In almost every home, ice cream is a favorite delicacy, because people - regardless of age, gender, nationality - are not indifferent to this cool, delicate dessert. Why, instead of buying ice cream in the store, you suddenly thought about how to make ice cream without an ice cream maker?
The modern food industry offers a variety of flavors, compositions, shapes and colors of ice cream, because of which you can sometimes even get confused near the window. However, not a single supermarket sells “the one” that is from childhood. The taste of this sweetness remained only in the memory, and money cannot buy it. But it is quite possible to recreate with your own hands.
Even if the kitchen does not have such fashionable special equipment. It turns out that you can get great ice cream without an ice cream maker, just have a freezer and tune in to create a culinary miracle!
How to make homemade ice cream without an ice cream maker
In fact, household appliances have not always existed, and the history of the world famous ice-cream has more than one century. Moreover, an analogue of the modern dessert was served in ancient China in 2000 BC. So, it is possible to do without progressive kitchen devices. As a reward for the efforts, we get a product that is distinguished not only by a pleasant taste, but also by natural ingredients, an exclusive composition, and an author's presentation.
To create a “sweet cold” at home, it is not at all necessary to have the skills of a chef. An excellent result will be obtained even with the first, experimental preparation, if you follow some rules.
When planning our masterpiece, it is worth stocking up on time - at least 3 hours. But after preparing the main mixture, you will need only episodic participation in the birth of a delicious treat, so it is possible to combine this process with other culinary delights.
What is the best ice cream recipe without an ice cream maker?
Products: must-haves and not-so-must-haves
The main requirement for the selection of components is their undoubted freshness and safety. Most cooking instructions do not include cooking ingredients, so stocking should be done at a trusted location.
The basis of ice cream is cream, and not any. We need a really fat dairy product, from 30% and above. The ideal option is homemade cream, just collected. Be careful here: if you leave the freshest cream in the refrigerator all night, they can turn into lumps that look like cottage cheese and are not particularly suitable for dessert. That is, they bought products from a familiar thrush - and immediately behind the work surface. In the case of using cream with 10-15% fat content, you risk failing because they simply will not whip.
Homemade ice cream without an ice cream maker also includes eggs or only yolks. There are variations without eggs, but such a delicacy will no longer be a classic. Milk and even condensed milk are often used. There are butter, starch, flour, water. Sugar is essential.
Important! Ice cream mixture should be prepared from chilled products. The same, low temperature of the components will ensure uniform mixing and rapid freezing of the mass.
Sorbets always include fruits, berries, fresh juices or regular juices.
Ice cream at home without an ice cream maker: up to additives and fillers
Of course, additional components make the taste of dessert more intense and rich. A couple of drops of aromatic alcohol or a special extract will bring special notes that will not appear even in the presence of fresh fruits. However, store flavors are significantly inferior to natural ones: for example, a vanilla pod will give a much more pleasant smell than vanillin we are used to.
Advice. It is better to add such ingredients at the very end, to the cooled mixture.
In some types of ice cream at home without an ice cream maker, the recipe calls for custard. It is introduced into the bulk chilled. Better yet, age the cream by leaving it in the refrigerator for 8-10 hours, and only then add it to the mixture.
Candied fruits, chocolate, nuts are crushed, cooled, and then mixed with almost frozen ice cream and thoroughly mixed. But just picked berries are interrupted in a blender and added to a creamy egg cocktail at one of the first stages of preparation. By the way, using the juice of different fruits, you can achieve an interesting, bright color of the finished product.
For the presentation of the dish, use toppings, pieces of fruit, mint leaves.
Ice cream at home - it's easy!
Because each of us has a freezer in the household. For ice cream to harden, a temperature of -15-17 degrees is required, which is not a problem for modern refrigerators. After exposure to such a temperature, the primary mass turns into soft ice cream, but it is unlikely to take on the consistency that we are used to seeing in the store. The fact is that in industrial production, temperatures up to -60 degrees are used, because of which the dessert turns into stone.
The work of an ice cream maker is not only cooling, but also periodic stirring of the mass - for uniform freezing. We can also perform the function of a spatula: it is enough to thoroughly mix the workpiece every 20-40 minutes, and then send it back to the cold.
