What to make ice cream at home recipe from. Ice cream at home

On a hot summer day you always want something cold. And these days, sales of ice cream in stores are especially increasing. We also often buy it, our children and grandchildren love it, and we ourselves are not averse to enjoying it. But if you buy it of good quality, it is quite expensive. But you don’t even want to eat the bad stuff, with all sorts of additives and oils of vegetable origin.

But why buy if you can cook it yourself, and of the highest quality, and with a wide variety of tastes.

There are many ways to do this. And they are all relatively simple and easy. Depending on the chosen cooking option, you can spend from 5 minutes to half an hour and get a product without any unnecessary additives, only from natural milk, cream, sugar and sometimes eggs.

Moreover, you don’t need an ice cream maker for this, because in some recipes you just need to beat the ingredients with a mixer, and then mix them several times either with a spoon or with the same mixer. And that’s it, after a few hours of cooling, the delicious chilled product is ready to eat. Moreover, it has such a taste that you want to eat it and eat it.

Our article today will be about this wonderful cold dessert and its different types. This is a real ice cream, and creme brulee, and strawberry, and your favorite chocolate. And if you like other tastes, then they can be easily created based on any of the methods proposed today.

This is my favorite recipe and that’s why I decided to start today’s story with it. I have had it for a very long time, and in my recipe book it is listed as a “real ice cream.”

Later I came across similar recipes where this delicacy is called “Soviet-era ice cream”, or “ice cream according to GOST”.

One thing I can say for sure, this is a real delicious cold dessert, very tender, airy, melting in your mouth. Anyone who cooks it using this option at least once will forever add it to their collection of recipes.

We will need:

• milk 3.4 - 4.5% - 200 ml
• cream 33% – 500 ml
• powdered sugar – 150 – 200 g
• egg yolks – 4 pcs.
• vanillin – 0.5 tsp

For those with a big sweet tooth, the second value of the amount of sugar is used, and for those who are calm about sweets, but love ice cream, you can use its first value. You can take the average amount. In general, try cooking it once, then you will be able to more accurately regulate this sweetness.

Preparation:

When purchasing ingredients, be sure to look at the percentage of dairy product; this is important for obtaining a high-quality and tasty treat.

The entire cooking process consists of three stages: preparing the cream; whipping cream; cooling the resulting mixture.

1. The first step is to prepare the cream. To do this, separate the yolks from the whites.

Then place them in a bowl.

2. Add powdered sugar, vanillin and milk.

Using a whisk, mix the mixture until smooth. At this stage, we don’t need a mixer yet; the mixture does not need to be whipped.

3. Pour it into a saucepan and put it on fire. With constant stirring, bring it to a boil; small bubbles will begin to appear, but it should not boil.

The fire for this should be minimal.

4. The next step is to slightly boil the cream.

When you prepare ice cream with condensed milk, you don’t need to cook anything. There you simply whip the cream and combine it with condensed milk. It is a binding element and a thickener, which is what makes a viscous cold dessert.

Here we cook sweet cream with milk and yolks. In this case, their task will be to connect all the components.

5. Boil it for about 20 - 25 minutes until it turns from liquid to viscous and slightly thickened. At the same time, it will need to be stirred almost constantly so that it does not burn or go into “grains.”

You can check readiness in this way - dip a wooden spatula into the mixture, remove it and let the bulk drain off. Then draw a longitudinal line with your finger on the remaining cream, and if it does not connect when tilted, then the mixture is ready.

Try not to form grains in the cream. If the fire is too big, they may appear. In this case, take a whisk and work with it. In general, it is better to mix the mass with a silicone or wooden spatula.

6. When the cream is ready, place it in a bowl of cold water, leaving it in the saucepan, of course. Stir with a spatula, the water will quickly warm up and become warm. Then you can drain it and pour in a new one.

It happens that ice is also used for cooling. That is, they put it in a bowl of water and cooling goes faster. I choose the first option, especially since by the time I whip the cream, the cream will have completely cooled down. By the way, you can change the water again to colder water.

7. Let's proceed to the second stage. To make the cream faster and easier to whip, it should first be kept in the refrigerator for at least an hour. There, cool the bowl where we will beat them and the mixer whisks. For utensils and utensils, 30 to 40 minutes in the refrigerator will be sufficient.

When everything has cooled, pour the cream into a bowl and start whisking. At first, do this at a not very high speed; foam bubbles will appear.

8. Then the speed can be gradually increased. After about 5 minutes of churning, the cream will begin to thicken. After which it will take another three to five minutes to give them the desired state. It is also called “before the peaks appear.” This is when non-falling peaks appear on the surface.

Well, this is for my mixer, its power is not so strong. You can whip cream in 3 minutes, if the power of the equipment allows it.

You can also check the readiness by running your finger across the surface; a groove should remain. At the same time, try not to “beat” the dairy product, otherwise the ice cream will lose its lightness and airiness.

9. When you achieve the desired consistency, slowly pour in the cooled cream in two or three batches and continue beating at low speed.

At this stage, someone simply stirs the mixture with spatulas, I beat it, it seems to me that it is additionally saturated with oxygen, and at the same time, if there are small lumps in the cream, they will completely break up.

10. Place the resulting mass in a container or two containers.

To make it harden faster, I divide it into two parts and place it in two bowls. Now each of them should be covered with a lid and placed in the freezer.

11. After 40 minutes, remove the bowls and stir the mixture with a wooden spatula. Then cover again and put in the freezer. Do this three times, and all within 40 minutes.

Nothing bad will happen if you stir again after 45 or 60 minutes. But don't forget to do this. This is an important stage. Thanks to it, we saturate the mass with oxygen, the ice cream will turn out very tender and airy.

This procedure will also prevent small ice crystals from forming in the mixture.

12. After the third time, put the containers with the contents in the cold again. This time for 5-6 hours, or all night.

13. And finally, it’s time to try our delicacy. You can put it in small vases or bowls.

Decorate to your liking - grated chocolate, nuts, jam, pieces of fresh or canned berries or fruit.

Everyone who tries this ice cream for the first time is simply speechless. And they refuse to believe that this ice cream is made at home. It is very tasty, tender and aromatic.

Be sure to prepare it, I am sure that such a dessert will not leave you indifferent.

Ice cream made from cream and condensed milk according to the simplest recipe

According to this recipe, you can prepare a cold dessert in literally 5 minutes, not counting the freezing time, of course. And you only need two components for this.

The delicacy turns out simply magical - tender, airy and incredibly tasty.

