How to make ice cream at home. Delicious homemade ice cream recipes. Making almond ice cream
The taste of the classic ice cream, once tried, will never be forgotten. Even after many years, people remember him as he was in their childhood or youth. Thanks to manufacturers of household appliances, it has become possible to make ice cream at home. There are many ways to make this unforgettable dessert, and it is impossible to say exactly which ice cream recipe is the best, since there are so many people, so many opinions. However, instead of a special ice cream maker, ice cream can be made in a regular compartment of an average refrigerator. This is how it was made at home decades ago.
Recipe for homemade ice cream "plombir"
The prepared food is not only tasty, but also healthy. This dessert contains nutritious protein as well as natural animal fats that are beneficial to the body in small quantities. Not only children, but adults love him. Next, we’ll look at how to prepare homemade ice cream; we’ll now describe the recipe in detail.
You will need:
- 2 cups of heavy peasant cream or 33% confectionery cream and the same amount 3.2% or 4%);
- 3 egg yolks;
- 200 grams of powdered sugar;
- a little vanilla for flavor.
First stage of preparation
All liquid ingredients should be pre-cooled, because at a low temperature they are easier and much faster to beat.
To make homemade ice cream, the recipe for which we are considering, you should boil the milk. It should then be allowed to cool to a temperature of approximately 35 degrees. While the milk is cooling, you need to grind the yolk with vanilla and regular sugar or powder. Next, when there are no crystals left, we begin to beat the mixture. When a steep foam forms, you must very carefully introduce the yolk mass into the cooled milk and put it on low heat. When heating, you should continuously stir the contents of the pan, passing a spatula along the bottom so that a burnt layer does not form. The cream is cooked to the consistency of thick sour cream. After removing from heat, let the contents cool, then place in the refrigerator.
Don’t forget that the ice cream recipe contained high-fat cream. They are the ones that need to be turned into strong foam while the other part of the future ice cream is cooling. When the cream is well whipped, you need to take out the thickened cold cream and mix these components. This should be done very carefully, preferably with a whisk, so that the foam does not fall off. The resulting mass must be placed in a food form and then sent to the freezer. The first stage of preparing the classic ice cream is complete. Let's proceed to the second, as a result of which the mass will turn into real ice cream, and not just a frozen ice mixture.
Second stage of preparation
Next, you need to have time and be patient. After 30 minutes, the container should be removed from the freezer and first stir and then beat its contents. And do this 5 more times, and then send it to harden again. In total, the process takes 3-4 hours including preparation. After final freezing, the ice cream can be considered ready. It can be served in bowls, taken out of a common bowl using a special or regular spoon. It is better to decorate the dessert with mint leaves, grated chocolate, nuts or berries on top.
We prepare according to GOST
The most delicious, reminiscent of childhood, is the ice cream according to GOST. The recipe for this same ice cream, dating back to 1939, contains the following components: 1 liter of cream 35% fat, 3 tbsp. l. sugar, vanillin, a can of condensed milk, 7 grams of gelatin.
Preparation
Having prepared everything you need, we begin the cooking process. First, soak the gelatin in a tablespoon of water and leave to swell. Next, using a mixer, starting at low speed, you need condensed milk, sugar and vanilla. After a minute, turn on maximum power for the same time.
Melt the swollen gelatin in a water bath and carefully pour into the creamy mass. It is advisable not to interrupt the beating process and not exceed the recommended time of 2 minutes. Otherwise, you may end up with excellent sweet butter, and not a GOST ice cream, the recipe for which we are now describing.
The process of preparing a cold dessert takes up to 7 minutes. A well-beaten mass forms well-formed peaks when the mixer is raised. Next, the workpiece is sent to the freezer for 3 hours. The mixture should be stirred every 30 minutes to make a perfect ice cream.
Recipe
GOST USSR is the standard by which various products were made in the Union, including our favorite ice cream “plombir”. For those who miss the old days and a delicious cold treat, this recipe is intended.
We'll show you how to make ice cream from the past, which was often called creamy after the main ingredient. It is thanks to this that the ice cream has a special taste. The main ingredient is a liter of confectionery cream and 200 grams of condensed milk.
