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Making ice cream at home is both difficult and simple. It is difficult, since it is difficult to manually organize synchronous mixing and cooling of the mass. And it’s easy, because all the components of this dessert can be purchased in the grocery section of any supermarket. Buying an ice cream maker is also not a problem - they are available in every household appliance store. We will tell you in detail how to make delicious ice cream of different types using an ice cream maker in the article.

Ice cream making technology

According to the modern scheme, two conditions must be met simultaneously:

Saturate the main ingredient (milk, cream, fruit juice, egg white) with air by vigorously stirring, bringing the consistency of the mixture to a whipped emulsion.
Gradually cool the emulsion to a temperature of minus four degrees Celsius, achieving a state of uniform thickness.

The principle of operation of ice cream makers

A cooled container with blades is filled with a ready-made mixture of milk, cream, sugar and other fillers. The device is then connected to the mains. The blades begin to rotate and mix the sweet milk mixture, which cools from contact with the cold walls of the container. As a result, the whipped mixture hardens and mixes evenly, forming ice cream of the same thickness. The quality of ice cream depends on the consistency of mixing and uniform cooling of the mixture. If these two conditions are not met in sufficient interconnection, ice crystals will appear in the mass. They will crunch unpleasantly on your teeth.

Mechanical

The mass is mixed by periodically turning the blades manually using a special handle. This operation should be repeated every two or three minutes. The bowl is made with double walls. A mixture of coarse salt and fine ice is poured between them, which over time turns into a cold brine solution. The lifespan of this cooler is short. It has to be frozen in the freezer for each new serving of ice cream. This primitive “refrigerator” cools the inner wall of the bowl. Using a mechanical ice cream maker, you can make ice cream without electricity.

Electric: automatic and semi-automatic

Modern household electric ice cream makers are available in two versions:

Brief general instructions

Having chosen a recipe for making ice cream, prepare, mix and cool the mixture of ingredients in advance to a temperature of plus 6–8 degrees (in the refrigerator compartment).
Add small doses of alcohol to the milk mixture to speed up the cooling process.
Do not fill the bowl more than half the volume, as during the process of mixing the mass, its quantity will almost double due to saturation with air.
Prepare the fruit puree while the ice cream maker is running, as it can only be added at the very end of the cooking process.
Adjust the operating modes of the ice cream maker strictly according to the manufacturer's instructions.
Ready ice cream can only be unloaded from the bowl using wooden or plastic spoons.
Do not leave the ice cream maker plugged in after finishing the ice cream making process. As soon as the milk mixture reaches the required thickness, the device should be disconnected from the electricity, and the finished ice cream should be unloaded into pre-prepared containers.

Video: making ice cream at home

Popular ice cream recipes

Dairy

Ingredients:

milk - 390 g;
powdered milk - 25 g;
sugar - 75 g;
vanilla sugar - 15 g;
starch - 10 g.

Step-by-step cooking process:

Pour starch into a medium-sized glass or enamel pan. Measure a given portion of milk with a glass with divisions and pour most of it into a bowl with starch powder. Mix everything thoroughly with a wooden stirrer or with a hand mixer until smooth.
First you need to thoroughly mix the kramal and milk
Mix granulated sugar, vanilla sugar and milk powder in a deep bowl with a large spoon. Add the remaining milk to the mixture and stir with a mixer until you get a solution of the same consistency.
Use a mixer
Pour the milk mixture from the second bowl into the first container, mix everything thoroughly and beat with an electric mixer. Transfer the pressure cooker to a moderate flame and, stirring continuously with a wooden spoon, wait until the mixture of milk and main ingredients begins to boil. Immediately turn off the gas and remove the hot saucepan from the gas stove. Cool to 12–15 degrees and place in the refrigerator for one hour.
After boiling, the mixture must be cooled
Place the container of the semi-automatic ice cream maker in the freezer for two hours so that the refrigerant between the double walls of the bowl freezes. Remove the bowl and transfer the cooled milk mixture from the saucepan into it. Plug in the ice cream maker so that the blades begin to mix the mixture, which will simultaneously cool near the walls of the bowl and become saturated with air.
Constant stirring will not allow the smallest droplets of water to crystallize
When the ice cream becomes airy thick (this will happen after 30 minutes of operation of the ice cream maker), the volume of the milk mass will double. Unplug the ice cream maker and transfer the finished ice cream to a plastic container. Store in the freezer.
Ice cream is almost ready
Before using, remove the container of ice cream from the freezer to allow it to thaw a little.

Chocolate

Ingredients:

milk - 1440 ml;
sugar - 195 g;
dark chocolate - 340 g;
eggs - 12 pcs;
cocoa.

Cooking process:

Break the eggs, separate the yolks. Lightly beat them with a spoon or whisk. Pour into a saucepan, add 720 milliliters of milk and all the sugar. Place on the burner, turn on low heat and start whisking with a tablespoon until the mixture reaches the consistency of sour cream.
Turn off the burner. Slowly pour in the remaining milk. Grind the chocolate and pour half the volume into the pan. Stir thoroughly with a wooden spoon.
Cool the pan with the milk mixture to room temperature and place in the refrigerator for 1 hour.
We prepare the ice cream maker for use and transfer the cooled mass into the bowl. Add the remaining chopped chocolate. Turn on the ice cream maker, which will begin to mix and cool the milk chocolate mass.
After half an hour, turn off the ice cream maker and transfer the finished ice cream to a plastic container. Before serving, sprinkle each serving with cocoa.

