Ice cream is considered to be a favorite dessert of all times and peoples. Such a delicacy is liked by representatives of all ages, everyone is not averse to pampering themselves. delicious dessert especially during the hot season. Some have wondered more than once how to make ice cream at home, whether special knowledge, tools or ingredients are needed for this. An ice cream maker can be used to prepare dessert, but if it is not available, a refrigerator freezer or freezer will do. Interesting recipes, you will find the secrets of making ice cream with different flavors below.
Recipes for making ice cream at home
Ice cream - favorite treat well known to everyone since childhood. A variety of tastes can please even the most fastidious gourmets. Classic ice cream, creme brulee with caramel flavor, exotic dessert with banana or pineapple flavor, chocolate or popsicle - this delicious ice cream will appeal to everyone. The advantage of this dessert is the ability to cook it at home with your own hands. So you get not only delicious ice cream, but also an exciting process of its creation.
In order to make homemade ice cream, you need to know some secrets:
- It is possible to make ice cream at home with the help of special equipment - an ice cream maker. In its absence, it is not necessary to run for miracle equipment to the store, a standard freezer, which is equipped with each refrigerator, will come to the rescue.
- In order for home-made ice cream to turn out homogeneous and cool evenly, it must be constantly stirred every hour until completely frozen. If you make a dessert using an ice cream maker, this item can be omitted.
- Carefully choose the ingredients for making ice cream at home: they must be fresh, natural, of high quality. If possible, preference should be given to homemade eggs, berries, and dairy products. The taste and quality of the finished dessert directly depend on the selected ingredients.
- Ice cream is a dessert for which it is recommended to use products with a maximum fat content. Therefore, for those who care about the calorie content of dishes, who are on a diet, this option is not suitable. When choosing ingredients (milk, cream) for a treat, preference should be given to the fattest, this will allow you to get a uniform texture without ice crystals.
- Adding additional components to ice cream to give taste, color, aroma (nuts, flavors, alcohol, chocolate pieces) is best done after the base has cooled.
- Fresh or frozen products can be used to create fruit or berry ice cream.
Preparation of buttercream
Classic variant ice cream, well known to everyone, loved by many - creamy ice cream. In order to make this delicacy, no additional components are used to give it taste. However, it is possible to pour a ready-made dessert with melted chocolate, delicious jam or topping. Cooking does not require special skills or knowledge, the main thing is the availability of all the necessary products, compliance with proportions, proper mixing and the desire to create amazing ice cream at home.
Ingredients for making creamy ice cream:
- one tsp vanilla sugar;
- 10 grams of corn starch;
- 35 gr. dry milk;
- 90 gr. granulated sugar;
- 250 ml cream with a fat content of 35%;
- 300 ml fresh milk with a high percentage of fat.
How to make ice cream ice cream yourself at home:
- Combine in a saucepan powdered milk and two types of sugar. Introduce gradually 250 milliliters of milk, stirring constantly to prevent the formation of lumps.
- Combine corn starch with the remaining fifty milliliters of milk.
- Bring the milk to a boil, then add the diluted starch. Mix thoroughly, keep on fire until the ice cream thickens.
- Remove the pan from the heat, strain the mixture to get a homogeneous consistency, cover with polyethylene, let cool.
- Beat the chilled cream with a mixer or blender until soft peaks form, combine them with the cooled milk mass.
- Place the mass in the freezer, stir every twenty minutes until completely thickened. Ready-made ice cream ice cream, made at home, decorate with fruits, berries or pour over dark chocolate – amazing delicacy ready.
Chocolate ice cream lovers will love the following recipe, thanks to which it is possible to make a treat at home. To prepare the dessert, you will need the following ingredients:
- yolks of three eggs;
- chocolate - 120 grams;
- water - three tablespoons;
- powdered sugar - three tablespoons;
- 1.3 cups of milk;
- cream - six tablespoons.
Recipe for making homemade chocolate ice cream:
- Grind the yolks with powdered sugar until light.
- Pour the hot milk into the yolks in a thin stream, stirring the mixture with a wooden spoon to prevent lumps from forming.
- Strain the resulting base, pour into a saucepan and cook until the base of a thick consistency is obtained over moderate heat.
- Whip cream.
- Chop the chocolate into pieces, melt using water bath.
- Add chocolate to the milk-egg mixture - mix well, and then send whipped cream there.
- Mix all the ingredients so that they combine, transfer the ice cream to an ice cream maker or bowl, send to the freezer.
- Delicious dessert is ready. For a beautiful presentation, decorate it with a sprig of mint or a slice of chocolate. See the photo below for design options.
Banana
For lovers of unusual flavors, exotic banana ice cream is suitable. In addition, this option is suitable for those who count calories, since it does not require foods high in fat to prepare it. To make banana ice cream you will need:
- cold water - four tablespoons;
- sugar - 110 grams;
- ripe bananas - 2-3 pieces (450 grams);
- lemon and orange juice on a dessert spoon.
How to make banana ice cream at home:
- Combine sugar, water. Pour the mixture into a saucepan and heat until the sugar is completely dissolved.
- Bring the mixture to a boil, cook for another five minutes, then cool it.
- Mash the bananas until puree is formed, add the juice, transfer to the cooled mixture, mix everything.
- Put in the freezer, and take out a few minutes before serving, so that the ice cream warms up slightly at room temperature and is easy to take out. When serving, garnish with a sprig of mint, a slice of banana (sprinkle it with lemon juice so that it does not darken).
Fruit ice can quench your thirst during the summer heat and give moments of pleasure. To make such a delicacy, you only need your favorite fruits or berries, a little patience, and a form for pouring such ice cream. For cooking fruit ice At home, you will need the following ingredients:
- water - 400 ml;
- lemon - 3 pieces;
- watermelon - 250 grams;
- orange - four pieces;
- sugar - two hundred grams.
How to make popsicles at home:
- Boil water.
- Add sugar to the bowl and cook until it is completely dissolved.
- Remove syrup from heat, let cool.
- Cooking fruits for ice cream: squeeze juice from an orange and a lemon (in different containers); watermelon (without grains) chop with a blender until puree is formed.
- Add cooled syrup to a container with juice and puree: Orange juice and watermelon 100 ml, lemon - 200 ml.
- Pour the juice into molds, send them to the freezer. When the mixture begins to solidify (after 15-20 minutes), insert wooden sticks.
- Before serving, remove the fruit ice from the container - for this, lower the molds for a few seconds in boiling water.
Sherbet without milk
Ingredients to make raspberry sherbet:
- 450 grams of fresh raspberries;
- one tablespoon of gelatin;
- egg white;
- two tablespoons of sugar;
- 175 ml of chilled water;
- lemon peel, lemon juice.
Step by step cooking ice cream sherbet at home:
- Grind the washed raspberries until puree is formed. Pass the mixture through a sieve to remove the seeds.
- Soak gelatin in 50 milliliters of water until it swells, heat it over low heat until dissolved.