Preparation
To beat, you will need a mixer and a tall bowl. You should pre-cool the cream, then place it in a bowl. It must be remembered that during the beating process the volume of the mass approximately doubles, so the height of the container must match. The ice cream recipe stipulates that the cream should acquire a consistency at which it will not flow out of the dish when it is tilted.
It is carefully introduced into the mass while the beating process does not stop. When both components are mixed as expected, the mixture must be placed in the freezer. According to tradition, 3 hours should be enough, the main thing is not to forget about periodic stirring. If you can still find classic waffle cups in the store, then immersion in nostalgia is guaranteed.
This ice cream recipe guarantees that the end result will be the same ice cream, loved by many for its unique creamy taste. Instead of ice cream bowls, it is better to serve dessert in waffles in the form of a cup or basket. This combination of taste was deposited in our memory in those distant times of childhood or youth. That is why this method of presentation is the best.
Conclusion
We looked at a recipe for homemade ice cream. In fact, there are many options for preparing such a dessert, which tastes like classic Soviet ice cream. Among them you can find the one that suits you. Bon appetit!
No one can argue that this sweet delicacy is so loved by adults and children that they are ready to eat it in both hot and cold weather. The time of year has ceased to be a determining factor when choosing ice cream as a dessert. This can be confirmed by the always full freezers in stores, where even in the middle of winter there is a good selection of a variety of ice cream. Thanks to this, you can enjoy the taste of dessert at any time, but that’s not all. When you learn how to make ice cream at home, which will be tastier, easier and healthier than store-bought, there will be no obstacles left for you on the path to true taste bliss.
Honestly, I was skeptical for quite a long time about this possibility of making my own ice cream at home, believing that it couldn’t be so simple and tasty. I thought that it was not for nothing that large productions were so complex, and that the recipes were probably abstruse and inaccessible to the common man.
This is partly true, of course, recipes for store-bought ice cream are not available to us, but are they necessary? I was convinced that they were not needed. After several successful experiments with attempts to make ice cream at home, I realized that homemade ice cream recipes are incredibly simple, and the delicacy itself turns out much tastier and healthier, without chemicals, additives and all kinds of substitutes. All my household members unanimously abandoned store-bought ice cream in favor of home-cooked ice cream, and even began to take part in its preparation, adding their own ideas, flavors and decorations.
I’ll tell you which recipes I tried from my own experience and gave them solid A’s!
Let me start with the fact that I first tried to make the simplest creamy ice cream with my own hands. Or as it is also called ice cream. I believe that this is a classic that is relevant for all times and is loved by almost everyone. Add fruits, syrups, chocolate to it and there is no tastier dessert, even for a holiday or on an ordinary day. Fresh berries from the garden, jam from stock, syrup from the store, chocolate chips - this is what can be added to the most ordinary creamy ice cream made at home.
How to make ice cream Sundae at home
For myself, I call this recipe for homemade ice cream “Ice cream according to GOST.” I cannot guarantee that this is how the recipe is presented in GOST, because I could not find the original document on the Internet, only its reprints and interpretations on many different sites. But the most important thing that was learned is that all products must be natural and no vegetable fats or substitutes.
The ice cream recipe according to GOST from recognized internet chefs includes:
- cream 30-35% - 500 ml,
- milk - 150 ml,
- granulated sugar (or powdered sugar) - 150 grams,
- egg yolks - 3 pieces,
- vanilla extract/vanilla/vanilla sugar for vanilla flavor.
Making your own ice cream, step-by-step recipe:
1. A secret that I understood over time and now strictly follow it - the cream for making ice cream at home must be cooled. So put them in the refrigerator in advance.
2. Separate the egg yolks from the whites. In case you don’t remember how to do this, let me remind you: split the egg shell into two even halves and open it so that the yolk remains in one of the halves and the white flows into another container (cup, plate). The white will drain, but not completely, so while continuing to hold the egg over the cup, carefully pour the yolk from one half of the shell to the other, another part of the white will drain. Repeat again if the white remains until there is only one yolk in the shell. Place the separated yolk in another cup or saucer and do the same with the rest of the eggs.
If this “grandmother’s” method is difficult for you, now you can buy special devices for separating yolks in stores. Most of them look like a spoon with slits into which the white flows, while the yolk remains inside.