From coconut milk

Ingredients:

chicken yolk - 3 pcs;
cream (fat content 35%) - 300 ml;
sugar - 130 g;
coconut milk - 200 ml.

Instructions:

Heat coconut milk and add sugar to it.
Continuing to heat the mixture, add cream, stirring with a wooden spoon.
Beat the yolks with a whisk or hand mixer. Add the prepared yolks to the mixture and bring it to a boil, stirring with a spoon.
Cool to room temperature and place the container in the refrigerator for an hour.
The remaining steps are similar to making milk ice cream in an ice cream maker.

With mascarpone

The main secret of this original ice cream is the delicious Italian cheese made from heavy cream - mascarpone. It is easy to buy in any large supermarket. Having a high fat content, Lombardy cheese makes ice cream airy and gives a delicate creamy taste.

Ingredients:

fresh raspberries or other berries - 500 g;
mascarpone - 250 g;
dark brown sugar - 250 g;
vanilla sugar - 10 g;
fresh milk - 150 ml;
heavy cream - 200 ml;
lemon juice - 2 tbsp.

Cooking process:

Thoroughly peel the raspberries from leaves and stems and rinse in a plastic bowl.
Mix milk with sugar, add vanilla sugar and raspberries, beat everything with a blender.
Continuing to beat the mixture, carefully add mascarpone cheese and lemon juice.
Whip the cream separately at low speed until it thickens.
Using a wooden spoon, pour the cream into the bowl with the milk mixture and mix everything carefully.
Place in the refrigerator for one hour. Then fill the ice cream maker bowl with the prepared mixture. In an ice cream maker, cook for 25 minutes (the pink texture of the mixture should become thick).
Turn off the ice cream maker and place the bowl with the mixture in the freezer for 10–15 minutes. After this, put the finished ice cream into containers.

Banana

Ingredients:

peeled and diced banana - 300 g;
fresh milk (fat content 3.2%) - 150 ml;
cream (fat content 23%) - 100 ml;
white granulated sugar - 150 g;
vanilla sugar - 10;
lemon juice - 1 tbsp.

Cooking process:

Puree the banana (using a blender).
Add sugar, lemon juice and vanilla sugar.
Pour in milk and cream, whisking constantly.
Cool the finished mixture in the refrigerator.
Transfer the finished mixture into the bowl of the ice cream maker.
Prepare in ice cream maker according to instructions.

Diet according to Dukan

Ingredients:

chicken yolk - 2 pcs;
milk without fat - 200 m;
cream without fat - 125 ml;
sweetener - 5 tablespoons;
vanilla - half a pod.

How to cook?

Milk and cream are poured into an enamel pan and heated over a moderate flame until hot without boiling.
Beat the yolks and sweetener in a blender until foamy. Then 1/3 of the hot mixture of milk and cream is added to them. The diluted yolks are poured in a small stream into the pan with the remaining mixture. Add vanilla and sugar substitute (to taste).
The pan is put back on the fire and heated with stirring until the mixture thickens. Do not allow it to boil, otherwise the yolks will turn into scrambled eggs. The mixture should be thick and resemble sour cream.
Cool the finished mixture to room temperature and place in the refrigerator for 1 hour.
Then transfer the cooled mixture into the bowl of the ice cream maker and run the device for 15–20 minutes.
Transfer the finished ice cream into a plastic container.

Sugarless

This low-calorie ice cream is consumed by those with a sweet tooth who have diabetes or are watching their figure. If ice cream is specially prepared for diabetics, then it should contain sorbitol or fructose, which are recommended as sugar substitutes. The ice cream base is low-fat milk yogurt or other similar fermented milk products, and fillers and sweeteners can be chosen as desired. They can be liquid honey and powdered cocoa, sweet fruits and fresh berries. The main thing is to ensure that sugar-free ice cream tastes like your usual ice cream or fruit ice cream.
Ingredients:

milk yoghurt or cream - 50 m;
egg yolk - 3 pcs;
butter - 10 g;
fructose or sugar sweetener - 50 g;
berries or pieces of sweet fruit (berry, fruit puree or natural juices).

Cooking process:

Beat the yolks with a blender, adding a little yogurt or cream.
Mix the whipped mixture with the remaining yogurt and place on low heat. Stir constantly. Do not bring to a boil.
Add fillers to the resulting mixture (mashed potatoes, juice, pieces of fruit, berries. Mix everything.
At the same time, add a sugar substitute (sorbitol, fructose, honey) in small portions.
Cool the finished mixture to room temperature and place in the refrigerator for 1 hour.
Transfer to an ice cream maker and let it run for 25-30 minutes. Then place the bowl with the finished product in the freezer for 20 minutes.

From sour cream and condensed milk

This delicacy has a delicate taste and even hardening. It is very easy to prepare at home. It should be borne in mind that condensed milk has a sweet taste, so it is advisable to balance it with raspberries or strawberries, blackberries or cherries (pitted).

Ingredients:

sour cream (store-bought or homemade 20%) - 400 g;
condensed milk - 380 g;
berries with a sour taste - 200–250 g.

How to cook?