- Connect raspberry puree with gelatin, remaining water, lemon juice and lemon zest, sugar. Mix everything thoroughly, transfer to a mold and send to the freezer.
- After 2 hours, remove the sherbet from the freezer, beat it to crush the formed pieces of ice. Using a mixer, beat the egg white to form a foam, add to the sherbet, mix, place inside the freezer for an hour and a half.
- Beat the mass again, spread it into molds and send the freezer for an hour. Before serving, garnish with fresh raspberries, a sprig of mint, a slice of lemon.
Caramel Creme Brulee
Creme brulee is an amazingly delicious ice cream with a pronounced caramel flavor. Each housewife will be able to cook it at home and please the household, guests with an exquisite dessert. Ingredients for making treats:
- 330 milliliters of milk;
- 100 grams of sugar;
- 8 grams of corn starch;
- 95 ml cream with a percentage of fat 35%;
- dry milk - 30 grams.
Step by step cooking caramel ice cream at home:
- To make a caramel base, you need to melt sugar (40 grams) until brown, then add milk (40 ml), mix the ingredients. Cook the caramel over low heat until the mixture resembles condensed milk.
- Dissolve starch in 30 ml of milk.
- In a separate container, combine milk powder with the remaining sugar and mix everything, add syrup, the rest of the milk.
- Strain the mixture and bring to a boil over moderate heat. Introduce starch and brew like jelly.
- Cool the resulting mixture slightly, cover with foil or film and send to cool in the refrigerator.
- Beat the cold cream with a mixer until soft peaks form, combine with the caramel mass, beat again.
- Transfer the mass to a special container, cool using a freezer.
- Before serving, pour over caramel or condensed milk and garnish with mint.
strawberry
In summer, when there is an abundance of fresh berries, it is possible to make delicious strawberry ice cream. Such a delicacy recipe has obvious advantages: quick and easy preparation, the ability to make it at home, thanks to the naturalness of the ingredients, children can also use it, and the amazing taste will please both children and adults. This ice cream is perfect to end a festive evening or just to treat guests and loved ones.
Ingredients to make strawberry ice cream:
- fresh strawberries - 300 grams;
- condensed milk - three tablespoons;
- cream 300 ml with a fat content of 12 percent.
How to make strawberry ice cream:
- Peel the strawberries, wash them well.
- Grind the strawberries to a puree consistency using a mixer or blender.
- Combine strawberry puree with cream, beat well again.
- Add condensed milk, beat until a thick, homogeneous mixture is formed.
- Pour the resulting mass into containers for freezing, place in the freezer.
- Decorate the finished delicacy with fresh strawberries.
Video
Vanilla ice cream - simple but amazing delicious treat which is easy to prepare at home in your kitchen. To make a dessert, you will need milk, sugar, egg whites, cream and vanilla sugar (for a rich aroma and taste, you can use a vanilla pod), vanilla oil is sometimes used. Having learned how to prepare such a base, experiment with various fillers, flavors (for example, fruits, berries, nuts, chocolate). See the video below for step by step cooking vanilla ice cream at home:
Ice cream has been known to people for thousands of years. In the Middle Ages, the navigator Marco Polo brought the recipe for ice cream from the East to Europe, and the technology was improved on the Italian island of Sicily. Modern ice cream is prepared at huge refrigeration plants - high quality, but monotonous. Can you make your favorite dessert at home with an ice cream maker? How to make ice cream unforgettably delicious?
Types of ice cream makers
Two centuries ago, ice cream was cooled on a mixture of ice and salt. In the 19th century, ice cream was prepared like this. A bowl with a prepared tasty mixture was placed in a wooden tub, stuffed with ice and sprinkled with salt. The master turned the handle, stirring the contents. Due to the constant rotation, large ice crystals did not have time to form, the mass cooled evenly and became tender. As the ice melted, its supply in the tub was replenished. The process, with short pauses, took about an hour.
What does salt have to do with ice cream? When there were no refrigerators, melting ice was sprinkled with salt to sharply lower its temperature - the sweet mixture solidified faster.
The technology for making ice cream has not changed much over the years. Improvements have affected the cooling system: a bucket of ice and salt has replaced a reservoir with double walls, between which the refrigerant is poured. The stirrer was replaced by an electric motor. There were also stand-alone appliances with their own refrigerator.
Mechanical manual
Ice cream in a mechanical device is mixed by turning the handle
Modern hand-held ice cream makers are almost the same in design as products of a hundred years ago. The body of the ice cream maker is pre-chilled in the freezer so that it becomes icy. Raw materials are placed in the container and closed with a lid. The handle on the cover through the simplest gear is connected to the blade. The cook rotates the handle, the spatula stirs the delicacy. The cooking process takes up to an hour.
Mechanical ice cream makers are now rare: the manual process of making dessert is too tiring.
Electric semi-automatic
The main elements of an electric ice cream maker
The semi-automatic electric ice cream maker consists of the following main elements:
- The outer case of the device is made of metal or plastic.
- Inner (cold) bowl with double walls. It is made of metal, refrigerant is poured between the walls.
- Plastic or metal whisk for stirring the mixture.
- Small power electric motor. Equipped with a reduction gear to reduce speed.
- Timer / switch. Turns off the device after a specified time.
In a semi-automatic ice cream maker, the mixture is stirred by an electric motor
In electric ice cream makers, as in manual ice cream makers, the mixing tank must be cooled in advance, but the paddle is rotated by a small electric motor. The confectioner only has to prepare a delicious mixture, pour it into the bowl and press the button. The built-in timer will tell you when the dessert is ready. Semi-automatic ice cream preparation takes about half an hour.
When choosing a semi-automatic ice cream maker, make sure the bowl fits completely into the freezer compartment of your refrigerator.
Frozen fruit grinder prepares puree The peculiarity of semi-automatic ice cream makers is that one reservoir of goodies is prepared at one time. The next session is possible only in a day, when the container is cooled again in the freezer.
Sellers include frozen fruit grinders to semi-automatic ice cream makers. Ice bananas or strawberries are loaded into the machine, cold fruit puree (smoothie) falls into the substituted bowl. There is no need to prepare a special mixture, as for ice cream, and also cool the bowl. Five minutes - a healthy dessert is ready.
Electric automatic
Automatic ice cream makers are equipped with their own refrigerator
Automatic ice cream makers, they are also called autonomous, contain not only a mixer, but also a refrigerator in a single case. The compressor independently lowers the temperature in the mixture tank, and the whisk, rotated by the motor, kneads the ice cream. Just half an hour - and the dessert is ready.
Advantages:
several servings of ice cream are prepared quickly and without interruption;
no need to separately cool the tank;
uniform texture of ice cream.
Flaws:
the price is 10 times higher than that of semi-automatic devices;
the device occupies 30-50 square meters on the table. cm;
an ice cream maker with a compressor weighs about 12 kg.