3. In a separate bowl, grind the yolks with sugar until smooth. Sugar cannot be completely dissolved, so many people use powdered sugar. But even if you have regular granulated sugar, it’s not scary, later you’ll understand why.
4. Pour milk into a bowl with eggs and sugar and stir with a whisk.
5. Pour the resulting yellowish mixture into a saucepan and place on the stove over low heat. It is necessary to heat the mixture, but do not let it boil, otherwise the eggs will cook. To make ice cream thick at home, this mixture must be heated to a maximum of 80 degrees and stirred constantly.
Gradually it will begin to thicken. Egg yolks will help her with this. If you don’t know, professional chefs use yolks to thicken anything from creams to sauces and gravies. This is a method that has long been known throughout the world using natural products.
Don't worry about using raw eggs in your ice cream; heating them this way will rid them of bacteria, being a homemade version of pasteurization. This same heating will help the sugar completely dissolve. Our homemade ice cream will not crunch on your teeth.
To understand that the mixture is ready, you need to dip a spatula or wooden spoon into it. The mixture should remain on the spoon, and if you run it with your finger or knife, the groove will not spread or run off. Something like this.
6. Now this mixture must be cooled to room temperature. To do this, take a larger saucepan and pour ice water from the tap into it, you can add ice cubes. Then place the saucepan with the egg mixture in it, as if you were going to cook in a water bath. Stir the mixture with a spoon for several minutes so that the lower cooled layers mix with the upper warm ones until the whole mass has cooled.
As it cools, the mixture will thicken a little more. Egg yolks keep working!
7. When the egg mixture is ready, remove the cream from the refrigerator and beat it in a large bowl until it forms a nice thick cream. The main thing is not to overdo it so that they do not thicken to the point of butter. This is unfortunately another problem that can arise when making ice cream at home.
I check the doneness of the whipped cream by the fact that it does not flow out of the bowl if it is tilted well, but remains motionless.
8. The next step is to mix the whipped cream and egg mixture. At the same time, add vanilla sugar (1 whole packet) or vanilla extract liquid (teaspoon) to give the ice cream a vanilla flavor.
Mix everything carefully with a spoon or spatula so as not to knock off the creamy foam. In this case, it is better not to use a mixer. You need to achieve a uniform texture and color. The result should be a thick cream that is delicately creamy in color (by the way, it tastes simply amazing. Tested by all household members who control the process).
9. Now the ice cream needs to be frozen. But this must be done taking into account the fact that you will have to take it out of the freezer several times and beat it with a mixer to break up the ice crystals and saturate it with air. This is the only way to get real soft ice cream at home.
Any large container in which it will be convenient to re-beat is suitable for freezing. It can also be the same bowl, covered with cling film (we don’t want extra odors from the freezer in the ice cream), or a plastic food container with a tight lid will do. Even plastic jars from store-bought food that have already been eaten will work. The main thing is to wash them thoroughly.
Cover the ice cream and place in the freezer for an hour.
10. In this recipe, I prepare ice cream at home without using a special ice cream maker, so after exactly an hour we take out the container with ice cream and beat it again with a mixer.
After an hour it will thicken only slightly and it will be easy to beat. Mix the ice cream thoroughly from the edges to the middle. Cover again and place in the freezer for another hour.
After an hour, repeat the procedure. The ice cream will become thicker and form lumps at the edges of the container. Stir until smooth with a mixer and put back in the freezer.
In my experience, you need to whip the ice cream this way at least 3-4 times, then it turns out airy, like the real thing. If you don’t do this, then its texture when frozen is so dense that it will be very difficult to get it out of the bowl even with a special spoon. Without whipping it makes a great butter brick.
11. After churning several times, leave the ice cream in the freezer for 8-12 hours. Ideally overnight. In the morning, an amazing treat will be waiting for you.
To get it out of the bowl, use special round spoons heated in boiling water. You can do this with a regular spoon. Just hold the spoon in a cup of hot water for just a couple of minutes.
This is how easy it is to make ice cream at home, and not just ice cream, but a real creamy ice cream! Help yourself, treat your guests and enjoy incredible deliciousness!