Interesting! A semi-automatic ice cream maker, although it cooks itself, requires much more time and attention. To prepare for work, she will need from 8 to 18 hours. much faster, it will come into working condition within 10-15 minutes after switching on, but due to the high price for many, it will not be affordable. In light of these facts, ice cream at home without an ice cream maker is a great choice!
Easy Vanilla Ice Cream Recipe
We stock up on half a liter of heavy cream, 200 g of condensed milk, vanillin, additives to taste.
Whip the cream into a cream, pour in the condensed milk, sprinkle with vanilla sugar. We put in the freezer for 2-2.5 hours, do not forget to stir.
To turn the ice cream into a popsicle, pour the mass frozen by 50% into molds, insert the sticks and freeze completely. Next, prepare the glaze from 100 grams of chocolate and the same amount of butter. We dip the portions in the icing and again send it to the freezer, covered with parchment.
Homemade ice cream recipe without ice cream maker №2
We will need: a glass of heavy cream and a little more than a glass - 18%, 100 grams of sugar, a pinch of salt, vanillin and 3 tablespoons of cocoa.
Dissolve cocoa powder in a small amount of liquid cream. The remaining 18% is heated, pour sugar. When the sand is completely melted, pour in cocoa, bring to a boil. Add vanillin to the cooled mass, mix. Whip the heavy cream with salt and add to the mixture. We freeze.
Video tutorial "How to make ice cream without an ice cream maker"
Today we will consider the basic ice cream ice cream recipe at home. Preparing this chilled dessert on your own is not at all difficult if you carefully follow the recipe and take into account all the recommendations.
Creamy ice cream at home is very tasty, with a delicate and smooth texture, as well as a pleasant vanilla aroma. At the same time, unlike store-bought ice cream, our dessert consists only of natural products, without all kinds of chemical flavor enhancers, so you can safely please your little sweet tooth with a portion of chilled treats.
Ingredients for 2-3 servings: 
- cream from 33% - 200 ml;
- milk - 100 ml;
- egg yolks - 2 pcs.;
- sugar - 60 g;
- vanilla pod - 1 pc.
Plombir ice cream recipe at home with a photo
- 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. Heat the mixture until hot, not boiling.
- In another container, grind the egg yolks with a whisk. It is not necessary to beat the mass vigorously until foam is obtained, it is enough just to achieve uniformity.
- 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.
Vanilla ice cream at home is ready! Enjoy your meal!
The most delicious homemade ice cream - 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.
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.
Recipe 2: homemade ice cream - cream ice cream
- 500-600 gr whipping cream (fat content from 30%)
- 100 gr powdered sugar (or fine sugar)
- a pinch of vanillin
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).
Recipe 3: how to make homemade ice cream ice cream?
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.
- 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 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 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.
Recipe 4: homemade milk ice cream 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 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 cow's milk cream. 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.
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 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!
Recipe 6: how to make ice cream from milk? (step by step photos)
- milk - 2.5 cups
- sugar - 1 cup
- 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 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.
In the tragic forty-first, the legendary GOST 117-41 "Ice cream cream, ice cream ice cream, fruit and berry, aromatic" was adopted.
According to the strictest standards, the delicacy was prepared exclusively from whole milk and heavy cream, the freshest eggs, natural gelatin or agar-agar served as a thickener. It was unthinkable to replace butter with a vegetable spread, however, as well as adding any kind of preservatives, dash chemistry or deviating from the classic recipe.
The era of the legendary Soviet ice cream ended in the ninetieth year, it was then that the technical conditions, or specifications, came into force, according to which ice cream could contain anything. Each cold store now determined the composition and approved a wide variety of ingredients (from milk powder to cheap palm oil).
If today you yearn for a real ice cream from childhood for 20 kopecks, then you are reading this article for a reason. Prepare the legendary Soviet ice cream according to our recipe, the very taste is guaranteed!
So what's important
The quality and taste of ice cream depends on the quality of the products; exceptionally fresh cream and eggs are the key to a wonderful dessert. The fatter the cream, the softer the texture of the ice cream will be.