Attention! The mixing tank is cooled down to minus 18–20 degrees. Do not touch it with bare hands, so as not to get burned.
Video: comparative test drive of household ice cream makers
Ice Cream Manufacturers
Ice cream makers are produced by Vitek, Ariete, Nemox, Clatronic.
Bright "magic" ice cream maker Vitek Winx
Model Vitek WX-1351 is painted in the style of Winx Fairy School and will be a good gift for a girl. A small machine is capable of preparing 300 g of ice cream in 15 minutes.
Unusual ice cream maker from Ariete
The Ariete 634 ice cream maker will mix up to 700 g of goodies in half an hour. The case stands on legs to immediately squeeze the dessert into a waffle cup. Welcome to the party!
The bowl of a semi-automatic ice cream maker heats up after the first serving of dessert - it must be cooled again for a whole day. Nemox has added a second bowl to the Gelato Duo set - immediately after the first portion, the second one is charged or a dessert with a different taste is prepared.
The Clatronic machine prepares two types of ice cream at the same time
The Clatronic ICM 3650 can prepare two servings of treats at once (up to 500 g each). The kit includes two mugs installed on the sides of the machine. A pair of whisks simultaneously knead the dessert.
Homemade Ice Cream Recipes
Dozens of varieties of ice cream are displayed in the windows of street stalls, but they are all factory-made, contain emulsifiers and preservatives. A homemade product will always be better than a factory one. You add known components to the mixture, and you have room for creativity and experimentation.
Specialty stores sell dry mixes for making ice cream, but you don’t want to get a copy of the factory dessert, do you?
Making homemade ice cream is easy if you follow the instructions and follow simple recommendations:
before pouring the mixture into the tank, stir it with a kitchen mixer - the built-in mixer does not always work well;
if you add fruit, cut them finely so that you don’t stumble on an ice with your teeth later;
homemade ice cream is a natural product, store it in the freezer for no more than two weeks, close the container tightly so that the ice cream does not absorb odors.
Classic milk ice cream
Classic milk and cream dessert 
Chocolate
Chocolate chips imparts color and flavor to the dessert Grate 50 g of chocolate.
Heat 3 cups of milk in a saucepan, pour in the chocolate chips.
Stir until chocolate melts, remove from heat.
Separate 4 yolks from eggs and grind them with 200 g of sugar.
While quickly stirring the chocolate mixture, pour the yolks with sugar into it.
Put the saucepan on a small fire and cook until thickened, stir in the process and make sure that the mixture does not boil.
Remove saucepan from heat and cool until room temperature.
Pour the mixture into the ice cream maker tank and start mixing.
coconut milk dessert
Ice cream with coconut milk
Pour 1 liter of cream with a fat content of 30% into a separate bowl.
Beat with a mixer until thickened.
Add 0.5 liters of coconut milk and 0.5 cups of sugar to the whipped cream.
Beat with a mixer until a homogeneous mass is obtained.
Pour the mixture into the bowl of the ice cream maker and turn on the kneading.
The dessert will have a crunchy texture if coconut is added to the mixture.
With mascarpone cheese
Delicate ice cream with Italian cream cheese
Separate the yolks of 6 eggs from the whites and place in a small saucepan.
Do not throw away the proteins, pour into a separate container.
Put the yolks in a saucepan in a water bath, add 50 g of powdered sugar.
Beat the yolks with powder until a thick mass is obtained.
Add the mascarpone cheese to the egg mixture and mix well.
Beat with a mixer 500 ml of cream (fat content 33%).
Add whipped cream to egg mixture.
Whisk egg whites in a separate bowl, adding a drop of lemon juice.
Add beaten egg whites to egg mixture.
Cool to room temperature.
Pour into the ice cream bowl and turn on the batch.
Banana
Bananas contain starch, a natural thickening agent.
Ice cream is made from frozen fruits. Peel the bananas ahead of time and put them in the freezer for several hours.
Take 1 kg of frozen banana pulp and place in a blender.
Add 0.5 liters of milk, juice of half a lemon, 0.5 cups of sugar to bananas.
Thoroughly chop with a blender until a homogeneous mass is obtained.
Place in an ice cream maker and turn on the appliance.
Experiment with flavors, add a teaspoon of cognac or a little cinnamon to the mixture.
According to Dukan
Diet ice cream is high in protein and low in carbs
According to the prescriptions of Pierre Dukan, ice cream should contain more proteins than carbohydrates.
Separate the whites of 3 eggs into the mixer bowl, set aside the yolks.
Beat egg whites into a thick foam.
Add a sweetener to whipped proteins (according to Dukan, carbohydrates cannot be eaten) and vanillin.
Constantly stirring the protein mixture, add 200 g fat-free cottage cheese and 1 cup skim milk.
Pour the previously set aside egg yolks into the mixture, beat until smooth.
Put the mass into the ice cream maker and press the "Start" button.
Sugarless
Fruits add a sweet taste to the dessert
Habitual sweet taste ice cream has long been achieved at the expense of sugar. However, ice cream can be prepared without this carbohydrate - it will be replaced by sweet fruits.
Take 500 ml of heavy cream (33%) and 3 eggs.
Separate the yolks and mix with a small amount of heavy cream (33%).
Put the vessel on fire, add the rest of the cream.
Heat up without boiling.
Add fruit puree or finely chopped fruit to taste.
Load the mixture into the bowl of the ice cream maker and start the preparation program.
If you want to get a sweeter taste, it is recommended to add honey, fructose or a sugar substitute to the mixture.
Sorbet is pureed fruit pulp.
Sorbet is not exactly ice cream, but also a refreshing dessert. It is a frozen berry puree. It turns out soft and fragrant.
Take 1 cup of any berries (strawberries, raspberries, currants) and puree in a blender.
Place the resulting puree for half an hour in the freezer.
Take the whites of 2 eggs and beat with a mixer until foamy.
Combine whipped proteins with chilled puree.
Pour into ice cream bowl and turn on the appliance. After half an hour, dessert can be tasted.
Do you know what? If you add milk to sorbet, you get another dessert - sherbet.
How to make soft ice cream
Soft ice cream differs from regular ice cream in that it contains a lot of liquid - up to 50%. In restaurants quick service soft ice cream is made from special dry mixes and cooled in freezers. A product that looks like soft ice cream from a freezer is easy to make in the kitchen.
Take 8 tangerines, peel and crumble in a blender.
Rub the resulting puree through a sieve to get rid of seeds and films.
Add 400 g of sour cream (20% fat) to the puree, pour 380 ml of condensed milk into the same container.
Stir the mixture thoroughly.
Pour the sweet puree into the prepared ice cream maker and turn on the power.