If this recipe seemed too long and complicated to you, move on to the second one, which is difficult to come up with simpler.
The simplest ice cream at home made from cream and condensed milk
I can’t help but tell you about this interesting homemade ice cream recipe. On the one hand, it can be called a recipe for the lazy, since a simpler way to prepare creamy ice cream at home has simply not been invented. But on the other hand, the result is very worthy.
The only thing about this recipe that I don’t even consider a minus is that the ice cream turns out very creamy and sweet. That is, not at all dietary. But if you are not a follower of strict diets, this is simply unimaginably delicious. Of all the friends I treated to this ice cream, everyone was happy, and the children generally squealed with delight, because the delicacy is better than any candy.
What is the secret of this homemade ice cream recipe? The fact that only 2 ingredients are used, plus vanilla for taste.
- natural cream 30-35% - 500 ml,
- condensed milk - from 200 ml.
- vanilla sugar or vanilla essence to taste.
Why is the measure “from” indicated for condensed milk? It's simple, the more condensed milk, the sweeter the ice cream will be.
After several tests, carried out with different quantities of the condensed half of the recipe, I identified a combination of products that was acceptable to our taste: 1 part condensed milk to 2 parts cream.
I started my tests with the simplest proportion of a standard half-liter package of cream and a standard 380 ml can of condensed milk. It turned out simply amazing, but much sweeter than the usual store-bought ice cream or the ice cream according to the recipe above, made from milk and cream. There was clearly less sugar there.
Another cooking feature: the taste and quality of ice cream at home will depend on the taste and quality of cream and condensed milk. Bad, cheap cream with a suspicious unnatural composition from little-known manufacturers spoiled everything. Condensed milk with vegetable fats and milk powder spoiled everything. No, we were not poisoned, but the taste suffered greatly. A strange powdery appearance appeared on the tongue or unpleasant vegetable fat settled on the lips.
Therefore, the most important principle of choice: always take proven tasty and high-quality cream and condensed milk with a good uniform consistency and sufficient thickness. 30% cream cannot be liquid like milk, it simply will not whip into an airy mass. Condensed milk that is not made from whole milk can spoil the taste and consistency. Choose everything wisely and it will turn out very tasty.
Making ice cream at home from cream and condensed milk:
1. Before preparing the ice cream, thoroughly cool both the cream and condensed milk. A couple of hours in the refrigerator, no less. This is necessary so that the products are well whipped into foam.
You can also cool the beaters of the mixer with which you will beat.
2. Whip the chilled cream until it is thick and airy until it is fluffy enough to not flow out of the plate. Well whipped cream is similar to cream.
3. Add vanilla sugar (1 sachet). Then, without ceasing to beat at low speed, pour in the condensed milk. You can mix the condensed milk with the cream with a wooden spoon or spatula until you get a homogeneous consistency. The mass will turn out to be a little more liquid than the cream was before, with a pronounced vanilla scent and a delicate creamy tint.
4. Pour the future ice cream into a container for freezing. A large bowl that can be covered with cling film, a plastic food container with a tight lid, or, for example, boxes and containers of store-bought ice cream that you have eaten a long time ago are suitable for this.
In fact, the main thing is that the container can be tightly closed and placed in the freezer. Foreign odors stick very easily to this creamy mixture.
5. Now the most important thing that will turn our delicacy into real ice cream - every hour it must be stirred or whipped at low speed with a mixer.
Why is this necessary and why is it so vital? The thing is that the secret of ice cream is that the creamy mass is filled with air. According to GOST of Soviet ice cream, up to 200% air in the mass of ice cream was allowed. Can you imagine how airy and delicious it turned out?
From my own experience, I will tell you that when I did not churn the ice cream at home at least three times, it turned out to be too hard and it was extremely difficult to remove it from the mold. One tablespoon was bent almost irrevocably, despite its pre-heating in boiling water. And eating ice cream that melts on your tongue is much tastier.
The whole process of mixing/churning comes down to the fact that you need to remove the ice cream from the freezer, open the lid and beat it thoroughly directly into the freezer container. Do this several times until you realize it has become too thick to whisk.
The freezing speed depends on the volume of the container and the power of the freezer, so it may be different for everyone. Small flat trays freeze much faster than a large bowl. For small containers, it is advisable to beat the mixture after half an hour, rather than an hour.