We will need:

• cream 33% – 500 ml
• condensed milk – 250 ml

Preparation:

1. Place the cream in a blender bowl or mixing bowl. As you can see from the recipe, they need to have a certain percentage of fat. This is necessary to obtain a high-quality ice cream without ice crystals, as well as for its taste.

If you use homemade cream with a fat content of 40% or more, then you do not need to churn it, otherwise we will not get a ice cream, but butter.

2. Whip the cream until stable peaks form. However, everything needs a “golden mean”; there is also no need to interrupt them, otherwise the final product will lose all its tenderness and velvety taste.

3. Add condensed milk. Try to purchase them of good quality from a trusted manufacturer. Continue kneading until you obtain an elastic, smooth, pleasant mass.

Try the mixture; if you want the dessert to be sweeter, you can add an additional portion of condensed milk.

4. That’s basically the whole cooking process. Now all that remains is to transfer the mass into a container or other suitable container and close it with a lid.

Place in the freezer for at least 2-3 hours until it is completely frozen.

5. Then take it out and place it into bowls or vases using a special spoon.

You can decorate with berries, pieces of fruit, chopped nuts, chocolate chips or jam. Enjoy a delicate velvety taste in hot weather.

In order for the ice cream ball to form better, it is better to moisten the spoon in hot water.

Video on how to make homemade ice cream without cream in 5 minutes

This recipe can really make a delicious cold treat. And all this will take us 5 - 6 minutes. The time will depend on how well you are physically prepared.

I'm joking, of course, although there is some truth in every joke. And so as not to waste your time, let’s move on to watching right away.

Cool?! Like this!!! And you don’t always have to wait 5-6 hours for it to harden.

And for lovers of a slightly melted dessert, this is simply a true find. I know many people who don't eat it cold. He waits for it to melt, and then takes a small spoon and enjoys the delicious milky “coldness”.

Strawberry ice cream made with whipped cream and condensed milk

I love fruit and berry ice cream, and strawberry is my favorite. And here is one of the most magnificent recipes that will not leave anyone indifferent.

You can prepare it in reserve. It keeps well in the refrigerator. And whenever you want to cool down a little, you can take it out and enjoy it.

We will need:

• heavy cream 35% – 250 g
• condensed milk – 1 can
• strawberries – 300 gr
• lemon juice – 1 teaspoon
• powdered sugar – 2 tbsp. spoons

Preparation:

1. Sort the strawberries, wash and dry. Place them in a blender bowl and puree them.

Today we are preparing a strawberry delicacy, but in general this recipe can be prepared from other berries and fruits.

2. Transfer the puree to a bowl in which it will be convenient to mix the two mixtures. And pour in a can of condensed milk. Prepare a silicone or wooden spatula, and use it to mix both mixtures into one.

Place the bowl with the contents in the freezer for 30 minutes.

3. And while it cools there, prepare another bowl and pour the chilled cream into it. Take a product with at least 30% fat content, otherwise they may not stick together. If the box says that this product is intended specifically for churning, then that will be just fine.

Also add powdered sugar and lemon juice into the same bowl.

Sometimes people ask why you can’t add sugar to cream? It’s very simple - powdered sugar will dissolve faster in the liquid component than crystals. And therefore it will be easier to shoot them down.

Arm yourself with a mixer and beat everything into a single mixture until stable, beautiful peaks form.

4. Now you can add strawberry puree to the mixture. Mix with a spatula, moving the mixture from the edges to the center. After mixing, the mixture must be beaten with a mixer until smooth.

Then put it in the freezer for 50 minutes.

5. After the allotted time, take out the mixture and beat it again with a mixer. Then place the bowl, covered with a lid, into the cold chamber again. This time it will take 5 - 6 hours for the ice cream to fully cook.

In principle, this is the entire cooking process.

At the right time, but not earlier than 5 hours later, the sweets can be taken out and placed in vases. Garnish with fresh berries and eat with pleasure.

This is delicious homemade ice cream! Just finger-licking good.

Chocolate ice cream made from condensed milk without cream

A delicious cold dessert can be prepared not only from cream and milk. Sour cream is also great for this purpose. The treat turns out thick and tasty, with a light chocolate aftertaste.

It’s not difficult to prepare, and once you’ve prepared it, you’ll soon want to repeat the result.

We will need:

• sour cream 20% – 400 gr
• condensed milk – 1 can
• cocoa powder – 2 tbsp. spoons

Preparation:

1. Place sour cream in a bowl. Try to purchase it in the required percentage, and also make sure that it is quite thick.

2. Pour a can of condensed milk and cocoa powder into it. If you don’t like chocolate desserts, you don’t have to add cocoa.

On the contrary, you can add a little more powder, then the taste of chocolate will appear more strongly, and the color of the product will be more saturated.

3. Mix everything together using a kitchen assistant - a mixer. You should get a smooth, homogeneous mass without lumps.

4. Pour the mixture into a clean, dry bowl and place it in the freezer for 1 hour.

Then remove and mix with a whisk. This procedure will allow the mixture to be saturated with oxygen, which will make the final product tender and airy. It will also prevent the formation of ice crystals.

5. Then put the mixture back into the cold chamber, and keep it there for not an hour, but two. Then take it out again and mix with a whisk. Or you can use a mixer at low speed.

6. You can repeat the procedure again after a couple of hours, or you can leave the ice cream to cool for 5 - 6 hours, or even overnight.

During this time, it should completely harden to the point that you can scoop it with a special spoon.

You can serve it with chocolate chips, or chocolate pieces, or whatever you like best.

Creme brulee ice cream without eggs with boiled condensed milk

What ingredients are used to make ice cream at home? And here is one such option that uses boiled condensed milk. Would you say that they don’t cook like that? How they cook! And how delicious it turns out.

And the second feature of the recipe is that here we will not use eggs, whites, or yolks. Although today we have already considered other recipes without their participation.

We will need:

• cream 33% – 500 ml
• milk – 100 ml
• boiled condensed milk – 300 g

Preparation:

1. Place boiled condensed milk in a bowl, pour milk into it and mix with a spoon or spatula until both components combine into one. The result will be a rather liquid, slightly stretchy mass.

Put it aside for now, let it wait its moment.

2. In a separate bowl, beat the chilled cream. As soon as they become thick, stop churning; you don’t need to be too zealous at this stage so as not to lose the airiness of the finished product.