What to do if ice cream does not work out (table)
When preparing homemade ice cream, certain rules must be followed.
| Air temperature | Ice cream will thicken quickly if the room is 20-23 degrees Celsius. In 30-degree heat, the dessert will harden badly. Wrap your semi-automatic ice cream maker in a blanket to insulate the bowl from heat. For an automatic appliance, do not block the ventilation grille. |
| Thickener | Ice cream will be more stable if a thickener is used. Recipes often use boiled yolks, but starch or gelatin can be used. |
| fat content | The greater the fat content of the ice cream ingredients, the more delicate and creamy the taste of the dessert becomes, and its structure is more uniform. But, it's not very helpful. |
| Mix consistency | If there is a lot of water in the raw materials loaded into the ice cream maker, then all the liquid will freeze and turn into ice - it will not taste good. Try to make the mixture look like medium-thick sour cream and not spread. |
| Aroma Adding Order | Flavoring and coloring additives (juices, syrups) go into the mixture before freezing. All toppings (fruits, sprinkles, nuts) - in the finished product. |
| The mixture does not thicken | Your ice cream maker may not be cold enough to get the right texture for your ice cream. Stir the mixture with a spoon and start the procedure again. You can also keep the bowl with the product in the freezer. |
Delicious ice cream is a real joy for the sweet tooth. But store-bought products are harmful to the stomach, ice cream is no exception. The composition of such a dessert includes harmful additives, and therefore it falls into the list of not very healthy foods. But why buy it in the store, if you know the ice cream recipe at home, you can cook the real one. cooking masterpiece, and it will be not only safe, but also useful for the stomach.
Homemade ice cream is an immense field for various experiments, it is especially pleasant to make it in the summer, when there are a lot of different fruits and berries. Therefore, many are interested in how to make ice cream at home and what needs to be considered in the cooking process.
What do you need to make this dessert?
It is advisable to buy a special device for making ice cream called a freezer, this is an ice cream maker. Then your dessert will come out soft and smooth. But even without this device, if you follow the cooking technology correctly, the ice cream will turn out to be no less tasty. Therefore, making ice cream with your own hands is very simple.
You just need not to be lazy and during the first two or three hours of freezing diligently stir the ice cream at least once an hour. If you do this more often, the better. To do this, you need to pull it out of the freezer and transfer it to a large cooled bowl and then rub it very quickly with a fork or beat with a mixer. And then again put the mass in a container and install it in the freezer of the refrigerator.
Ice cream from the store can never be compared with homemade dessert, which is prepared with love and care. Therefore, we will tell you how to make homemade ice cream, but first of all, you need to consider the following recommendations:
- for ice cream, you can not take white sugar. Instead, natural high-quality honey or brown sugar is very often used. Pasteurized store-bought milk can be exchanged for rural whole milk, you can also take homemade cream, the product will turn out even more fragrant and tastier;
- using different recipes ice cream at home, you will prepare a dessert that is safe in all respects. It will be free of cheap sugar substitute, various preservatives, artificial flavors, trans fats and milk powder. Therefore, your household members will never get a stomach ache from it, which cannot be said about a store-bought product that can be poisoned if it was re-frozen;
- most the best decoration and an addition to ice cream - grated chocolate, nuts, raisins, jam, cocoa or ground coffee. Experiment and you will find yours own recipe such a delicious dessert
- Don't keep ice cream in the freezer for too long. Although it is in the freezer, but the preparation of ice cream at home took place without preservatives, and therefore it should be eaten in two or three days. If you want to extend its shelf life a little, cover the container with a tight lid and do not try to freeze the melted product a second time;
- in a slightly melted dessert, the flavor palette will be much brighter. Therefore, it is recommended to hold the ice cream at room temperature for about ten minutes before serving.
Preparation of "English cream"
If you are wondering how to make ice cream at home, but do not know how to make "English cream", then you have lost a lot. This cream is the classic basis for almost any ice cream.
To prepare it, you need to follow these steps:
- add 100 g of sugar to one liter of milk and heat the milk until sugar is completely dissolved in it;
- beat five or six egg yolks separately. Slowly pour the warmed milk over the beaten yolks. Carefully stir the resulting mixture and set it on the stove so that it thickens over a slow fire;
- make sure that your cream does not boil on the stove. This is very important, after that you leave the cream to cool, and it remains only to cool it.
If you freeze the finished cream in trays or small bowls, then it will need to be stirred every forty minutes, otherwise pieces of ice will form in the ice cream.
Cream and milk ice cream recipes
The recipes below will help you make the most real ice cream ice cream at home. None of your family and guests will remain indifferent to such a dessert, and you will see for yourself. The most important thing is to take high-quality cream for dessert, which will whip well, the fat content of the ice cream depends on the fat content of the cream, and how many pieces of ice will be in it. The more fat content, the less ice will be in your product.
Standard ice cream recipe
You will need: 500 g of cream with a fat content of 30 percent, 100 g of fine sugar or powdered sugar and a pinch of vanillin.
Cooking process:
- place chilled cream, sugar and vanillin in a deep bowl. We begin to beat the mass with a mixer for five minutes, a lush and stable foam should appear;
- transfer the whipped mass to a plastic container;
- put the container of ice cream in the freezer overnight.
It remains only to get the finished product, let it thaw a little and you can lay it out in bowls. Can you make this ice cream at home? different ways: add cocoa, frozen berries to it. But the berries must first be mashed with a blender, then put them in a whipped mass and beat again.
vanilla dessert
You will need 625 g of whipped cream, a vanilla pod, 120 g of sugar and four egg yolks.
Pour the whipped cream into a saucepan. Open the vanilla pod and remove the core from it, then put the pod together with the core to the cream in a saucepan. Put the mass on the stove and let it boil. Then you need to remove from heat and leave aside for half an hour.
While the cream is infused, beat the egg yolks with sugar, you should get a thick mass like a cream. Now you can remove the vanilla pod from the cream and start pouring it into the egg mass in a thin stream, do not forget to stir all the time.
You have a cream that needs to be rubbed through a sieve into another pan and put on a small fire on the stove. Boil it for fifteen minutes until it thickens. You can not bring the cream to a boil, otherwise it will simply curl up.
Remove the cooked cream from the stove and cool for about an hour, stirring occasionally so that the film does not turn out on top. The process of making such ice cream with your own hands is coming to an end. It remains to transfer the chilled mass to an ice cream maker or place in the freezer. After a couple of hours, when the dessert begins to harden around the edges, stir it or beat it and place it in the freezer again, where the ice cream will freeze for another three hours.
Vanilla dessert is one of the most delicious
Nut ice cream
If you are interested in how to make ice cream with nuts at home, this recipe is just for you. Take 100 g of walnuts, 300 g of whipped cream, 160 ml of maple syrup, 200 g of chilled condensed milk.
The cooking process is as follows:
- finely chop the nuts;
- mix maple syrup with cream;
- Pour the condensed milk into a large bowl and beat well. The milk should double in volume and thicken well;
- now begin to carefully pour the maple syrup with cream into the whipped condensed milk;
- diligently mix the resulting mass and send it to the freezer for a couple of hours, you do not need to cover the container with a lid;
- after the allotted time has elapsed, take out the ice cream and beat it or grind it, then add nuts to it, and put it in the freezer again for a couple of hours.