Mix sour cream with condensed milk and beat with a blender.
Rinse the berries carefully, mash in a blender, rub in a strainer and strain.
Add the berry mixture to the sour cream and mix everything thoroughly using a mixer or blender.
You don't need an ice cream maker for this type of ice cream. The finished mass in a glass or plastic container can be immediately placed in the freezer without stirring for 5–6 hours.

Video: ice cream recipe on Bartscher 135002 ice cream maker

How to avoid possible problems

To make ice cream at home tasty and healthy, you need to meet a number of conditions:

Use only natural products, fresh and high quality. This applies to dairy products, fruits and berries, chocolate, cocoa, honey. It is best to use natural vanilla bean as a flavoring.
Before use, be sure to cool the bowl of the ice cream maker in the freezer (for manual and semi-automatic models).
When heating milk and fruit mixtures, never bring them to a boil (maximum heating temperature plus 80 degrees).
Flavorings are added to the cooled mixture, but not to the hot mixture.
Pieces of nuts, fruits, and chocolate must first be kept in the refrigerator and added to the almost finished ice cream.
Adding small doses of liqueur, rum, or cognac can influence not only the special taste of ice cream, but also make it tender, airy, and soft.

It is difficult to find a person who, at least as a child, did not like ice cream. So many pleasant memories are associated with this delicacy. Many people, even in old age, remember the very tastes that they enjoyed with pleasure in their distant, distant childhood.

Now in numerous shops and mobile stalls you can buy ice cream for every taste, and even color. However, not a single one of them will convey the taste of that same Soviet ice cream that delighted children just a couple of decades ago.

But nothing is impossible in the world, especially for a person with intelligence. And you can make delicious homemade ice cream “just like in childhood” without leaving home. Let's talk about this.

Ingredients:

Milk— 0.5 liters

Egg yolks- 4 pieces

Sugar- 100g

Butter— 50 grams

Potato starch- 0.5 tsp

How to make ice cream from milk and butter at home

1 . Wash the egg shells well, then crack the eggs and carefully separate the yolks from the whites. We only need the yolks, which need to be mixed with sugar. Stir, grind the sugar until dissolved.

2 . Add starch.

3 . Pour the milk into a saucepan and place on the fire. Do not forget to constantly stir the milk so that it sticks to the bottom of the pan and foam does not form on the surface. Once boiling, reduce heat to low. Add butter. Wait until the butter is completely melted in the milk.

4 . Then pour a mixture of sugar and starch yolks into the milk in a thin stream. Bring to a boil and immediately remove the pan from the heat (note, the mass should not boil, but only warm up well, otherwise the homemade ice cream will turn out watery with pieces of ice, crumbly). It is advisable to strain the resulting mass so that it becomes homogeneous.

5 . It is advisable to cool the resulting mass intensively by placing the cup of future ice cream in a bowl of ice. If this is not possible, put the ice cream in the freezer for 30 minutes.

6 . Then take out the ice cream and beat the mass with a blender and whisk. And freeze again. Beat the ice cream every 30 minutes another 2-3 times.

7 . Gradually, homemade ice cream becomes more homogeneous and airy.

8 . Pour into molds. Place in the freezer until completely frozen.

9 . You can add grated chocolate to the bottom of the mold.

10 . And then pour in the ice cream mixture. This recipe makes homemade ice cream delicious, but it melts quickly, so don’t put the dessert on the table in advance.

Delicious homemade ice cream is ready

Bon appetit!

Creamy ice cream (classic recipe)

Ice cream can be different. It all depends on the additives and fillers that are added to it. Therefore, you should start learning the art of making homemade ice cream with the simplest – the classic recipe.

You can, of course, follow the path of least resistance and purchase an electric ice cream maker. If you have such a device, you don’t need to do anything at all. It is enough to put all the ingredients into it and, after some time, enjoy the finished dessert.

However, it's boring. It’s much more interesting to learn how to do everything yourself from start to finish. And for this you will need to prepare:

milk – 0.7 l;
cream – 0.3 l;
eggs – 7 pcs. (only yolks will be needed);
powdered sugar – 150 g;
vanillin – 15 g.

First you need to put the milk to boil. Of course, we need to keep an eye on him. But at the same time, you can start preparing the base of the future dessert. To do this, carefully break the eggs into a bowl and separate the yolks from the whites. The whites will no longer be useful, but the yolks need to be thoroughly ground with bulk ingredients - vanillin and powdered sugar. The mass should be absolutely homogeneous.

When the mixture is ready, pour half the dose of boiled milk into it and mix thoroughly again. Pour the resulting mass into a saucepan with the second half of the milk and cook over low heat, stirring constantly, for 3 minutes. The result should be a mixture with the consistency of standard sour cream.

After 3 minutes, remove the saucepan from the heat and allow to cool to room temperature, then place in the refrigerator for further cooling.

Now it's time to get to the cream. They must be beaten until stable peaks form. It is better to do this with a mixer. You can, of course, work with a whisk, but this is too labor-intensive. Add the whipped cream to the slightly cooled milk-egg mixture and mix everything well with the same mixer. The ice cream is almost ready. All that remains is to freeze the dessert. To do this, you need to put it in the freezer for 10-12 hours.

True, you shouldn’t forget about the future ice cream during all this time. For the first 5 hours, approximately once an hour, the mass must be taken out and mixed again using a mixer. For the last 5-7 hours, homemade ice cream can be left alone, and then served for tasting to household members or guests.