3. Pour in all the brownish milk mixture at once and stir with a spatula, moving the mixture from the edges to the center. The result will be a milky-creamy substance with a slight beige tint.

4. It can be transferred to a common container and placed in the freezer to freeze.

Or you can put the mixture into silicone muffin cups. Or maybe you have special containers for ice cream. It will be simply wonderful!

The freezing time will depend on the volume of the container. It will vary approximately from 3 to 6 hours.

Then remove them from the molds and enjoy the taste.

Dear friends, I have specially collected such interesting and delicious homemade recipes for you in one article. As you can see, turning them into reality is not such a difficult task.

All you need is a little free time and a set of necessary products. And then, you can enjoy your favorite dessert at least every day. At the same time, come up with different flavors and fillings each time.

I wish everyone a warm summer and bon appetit!

Ice cream, one of the favorite treats of children and adults, appeared in Europe in the 13th century, although frozen fruit was already enjoyed in Ancient China. This dessert can taste like chocolate, coffee, vanilla, caramel, fruit, berries, nuts, mint or green tea.

The ice cream with cognac, cookies, meringue, halva, candied fruits and dried fruits is very tasty. Some restaurants serve ice cream made from rose petals, pumpkin, carrots, ginger, coconut, honey and spices. And if you make ice cream yourself, I wonder what will happen?

A few words about the ice cream maker

Sometimes it seems that making it yourself is a very troublesome task, so many housewives buy special electric ice cream makers. This is very convenient - just add the necessary products, set the program, and after a while the ice cream, creme brulee or creamy ice cream with chocolate is ready. The main convenience of the device is that it simultaneously beats the mass and freezes it, since without whipping the mass will not turn out homogeneous, there will be small ice crystals in it. However, not everyone has the space in their kitchen for extra equipment, but that doesn't mean you can't make your own ice cream at home. It is not at all necessary to purchase new kitchen devices; you can whip the cream yourself with a mixer and set the required temperature in the freezer. Today we will talk about how to make ice cream with your own hands, and we will try to do it in a master class. Your family will certainly appreciate this new experiment!

Secrets of making ice cream at home

Ice cream is made from whipped cream, which is mixed with egg yolks, milk, sugar and various additives. Some ice cream recipes for making at home do not contain milk and yolks; in other descriptions you can find cottage cheese and yogurt. However, all cooking methods have common subtleties and secrets that every sweet tooth should know about.

Use only high-quality and fresh products - natural cream, expensive high-quality chocolate, ripe and juicy fruits. The higher the fat content of the dairy products, the softer the ice cream will be, so buy cream with 30% fat content.

Do not forget about thickeners, which are important ingredients in the dessert, because they make its texture soft, velvety and dense at the same time. Gelatin, egg yolks, agar-agar, starch, milk powder or lemon juice are usually used as thickeners - thanks to them, the ice cream does not melt for a long time. Otherwise, after 10 minutes the ice cream ball will leave a puddle of milk in the bowl.

To obtain a more uniform consistency, it is recommended to use powdered sugar instead of sugar, and before freezing the milk mass, you can rub it through a sieve to make it lighter and airier. Before freezing, the mass should resemble sour cream in thickness, since an ice cream base that is too liquid will acquire a watery consistency when finished.

To give the ice cream a more piquant taste, add a little cognac, rum or liqueur to it, of course, if adults are tasting it. Children like ice cream with chocolate, fruit, cookies, nuts, fruit or berry juices. Keep in mind that alcohol will slightly increase the cooking time of the ice cream, and the juices will give it a creamier texture.

All liquid additives (juices, syrups, alcohol) are added to ice cream at the initial mixing stage, but nuts and pieces of fruit are best added after the ice cream has thickened. If you are making ice cream with gelatin, dissolve it first and then heat it.

During the freezing process, you should churn the ice cream as often as possible, ideally every 15 minutes, when it is soft and smooth, leave it in the freezer for another 3 hours or more, it all depends on the temperature. The cooling ice cream is whipped to remove ice crystals. The hardening time also depends on the recipe; different types of ice cream have their own cooking characteristics.

Ice cream is served in beautiful bowls and glasses, garnished with fruits, dried fruits, nuts, chocolate chips, cookies, marmalade or a sprig of mint. You can pour fruit, chocolate, or coffee syrup over the dessert, sprinkle with cinnamon, poppy seeds or cocoa powder. It is very original to serve ice cream in waffle cones, on a stick, in “cups” of fruit or in the form of balls in combination with warm pastries.

How to properly whip ice cream

As already mentioned, the cream must be thick enough, otherwise you will not be able to whip it.

Whip the cream after cooling it in the refrigerator - this way you will achieve results faster. In this case, the dishes and the mixer whisk should also be chilled. Do not turn off the mixer until the mixture thickens, and stop immediately without waiting for fluffy foam, otherwise the ice cream will lose its airy and light texture. You can use a whisk or mixer, although some housewives use the old-fashioned method to pour the cream into a closed container and shake vigorously.

The cream should be whipped slowly, gradually increasing the speed, otherwise you will end up with butter instead of soft cream. Do not beat for too long - as soon as soft peaks appear, gradually reduce the intensity of whipping. It is not recommended to beat in a blender, since its sharp knives cut the mass, which is why it turns out layered.

Master class on making ice cream

Having learned how to make ice cream at home, you will forever forget about store-bought ice cream, since the ice cream you make will be more tasty, appetizing and healthy, because it will contain only natural products. The amount of sugar can be changed depending on your tastes and preferences.

Ingredients: heavy cream - 250 ml, milk - 500 ml, eggs - 5 pcs., powdered sugar - 100 g, vanillin.

Cooking method:

1. Separate the yolks from the whites.

2. Mix the yolks with sugar and a pinch of vanillin, grind well to obtain a homogeneous mass.

3. Boil the milk and gradually pour it into the egg-sugar mixture, stirring constantly so that the yolks do not curdle. First, pour in a couple of tablespoons of milk, then a little more, when half the total volume of milk remains, you can pour it out without worrying about the fate of the yolks.

4. Cook the milk mixture over very low heat for about 2-3 minutes until it thickens and resembles runny sour cream. Do not bring to a boil under any circumstances, otherwise the yolks will cook.

5. Leave the mixture to cool to room temperature, and then put it in the refrigerator.

6. Cool the cream and beat it in a mixer until stiff peaks form.

7. Combine the cream with the milk-egg mixture and mix thoroughly.

8. Pour the mixture into a mold and place it in the freezer.

9. In the first hour and a half, stir the contents of the mold with a mixer every 20 minutes. After this, leave the ice cream in the cold for another 3 hours, repeating the mixing process every hour.