Nuts are added to nut ice cream at the stage of its cooling.
If you want to make this homemade ice cream, it will definitely remind you of the taste of Soviet ice cream. You will need: a liter of milk, two glasses of sugar, 100 g butter, five egg yolks and a teaspoon of starch.
Heat the milk and dip the butter in it. Bring everything to a boil. In another bowl, you need to combine starch, yolks and sugar, mix everything and grind until smooth. Next, add a little more milk there and in the end you should get a mass according to the consistency of liquid sour cream.
In a boiled milk in a thin stream and slowly pour the yolk mass, while stirring all the time. Let the mass boil, and as soon as it boils, remove the pan from the heat and rearrange it in cold water. At the same time, mix everything constantly until the mass cools to a warm state. Now cool the ice cream, stirring occasionally, and pour it into molds, then put it in the refrigerator to freeze. So you got homemade ice cream with the taste of Soviet ice cream.
Coffee or chocolate milk ice cream
Cream ice cream is really very tasty, but not all necessary products cooking are reasonably priced. But you can save a lot if at home for ice cream ice cream you take not cream, but milk as the main component. And if you add coffee or cocoa to the mass - it will turn out unusually tasty!
Prepare the following foods:
- five egg yolks - it is best to take them from domestic eggs;
- a glass of cooked cocoa or coffee;
- half a glass of sugar;
- 0.5 liters of milk;
- You can add a little liqueur if you like.
Wash the eggs and separate the whites from the yolks. Beat the yolks with sugar with a mixer or whisk. Now take a heat-resistant bowl and pour milk and coffee or cocoa into it. Put this mixture on the fire of the stove, and let it boil, but do not boil.
To hot coffee with milk, add whipped egg yolks with sugar. Now you need to boil this mixture, do not boil it. If you wish, pour a little liqueur into the ice cream.
We place the container in water to cool and pour into a container or ice cream maker and put in the freezer.
If you add coffee or chocolate to ice cream, it will turn out very tasty.
milk ice cream
Homemade milk ice cream will turn out to be no less tasty than all the above desserts. Take a glass of sugar, 2.5 glasses of milk, you can put vanillin to taste, and you will also need four eggs.
Cooking method:
- sift the granulated sugar and carefully introduce the egg yolks into it. Rub well and put vanillin in them;
- place the mass in an enamel bowl and pour hot milk;
- heat the mixture over a fire, while constantly stirring it with a wooden spatula. As soon as you see that it has thickened, and there is no foam on the surface, remove from heat;
- now you need to filter the mass through three layers of gauze or a sieve, after which you cool;
- Transfer cooled ice cream to a container or container from an ice cream maker and freeze.
You can use mint leaves or frozen berries to decorate homemade milk ice cream.
The most delicious ice cream
Ice cream recipes at home offer the use of a variety of ingredients. You will get a real culinary masterpiece, and all the sweet tooth will be delighted with this dessert.
lemon dessert
Prepare 500 ml homemade milk, a coffee spoon of starch, 125 g of sugar, five yolks, a pinch of vanilla, zest from half a lemon and 180 ml of fresh lemon juice.
Beat the yolks with half the amount of sugar you need, you will get a cream. In the second container, combine the zest from the lemon with starch, milk, the rest of the sugar and put the vanilla in there.
Put the mass on the stove and cook it on a small fire, but do not boil, but simply simmer until it thickens. Pour it into a bowl and mix thoroughly with lemon juice, then pour into a mold and set to freeze. Take the ice cream out of the freezer every half an hour and stir slowly to prevent ice from forming.
Ice cream with kiwi curd
If you want to learn how to make homemade ice cream from cottage cheese, then you will definitely be interested in this recipe.
Do you want something interesting?
Prepare these foods:
- 400 g homemade fresh cottage cheese;
- 400 ml of kefir;
- 240 g kiwi (in some recipes, kiwi is replaced with sour green apples);
- 70 g crushed pistachios;
- 140 g of sugar;
- a pinch of vanilla.
Remove the skin from the kiwi and cut it into pieces, then mix with sugar, cottage cheese and kefir. Beat this mass until the cream is smooth and transfer to a bowl for freezing, cover with a lid and put in the freezer. Ready dessert transfer to bowls and top with mint leaves and chopped pistachios.
Yogurt ice cream with pineapple and mint
Prepare these foods:
- two sprigs of mint;
- 280 ml thick natural yogurt;
- a coffee spoon of lemon or lime juice;
- 140 g of honey or sugar;
- a coffee spoon of mint extract or a teaspoon of mint liquor;
- 400 g fresh pineapple pulp.
Combine finely chopped mint leaves with sugar (honey), pineapple pieces and mint liqueur (extract). Set the mixture aside for a couple of hours, stirring occasionally with a fork. If you wish, you can grind the resulting cream through a sieve to get rid of mint leaves, but they do not interfere at all.
Beat yogurt with lemon (lime) juice and prepared fruit puree, then transfer the ice cream to a container and send it to the freezer. Swap the pineapple for gooseberries, kiwis, melons, or apples and you'll have an equally delicious popsicle at home.
Pineapple can be replaced with any other fruit if desired.
banana dessert
Based on the well-known creamy ice cream, you can make a delicious banana dessert. Take three bananas, 150 g of sugar, three egg yolks and 750 ml of cream. Choose ripe and soft bananas, green ones are not suitable in this case.
Mash the bananas and add sugar and yolks to the banana gruel, after which all the components are mixed well again. Now you can pour the cream and set the mixture on fire until it thickens completely. After further cooling, pour the ice cream into molds and place in the freezer for at least two hours.
Fruit ice
It's quite interesting and delicious recipe popsicles at home. You can take absolutely any fruit, but the most delicious ice cream is obtained from bananas, peaches, raspberries and strawberries. You can diversify this recipe and add a couple of spoons of liquor, and before serving, put pieces of fruit on top of the ice cream.
Cooking process:
- put the selected fruits, sugar and fruit juice into the blender. Close it and turn it on, the mixture should be homogeneous;
- strain the resulting fruit mixture. This is necessary in order to get rid of the seeds and skins. If you decide that the mixture is thick, pour some fruit juice into it;
- place the fruit mass in a rectangular baking dish and put in the freezer. The container with the mass should stand there until it hardens, and this will happen after about four hours;
- break into pieces frozen fruit ice. Prepare a bowl in advance and immediately transfer the ice there and start beating it by hand or with a blender until smooth and thick. It is unacceptable for the mixture to melt.
- after the above steps, again shift the whipped mixture into a mold and freeze until it is solid. Now you can serve ice cream in dessert vases.