By the way, chocolate or various fruit syrups can be a good addition to this ice cream. They can be added either to a ready-made dessert or as one of the ingredients during the cooking process.

The simplest ice cream

This method of preparing frozen dessert is even simpler than the previous one. The ice cream is not GOST standard, but no less tasty. And most importantly, it simply cannot fail. After all, there is no need to cook something strictly according to time or stir it every now and then. To prepare it you will need the following components:

milk – 100 ml;
sugar – 100 g;
dry milk formula (baby food) – 100 g;
cream – 200 ml.

First you need to weld the base. To do this, mix milk, sugar, and milk mixture in a saucepan and cook over medium heat until the consistency resembles condensed milk. When the resulting base has cooled, you need to mix it with a mixer or blender with cream. Now all that remains to be done is to put the almost finished ice cream in the freezer for 3-4 hours.

In principle, you can do without cooking at all. After all, in fact, it turned out to be homemade condensed milk in a saucepan. So if you don’t want to bother, you can use ready-made condensed milk.

Homemade milk ice cream

Such homemade ice cream resembles the taste of Soviet “Molochnoye” - for 10 kopecks. Anyone who has tried it will understand what we are talking about. Well, those who haven’t tried it can simply rejoice at the simplicity of preparation and the minimum set of the simplest (and inexpensive) products:

milk – 200-250 ml;
sugar – 50 g (about 2 tablespoons);
eggs – 1 pc.;
vanillin - to taste.

Break the egg into a bowl, add sugar, vanillin and beat thoroughly with a mixer. Pour the mixture into a saucepan, add milk and place on low heat. Constantly whisking the mixture with a whisk, bring it to a boil and immediately remove from the stove. Pour the finished mixture into any suitable tray, cool to room temperature and place in the freezer for 4 hours. The mixture must be taken out every hour and mixed thoroughly using a mixer.

Curd ice cream with orange syrup

This homemade ice cream goes great with homemade orange syrup. Although even without it it remains incredibly tasty. To please your household with such a dessert, you need to take:

fat cottage cheese – 500 g;
cream – 350 ml.

For the syrup:

water – 125 ml;
sugar – 100 g;
oranges – 2 pcs. medium size;
butter – 50 g;
vanillin – 15 g (1 sachet).

The starting point for making this homemade ice cream is syrup. To do this, mix water, sugar, butter in a small saucepan and bring to a boil over low heat, stirring constantly. After this, add the juice squeezed from the oranges and the zest grated on a fine grater to the mixture. Mix everything well and cook over low heat for about 5 minutes. Allow the finished syrup to cool to room temperature.

Now you can start making the ice cream itself. In a blender or using a mixer, beat cottage cheese with condensed milk. The result should be a fairly porous mass. Separately, whip the cream and mix with the curd mixture. Place almost ice cream in a container, pour in syrup and place in the freezer for 10-12 hours.

In principle, you can do without syrup. The ice cream won’t lose any of its taste because of this.

If instead of regular condensed milk you use boiled condensed milk, then the resulting dessert will taste like creme brulee, beloved by many.

DIY chocolate ice cream

Ice cream prepared according to this recipe will certainly appeal to those who love chocolate varieties. It is also interesting because its structure does not form large crystals when frozen. This means that you don’t have to stir it during the last stage of preparing the treat. It must be prepared from the following products:

chocolate – 200 g;
condensed milk – 400 g (1 can);
heavy cream – 600 ml;
chocolate cookies – 100 g.

Break the chocolate into pieces and melt in a steam bath or in the microwave. By the way, if it is the last device that is used, then it must be turned on at full power. Time required: 1-2 minutes. In this case, the melting chocolate must be stirred every 30 seconds. When the bar is completely melted, allow the chocolate to cool slightly.

Now you need to mix the cream with condensed milk and beat until soft foam using a mixer. This will take approximately 5 minutes. Add melted chocolate to the resulting mass in 2-3 additions. At the same time, after pouring in the next portion, the resulting mixture must be thoroughly beaten with the same mixer for about a minute.

The last thing to add to the semi-finished product is the cookies, crushed into fine crumbs. And mix everything thoroughly again. Transfer the finished mixture into a mold and freeze for 8-10 hours.

The recipe describes an option for making homemade chocolate ice cream from ready-made condensed milk. But you can also use homemade ice cream, prepared using the method described in the “Easiest Ice Cream” recipe.

This version uses chocolate chip cookie crumbs as an additive. However, you can use any other filling instead: hard chocolate, nuts, etc.

Homemade strawberry ice cream

Despite the fact that the name of the recipe (and in the description) says “strawberry”, you can make such a delicacy with absolutely any fruit: cherries, currants, apricots, etc., etc., etc.... It’s very simple to prepare it, the main thing is that found at home:

heavy cream – 450 ml;
sugar – 50-100 g;
condensed milk – 200-250 g;
butter – 50 g;
strawberries – 250 g.

The preparation of such a dessert begins with working on the fruit. Strawberries should be cut into small pieces (4-6 depending on size). Place a frying pan over medium heat and melt the butter in it. Then add strawberries and mix them thoroughly with oil. It is necessary that every berry piece is covered with oil. After this, pour sugar into the pan and simmer the mixture for about 15 minutes, stirring it constantly. The finished mixture must be allowed to cool completely.