Everyone says that without an ice cream maker that whips and freezes at the same time, nothing will work. It is not true. If the ice cream maker beats continuously, until completely frozen, then the conclusion suggests itself: we need to cool the ice cream in the freezer and beat with a mixer or blender, the more often the better. Approximately once an hour.
And at the very end, mix the already thick mass with a tablespoon, because the mixer will only scatter it around our kitchen.
Now about the products that we need
CREAM
Cream for ice cream needs the highest fat content, 38%.
Before whipping, they must be well cooled, at least 10-12 hours. The bowl and whisk of the mixer should also be cold.
In many recipes, cream is whipped with the rest of the ingredients, but in this case the mass is not very fluffy, but if the cream is whipped separately, the ice cream will turn out to be more fluffy and tender.
It is important not to over-beat, otherwise we will get butter and buttermilk.
SUGAR
It is better to use white fine-grained sugar or powdered sugar.
Fine sugar, like powder, dissolves faster in creams and creams.
VANILLA POD
Vanilla is the dried pod of a tropical orchid. Stick 15-20 cm long, dark brown, evenly dried.
The more intense the oily coating, the more fragrant the stick. As a rule, vanilla seeds are used in cooking. If you do not have a vanilla stick, you can use vanilla sugar or vanillin. But for an authentic taste, we still recommend using a vanilla pod.
EGGS
For confectionery and desserts, only fresh eggs should be used. Of course, you know that before using them, you must definitely wash them with soap and wipe dry.
When preparing ice cream, you need to follow the recipe and not deviate from the proportions indicated in it: if you put more yolks, then the ice cream will have an unpleasant aftertaste and not a snow-white color.
MILK
We use the fattest milk, 6%. It must be fresh to avoid curdling when heated.
It is important to know that if you pour in more milk than indicated in the recipe, then the ice cream will turn out to be watery, with a lot of ice. Also, it will melt quickly.
Decided on the products. Now let's start preparing ice cream according to GOST.
ICE CREAM RECIPE PLOMBIR
What do you need:
4 yolks
90-100 g finely crystalline sugar
1 vanilla pod
250 ml milk 6%,
350 ml heavy cream 38%
container - for cooling
How to make ice cream ice cream:
1. Grind the yolks with sugar until white.
2. Extract the seeds from the vanilla stick.
3. Boil milk with vanilla seeds in a saucepan.
4. Pour the hot milk into the yolks in a thin stream, stirring constantly.
5. Return the milk-yolk mixture to the fire and heat, stirring constantly, to 80-85 ° C. In no case should the mixture boil, otherwise milk with egg flakes will turn out. Cool down. First to room temperature, then in the refrigerator for at least an hour.
6. Whip the chilled cream until fluffy, then gently combine with the cold yolk-milk mixture. Whisk for just a minute or two. You should get a lush, but not thick mass (does not hold on the whisk of the mixer, “slips”).
7. Transfer the ice cream to a container and place in the freezer for 40-60 minutes. After the specified time, remove from the freezer and beat with a mixer. Place back in the freezer for 50 minutes. Do the same according to this scheme 3-4 times.
8. The last time the mass will be solid, frozen, do not be alarmed, everything is going according to plan! Break up the ice cream thoroughly with a spoon, stirring vigorously.
Send again to the freezer.
9. After 30-40 minutes, take it out, mix it, and finally put it in the freezer until completely frozen.
10. The classic Soviet ice cream is ready! It will be much easier to decompose it into bowls if the container stands for several minutes at room temperature. Enjoy your meal!
Ice cream is a product that everyone loves, especially children. Any housewife can make such a delicacy in her kitchen. You will need few ingredients to create ice cream, so this dessert will be inexpensive. Ice cream contains cream, eggs, sugar and milk. For people who are allergic to dairy products, you can make a treat without milk.
Today, there are many options for creating a delicious dessert. You can, as in the old days, make ice cream in a conventional freezer. The created masterpiece with your own hands will be not only tasty, but also useful. It has natural fats, protein, which are necessary for the human body. So, how to make ice cream at home?