How to make ice cream in an ice cream maker
With this automatic assistant, the cooking process becomes a great pleasure. But before working with the ice cream maker, you need to make sure that the freezer bowl is completely chilled. Therefore, it would be ideal to put it in the freezer a day before cooking. Now you can look at the ice cream maker ice cream recipes below and choose any that you like.
An ice cream maker can make making ice cream very easy.
Ice cream "tutti-frutti"
You will need one and a half glasses of sugar, three yolks, two glasses of milk, a glass of pre-whipped cream and two glasses of any fresh fruit. Instead of fruits, you can use finely chopped candied fruits.
Rubs the yolks with sugar, pour milk into them and put vanillin. The ingredients are stirred and heated over a low flame until the mixture thickens completely. The mass that you have left needs to be cooled and put in an ice cream maker for half an hour, then mix with half a glass of whipped cream and again put everything in an ice cream maker. Twenty minutes before the dessert is ready, add the rest of the cream and candied fruits or fruits - whatever you choose.
Instant Vanilla Ice Cream
With this ice cream maker ice cream recipe, you can make a delicious dessert in no time. Take 600 ml of cream, three tablespoons of vanilla extract and 170 g of condensed milk. All these components are well whipped and poured into an ice cream maker. In thirty minutes, the yummy will be ready.
Ice cream with raisins
From the products you will need 200 ml of heavy cream, ¼ of a glass of milk and sugar, and three egg yolks.
Now let's get down to making the ice cream:
- pour the cream into the bowl of the ice cream maker, and let the machine beat them at low speed into a dense and soft foam;
- beat the yolks with sugar a little and pour milk into them. Put on the stove to warm this mass, stir all the time. You will see that in just a couple of seconds the sugar crystals will completely dissolve in the milk, and the mixture will begin to thicken right before your eyes, but it should not curdle;
- now move the saucepan with milk from the stove into a bowl with cold water and start to cool, stirring all the time;
- beat the warm mass with a mixer for about seven minutes at medium speed, then the process of beating at high speed takes place;
- Pour the beaten yolks into the bowl of the ice cream maker. Now we begin to mix them with cream at low speed. Cover the ice cream maker and place in the freezer. Two hours after the start of the freezing process, you can put raisins in ice cream, the dessert will already be quite thick and the raisins should not settle to the bottom;
- after four hours the machine will stop working. Now you can transfer the finished ice cream to a container and put it back in the freezer.
Now you know how ice cream is made at home and it is not difficult. The most important thing is to take fresh food and your desire, and then you will arrange a real holiday for the whole family. Try, experiment and delight your loved ones with a delicious dessert from the kingdom of the Snow Queen.
Ice cream at home is both difficult and easy to make at the same time. It is difficult, since it is difficult to organize manually synchronous mixing and cooling of the mass. And it’s easy, because all the components of this dessert can be purchased in the grocery department of any supermarket. Buying an ice cream maker is also not a problem - they are in every home appliance store. Learn how to make delicious ice cream different types using an ice cream maker, we will tell in the article.
Ice cream technology
According to the modern scheme, two conditions must be simultaneously fulfilled:
- Saturate the main ingredient (milk, cream, fruit juice, egg white) with air by vigorous stirring, bringing the consistency of the mixture to the state of a whipped emulsion.
- Gradually cool the emulsion to a temperature of minus four degrees Celsius, achieving a state of uniform density.
The principle of operation of ice cream makers
A refrigerated 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 is cooled by contact with the cold walls of the container. As a result, the whipped mixture solidifies and mixes evenly, forming ice cream of the same density. The quality of ice cream depends on the constancy of mixing and uniform cooling of the mixture. If these two conditions are not sufficiently interconnected, ice crystals will appear in the mass. They will crunch unpleasantly on the 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. Between them, a mixture of coarse salt is poured and fine ice, which eventually turns into a cold saline solution. The service life of this cooler is short. It has to be frozen in the freezer for each new serving of ice cream. This primitive “refrigerator” here cools the inner wall of the bowl. With the help of a mechanical ice cream maker, you can make ice cream when there is no electricity.
Electric: automatic and semi-automatic
Modern household electric ice cream makers are available in two versions:
Brief general instructions
- Having chosen an ice cream recipe, prepare in advance, mix and cool the mixture of ingredients to a temperature of plus 6–8 degrees (in the refrigerator chamber).
- Add small doses of alcohol to the milk formula to speed up the cooling process.
- Do not fill the bowl more than half the volume, as in the process of mixing the mass, its amount 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 from the bowl can only be unloaded with wooden or plastic spoons.
- Do not leave the ice cream maker plugged in after the ice cream has been made. As soon as the milk mixture reaches the required density, the device should be disconnected from 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;
- dry milk - 25 g;
- sugar - 75 g;
- vanilla sugar - 15 g;
- starch - 10 g.
Step by step cooking process:
- Pour into a medium-sized glass or enamel pan starch. Measure the given portion of milk with a glass with divisions and pour most of it into a bowl with starch powder. Stir everything thoroughly with a wooden mixer or a hand mixer until smooth.
First you need to mix the kramal and milk thoroughly
- Mix granulated sugar, vanilla sugar and milk powder in a deep cup with a large spoon. Add the remaining milk to the mixture and stir with a mixer until a solution of the same consistency is obtained.
Use a mixer
- Pour the milk mixture from the second dish into the first container, mix everything thoroughly and beat with an electric mixer. Transfer the pressure cooker to a moderate flame and, continuously stirring with a wooden spoon, wait until the mixture of milk with the main ingredients begins to boil. Turn off the gas immediately 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 to allow the refrigerant to freeze between the double walls of the bowl. Remove the bowl and pour the chilled milk mixture into it from the saucepan. Turn on the ice cream maker in the network so that the blades begin to mix the mixture, which will simultaneously cool near the walls of the bowl and be saturated with air.
Constant stirring will not allow the smallest droplets of water to crystallize.
- When the ice cream becomes airy (this will happen after 30 minutes of operation of the ice cream maker), the volume of the milk mass will double. Disconnect the ice cream maker from the mains and transfer the finished ice cream to a plastic container. Store in the freezer.
Ice cream is almost ready
- Remove the ice cream container from the freezer 5 minutes before use 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:
- We break the eggs, separate the yolks. Beat them lightly with a spoon or whisk. Pour into a saucepan, add 720 milliliters of milk and all the sugar. We put it on the burner, turn on a small fire and start beating with a tablespoon until the mixture takes on the density of sour cream.
- Turn off the burner. Slowly pour the remaining milk. Grind the chocolate on a grater and pour half the volume into the pan. Mix thoroughly with a wooden spoon.
- Cool the saucepan with milk mass to room temperature and put in the refrigerator for 1 hour.
- We prepare the ice cream maker for work and transfer the chilled mass to the bowl. Add the remaining chopped chocolate. We 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 Plastic container. Sprinkle each serving with cocoa before serving.
From coconut milk
Ingredients:
- chicken yolk - 3 pcs;
- cream (fat content 35%) - 300 ml;
- sugar - 130 g;
- coconut milk- 200 ml.