Whip the cream until stable peaks form. After that, add condensed milk to them in portions, gently mixing the resulting mass with a spatula. Then put the cooled strawberries in there and mix everything carefully.

Transfer the finished mixture into a mold (preferably narrow and long) and place in the freezer for 8 hours. Strawberry dessert is ready.

Kulfi - Indian ice cream

Ice cream is distributed all over the world, and the history of this dessert goes back more than one thousand years. Of course, the cold delicacy was and is most popular in hot countries. Here, for example, is a recipe for Indian ice cream, which requires not so exotic products:

milk – 0.8 ml;
sugar – 50 g;
starch – 30 g (1 tablespoon);
white bread – 30 g (1 slice);
cardamom – 1 teaspoon;
nuts – 10 pcs. (almonds or pistachios, naturally unsalted).

The first step is to pour boiling water over the almonds. After 2-3 minutes, the water can be drained and the skins removed from the nuts. Mix the peeled nuts with cardamom and sugar.

Cut the crusts off the bread, chop and place in a blender. Add starch, 100 ml of milk there and mix everything. Pour the remaining milk into a saucepan and simmer over low heat for about 15 minutes until the milk has reduced by 1/3. Then add the mixture from the blender and continue cooking for another 5 minutes, after which pour the nut-sugar mixture into the pan. You need to cook the mixture for about 10 minutes. By that time it will begin to thicken.

All that remains is to pour the almost finished homemade ice cream into a container or mold, let it cool slightly and put it in the freezer for 7-8 hours. The kulfi can be served garnished with unsalted pistachios.

Above are the simplest recipes for making homemade ice cream. In fact, they can be used to prepare a huge variety of frozen desserts, including the most exquisite and incredible ones.

To ensure that homemade ice cream always turns out well, you should listen to some advice from experienced chefs. So:

preparing ice cream requires careful adherence to the recipe and cooking instructions;
the taste of ice cream directly depends on the quality of the products, so you shouldn’t skimp;
ice cream will turn out more airy if you use milk, cream and other dairy products with maximum fat content;
the ice cream will be more tender, and it will be easier to prepare it if you use powdered sugar instead of granulated sugar;
In some recipes, gelatin is used as an ice cream thickener; in this case, before use, it must be completely dissolved in warm water in a steam bath;
A couple of spoons of dessert wine (preferably white) makes homemade ice cream more tender, although you can add rum or cognac, but any alcohol will increase the freezing time of the dessert;
The key to porosity and softness of ice cream is thorough mixing during the first 5-6 hours of freezing, incl. If possible, this should be done even if the recipe does not provide for this action;
if you plan to add pieces of fresh fruit to the ice cream, then it is better to do this in the last 2-3 hours of freezing, but it is better to add syrup to the future delicacy immediately;
The mass should be frozen only in containers or other containers closed with lids, since ice cream absorbs all foreign odors well.

Video recipe for homemade ice cream with cookies and chocolate

Ice cream is a cold delicacy that people enjoy with pleasure in any weather. Delicious waffle cups of ice cream, the unforgettable taste of creme brulee and cranberry sorbet, chocolate popsicle melting in your mouth - who can pass up this pleasure?

Ice cream, as a summer dessert, has been known since the times of Kievan Rus. It looked, of course, differently - finely shaved frozen milk with dried cherries, honey, pears boiled in molasses. But it was this, according to historians, that was served at the end of the meal on the princely table on the hottest days.

By the way, it’s not difficult to make ice cream at home by purchasing the necessary products and having a refrigerator.

How to make ice cream at home - general principles

The essence of making ice cream is simple - to give the dish the desired consistency by cooling. There are two ways to do this.

In the ice cream parlor. Mix all ingredients in a mixer in the recipe sequence, pour into a cooled container. Then proceed according to the instructions for the device.
In the freezer. Prepare a thick cream, put it in the freezer for 3-4 hours. For the first hour and a half, stir the mixture every 20 minutes.

Tip: fillers - nuts, dried fruits, chocolate, alcohol, add last, when the sweetness has thickened enough.

Homemade sweets are made without preservatives, so you need to eat them within three days. Remember this and do not make ice cream for future use.

How to make ice cream at home - ice cream

The recipe makes 6 servings, the total cooking time is 6 hours.

Classic method: cream 35% and milk - 300 ml each, milk powder - one tablespoon, 100 g. sugar, 20 gr. corn starch. For aroma - grains of one vanilla pod.

Place sugar and milk powder into a saucepan. Pour in warm milk in portions, stir, and place on low heat.
Add diluted starch into the boiling milk mixture, cook, stirring, until the jelly becomes thick.

Help: starch can be replaced with 4 yolks, beat them with sugar and pour into warm milk. Next - according to the recipe.

Rub the mixture through a sieve. Cover the pan with cling film and leave to cool.
Whip the cream and combine with the milk mixture. Place in the freezer at the lowest temperature setting.

Place the finished ice cream in bowls and pour over the blackcurrant sauce for five minutes.

How to make ice cream at home - creme brulee

This delicious treat contains only three ingredients:

condensed milk - one can (380 g);
cream – 500 ml with fat content 35%;
cognac – 2 tbsp. l.

Whip the cream, mix with condensed milk, pour in the alcohol.