6. Ice cream at home from condensed milk will be ready in about 8-12 hours. You can serve it on the table!
Homemade creamy ice cream with Kit Kat and Oreo
This is how you can diversify this simple recipe for making homemade ice cream by adding your favorite Oreo chocolate chip cookies and Kit-Kat wafers.
In almost every home, ice cream is a favorite treat, because people - regardless of age, gender, nationality - are partial to this cool, delicate dessert. Why, instead of buying ice cream at the store, did you suddenly think about how to make ice cream without an ice cream maker?
The modern food industry offers many flavors, compositions, shapes and colors of ice cream, which is why you can sometimes even get confused near the display case. However, not a single supermarket sells “the same thing” from childhood. The taste of this sweetness remains only in memory, and money cannot buy it. But it’s quite possible to recreate it with your own hands.
Even if the kitchen does not have such fashionable special equipment. It turns out that you can get excellent ice cream without an ice cream maker, just have a freezer and get ready 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 goes back more than one century. Moreover, an analogue of the modern dessert was served in ancient China 2000 BC. This means that it is possible to do without progressive kitchen devices. As a reward for our efforts, we receive a product that differs not only in its pleasant taste, but also in its natural ingredients, exclusive composition, and original presentation.
To create “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 only need to occasionally participate in the creation of a delicious treat, so it is possible to combine this process with other culinary delights.
What's 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 ingredients is their undoubted freshness and safety. Most cooking instructions do not provide for heat treatment of ingredients, so supplies should only be made in a trusted place.
The basis of ice cream is cream, and not just any kind. We will need a truly fatty 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 overnight, it can turn into lumps that look like cottage cheese and are not particularly suitable for dessert. That is, we bought food from a friend of the thrush - and immediately for the work surface. If you use cream with 10-15% fat content, you risk a fiasco because it simply won’t whip.
Homemade ice cream without an ice cream maker also includes eggs or just 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 is butter, starch, flour, water. Sugar is a must.
Important! The ice cream mixture should be prepared from chilled ingredients. 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 the dessert more intense and rich. A couple of drops of aromatic alcohol or a special extract will add special notes that will not appear even in the presence of fresh fruit. However, store-bought flavors are significantly inferior to natural ones: for example, a vanilla pod will give a much more pleasant smell than the vanilla we are used to.
Advice. It is better to add such ingredients at the very end, to the cooled mixture.
Some homemade ice cream recipes without an ice cream maker call for custard. It is introduced into the bulk cooled. 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 mixed thoroughly. But freshly picked berries are crushed 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.
To present the dish, use toppings, pieces of fruit, and mint leaves.
Making ice cream at home is easy!
Because each of us has a freezer in our 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 this 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 down to -60 degrees are used, which is why the dessert turns into stone.
The work of an ice cream maker consists not only of cooling, but also of periodically stirring 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 into 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 be in working order within 10-15 minutes after switching on, but due to the high price, many will not be able to afford it. In light of these facts, making ice cream at home without an ice cream maker is a great choice!
A simple recipe for creamy vanilla ice-cream
We stock up on half a liter of heavy cream, 200 grams of condensed milk, vanilla, and additives to taste.
Whip the cream into a cream, pour in condensed milk, sprinkle with vanilla sugar. Place in the freezer for 2-2.5 hours, don’t forget to stir.
To turn the ice cream into a popsicle, pour the 50% frozen mass into molds, insert the sticks and freeze completely. Next, prepare the glaze from 100 grams of chocolate and the same amount of butter. Dip the portions into the glaze and place them back in the freezer lined with parchment paper.
Homemade ice cream recipe without ice cream maker No. 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. Heat the remaining 18% and add sugar. When the sand has completely melted, pour in cocoa and bring to a boil. Add vanillin to the cooled mass and mix. Whisk the heavy cream with salt and add to the mixture. Freeze it.
Video tutorial “How to make ice cream without an ice cream maker”
Summary: Making homemade ice cream with the kids. Four of the best, proven homemade ice cream recipes. How to make your own ice cream for your child.