Invite your household to the table and serve ice cream with chocolate, fruit syrup, nuts, pieces of fruit and dried fruits. Isn't it delicious?

How to make yogurt ice cream at home

Yogurt ice cream is very popular among those who follow the principles of a healthy diet or are simply watching their figure, fearing extra calories. With this ice cream, your waistline is in no danger!

Mix two peaches or nectarines cut into pieces, after peeling them, 100 g of sugar, a glass of natural yogurt and 1 tbsp. l. lemon juice, beat all ingredients in a blender to chop the fruit well. Pour the mixture into a mold and place in the freezer for 3 hours. Every half hour, take out the ice cream and beat it with a mixer - for an hour and a half, after which the ice cream can be left alone until it completely hardens. This dessert can be prepared with any fruits and berries, and sugar can be easily replaced with honey.

The simplest ice cream

This recipe is suitable for those housewives who do not have time to grind the yolks, boil them in milk and do many other necessary steps, although you will still have to turn on the mixer and mix the ice cream in the freezer.

Whip 0.5 liters of chilled heavy cream to very stiff peaks - the cream should not flow down from the whisk. Add pieces of fruit, chocolate, marmalade, nuts, berries, condensed milk or coconut flakes to the creamy mass, mix very carefully to maintain the airy structure.

Freeze the mixture in the freezer in a plastic container, whisking it every half hour or a little less often - check the consistency of the ice cream. During the entire cooking time you need to beat it at least 4 times. The most delicate and melt-in-your-mouth dessert can be served in waffle cones with grated chocolate. Delicious!

Italian ice cream "Gelato"

This unusual ice cream seems very exotic due to tropical fruits, but its taste leaves no choice for either adults or children. Dessert is eaten immediately, and people remember it for a long time, so prepare a lot of it, besides, this ice cream is very healthy and does not spoil your figure.

Grind about 400 g of ripe mango, cut into pieces, in a blender, add 100 ml of regular fat milk and 100 ml of coconut milk, sugar to taste - some people like sweet desserts, while others prefer to enjoy the taste of natural products.

Place the mixture in the freezer and freeze it, whisking with a mixer every half hour to give the ice cream a smooth texture without chunks of ice. Enjoy a refreshing dessert on a hot day!

Serving utensils

Interestingly, June 10 is celebrated around the world as Ice Cream Day. The holiday is fun and tasty, since it is on this day that producers organize free tastings of new varieties of delicacies, organize contests, competitions and other entertainment. Who’s stopping us from arranging such celebrations every week? On the website “Eating at Home!” You'll find plenty of homemade ice cream recipes with photos and step-by-step instructions that are suitable for both experienced and novice cooks. And for serving, you can always find beautiful dishes in. Agree that ice cream lifts your spirits and makes our lives much more enjoyable!

Sokolova Svetlana

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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

I will share the technology for making ice cream at home. By listening to the advice, you will delight your household with sweet, tender and cool delicacies.

Ingredients

Servings: – + 10

• milk 1 l
• butter 100 g
• sugar 400 g
• starch 1 tsp.
• egg yolks 5 pieces

Calories and BJU per 100 g

Calories: 258 kcal

Proteins: 4.4 g

Fats: 18.9 g

Carbohydrates: 17.5 g

25 min. Video

Pour milk into a saucepan and add butter. Place the dishes on the stove and turn on the heat.

While the milk is boiling, combine the sugar with starch and yolks and mash with a spoon. Pour a little milk into the resulting homogeneous mass and stir.

Gradually pour the mixture into boiling milk, stirring with a spoon. After the mixture boils again, remove the pan from the stove and place it in a bowl of cold water. Stir the ice cream until warm.

When the mixture has cooled, pour into molds and place in the freezer. After a few hours, serve the ice cream.

If you want to make your children happy, use the classic ice cream recipe, but add condensed milk instead of milk to the mixture of sugar and yolks.

How to make ice cream at home

Ice cream made using this recipe brings out different aromas and flavors. Include chopped nuts, berries or quince jam. I use grated chocolate or chocolate chip cookies. I add color to the creamy ice cream using berry juice.

Ingredients:

• Cream – 500 ml.
• Sugar – 0.75 cups.
• Eggs – 4 pieces.
• Chocolate additives.

Preparation:

1. Break the eggs into a bowl, add sugar and beat. Pour the cream into the bowl and stir. Transfer the resulting mass to a saucepan and place on low heat.
2. Stir the mixture constantly during cooking. There is no need to bring to a boil, otherwise the eggs will curdle. After removing the pan from the heat, the liquid will thicken and become similar to liquid sour cream.
3. I keep the pan on the stove for twenty minutes. To check if the consistency is ready, run your finger along the spoon. The remaining trace indicates the readiness of the mixture.
4. Pour the mixture into a container for freezing. A food grade plastic container will do. If desired, add filling to the creamy ice cream at this stage. I use crushed cookies, pieces of fruit or berries.
5. After the mixture has cooled, place the container in the freezer. When exposed to low temperatures, homemade ice cream will harden and become thick. This will take six hours.

Before eating, move homemade ice cream from the freezer to the refrigerator for a third of an hour. Once the time is up, use a spoon to form balls and place on a plate or in tall glasses. Use berries or grated chocolate for decoration. The end result is creamy ice cream at home, which you must take a photo of and show to your friends.

Making vanilla ice cream at home

Older people claim that the taste and aroma characteristics of modern vanilla ice cream are inferior to the product produced in the old days. It's hard to disagree.

Today, ice cream manufacturers use powders instead of natural milk, which do not provide the finished product with high quality and excellent taste. We treat children to such sweets, from which no health benefits can be expected.

The cool dessert prepared according to the following recipe is high quality and completely natural.

Ingredients:

• Milk – 500 ml.
• Cream – 600 ml.
• Sugar – 250 g.
• Yolks – 6 pieces.
• Vanilla – 2 pods.

Preparation:

1. Combine the cream and milk in one bowl, and heat the resulting mixture over low heat, stirring.
2. Cut the vanilla pods, remove the seeds and add to the milk-cream mixture.
3. The next step involves adding sugar to the mixture. Once the sweet powder is in the pan, stir and bring to a boil.
4. Add the mashed yolks to the mixture and beat with a whisk. Using an electric mixer helps create smoother, fluffier vanilla ice cream without lumps.
5. All that remains is to transfer the finished mixture into a convenient container and place it in the freezer. Whip the ice cream periodically for four hours. I'll do it in an hour.