Instruction:
- Heat coconut milk and add sugar to it.
- Continuing to heat the mixture, add the cream, stirring with a wooden spoon.
- Beat the yolks with a whisk or a hand mixer. Add the cooked 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 lies in the delicious Italian cheese from heavy cream - mascarpone. It is easy to buy in any major supermarket. With a high fat content, Lombard cheese makes ice cream airy, 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;
- fat cream - 200 ml;
- lemon juice - 2 tbsp.
Cooking process:
- Thoroughly clean 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.
- While continuing to beat the mixture, carefully add the mascarpone cheese and pour in the lemon juice.
- Whip the cream separately at low speed until it thickens.
- With a wooden spoon, unload the cream into a bowl with the milk mixture and mix everything gently.
- Put in the refrigerator for one hour. Then fill the bowl of the ice cream maker with the finished 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, put the bowl with the mixture in the freezer for 10-15 minutes. After that, the finished ice cream is laid out in containers.
Banana
Ingredients:
- banana peeled and diced - 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:
- Make a puree from a banana (using a blender).
- Add sugar, lemon juice and vanilla sugar.
- Whisking constantly, add milk and cream.
- cool down ready mix in fridge.
- Transfer the prepared mixture to the bowl of an 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 on a moderate flame to a hot state without boiling.
- The yolks and sweetener are whipped with a blender until foamy. Then 1/3 of the hot mixture of milk and cream is added to them. The diluted yolks are poured into a saucepan with the remaining mixture in a small stream. Add vanilla and sugar substitute (to taste).
- The pan is again put on fire and heated with stirring until the mixture thickens. Boiling should not be allowed, otherwise the yolks will turn into scrambled eggs. The mixture should be thick and look like sour cream.
- Cool the mixture to room temperature and refrigerate for 1 hour.
- Then transfer the chilled mixture to the bowl of the ice cream maker and start the device for 15–20 minutes.
- Transfer the finished ice cream to a plastic container.
Sugarless
This low-calorie ice cream is consumed by those with a sweet tooth who are diabetic or watching their figure. If ice cream is specially prepared for diabetics, then sorbitol or fructose, which are recommended as sugar substitutes, should be added to its composition. The base of the ice cream 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 the usual ice cream or popsicles.
Ingredients:
- milk yogurt or cream - 50 m;
- egg yolk - 3 pcs;
- butter - 10 g;
- fructose or sugar sweetener - 50 g;
- berries or pieces of sweet fruits (berry, fruit puree or natural juices).
Cooking process:
- Beat the yolks with a blender, adding a little yogurt or cream to them.
- Mix the whipped mass with the remaining yogurt and put on a slow fire. 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, in small portions, add a sugar substitute (sorbitol, fructose, honey).
- Cool the mixture to room temperature and refrigerate for 1 hour.
- Transfer to an ice cream maker, let it work 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 is different. delicate taste and uniform freezing. It is very easy to cook 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 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 with a blender, rub in a strainer and strain.
- Add the berry mixture to the sour cream and mix everything thoroughly with 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 at the Bartscher 135002 ice cream maker
How to avoid possible problems
To make ice cream at home tasty and healthy, you need to follow a number of conditions:
- Use only organic products and fresh and high quality. This applies to dairy products, fruits and berries, chocolate, cocoa, honey. As flavorings, it is best to use a natural vanilla pod.
- Before use, it is necessary 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 is plus 80 degrees).
- Flavorings are added to the chilled mixture, but not to the hot one.
- Pieces of nuts, fruits, chocolate must first be kept in the refrigerator and added to almost ready-made ice cream.
- The addition of small doses of liqueur, rum, cognac can not only affect the special taste of ice cream, but also make it tender, airy, soft.
In the warm season, parks and avenues of big cities are oversaturated with ice cream kiosks, and this is not surprising. In the heat, you want to cool off with a treat that both adults and children love. As a rule, a purchased product is stuffed with artificial colors and preservatives, which adversely affects health, especially if a person is allergic. Hence the need to make ice cream at home.
- Girls and women who are on a diet should forget about counting calories. Refined taste ice cream and its creamy texture are obtained from the use of natural fats. If you prepare a delicacy from low-fat ingredients, the ice cream will turn out not tender, but hard, crumbly, with ice crystals. When eating such ice cream, it will begin to crunch on your teeth like sand. An exception is considered to be fruit sorbet, in this case, the fat base has nowhere to come from.
- An important feature of the preparation is that the mixture must be stirred throughout the entire freezing cycle. Typically, the interval between actions is from 20 minutes to an hour, it all depends on the overall size of the composition. The thicker the mass, the more often it needs to be stirred. The total number of receptions will vary between 4-6 times. If an ice cream maker is used to prepare the product, it must be pre-cooled before pouring the mixture.
- Flavors can be in the form of a powder, suspension (flavored alcohol), or gel. In all cases, they must be intervened as a last resort. Wait for the moment when the mass completely hardens, and then proceed with the modernization.
- If you choose an ice cream recipe that includes adding custard, it must be cooled in several stages. After mixing all the ingredients, put the mixture in the common chamber of the refrigerator, wait a certain interval for the delicacy to become cold. Only after that you can move the container with the product to the freezer, without forgetting to stir the composition. Culinary experts recommend putting custard-based ice cream in the refrigerator overnight. Such a move will allow the mass to "sit down", and you will end up with a creamy and smooth texture without bubbles.
- When storing homemade ice cream in large quantities, ice crystals inevitably appear. This can be prevented by mixing liquor with the right flavors into the composition. Of course, the product is suitable for consumption by adults, but not by children. You can replace alcohol with gelatin, honey, invert or corn syrup, the listed components will not allow ice cream to freeze. To maintain a soft texture, the product should be kept in a shallow bowl, covered with cling film or a bag on top.
- Additives in the form of chocolate/coconut chips, dried or fresh fruit, candied fruit, marmalade, nuts, etc. should be mixed into the partially frozen mixture. In this case, all additional components must be pre-cooled so that temperature differences are minimal. After adding the ice cream, it is recommended to mix well.
On a note
To make homemade ice cream, you need to choose only fresh ingredients. The final result directly depends on this. In the case of fragrances, it is worth giving preference natural compounds. The same applies to cream and milk. It is also worth considering that a full-fledged vanilla pod will make the aroma saturated, this cannot be achieved by adding a composition from bags.
The most common type of ice cream. The texture of the product is very sweet, but many do not hesitate to additionally pour it with honey, melted chocolate, jam or sauce. The ideal ice cream should be fat (at least 15%), only then it will turn out delicious.
- granulated sugar - 85 gr.
- dry milk - 40 gr.
- cream with a fat content of 35-40% - 275 ml.
- fresh milk - 325 ml.
- corn starch - 1 sachet (12-15 gr.)
- vanillin - 25 gr.