Tip: if you are cooking for children, replace the cognac with a few drops of vanilla essence.

Transfer the mixture into a mold and put it in the freezer. The ice cream will set in about four hours. Do not forget to stir the composition during this time. Decorate the creme brulee with grated chocolate, nuts, marmalades, or serve it like this, it’s also delicious.

How to make ice cream at home - raspberry sorbet

Typically, fruit ice cream is made from fresh berries and sugar, but you can add dairy ingredients, honey, and natural flavors. Take: 2 cups of raspberries, honey - three tablespoons, 200 gr. yogurt, half a lemon.

Add sugar and lemon juice to the raspberries and blend in a blender. Add yogurt, stir. Pour the mixture into a container and place it in the refrigerator. The food will harden in 5 hours. Place the dessert into vases with portioned balls, decorating them with mint leaves.

How to make ice cream at home - popsicles

Delicious ice is made from oranges, cranberries, pineapples, in principle, you can take any juicy fruit or berries.

Washed fruits – 500 gr. puree.
Boil syrup from one and a half glasses of water and 100 gr. sugar, cool, add berries, a tablespoon of lemon juice, stir.
Pour the mixture into ice cream cups, insert sticks, and place in the freezer. After freezing, dip the glass in hot water for a couple of seconds, and you have berry cold in your hands.

Fruit ice is a light treat that turns out much tastier than store-bought and will not harm your health if you don’t overeat on it.

Now you know how to make homemade ice cream, which means you will be able to diversify your summer menu with cold desserts and add a joy hormone to your loved ones.

Ice cream is a product that helps out in the summer heat. You can buy it in a store or make it yourself. I make such culinary delights myself and now I’ll tell you how to make ice cream at home.

Historians found the first mention of ice cream in manuscripts from the time of Emperor Nero. He ordered the cooks to bring ice mixed with fruit additives. And the Chinese Emperor Tanggu had a technology for preparing mixtures based on milk and ice.

Classic ice cream recipe

Ingredients:

Milk – 0.5 cups.
Sugar – 150 g.
Cream – 300 g.
Yolks – 3 pieces.
Lemon juice - from 1 piece.
Vanilla sugar.

Preparation:

Boil and cool the milk. After cooling, add the yolks, lemon juice and sugar into the milk. Add a little vanilla sugar.
Place the bowl with the resulting mixture in a water bath and keep it until the mass begins to resemble condensed milk. Stir the mixture constantly.
In a separate container, whip the cream until thick. Mix the mixtures carefully, transfer to a convenient form and place in the freezer.
Stir the ice cream periodically during the first two hours, and then leave until morning.

If there is a holiday, wedding anniversary or birthday coming up, surprise your guests with a wonderful treat. However, I advise you to make homemade lemon ice cream even if you want something cold, sweet and refreshing.

How to make popsicles

Nothing beats the summer heat like popsicles. On store shelves, instead of a product based on natural fruits, they offer ice cream based on fruit syrup or additives.

Ingredients:

Orange juice – 1 glass.
Fresh fruit – 3 cups.
Sugar – 1 glass.

Preparation:

Place the listed ingredients in a blender bowl. Turn on the device and wait for a homogeneous mixture to form.
Strain the mixture to remove the skins and seeds. If necessary, dilute with juice.
Pour the popsicle base into a food container and place in the freezer to harden. It will take four hours.
Break the fruit ice into pieces, transfer to a pre-chilled container and beat with a mixer until you obtain a homogeneous and thick mass that should not melt.
Place the ice cream back into the container and freeze. You will get three servings of dessert, which I recommend serving in small vases.

Which fruits to use is up to you, but I recommend choosing strawberries, raspberries, peaches and nectarines.

Video recipe

A few spoons of liqueur can change the taste of homemade popsicles. Take peach, cherry or orange liqueur. Don’t forget to garnish the delicacy with pieces of fruit before serving.

Yogurt ice cream - recipe without ice cream maker

Yogurt-based ice cream will repel any factory competitor. I consider it the most delicious and healthy delicacy option, which neither adults nor children can do without in the summer.

The recipe that I will describe welcomes the use of frozen berries, which is a plus. Such a semi-finished product retains useful substances, which cannot be said about berries that have been lying on store shelves for months.

Ingredients:

Bananas – 2 pieces.
Frozen strawberries – 200 g.
Frozen blueberries – 1 cup.
Low-fat yogurt - 2 cups.
Honey – 2 tbsp. spoons.

Preparation:

Peel the bananas and place them in a blender bowl along with the rest of the ingredients. At low speed, grind the ingredients until smooth.
Distribute the contents of the bowl into molds and place in the freezer. After ten minutes, remove the ice cream from the yogurt, insert a stick into each portion and return it to the freezer.
After three hours, enjoy the treat.

Now you can make your life sweet, tasty and healthy, as yogurt ice cream is low in calories and rich in vitamins.

Video recipe

The benefits and harms of ice cream

Ice cream is a delicious treat and an excellent weapon against the heat. However, some people doubt the benefits of the treat.

Benefit

Ice cream contains about a hundred substances that are valuable for the body. These are amino acids, fatty acids, mineral salts and vitamins, potassium, phosphorus, iron and magnesium.

Ice cream is a source of the happiness hormone, which improves memory, lifts your mood and speeds up the fight against stress. Dessert provides a therapeutic effect.