Ice cream is perhaps the most favorite sweet treat for children and adults in hot weather. Unfortunately, it is now difficult to buy natural ice cream in stores, without the addition of artificial colors, flavors, preservatives and other harmful chemicals. Therefore, you and I will make ice cream at home ourselves. It's simple, useful, and, moreover, interesting, especially for children. In this article we will share with you two basic recipes for making creamy ice cream (ice cream). You yourself can supplement them with your favorite toppings: pieces of fruit, berries, ground nuts, candied fruits, etc. Homemade ice cream according to our recipes is prepared without an ice cream maker, and, nevertheless, the result is a soft treat without ice crystals. In this article you will also learn how to make real chocolate ice cream. We will also share with you a recipe for lemon ice cream. This is a very popular and simple recipe for soft, creamy ice cream with a pleasant sourness.
1. Homemade ice cream. Ice cream at home
1st basic recipe
You will need:
3 eggs
- 70 gr. sugar (less possible)
- 300 ml. 30% cream
1. Separate the whites from the yolks.
2. In a separate container, beat the whites with a pinch of salt.
3. Separately, beat the yolks with sugar.
4. Whip the cream separately.
5. Mix cream, yolks, carefully add whites. Add fillers to the mixture if desired.
6. Place in the freezer and stir 2-3 times during freezing to prevent ice from forming. Delicious, creamy homemade ice cream will be ready in 5-6 hours.
2. Ice cream recipe. How to make ice cream
2nd basic recipe
You will need:
1 liter 32-35% cream
- 40 gr. Sahara
- 1 tsp. vanilla sugar
- 1 can of condensed milk
- 1 tbsp instant gelatin
Note: choose high-quality condensed milk; it should contain only milk and sugar, no vegetable oils, etc.
How to make homemade ice cream:
1. Soak the gelatin to swell in a small amount of water.
2. Mix all other ingredients and beat for about 2 minutes.
3. Melt the gelatin without bringing it to a boil, then pour into the mixture in a thin stream.
4. Now you need to continue beating the mixture, after about 1 minute its volume should double. It is very important not to over-whip the cream, otherwise the ice cream will turn out greasy.
5. Place in the freezer. Soft, velvety, creamy homemade ice cream will be ready in 5-6 hours.
3. How to make homemade ice cream. Homemade Ice Cream Recipe
Chocolate ice cream
You will need:
100 gr. dark chocolate
- 3 tbsp sugar
- 1/2 cup milk
- cream 33-35% - 300 grams
Heat milk with sugar, add broken chocolate, stir until completely dissolved. Then cool the mixture. Whip the chilled cream and mix it into the chocolate mixture. Place in the freezer for several hours. You can stir the ice cream after 2-3 hours to prevent ice from forming. The result is soft homemade chocolate ice cream.
4. Homemade ice cream. Ice cream at home
Lemon ice cream
A very popular and simple ice cream recipe. The result is soft, creamy ice cream with a pleasant sourness.
You will need:
500 ml cream 33-35%
- 1 can of condensed milk
- 1 lemon
1. Squeeze juice from lemon (about 50 ml in total).
2. Whip the cream. Whipping should be stopped as soon as the cream begins to thicken. It is very important not to over-whip the cream, otherwise the ice cream will turn out greasy.
3. Add condensed milk to the cream and stir.
4. Add lemon juice and stir.
5. Pour the mixture into a form in which you can freeze. Place in the freezer. After 2 hours, take out the ice cream, stir (with a fork or whisk), put in the freezer until completely frozen (6-8 hours).
Material prepared by: Svetlana Garbuk
Hello to all those with a sweet tooth! Ice cream is a favorite dessert during the hot season. Unfortunately, finding natural ice cream is a real problem now. And the taste of today's cold dessert is no longer the same as it was in the Soviet Union. Therefore, I suggest you read this article and find out how to make delicious, natural ice cream at home. The recipes here are collected simple, from various products. Choose a recipe to your liking and depending on what is in the refrigerator.
I think you know that ice cream is made from cream. And it’s better to take heavy cream so that you can whip it. If you can’t find the right cream, then in this article you will find a recipe for ice cream made from milk, sugar and butter. In addition to ice cream and ice cream, I suggest making fruit ice cream, which cools very well.