Plombir, which was made by our mothers and grandmothers
In the summer you always want to try something cold and tasty. Therefore, many mothers pamper their children with delicious homemade ice cream. It is very easy to make it. The main thing is to remember some of the nuances of cooking. For this we need to take:
- 2 cups country cream, high fat;
- 2 glasses of good milk;
- 3 yolks;
- 200 grams of fine sugar or powdered sugar;
- vanilla sachet.
Important! All products should be cold to make it easier to beat.
Cooking method:
- Milk is first boiled and then cooled to a temperature of 35 degrees.
- The yolks are thoroughly mixed with sugar or powder, as well as vanilla. Then a homogeneous mass must be beaten well with a mixer. When a dense foam is obtained, it is carefully mixed with milk.
- The pot with the mixture is placed on a heated stove, heated until a thick mass is obtained. Be sure to mix everything so that the products do not burn. Then the container must be removed from the heat, allowed to cool completely at room temperature, and then put in the cold.
- Whilst the milk mixture is refrigerated, whip the heavy cream well. Then they are added to the frozen cream and mixed well with a mixer.
- The resulting mass is placed in a container with a lid and sent to the freezer.
Now it remains only to be patient, since it will take about four hours to fully prepare the ice cream. Every half an hour you need to take out the container and mix the contents well. Only after these manipulations will homemade ice cream be ready. You can serve it with any filling: chocolate, berries, jam.
Ice cream with chocolate and vanilla
If you add berries or cocoa to ice cream, it will acquire a completely different taste. For example, to prepare vanilla-chocolate ice cream, you will need to take the following ingredients:
- 150 grams of cocoa powder;
- 150 ml of milk;
- 100 grams of pistachios;
- 200 grams of high fat cream;
- one pod (stick) vanilla;
- 200 grams of powdered sugar;
- three egg yolks.
Cooking method:
- Milk is poured into the pan and cocoa is poured. Both products mix very well. All seeds are taken from the vanilla pod and also sent to the pan. Then the container is placed on a small fire. It is necessary to bring the mixture to a boil, do not forget to constantly stir it with a spoon. After boiling, the pan is removed from the heat. The contents must be cooled to room temperature.
- Now cream is added to the resulting mixture and everything is whipped quickly with a mixer for half a minute. Pistachios are finely chopped with a knife, the yolks are also mixed with powdered sugar.
- Then both mixtures are mixed together into a homogeneous mass, which is poured into an ice cream maker along with pistachios. You need to beat everything for an hour.
- Ready ice cream is sent to the freezer for 60 minutes.
After that, you can eat ice cream, sprinkled with pistachios.
Delicious homemade ice cream without milk
Ice cream is made on the basis of milk, but now you can cook a delicious treat without this product. The taste of such ice cream will be completely different, but also very original. To prepare such an ice cream you will need:
- 130 grams of lemon juice;
- three egg whites;
- 300 milliliters of heavy cream;
- 100 grams of sugar;
- a pinch of vanillin;
- 2 apples.
Cooking method:
- First, mix sugar with cream in a saucepan, and then put on fire. Cook this mixture for half an hour at a low temperature. After starting, let the mass cool down. Then beat with a mixer for a minute until foamy.
- Lemon juice, sugar and proteins are also whipped into foam, and then they are combined with sweet cream. After that, everything is mixed until a homogeneous mass is obtained, which is put in the freezer for several hours. Every hour, the container is removed and the contents are mixed well.
- Apples are left to decorate the future ice cream. Their pieces make a good dessert stand.
Homemade ice cream with apricot flavor
Often children like to eat ice cream with various fruit flavors. But on sale ice cream comes with various dyes and additives, so it is better to cook such a delicacy at home from quality products. For an apricot dessert, you will need to prepare the following products:
- freshly squeezed lemon juice 50 ml;
- half a kilogram of apricots;
- 100 grams of sugar and 80 grams of powder;
- proteins from three eggs;
- cream 300 grams;
- vanillin to taste.
Cooking method:
- First you need to wash the apricots and remove the seeds from them. Leave a few halves of the fruit, and finely chop the rest.
- Pour cream into a bowl and add sugar. This mixture should be boiled for about half an hour over low heat until thickened. Then the resulting mass is cooled to room temperature.