Some techniques aimed at preventing intestinal and stomach diseases are based on yogurt ice cream. Dessert has a positive effect on the intestinal microflora, since the necessary bacteria enter along with the sweetness. The product retains its beneficial properties for three months.

If a child refuses to drink milk, ice cream will help saturate the body with useful substances. It is recommended to give children classic ice cream sundae without fillers or additives.

Harm and contraindications

Ice cream has a lot of disadvantages. First of all, it is high in calories. I don’t recommend overusing the treat. Ice cream is contraindicated for gastritis and stomach diseases.

If the composition contains sucrose, it is better for diabetics to avoid using it. People with high cholesterol levels are not advised to eat desserts based on animal fats.

Nutritionists recommend not eating aromatic varieties, since they contain fruit essences that have nothing in common with natural products. Ice cream often causes headaches because it quickly lowers the temperature, constricts blood vessels and slows down blood flow.

History of ice cream

According to legend, while traveling through eastern countries, Marco Polo learned a recipe for a delicacy that was cooled with ice and saltpeter. From that moment on, a treat reminiscent of sherbet was present on the table of aristocrats. Cooks of those times kept recipes secret, but for an ordinary person, making ice cream was comparable to a miracle.

Later, recipes for making sherbets and ices, popular among the French and Italian nobility, appeared. Even Louis 14 had a weakness for such delicacies. In 1649, Gerard Tiersen, a culinary specialist from France, came up with a recipe for frozen vanilla cream, which included cream and milk. This new product was called “Neapolitan ice cream.” Later, the recipe for the ice dessert was updated several times.

Residents of Rus', even in ancient times, consumed pieces of frozen milk in the summer heat. Even today, residents of Siberian villages prepare frozen milk and store it in large piles.

The man who came up with the technique of using ice and salt to lower and control the temperature of food to make ice cream helped advance technology. No less important is the invention of a wooden bucket, equipped with rotating blades, intended for making ice cream.

At the beginning of 1843, a hand-held device for making ice cream was created and patented in England. The author of the invention was Nancy Johnson. Since Johnson was unable to organize production of the equipment, she sold the patent to the Americans. As a result, after 8 years, the first factory producing ice cream on an industrial scale appeared in Baltimore. Much time has passed since then, but technologies and recipes are still being improved.

With the advent of mechanical freezing technology, distribution of the sweet treat has become easier. Later they came up with a straw, then a stick and the “soft ice cream” technology.

Homemade ice cream - general principles of preparation

Ice cream can be bought in any store - this is what everyone does who has never tried to make this sweet, delicate delicacy on their own. Homemade ice cream is very simple to prepare; you don’t need to be a professional chef or an experienced housewife. The main ingredients for making homemade ice cream are milk, cream, eggs and sugar. Some people use all these ingredients together; in other recipes, ice cream is prepared with milk or cream alone. This also applies to eggs - sometimes whole eggs are added, but most often only egg yolks are ground with sugar. For a more delicate and uniform texture, you can use powdered sugar instead of sugar. To please your family and friends with classic vanilla ice cream, add vanilla powder to the mixture.

Homemade ice cream can be prepared with any filling: nuts, candied fruits, berries and fruits, chocolate, etc. It is simply not possible to list all the varieties of homemade ice cream. The general principle of preparation is as follows: milk is heated and combined with whipped cream and whipped egg-sugar mass. Mix everything thoroughly, transfer it to a container and put it in the freezer for 1 hour. After this, you need to take out the ice cream and mix it again. This is necessary in order to break the crystals and achieve a delicate, uniform texture. The cooling and mixing procedure is repeated 2-3 times, after which the ice cream should be placed in the freezer and left there until completely frozen. Making homemade ice cream is much easier if you have an ice cream machine at home. In this case, you can do without repeated mixing and freezing. Ready-made homemade ice cream can be served with syrup or honey, and also sprinkled with nuts, cocoa, coconut, etc.

Homemade ice cream - preparing food and utensils

To make delicious homemade ice cream, you will need a bowl, a small saucepan (preferably with a thick bottom) or saucepan, a freezer container, a whisk and a blender (or mixer). A homemade ice cream machine greatly simplifies the preparation process. This device eliminates the need for repeated cooling and mixing of ice cream. After the milk mass has been passed through the machine, all that remains is to place the ice cream in the freezer until it hardens completely.

To prepare classic vanilla ice cream, no preparatory measures are needed. But if homemade ice cream is prepared with fillers (for example, berries or nuts), you need to prepare the ingredients in advance. Nuts should be chopped, fruits and berries should be washed and freed from seeds. Fruit pulp and seedless berries can be pureed in a blender. Berries with seeds should be rubbed through a sieve.

Homemade ice cream recipes:

Recipe 1: Homemade Ice Cream

Classic vanilla ice cream recipe. It turns out that everyone’s favorite delicacy is prepared very easily and simply at home. To do this you will need milk, sugar, cream and yolks, plus a little free time.

Required ingredients:

Milk - 250 ml;
250 ml cream (35%);
5-6 egg yolks;
Sugar - 90 g;
Vanillin - 1 tsp.