You can add additional flavoring ingredients to any ice cream if desired: cookie pieces, chocolate chips, nuts, fruit puree, etc.
Delicious and simple ice cream made from cream and condensed milk
This version of ice cream will be very tasty, better than in the store. And there are only 2 (or 3) ingredients! Follow the recipe and enjoy delicious ice cream.
Ingredients:
- cream 26-33% - 300 ml (you won’t get such ice cream from low-fat cream). The cream must be chilled.
- condensed milk - 300 ml (if you don’t want too sweet ice cream, take less condensed milk).
- vanilla sugar or vanillin for flavor
- dark or milk chocolate - 100 gr. (optional for glazing)
Preparation.
Pour the cream into a bowl. Using a mixer (whisk), beat the cream until it doubles in size. This will take about 2 minutes. It will not be possible to whip cream with a low fat content this way, so take cream with at least 26% fat content. Low-fat cream will only need to be reduced to thicken. This same recipe is as quick and simple as possible.
When the cream is whipped, pour in the condensed milk in a thin stream and mix everything together with a mixer at low speed. The amount of condensed milk may differ from that stated in the list of ingredients. If you take condensed milk in a 1:1 ratio, the ice cream will turn out very sweet. Therefore, be guided by your taste; you can add less condensed milk.
Take real condensed milk, without vegetable fats. For me, the best condensed milk today is Belarusian (Rogachev). Unfortunately, the rest, even when the label says good composition, are too liquid. And the taste is not what real condensed milk should have. If you wish, you can cook condensed milk yourself at home.
Also add vanilla sugar to the cream and stir.
This completes the preparation of delicious ice cream! All that remains is to pour the resulting mixture into any container, plastic cups, container, jar and put it in the freezer to freeze for several hours (overnight).
If desired, you can make a chocolate ice cream on a stick. To do this, you will additionally need a chocolate bar, sticks and disposable paper cups that will serve as molds.
Break the chocolate into pieces and melt in a water bath or in the microwave.
Pour chocolate into a paper cup and spread it along the sides of the glass (twirl the cup). Then invert the glass and let the excess chocolate drip into the bowl. There will be a thin, even layer of chocolate inside the glass.
Place the glasses with chocolate in the freezer for 10 minutes. During this time, the chocolate will harden and the glasses can be filled with cream. Insert wooden or plastic chopsticks into the filled cups. Place in the freezer for 4 hours, or overnight, it will be even better.
Once the ice cream has set, cut the rim of the cup with a knife and tear off the entire glass. It separates easily from the ice cream.
Just remember that such ice cream, in addition to its excellent taste, is high in calories. It is better to limit yourself to one serving per day (100 g). Bon appetit!
Homemade popsicle ice cream
If you want sweets, but at the same time do as little harm to your figure as possible, make ice cream from fruits. Refresh yourself and enjoy the sweet taste. This ice cream will be completely natural, without harmful flavors and dyes. After all, no one will put real fruit in store-bought ice cream, but you can do it at home!
You can use any fruit for ice cream, depending on the season and to your taste. Adjust the sweetness yourself, focusing on your taste preferences and the sweetness of the fruits and berries you use.
This recipe makes ice cream with kiwi and strawberries.
Ingredients.
Strawberry ice cream (3 servings):
- strawberries - 300 gr.
- unsweetened yogurt - 3 tbsp.
- sugar - 1.5 tbsp.
Kiwi ice cream (3 servings):
- kiwi - 4 pcs.
- apple juice – 150 ml
- sugar - 1 tbsp.
Preparation.
Place washed and peeled strawberries in a blender. Add one and a half tablespoons of sugar and 3 tbsp to it. yogurt. Beat everything with a blender until smooth. Now you need to pour the resulting mixture into ice cream molds or regular plastic cups.
Peel the kiwi and cut into 4 pieces. Place the kiwi in a blender, pour in the apple juice (150 ml) and add 1 tbsp. Sahara. Mix everything with a blender until smooth. Pour into glasses.
Insert ice cream sticks into the future and place it in the freezer to freeze for 4 hours. When the ice cream is ready, carefully remove it from the mold or cups. Now you can eat this truly fruity ice - the best summer dessert.