- Now add the rest of the ingredients and whisk quickly.
- The ice cream is almost ready, it remains to send it to the freezer for two hours. Then you take it out and mix it with a mixer and again put it in the freezer for 1.5 hours. When you use the resulting delicacy, do not forget to decorate with apricot halves.
Ice cream according to the state standard
In the Soviet Union, all products were made qualitatively according to a certain standard, including ice cream. And the ice cream was very tasty, today many people dream of this.
The product contains the following components:
- 1 liter of 35% cow's cream;
- 3 tablespoons of sugar;
- a sachet of vanillin;
- 1 jar of condensed milk;
- 7 grams of gelatin.
The process of making ice cream:
- Gelatin pour a spoonful of cold boiled water and leave to swell.
- After combining all the remaining ingredients, mix them with a mixer at low speeds. Then whisk for a minute in fast mode.
- Put the prepared gelatin in a water bath to melt. Then slowly pour into the butter mixture.
Important! It is necessary to beat the dessert for no more than two minutes, otherwise butter will turn out instead of ice cream.
- The prepared mass is placed in a container and placed in the freezer for 3 hours. But every half hour it must be taken out and stirred. Only after these manipulations you will get a real ice cream.
Ice cream from the past
As you have already noticed, the main ingredient of ice cream is cream. Therefore, we will dwell a little on the preparation of creamy ice cream, which is always enjoyed by both children and adults. First you need to prepare 1 liter of chilled fat cream and 200 grams of condensed milk, as well as a mixer with a high capacity, since the products will double during whipping.
The cream is poured into the mixer bowl and begin to beat until it thickens. Then condensed milk is poured into them, but the mixer is not turned off. You should get a homogeneous mass, which is laid out in a container and sent to the freezer. Within three hours, the mixture should be stirred periodically. When the ice cream is ready, it can be laid out in bowls or waffle cups.
Ice cream with currant
Ice cream with berries is always a delicious treat. In order to make ice cream with currants, you need to prepare the following components:
- half a kilo of cream;
- yolks from 7 eggs;
- 230 grams of roasted peanuts and the same amount of candied fruits;
- a glass of sugar (200 g);
- 100 grams of honey;
- 400 grams of currant, preferably black;
- 130 ml of water.
Cooking method:
- We start by mixing candied fruits and nuts.
- Pour water, honey and pour 100 grams of sugar into a container. Bring the mixture to a boil over low heat, simmer for about 10 minutes.
- Proteins are whipped into a lush foam, and then slowly introduced into the resulting syrup. When the whole mass has cooled, add the nut mixture to it.
- The final step is whipping the cream and mixing it with the rest of the ingredients. Then the ice cream is laid out in molds and sent to the freezer for 8 hours.
- It remains only to prepare currant filling. To do this, you need to make a syrup from 100 grams of sugar and 80 grams of water. Grind currants in a blender and mix with the resulting sugar syrup. Then strain it.
- Pour the finished ice cream with currant syrup before serving.
- So that when you add canned fruits or berries to the ice cream, you do not get a liquid consistency, you must completely drain the juice. And the aroma of berries or fruits can be increased by increasing the number of fruits.
- The most difficult thing in the preparation of ice cream is its periodic whipping during the freezing process. But without frequent stirring, you will get a milk ice. Therefore, it is easiest to use an ice cream maker, which will facilitate your work.
- There are times when the mixture, standing on fire, quickly boils and the yolks simply curl up. This mistake can be corrected: pass the whole mass through a sieve, and then add raw yolks whipped with powdered sugar to it.
- All components that will be added to ice cream must first be cooled in the freezer.
- An important point is the preparation of the mass in a water bath. For milk, the container must be taken glass, refractory. By the way, for the freezer, such dishes will be the best option, because it does not give the products extraneous flavors.
Of course, ice cream is not exactly easy to make. But if you have a desire, you are fond of cooking, then you can always try. After all, food cooked at home is considered much healthier and tastier than bought. Every mother wants her children to get as little as possible from the products of various additives, so it’s definitely worth trying to cook a treat at home!
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