Before serving, do not forget to decorate the dessert with berries or pieces of fruit. As a result, homemade ice cream will delight your household not only with its unique taste, but also with its appetizing appearance.

How to make chocolate ice cream

Chocolate ice cream is a favorite dessert of many people. It’s not surprising, because it lifts your spirits even on a cloudy day. The delicacy brings true pleasure and satisfies.

Lately, people are turning away from store-bought ice cream. Having familiarized themselves with the composition, they understand that factory-made chocolate ice cream is a bouquet of preservatives, dyes, stabilizers and flavors.

If you really want dessert, it’s possible to find a way out. I assure you, even people who try not to eat sweets will not resist this delicacy.

Ingredients:

• Cream – 300 ml.
• Yolks – 3 pcs.
• Milk – 50 g.
• Chocolate – 50 g.
• Sugar – 100 g.
• Cognac – 1 tbsp. spoon.
• Strawberry or raspberry.

Preparation:

1. Cool the milk brought to a boil, pass the chocolate through a fine grater, and grind the yolks with sugar.
2. Combine the milk with the beaten yolks and chopped chocolate, mix and beat for a few minutes.
3. Place the bowl with the resulting mass on the stove, turn on low heat and cook until the sugar and chocolate dissolve. Once it thickens, remove from heat and cool.
4. Whip the cream, combine with cognac and chocolate mass. After mixing, you will get a homogeneous mass.
5. All that remains is to move the chocolate ice cream into a food container with a lid and put it in the freezer. After an hour, stir the mixture and return it to the freezer for another 5 hours.
6. Chocolate ice cream, garnished with strawberries, serve.

Video cooking

Don't be surprised that alcohol is present among the ingredients. Many people drink cognac with chocolate. It enhances the aroma of chocolate and promotes quick and high-quality whipping of cream. Another tip: using powdered sugar instead of sugar speeds up the whipping process.

Step-by-step lemon ice cream recipe

Lemon ice cream can be made at home for a refreshing effect. Cooking offers various cooking recipes, most of which involve the use of an egg-cream or fruit-cream base.

Ready-made lemon ice cream is served in the form of snowballs, on a stick or in beautiful vases. In any case, the dessert will delight guests with taste and coolness. I just advise you to eat carefully, otherwise you will have to treat your cough and throat.

Ingredients:

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

Preparation:

1. Boil and cool the milk. After cooling, add the yolks, lemon juice and sugar into the milk. Add a little vanilla sugar.
2. 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.
3. In a separate container, whip the cream until thick. Mix the mixtures carefully, transfer to a convenient form and place in the freezer.
4. 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:

1. Place the listed ingredients in a blender bowl. Turn on the device and wait for a homogeneous mixture to form.
2. Strain the mixture to remove the skins and seeds. If necessary, dilute with juice.
3. Pour the popsicle base into a food container and place in the freezer to harden. It will take four hours.
4. 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.
5. 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 option for a delicacy, 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.

• 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.

  If you intend to buy ice cream in a store, choose small portion packages, including bars, cones and cups. It is not always possible to store dessert correctly, and constant freezing and thawing degrades the quality and taste.

  To summarize, I will say that ice cream is a healthy and harmful product at the same time. But not homemade ice cream, which does not have the disadvantages of store-bought ice cream. Don’t be lazy, prepare dessert at home, and family members will be able to enjoy the delicacy without fear for their health.

Hello to all those with a sweet tooth! Ice cream is a favorite dessert during the hot season. Unfortunately, finding natural ice cream is a real problem now. And the taste of today's cold dessert is no longer the same as it was in the Soviet Union. Therefore, I suggest you read this article and find out how to make delicious, natural ice cream at home. The recipes here are collected simple, from various products. Choose a recipe to your liking and depending on what is in the refrigerator.

I think you know that ice cream is made from cream. And it’s better to take heavy cream so that you can whip it. If you can’t find the right cream, then in this article you will find a recipe for ice cream made from milk, sugar and butter. In addition to ice cream and ice cream, I suggest making fruit ice cream, which cools very well.

You can add additional flavoring ingredients to any ice cream if desired: cookie pieces, chocolate chips, nuts, fruit puree, etc.

Delicious and simple ice cream made from cream and condensed milk

This version of ice cream will be very tasty, better than in the store. And there are only 2 (or 3) ingredients! Follow the recipe and enjoy delicious ice cream.

Ingredients:

• cream 26-33% - 300 ml (low-fat cream will not make such ice cream). The cream must be chilled.
• condensed milk - 300 ml (if you don’t want too sweet ice cream, take less condensed milk).
• vanilla sugar or vanillin for flavor
• dark or milk chocolate - 100 gr. (optional for glazing)

Preparation.

Pour the cream into a bowl. Using a mixer (whisk), beat the cream until it doubles in size. This will take about 2 minutes. It will not be possible to whip cream with a low fat content this way, so take cream with at least 26% fat content. Low-fat cream will only need to be reduced to thicken. This recipe is as quick and simple as possible.

When the cream is whipped, pour in the condensed milk in a thin stream and mix everything together with a mixer at low speed. The amount of condensed milk may differ from that stated in the list of ingredients. If you take condensed milk in a 1:1 ratio, the ice cream will turn out very sweet. Therefore, be guided by your taste; you can add less condensed milk.

Take real condensed milk, without vegetable fats. For me, the best condensed milk today is Belarusian (Rogachev). Unfortunately, the rest, even when the label says good composition, are too liquid. And the taste is not what real condensed milk should have. If you wish, you can cook condensed milk yourself at home.

Also add vanilla sugar to the cream and stir.

This completes the preparation of delicious ice cream! All that remains is to pour the resulting mixture into any container, plastic cups, container, jar and put it in the freezer to freeze for several hours (overnight).

If desired, you can make a chocolate ice cream on a stick. To do this, you will additionally need a chocolate bar, sticks and disposable paper cups that will serve as molds.

Break the chocolate into pieces and melt in a water bath or in the microwave.

Pour chocolate into a paper cup and spread it along the sides of the glass (twirl the cup). Then invert the glass and let the excess chocolate drip into the bowl. There will be a thin, even layer of chocolate inside the glass.

Place the glasses with chocolate in the freezer for 10 minutes. During this time, the chocolate will harden and the glasses can be filled with cream. Insert wooden or plastic chopsticks into the filled cups. Place in the freezer for 4 hours, or overnight, it will be even better.