Cooking method:

Bring milk to a boil and remove from heat. Leave to cool to 36-37 degrees. Mix the yolks thoroughly with vanilla and sugar (you can use a blender). Pour the milk into the yolks in a thin stream, constantly stirring the yolks. Place the mixture over low heat and heat, stirring, until thickened. To determine the readiness of the mass, you can run your finger along the spoon with which it is stirred. If there is an even mark left from your finger, then the cream is ready. Let the cream cool, then put it in the refrigerator. Beat the cream thoroughly. Mix the whipped cream with the cooled cream and transfer to a container. Place in the freezer for 1 hour. In order for the ice cream structure to be smooth and uniform, you need to remove the mass from the refrigerator as soon as it begins to harden. Beat the ice cream with a blender or mixer and put it back in the freezer for one hour. Then repeat the whipping procedure and place in the freezer for 3 hours. Before serving, defrost the ice cream slightly and sprinkle each serving with grated chocolate or nuts.

Recipe 2: Homemade Coffee Ice Cream

The delicious creamy taste of vanilla ice cream is successfully complemented by the tart coffee aroma. The ice cream turns out very light and delicate, with a soft creamy texture.

Required ingredients:

250 ml milk (3.6%);
100-110 g sugar;
2 eggs;
450 ml cream (35%);
Vanillin - 1 tsp;
40 ml of freshly brewed strong coffee (espresso).

Cooking method:

Pour milk into a saucepan and heat over low heat. While the milk is heating, beat the eggs and sugar at maximum speed. The mass should become light and at least double in size. Pour the egg mixture in a thin stream into the heated milk (but not brought to a boil). Heat the mixture over low heat, stirring continuously. Bring the cream until thick and remove from heat. Cool the cream to room temperature. Whip the cream with a whisk and pour into the cream, mix everything well. Add brewed coffee and vanillin to the mixture. Beat all ingredients with a blender, transfer to a container and cover with film or a lid. Place in the freezer for several hours (preferably overnight). After 12 hours of exposure, put the mixture into an ice cream machine.

Recipe 3: Homemade ice cream with melon

Very tasty homemade melon ice cream, which is very easy to prepare. To prepare it you will need only 3 ingredients, namely: melon, condensed milk and cream. Pamper your family and guests with this unusual dessert!

Required ingredients:

250 g melon pulp;
200 ml 35% cream;
100 ml condensed milk.

Cooking method:

Cut the melon into small pieces. Puree with a blender until smooth. In a separate bowl, beat the cream until wavy. Gently pour condensed milk into the cream, whisking continuously. Add melon puree to the creamy mixture. Mix all ingredients thoroughly. Transfer the ice cream to a container and place in the freezer for an hour. Then remove and mix with an immersion blender. Remove again for an hour and stir again. Repeat the freezing and mixing procedure two more times. Place the finished ice cream in the freezer until completely hardened. Before serving, keep the ice cream in the refrigerator for 20 minutes or at room temperature for 10 minutes. Serve with caramel sauce or honey.

Recipe 4: Homemade Berry Ice Cream

This homemade ice cream is made without adding eggs. Cream and any berries are used here. Raspberries and other berries with seeds must first be ground. Strawberries and blueberries can be immediately ground in a blender. The volume of cream should correspond to the volume of berry puree. Sugar or powdered sugar is taken to taste.

Required ingredients:

400 g cream (35%);
3 tablespoons of powdered sugar;
800 g raspberries.

Cooking method:

Rinse the raspberries and grind through a sieve, squeeze out the juice. You should get about 400 ml. Add powdered sugar to the juice and stir until it dissolves. Beat the cream with a blender or mixer until small peaks form. Mix whipped cream with raspberry juice. Transfer the mixture into a container and place in the freezer. After an hour, take it out and beat. Do this 2-3 times. Keep the finished ice cream in the freezer until completely hardened.

Recipe 5: Homemade Ice Cream with Nuts

A very simple recipe for delicious homemade ice cream with nuts. The dessert is prepared from a minimum amount of ingredients - just milk, eggs and sugar. And for the filler you can use any nuts.

Required ingredients:

Walnuts - 50 g;
500 ml milk (6%);
5 egg yolks;
100 g powdered sugar.

Cooking method:

Bring the milk to a boil and remove from the stove. Finely chop the walnuts and add to the milk, leave for 10 minutes. Beat the yolks with powdered sugar until a fluffy mass forms. Pour the milk in a thin stream into the yolks and stir. Pour the mixture into a thick-bottomed saucepan and place over low heat. Cook, stirring, until thickened. Allow the cream to cool and put it into an ice cream machine. If you don’t have such a device, you can do the following: transfer the mixture into a container and place it in the freezer for 45 minutes. After the time has passed, remove the container from the refrigerator and beat the mixture with a whisk, or better yet, a blender. This is necessary in order for the frozen crystals to break. Repeat the cooling and whipping procedure every half hour for 4 hours. After this, place the ice cream in the freezer for 6-7 hours.

— Homemade ice cream will turn out very tender and soft (even without constant stirring) if you add a little cognac or rum to the milk mass. For 500 ml of mixture, 50 g will be enough;

— “Fruit ice,” beloved by many children, is prepared as follows: sugar (6 tablespoons) is stirred in heated orange juice (500 ml) until completely dissolved, then 100 ml of pineapple juice is poured into it. The mixture is poured into molds and placed in the freezer for 12 hours;

— You should always store homemade ice cream under a tightly closed lid or cling film, otherwise the mixture will absorb the odors of foreign products.

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