To make ice cream come out of a plastic cup easily, dip the cup in hot water for a few seconds. The ice cream will thaw from the sides of the glass and will be easily removed.
An easier, but less healthy option for making popsicles is to freeze the juice in disposable cups. You can freeze several types of juice in one glass, freezing each layer one at a time.
Ice cream without cream, made from milk and sugar
You can make ice cream without cream. True, with cream it will be tastier, more similar to real ice cream: both in taste and in structure. But, if you don’t have cream, but you really want ice cream, make it from milk! The fatty component will be butter (you most likely have it in your refrigerator), and the thickener will be egg yolks and starch. So, we will need:
- milk - 150 ml
- butter - 20 gr.
- sugar - half a glass (less possible)
- egg yolks - 2 pcs.
- starch (potato or corn) - 1.5 tbsp.
Preparation.
Pour milk (120 ml) into a saucepan (not an enamel one, so as not to burn) and heat it up a little. Add butter to milk, stir until butter melts. In a separate bowl, mix two yolks, sugar, starch and pour a little milk (30 ml) into this mixture. Beat the sugar-egg mixture with a blender or mixer until smooth.
Pour the beaten eggs into the milk and butter in a thin stream. Stir constantly for 7 minutes and keep the heat low. If you don't stir constantly, the yolks will curdle and the ice cream won't work. This recipe is very similar to custard.
After 7 minutes, pour the mixture into the container in which you will freeze. Let the mixture cool and place in the freezer for several hours.
At this stage, it is very important not to just leave the ice cream to harden, but to stir it every half hour. This is done so that the ice cream has the desired creamy smooth structure, like store-bought.
If you simply freeze the resulting cream, you will get ice crystals in the finished ice cream. This ice cream will be hard, cold, and the ice will crunch on your teeth.
If you do everything correctly, the ice cream will be delicious and without extra ice crystals. Bon appetit!
Homemade ice cream recipe
This method of making ice cream is more labor-intensive than the first option, which uses only cream and condensed milk. But this ice cream will also be very tasty, like the Soviet ice cream, which now many who remember miss. Nowadays it is very rare to find such tasty and natural ice cream in the store without milk fat substitutes and chemical additives.
Therefore, if you have some free time, prepare this ice cream. And you will understand what REAL ice cream should be like.
For the ice cream you will need (you will get 650 grams of ice cream):
- milk - 125 ml
- sugar - 150 gr.
- egg yolks - 3 pcs.
- cream from 33% fat content - 300 gr. (the cream must be chilled!)
- vanilla sugar - 10 gr. (optional)
Preparation.
Place three egg yolks in a saucepan in which you will then cook the ice cream base. Mix the yolks well with a whisk. Pour in 125 ml of milk and mix everything again.
Pour sugar into the egg-milk mixture. The recipe specifies 150 gr. sugar, this will make the ice cream very sweet. If you want to, You can reduce the amount of sugar by half. Stir the sugar and put it on the stove to cook. You need to cook over low heat, stirring constantly so that the yolks do not curdle. Boil until it reaches the consistency of condensed milk.
Pour the cooked cream into a bowl and cool, stirring occasionally to prevent a film from forming.
Pour the chilled cream into a chilled bowl. Beat them with a mixer until thick. Low-fat cream cannot be whipped, so choose a fat content of at least 33%. Be sure to cool the cream before whipping.
Add cream to the cooled milk syrup in parts and mix gently. You should get a homogeneous mass.
Pour the resulting mixture into a wide container, cover with film and place in the freezer for 1 hour. After an hour, take out the cooled ice cream, remove the film, use a spoon to push the ice cream from the edges to the middle of the mold and beat with a mixer for one minute. Cover again with film and place in the freezer for 1 hour.
After an hour, beat the ice cream again with a mixer and cover with film. And place in the freezer for 4 hours until completely frozen. After whipping, you can transfer the ice cream into a smaller form or into cups, whichever is more convenient for you.
After 4 hours the ice cream is ready. This is a very tasty, soft ice cream. Try it and see for yourself! Bon appetit!
Make ice cream at home using the recipes in this article. And enjoy the best summer dessert. If the article was useful, share it with your friends on social networks by clicking on the buttons below. See you in the next article!