Once the ice cream has set, cut the rim of the cup with a knife and tear off the entire cup. It separates easily from the ice cream.

Just remember that this ice cream, in addition to its excellent taste, is high in calories. It is better to limit yourself to one serving per day (100 g). Bon appetit!

Homemade popsicle ice cream

If you want sweets, but at the same time do as little harm to your figure as possible, make ice cream from fruits. Refresh yourself and enjoy the sweet taste. This ice cream will be completely natural, without harmful flavors and dyes. After all, no one will put real fruit in store-bought ice cream, but you can do it at home!

You can use any fruit for ice cream, depending on the season and to your taste. Adjust the sweetness yourself, focusing on your taste preferences and the sweetness of the fruits and berries you use.

This recipe makes ice cream with kiwi and strawberries.

Ingredients.

Strawberry ice cream (3 servings):

• strawberries - 300 gr.
• unsweetened yogurt - 3 tbsp.
• sugar - 1.5 tbsp.

Kiwi ice cream (3 servings):

• kiwi - 4 pcs.
• apple juice – 150 ml
• sugar - 1 tbsp.

Preparation.

Place washed and peeled strawberries in a blender. Add one and a half tablespoons of sugar and 3 tbsp to it. yogurt. Beat everything with a blender until smooth. Now you need to pour the resulting mixture into ice cream molds or regular plastic cups.

Peel the kiwi and cut into 4 pieces. Place the kiwi in a blender, pour in the apple juice (150 ml) and add 1 tbsp. Sahara. Mix everything with a blender until smooth. Pour into glasses.

Insert ice cream sticks into the future and place it in the freezer to freeze for 4 hours. When the ice cream is ready, carefully remove it from the mold or cups. Now you can eat this truly fruity ice - the best summer dessert.

To make ice cream come out of a plastic cup easily, dip the cup in hot water for a few seconds. The ice cream will thaw from the sides of the glass and will be easily removed.

An easier, but less healthy option for making popsicles is to freeze the juice in disposable cups. You can freeze several types of juice in one glass, freezing each layer one at a time.

Ice cream without cream, made from milk and sugar

You can make ice cream without cream. True, with cream it will be tastier, more similar to real ice cream: both in taste and in structure. But, if you don’t have cream, but you really want ice cream, make it from milk! The fatty component will be butter (you most likely have it in your refrigerator), and the thickener will be egg yolks and starch. So, we will need:

• milk - 150 ml
• butter - 20 gr.
• sugar - half a glass (less possible)
• egg yolks - 2 pcs.
• starch (potato or corn) - 1.5 tbsp.

Preparation.

Pour milk (120 ml) into a pan (not an enamel one, so as not to burn) and heat it up a little. Add butter to milk, stir until butter melts. In a separate bowl, mix two yolks, sugar, starch and pour a little milk (30 ml) into this mixture. Beat the sugar-egg mixture with a blender or mixer until smooth.

Pour the beaten eggs into the milk and butter in a thin stream. Stir constantly for 7 minutes and keep the heat low. If you don't stir constantly, the yolks will curdle and the ice cream won't work. This recipe is very similar to custard.

After 7 minutes, pour the mixture into the container in which you will freeze. Let the mixture cool and place in the freezer for several hours.

At this stage, it is very important not to just leave the ice cream to harden, but to stir it every half hour. This is done so that the ice cream has the desired creamy smooth structure, like store-bought.

If you simply freeze the resulting cream, you will get ice crystals in the finished ice cream. This ice cream will be hard, cold, and the ice will crunch on your teeth.

If you do everything correctly, the ice cream will be delicious and without extra ice crystals. Bon appetit!

Homemade ice cream recipe

This method of making ice cream is more labor-intensive than the first option, which uses only cream and condensed milk. But this ice cream will also be very tasty, like the Soviet ice cream, which now many who remember miss. Nowadays it is very rare to find such tasty and natural ice cream in the store without milk fat substitutes and chemical additives.

Therefore, if you have some free time, prepare this ice cream. And you will understand what REAL ice cream should be like.

For the ice cream you will need (you will get 650 grams of ice cream):

• milk - 125 ml
• sugar - 150 gr.
• egg yolks - 3 pcs.
• cream from 33% fat content - 300 gr. (the cream must be chilled!)
• vanilla sugar - 10 gr. (optional)

Preparation.

Place three egg yolks in a saucepan in which you will then cook the ice cream base. Whisk the yolks well. Pour in 125 ml of milk and mix everything again.

Pour sugar into the egg-milk mixture. The recipe specifies 150 gr. sugar, this will make the ice cream very sweet. If you want to, You can reduce the amount of sugar by half. Stir the sugar and put it on the stove to cook. You need to cook over low heat, stirring constantly so that the yolks do not curdle. Boil until it reaches the consistency of condensed milk.

Pour the cooked cream into a bowl and cool, stirring occasionally to prevent a film from forming.

Pour the chilled cream into a chilled bowl. Beat them with a mixer until thick. Low-fat cream cannot be whipped, so choose a fat content of at least 33%. Be sure to cool the cream before whipping.

Add cream to the cooled milk syrup in parts and mix gently. You should get a homogeneous mass.

Pour the resulting mixture into a wide container, cover with film and place in the freezer for 1 hour. After an hour, take out the cooled ice cream, remove the film, use a spoon to push the ice cream from the edges to the middle of the mold and beat with a mixer for one minute. Cover again with film and place in the freezer for 1 hour.

After an hour, beat the ice cream again with a mixer and cover with film. And place in the freezer for 4 hours until completely frozen. After whipping, you can transfer the ice cream into a smaller form or into cups, whichever is more convenient for you.

After 4 hours the ice cream is ready. This is a very tasty, soft ice cream. Try it and see for yourself! Bon appetit!

Make ice cream at home using the recipes in this article. And enjoy the best summer dessert. If the article was useful, share it with your friends on social networks by clicking on the buttons below. See you in the next article!

It’s hard to find a person who doesn’t love ice cream; this wonderful dessert will not leave anyone indifferent. But few people know that making real ice cream at home is not so difficult. There are many recipes for this delicacy that even a novice housewife can implement. Ice cream is prepared with milk and cream with the addition of fruits, nuts, chocolate and candied fruits. In this article we have selected many recipes on how to make ice cream at home, cook deliciously with us!

