over low heat and continue whisking while heating for about 5 minutes. Remove from heat and pour through a sieve into a dry, clean bowl. Let the mixture cool.
Beat the cream and vanilla in a blender until stiff peaks form. and put it in the freezer for 4 hours, or better yet overnight (preparing the cream is a preliminary step that is best done the day before).
All that remains is to combine everything and use one of two cooking methods : in an ice cream maker or by hand, by stirring every 20-30 minutes 5-6 times. When the ice cream reaches the desired consistency, add 1 tsp. sea salt, stir again and freeze for another 20 minutes. Just before serving, sprinkle the ice cream scoops with a little more salt.
On a hot day, don’t rush to run to the store for ice cream: now we will prepare a real creamy ice cream! Tasty and tender, with an amazing silky taste, it delicately melts in the mouth, leaving a pleasant feeling of coolness. And it is also completely natural. Try to study the packaging on a store-bought ice cream - you will find many components in the composition that make you think about the usefulness of the dessert. Homemade ice cream contains real ingredients: cream, yolks, powdered sugar and vanillin. All! These four ingredients make delicious, creamy ice cream.
However, you can supplement the recipe with additives to suit your taste. Having mastered the basic recipe for homemade ice cream, you can use it to make a cool treat with any flavors: berry and fruit, chocolate and nut ice cream. And all this variety of tastes and colors will be absolutely natural, without dyes, flavors and other E-shells! As an example, I will tell you how to make raspberry and blueberry ice cream.
It is possible to make ice cream at home without special equipment like an ice cream maker. You will need a mixer, colander, saucepan and freezer. If you choose suitable quality products and follow the technology, you will get delicious ice cream, much better than store-bought. The main thing is to choose the right cream - I know this from experience.
I got ice cream the second time. Because for my first attempt, I bought very thick, rich homemade cream with no fat content indicated, over-whipped it, and the cream turned into butter. As a result, the ice cream came out very greasy. The second time I chose 33% cream, and the ice cream turned out great. There are other nuances that I will talk about in the recipe.
Are you interested in knowing why the ice cream is called that? In the original, its name sounds like ‘Glace Plombieres’. It is believed that the ice cream is named after the French city of Plombières-les-Bains. But, if you study the history a little deeper, an interesting fact emerges: the word ice cream comes from the French ‘plomb’ - “lead”, since the dessert prototype of the current ice cream, prepared in 1798 by the Parisian pastry chef Tortoni, was frozen in a lead form. Hence Plombiere, and the word Glace means “ice” in French.
Now, having unraveled the mystery of the origin of our favorite delicacy, let’s move on to preparing it!
- Cooking time: 35 minutes, wait 3-8 hours
- Number of servings: 10-12
Ingredients for homemade creamy ice cream with berries
- 4 medium yolks;
- 1 tbsp. powdered sugar (150 g);
- 200 ml cream 10% fat;
- 500 ml cream 33-35%;
- 1/8 teaspoon vanillin.
Method for making homemade ice cream
Carefully separate the yolks from the whites. For ice cream we only need yolks; The whites can be used to make omelettes or meringues. Combine the yolks with powdered sugar and rub thoroughly with a spoon until the mass becomes homogeneous and slightly lighter. It is more convenient to grind immediately in the container in which you put it on the fire, best of all - in a saucepan or cast iron cauldron.
Pour low-fat 10% cream into the mashed yolks - slowly, in a small stream, continuing to grind until smooth.
Place on low heat, a little more than low but less than medium, and cook, stirring constantly in a circular motion. Stir especially carefully near the walls of the dish and at the bottom of the cauldron - this is where lumps can appear if you stir irregularly. If you missed a bit and lumps appear, you can rub them with a spoon. Does not work? Beat the mixture with a mixer and return to the stove.
Boil for about 8-10 minutes, until thickened - when the spoon leaves traces that do not disappear immediately, but slowly melt. Do not bring to a boil - the yolks will curdle. The consistency of the ice cream preparation is similar to custard; in fact, this is the cream that can be used to layer the cake.
And we will rub the cream through a colander to give it an even more delicate consistency; Set aside to cool to room temperature and then place in the freezer until half frozen.
When the cream in the freezer has already begun to freeze, beat the heavy cream with a mixer; in the original recipe - 35%, in mine - 33%. Whisk carefully so as not to overbeat, otherwise it will turn out to be oil. At first the cream was liquid, then it became the consistency of sour cream - that means it’s enough.
Taking the mixture out of the freezer, mix it with the whipped cream and beat everything together - at low speed for a couple of tens of seconds so that it mixes well. And put it back in the freezer for 1.5 hours.
Then take it out and mix it with a spoon so that there are no ice crystals in the finished ice cream. At the same stage, you can add chocolate, nuts, and berries to the ice cream. Return to the freezer until completely frozen. My ice cream froze at night; The exact time will depend on the capacity of your freezer.
We take out the finished ice cream and form balls for serving. You can just scoop it up with a spoon, but neat, round portions look prettier! If you don’t have a special spoon, take something metal in the shape of a hemisphere - for example, a small scoop - dip it in hot water and quickly scoop out a portion of ice cream.
Place homemade ice cream in bowls or bowls, sprinkle with grated chocolate or fresh berries, pour over berry sauce, decorate with fresh mint leaves... and enjoy!
And now - a few nuances of making fruit and berry ice cream
Blueberries, cherries, and apricots can simply be pureed in a blender and mixed with white cream before final freezing. It is better to pre-wipe berries such as strawberries, raspberries, and blackberries so that small seeds do not get caught in the delicate ice cream.
Ingredients: the same as for cream ice cream, plus 100 g of berries (I made three types of ice cream: white, blueberry and raspberry).
To make blueberry ice cream, puree washed blueberries in a blender, mix with ice cream and freeze.
To make ice cream with raspberry flavor, add sugar (a couple of tablespoons) to the raspberries and heat over low heat, stirring occasionally, until the berries release juice and soften.
We rub the hot raspberries through a sieve to obtain a puree juice.
Cool the berry puree to room temperature and add to the ice cream before placing in the freezer after mixing. If you mix thoroughly, the color of the ice cream will be soft pink (raspberry) or lilac (blueberry). And if you mix it carelessly, the ice cream will turn out with a beautiful two-color pattern.
Be careful not to overdo it with additives: too much of them can make the ice cream too runny. It will still freeze, but with a high content of fruit and berry puree, the ice cream feels less fatty and colder than creamy ice cream.
Having made homemade ice cream once, you will want to repeat the recipe again and again, delighting your household with new versions of the summer delicacy!
Creamy ice cream with berries is ready. Bon appetit!
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