- In a separate container, dilute the corn starch in 50 ml. fresh milk, leave to swell. Place the heavy cream in the refrigerator to cool down by the time you add it.
- Prepare an enameled pan with a thick bottom, the composition should not burn.
- Combine granulated sugar, vanillin and milk powder into a homogeneous loose mixture. Start pouring the remaining 275 ml in a thin stream. fresh milk. Stir constantly so that the mass does not grab lumps. Otherwise, crush them with a fork.
- Turn on the stove on a slow fire, bring the milk mixture to a boil. When the first bubbles appear, start pouring in the swollen starch.
- When you combine both compositions, continue to simmer the mass on fire, it should thicken well. Once this happens, turn off the stove.
- Fold gauze in 3-4 layers, strain. Pour the liquid into a cold bowl, wrap with cling film. Leave in a cool place to cool the composition to room temperature.
- Remove the cream from the refrigerator, beat it in a convenient way (whisk, mixer, two forks), the product should rise 1.5-2 times.
- Pour the cream into the previously prepared mixture, whisk again (not much). Let stand for about a quarter of an hour, then send to the freezer.
- As the ice cream hardens, it is necessary to take it out every 15 minutes and mix thoroughly.
- When the ice cream has cooled evenly, pack it into paper or waffle cups, and put pieces of cling film on top to prevent the formation of ice.
- vanillin - on the tip of a knife
- cream with a fat content of 38-40% - 240 ml.
- cream with a fat content of 15-18% - 220 ml.
- granulated sugar - 110 gr.
- cocoa powder - 65 gr. (5 heaping teaspoons)
- crushed salt - 1 pinch
- Heat the lower fat cream on the stove or in the microwave, pour over the cocoa powder.
- Pour the fat and remaining low-fat cream into a separate pan, boil. Reduce the heat, slowly add vanilla and granulated sugar, stir until the crystals are completely dissolved.
- Add the cocoa mixture to the mass, which is languishing on the stove, warm the composition well. Turn off the stove, add salt, cool.
- After the composition has cooled to room temperature, transfer it to an ice cream maker or send it to the freezer.
- Cover the bowl with cling film, stir the product every half hour. After 1.5 hours, you can move the ice cream into waffle cups.
There are several variations of fruit sorbet, consider the most popular of them.
- powdered sugar - 165 gr.
- fresh melon - 600 gr.
- freshly squeezed orange juice - 85 ml.
- fine salt - 1 pinch
- Remove the skin from the melon, remove the seeds. Grind the fruit into small squares so that you get about 0.4-0.5 kg. pure composition.
- Pour orange juice into a blender, add salt and powdered sugar. Add melon to the composition and grind the mass into porridge.
- After preparing the fruit puree, leave it for 15-20 minutes to allow the salt and powder to dissolve.
- Now pour the mixture into a bowl, cover it with cling film and refrigerate for half an hour.
- After the expiration date, move the product to the freezer, wait until it hardens. Do not forget to stir the composition periodically.
strawberry sorbet
To the existing ingredients, add fresh or frozen strawberries and 40 gr. honey. Wash it, then send it to the blender to the melon and other ingredients, chop. Then proceed according to the general technology.
Grapefruit sorbet with kiwi
Peel 1 grapefruit, do the same with 2 kiwis. Cut the fruit into pieces and send to a blender with melon, salt and powdered sugar. After that, continue cooking according to the recipe.
- granulated sugar - 175 gr.
- chicken / quail egg - 2/4 pcs., respectively
- chocolate (black, bitter) - 1 bar
- pitted cherries - 120 gr.
- cream (fat content not less than 30%) - 450 ml.
- whole milk - 225 ml.
- Grate the chocolate on a coarse grater, place in the refrigerator until completely cooled. Cut the cherries in half, also set to cool.
- Beat the eggs in a convenient way to get an air mass (3-5 minutes of work with a mixer is enough). Start slowly adding the sugar while stirring.
- After adding the component, beat the mixture for another 5 minutes, at this time pour in the milk and cream.
- Transfer the product to a shallow container, cover with plastic wrap, and place in the freezer.
- Remove the ice cream throughout the cooling cycle and stir.
- After 1.5-2 hours, the mixture will almost freeze, it is at this moment that you need to add chilled chocolate chips and cherries.
- After mixing the ingredients, send the product back to the freezer, wait for the final preparation.
Important!
If desired, you can use not ripe, but frozen or canned cherries. The main thing is to first drain the syrup and remove the seeds. You can also substitute cherries for cherries.
Chestnut and ricotta ice cream
The product is considered a delicacy of Italian cuisine, but this does not mean at all that it cannot be prepared in any other country. Ricotta is a nutty-flavored cheese that can be substituted with roasted chopped hazelnuts if desired.
- fresh chestnut - 620 gr.
- ricotta or hazelnuts - 425 gr.
- fresh milk - 280 ml.
- granulated sugar - 245 gr.
- candied citrus fruits (lemon, kiwi, grapefruit) - 75 gr.
- rum (preferably dark) - 125 ml.
- butter - 80 gr.
- Peel the chestnuts from the shell, place them in water and bring to a boil. After that, pull out the fruits, cut into pieces, fry. Then grind the chestnuts into powder in a convenient way (coffee grinder, blender, food processor etc.).
- Pour whole milk and 60 gr. into an enamel pan. sugar, turn on the stove and simmer over low heat until the sand dissolves.
- In another container, rub the butter with 185 gr. the remaining granulated sugar, pour in 200 ml. purified water and dark rum.
- Put the pan on the stove, simmer the composition and at the same time stir it with a wooden spatula so that the sugar has completely melted.
- After melting the butter with other ingredients, remove the pan from the stove, leave to cool to an acceptable temperature.
- When the mixture has cooled, pour in the chopped chestnut crumbs, candied citrus fruits and ricotta (or crushed hazelnuts), rub well with a fork.
- Stir in the mixture of the first composition from whole milk, then send the product to the freezer.
- cornstarch - 10 gr.
- fat cream (from 35% and above) - 110 ml.
- granulated sugar - 110 gr.
- dry milk - 35 gr.
- whole milk - 345 ml.
- Place 50 gr. sugar in an enamel pan, make syrup out of it by melting it on the stove.
- When the granules are completely melted, pour in 75 ml. whole milk. Simmer the mass on the stove until the product resembles condensed milk in consistency.
- Dilute 30 ml cornstarch. milk, leave to swell.
- In a separate bowl, combine milk powder and the remaining granulated sugar in one composition, then pour fresh milk into the mixture and stir constantly.
- Add sugar syrup, infused starch, cream, mix and strain.
- Cool in the refrigerator, then transfer to the freezer until cooked through.
There are many ways to make ice cream at home. Ice cream and creme brulee are considered classics of the genre. For gourmets, ice cream based on ricotta and chestnut will be unusual, children will like a delicacy with chocolate chips.
Video: how to make homemade ice cream