How to make ice cream at home from milk and sugar

You will need:

• Milk - 1 l
• Sugar - 250 g (1 glass, faceted)
• Vanillin
• 4 eggs.

Making ice cream at home is quite simple, but there are small nuances that you need to understand before you get started. This dessert is prepared only using yolks; it is better to choose homemade milk, but if this is not possible, then it doesn’t matter, take store-bought milk with the highest percentage of fat content. Before making ice cream from homemade milk, it must be boiled - this will kill bacteria and make the product safe. To prevent the milk from “running away” during boiling, grease the edges of the pan with a piece of butter (in a circle).

Cook the ice cream over low heat, stirring constantly, without leaving for a minute, otherwise the yolks may curdle.

Step by step recipe:

1. Take a clean enamel or glass pan, pour cooled boiled milk into it, add 100 g of sugar, and cook over medium heat. The milk just needs to be heated, it should under no circumstances boil.
2. Next, break the eggs, carefully separate the yolks, grind them with sugar (150 g) until they turn white.
3. Pour a little warm milk into the beaten yolks and mix well. Then pour the prepared yolk mass into a saucepan with milk, reduce the heat.
4. Add a little vanilla, but do not overdo it, otherwise the ice cream will taste bitter. Cook, stirring constantly (until the mass thickens), otherwise there is a high probability of the eggs curdling. You should have a medium thick custard anglaise.
5. After the first bubbles appear, remove the pan from the heat, let the cream cool, then pour the ice cream into a plastic container and place it in the freezer.
6. After 30-40 minutes, the ice cream is mixed, the operation is repeated 4-6 times (until the dessert completely hardens). If you have a special ice cream maker, then the need for mixing disappears by itself.

Ice cream at home hardens in about 6-8 hours (depending on quantity). After which you can take it out and place it in bowls, decorate with candied fruits, chocolate chips, and mint leaves. You can add caramel, fresh fruit or syrup, thereby getting a new interesting taste every time.

How to make ice cream at home from milk in 5 minutes

Ingredients:

• Sugar – 1 tablespoon;
• Salt – 6 tablespoons;
• Vanilla - 1/4 spoons (if desired, you can prepare it without vanillin, with a different filling);
• Milk - half a cup;

You will also need ice and two zip-top plastic bags to prepare. The packages should be of different sizes: one large, the other smaller.

Cooking method:

A large bag should be filled halfway with ice. Place 6 tablespoons of salt in an ice pack. It is better to use coarse salt, but if this is not available, you can replace it with fine salt. Next, ice and salt must be mixed and set aside for a while.

Then you need to prepare the ice cream mixture. To do this, take a small container, mix milk with sugar in it and add vanilla (or other filling that you have chosen for your ice cream). Carefully pour the resulting mixture into a small bag, making sure there is no damage in it. Close the bag well.

The small bag containing the formula is placed in a large ice pack. Make sure that the entire mixture is completely covered with ice. It is very important! The bags must be shaken for 5 minutes. This is how you make ice cream without a mixer.

How to make ice cream at home video

How to make ice cream at home from milk without cream

Almost all ice cream recipes include such a high-calorie product as cream, but today I want to tell you how to make ice cream at home without cream. It is easier to prepare than ice cream with cream and has fewer calories, and cream is not always on hand.

So, to prepare milk ice cream, we need the following ingredients: milk 700 grams, sugar 200 grams, 3 eggs, vanillin and that’s it.

Bring the milk to a boil and leave to cool. Beat eggs with sugar and transfer to a saucepan.

Stirring constantly, slowly add warm milk and place on low heat.

Stir continuously until the mixture thickens and boils. Now add vanillin and leave to cool.

After our ice cream has cooled, mix it again, put it in molds (I use ordinary silicone muffin molds) and put it in the freezer.

It hardens quite quickly. Before serving, remove from the molds and decorate to your taste, you can pour jam, jam, melted chocolate, sprinkle with nuts, as your imagination unfolds.

How to make ice cream at home without milk

As you know, milk, and especially cream, are very high-calorie foods. Yes, ice cream made at home with your own hands, according to a recipe using cream and milk, is the most delicious ice cream. But not the healthiest. Especially if you watch your figure or follow a diet in your diet. But still, how sometimes you want to please yourself with this best and most delicious dessert for children and adults.

That's why I'm writing this article, for those people who want to eat homemade ice cream in person. But at the same time they take care of their health, nutrition, metabolism, and figure. This article contains only those DIY homemade ice cream recipes that do not contain cream or milk (products and ingredients). The only exception is non-fat milk, but cream is all very fatty and high in calories.

Ice cream recipes without cream and milk

Basically, desserts that do not use dairy and cream products in their recipes are fruit, fermented milk, using various berries and fruits in their composition. For example, when the main composition of such ice cream includes mainly bananas and strawberries, nuts and berries. Making dessert at home yourself is not difficult if you have a mixer or blender in your kitchen. But the best thing, of course, is the ice cream maker. But not everyone has it, so we will select recipes that are not complicated.

What to use then if you can’t use milk and cream? For example, in recipes that require the presence of milk in products, it can be replaced with low-fat, or even completely skim, low-calorie milk from the store. There is no need to replace cream with anything; the Internet is full of recipes in which this very fatty and high-calorie product is not listed among the necessary ingredients for preparing the most delicious dessert at home.

How to make ice cream without milk and cream at home

By the way, instead of milk, you can also use juice from fruits and berries. So, what do we need to prepare and make ourselves, a simple dish, ice cream dessert.

1. Milk about 400 ml. Low-fat or completely low-fat.
2. Egg yolks from preferably domestic eggs. 4 pieces.
3. Sugar or better powdered sugar. One small glass is enough, if there is powder, then of course a little less.
4. Just a little vanilla.

Method for making ice cream without milk and cream

1. Mix egg yolks with sugar (or powdered sugar). Mix well and for a long time. Stir until foam forms. Then add milk to the mixture and put the whole thing on the fire. Only low fire! To this mass, which cooks and becomes thicker and thicker every minute, add a pinch of vanilla.
2. After the mixture has thickened over low heat, set it aside from the stove onto the table. Wait for the mixture to cool, pour it into the molds and then place it in the freezer of your refrigerator to cool and freeze. The mixture should cool for about 3-4 hours no more. Once an hour, take out the mixture and stir it. The first two times after the first half hour of freezing, and the second half hour of cooling.

Ice cream recipe without cream and without milk, with starch

1. In order to prepare this delicious dessert, you need to take milk (500 ml) and divide it into 2 equal portions. Add 30 grams of starch to one serving. Stir this portion with starch for a couple of minutes.
2. In the second portion, add sugar (as much as you like), a little sugar or powdered sugar. Stir the sugar in the milk until it dissolves in it, that is, about a couple of minutes of stirring.
3. Then, pour one portion into another, mix both portions together. Place on low heat. During the cooking process, add one egg yolk to the vessel where the mixture is being cooked. And also a little vanilla. Cook the mixture until it thickens, stirring constantly over low heat.
4. Remove the pan from the stove. We wait until the mixture cools down. Pour the cream into molds and put it in the refrigerator to freeze. Every half hour, take it out and stir. Do this 2 times, then stir once every hour and a half. After 3-5 hours of cooling, your most delicious dessert is ready to eat. Bon appetit to you and your children.

1. By the way, a child will really appreciate homemade ice cream served to him, in some interesting and unusual, fun form. They can be ordered and purchased online. With an ice cream maker, by the way, the molds come with the device. There are also containers with lids for storing dessert in them.
2. Also another tip for making your own ice cream at home. Store and freeze the mixture and cream only in closed containers. So that the delicacy does not pick up the tastes and smells of all the products stored in your refrigerator.
3. Use only fresh products and ingredients included in the recipe. Buy everything not in the store, but at the grandmother’s market, so to speak. Homemade and natural, fresh and healthy. Homemade eggs and milk, cream if needed, berries and fruits used in the ice cream recipe. All products and ingredients are homemade, a hundred times tastier and fresher, healthier than those from the store.

Ice cream based on fruit juice

Fruit juice replaces milk. And it is used in the recipe for fruit and berry ice cream as a base. How to make the most delicious frozen juice.

1. Take 700 grams of cherries, currants or raspberries, strawberries or other delicious fruit berries.
2. Pour berries or fruits (cherries, raspberries, currants, strawberries, you just need to choose one from the list), so, pour 700 grams of berries or fruits into a blender, and grind them in the device.
3. In addition to 700g of fruits or berries, add 270g of sugar to the blender. Beat it all until the sugar dissolves in the fruit mixture. At the end of the procedure, add 180-200 mg of water to the mixture.
4. If you are preparing popsicles for yourself and not for children or children, you can add a little liqueur to the mixture for a pleasant taste. Only a little (2-3 spoons), no more, so that the liqueur does not take over the entire taste and does not drown out the flavors of other ingredients in the recipe.

Place the finished fruit and berry cream in the refrigerator to cool until the cream is completely frozen. That's all, 700g of cherries, raspberries, strawberries, currants, something from this list. Mix with 260g of sugar, all in a blender. Beat, finally add 200 ml of water, liqueur if desired, freeze and the dessert is ready to eat. The child will be happy with such a delicious delicacy prepared by you personally at home. And if you pour the finished cream mixture into interesting molds to cool, then the children will be delighted with such fruit ice.

How to make ice cream delicious without cream and milk

So that your dessert does not suffer greatly from the absence of the main fatty and high-calorie foods in the recipe for any homemade ice cream. Namely milk and cream. You need to diversify its taste with some other elements. For example. A sprinkle of chocolate chips on top wouldn't go amiss. And if you add a little milk powder to the ice cream, it will make it tender and airy. You can also sprinkle the top of the dessert with not only chocolate but also nut shavings.

Also add a little liqueur or rum, cognac, or the cream of the preparing ice cream to the mixture. Stir well and beat with a mixer or blender, or an ice cream maker if you have kitchen equipment. Naturally, the addition of alcohol applies only to those cases when the dessert is not prepared for a child or children. And for adults, the share of liqueur or rum, cognac in the recipe should not exceed 2-3 tablespoons per kilogram of dish.

How to make ice cream in an ice cream maker

Choosing and buying an ice cream maker turned out to be not the most difficult thing. The hardest thing was to find a universal, simple, not expensive ice cream recipe for ice cream maker. The whole family liked the ice cream recipe, which is posted on this page. But this ice cream tastes best with the addition of milk chocolate. And the simplest and most delicious recipe was for fruit ice cream with banana.

Ice cream recipe for ice cream maker:

1. 4 yolks
2. 250 ml milk
3. 250 ml cream (we use 15% condensed cream with sugar)
4. 100 gr. Sahara (if we use condensed cream, then there is no need to add sugar)
5. 1 pinch vanillin

We start preparing ice cream by preparing the eggs. According to the recipe, separate the yolks from the whites and beat until foamy. At the beginning, we used all the eggs (it was a pity to leave the whites, but then we started making a delicious mousse from the whites). Due to the rapid coagulation of egg whites, the ice cream mixture had to be strained, and the finished homemade ice cream ended up with grains.

Beat the yolks into a stiff foam.

Measure out 250 ml of condensed cream. Sometimes we use condensed milk prepared at home.

Then measure out 250 ml of milk.

Now mix everything and beat it well with a mixer.

Place the ice cream mixture over low heat and bring to a boil, stirring constantly. Add vanilla.

Be sure to cool in cold water (this way the mixture does not become covered with a film). And then place the ice cream mixture in the refrigerator (cool). Using the cooled mixture, ice cream in ice cream maker expands well.

Pour the cooled ice cream mixture into the ice cream maker. The ice cream maker must be in the freezer for at least 12 hours at a temperature of minus 18 degrees or lower. (Since we make ice cream quite often, the ice cream maker is always in our freezer.)

Time making ice cream in an ice cream maker 30-40 minutes.

Place the finished ice cream out of the ice cream maker into a suitable container.
Ice cream in an ice cream maker It turns out soft, so it should be frozen in the freezer.

Everyone can make this ice cream. It can't fail. It’s best to start with it after purchasing an ice cream maker, so as not to be immediately disappointed. Banana ice cream with berries.

How to make ice cream from yogurt

If you want ice cream but don't feel comfortable buying it from the store, then there is a very quick and easy way for you to make yogurt ice cream at home.

Yogurt ice cream does not require many ingredients to prepare, but it turns out very tasty.

Ingredients for Yogurt Ice Cream:

Yogurt ice cream recipe

Pour drinking yogurt into a deep bowl. You can use any fruit yogurt of your choice. The basis was peach yogurt with a fat content of 2.5%. It has a delicate taste and even children will like it.

Now you need to pour granulated sugar into a bowl of yogurt. In principle, the yogurt itself already has some sweetness, so you shouldn’t add too much sugar. Add a few tablespoons if you still like sweet foods.