Recipe for making easy ice cream. Ice cream ice cream: a step by step recipe with a photo

Ice cream- ice cream, which is prepared on the basis of cream, butter, eggs and milk, along with sugar and aromatic additives. Many of you understand how delicious creamy ice cream was in the USSR for only 21 kopecks or its variety - ice cream. Such creamy ice cream just melted in your mouth, leaving a creamy aftertaste.

No less tasty to cook those so hard. It should also be taken into account that the calorie content of cream is at least 180 kcal per 100 g. product. Creamy ice cream is high enough in calories to be used in the diet of losing weight.

Anyone can repeat this creamy ice cream recipe at home. For this creamy ice cream, we will be using whole eggs. We will use egg yolks separately for the cream, and egg white separately for the ice cream mass. I took the first recipe for creamy ice cream from a Soviet cookbook. Since then, I have tried at my own risk more than 4 ice cream recipes.

Of all recipes, step by step butter ice cream recipe, which I want to offer you, is the simplest, most delicious and affordable. The process of its preparation comes down to mixing and freezing all the necessary components. And it’s much more pleasant to eat your own cream, as you know for sure that there are no harmful additives in it. How to make creamy ice cream at home, we will now consider.

Ingredients:

• Eggs - 3 pcs.,
• Sugar - 1 cup
• Milk - 500 ml.,
• Corn starch - 2 tbsp. spoons,
• Vanillin - 1 sachet,
• Butter - 150 gr.,
• Cream (30-33%) - 250 ml.,
• Salt - a pinch.

Creamy ice cream at home - recipe

Separate the whites and yolks of three eggs into separate bowls. Mix the yolks with a whisk.

Add sugar to them.

Beat the yolks with sugar with a mixer for 2 minutes.

Pour corn starch into the yolk mass.

Pour milk at room temperature into the mass.

To make creamy ice cream even more fragrant, add a bag of vanillin (you can use vanilla sugar).

In the mass, add the butter cut into pieces.

Pour the ice cream base into a saucepan. Put it on the stove. On low heat, without bringing the mass to a boil, with constant stirring, sweat until the butter is completely dissolved. Remove it from the stove and take it out to the cold. After it cools down to room temperature, it will be possible to work with it further.

Salt the squirrels separated from the yolks, which will allow you to get lush foam from them. A pinch of salt will suffice. Beat egg whites for 3-4 minutes, gradually increasing the speed of beating.

Whip the chilled cream at low speed of the mixer until fluffy foam.

Pour the whipped cream into the chilled egg yolk cream. Whisk cream with cream.

Fold in the beaten egg whites.

Mix all the ingredients with a pastry whisk until a stable white and airy foam appears.

This photo clearly shows how the mass for creamy ice cream should turn out.

The completely prepared mass for making creamy ice cream must now be poured into a plastic tray or any other container and put in the freezer for about 5 hours.

During hardening, creamy ice cream must be stirred every hour. It is also possible to mix the creamy during its solidification with a fork, but before serving it on the table, it is recommended to mix it with an immersion blender, with which the ice cream will turn out to be more homogeneous. The fact is that an immersion blender does an excellent job with large ice crystals, grinding them into small crumbs during operation.

As seen in the photo, homemade butter ice cream it turns out with a yellow tint, compared to purchased creamy ice cream. The color of homemade ice cream with cream turns out to be more yellow than store-bought.

Spread the finished creamy ice cream into bowls, picking it up with a special ice cream spoon. Drizzle with condensed milk, topping, hot chocolate, or sprinkle with chocolate chips, chopped nuts, coconut, colored sugar. Creamy ice cream can also be garnished with finely chopped fruit and sprigs of mint. It turns out no less tasty.

Creamy ice cream at home. Photo

Good afternoon. Did you know that ice cream cheers you up? Once I decided to make it at home myself, and the result exceeded all expectations. Homemade ice cream ice cream made from natural products is my family's favorite treat, especially in summer. It turns out exactly the same as they sold in childhood, tasty and creamy. I like to experiment and complement its taste with chocolate, nuts, syrups, fresh fruits and berries. And if you add caramel to it, you get creme brulee.

Homemade delicacy is different in composition from the store. It contains only natural fresh ingredients, high-fat milk or cream.

The cost of a serving with self-cooking is several times lower, and the taste is more rich and creamy. According to GOST, 100 g of ice cream contains 238 kcal. Despite the high calorie content, nutritionists favor this delicacy.

It is believed that the delicacy was brought from China to Europe. It was the food of the aristocrats. It was only in the 19th century that its mass production began. In Russia, housewives froze milk with sugar and treated their children to it. Dessert became popular in our country only in the 40s. last century. And to this day, ice cream is in the top of the sweet tooth. Be sure to cook ice cream this summer according to one of the recipes I have selected.

Recipe for homemade ice cream ice cream according to GOST USSR 1948

The most delicious ice cream was made in the USSR. It did not stay on the shelves, it was possible to choose a filler for it - jam or chocolate. In Europe, the Soviet delicacy was also very popular. It's all about fatty natural cream, milk and a hint of vanilla.

Ingredients:

• 300 g cream 33% fat;
• 125 g milk 3.2%;
• 3 egg yolks;
• 100 g of powdered sugar;
• 1 tsp vanilla sugar.

Step by step cooking recipe:

1. Mix powdered sugar and vanilla sugar in a separate bowl.

2. In a saucepan, combine milk and dry ingredients. Stir so that no sediment remains.

3. Put the milk mixture on the fire, bring to a boil, remembering to stir constantly. When the milk boils, remove the bowl from the heat and let it cool to room temperature.

4. Add the yolks to the cooled milk and mix thoroughly.

5. Place the saucepan in a pot of water and turn on the heat. In a water bath, bring the milk with yolks to a thickening (consistency of liquid condensed milk). Then remove from heat, let the mass cool down.

If the yolks have curdled, strain the mixture through a sieve, add the yolks to it again and heat in a water bath.

6. Whip the chilled cream in a saucepan that has also been pre-chilled.

7. Add the cooled egg-milk mixture to them and mix everything with a mixer.

8. Put the blank in the freezer for 40 minutes. Then take it out and beat again with a mixer. Remove again for 40 minutes. So repeat three times.

9. Stir the ice cream again with a mixer before pouring it into the molds.

Remove the form with the finished dessert for 7-8 hours in the freezer. Serve with walnut topping, berries or caramel.

Ice cream ice cream on cream, prepared at home in 5 minutes

If you don't have much time to prepare dessert, try this simple recipe. It turns out incredibly tasty creamy delicacy. To speed up the process, all ingredients can be cooled in advance. From the proposed products, 7-9 servings come out.

You will need:

• 500 ml cream with a fat content of 33%;
• 400-500 ml of condensed milk.

How to cook:

1. Beat cold cream with a mixer in a deep bowl until thick.

2. Pour the condensed milk into the mixture in a thin stream and continue to beat with a mixer.

3. Pour the resulting mass into a container for freezing and remove for 12 hours.

Serve ready-made ice cream with berry or fruit puree, chocolate or nut crumbs. So simple and so delicious.

How to cook ice cream with strawberries at home?

In the season of fresh strawberries, try making a delicacy based on coconut cream and berries. The plant base does not cause allergies, has a low calorie content and is suitable for those who are on a diet. It turns out amazing fragrant and very tasty ice cream.

Required products:

• 1 glass of coconut cream;
• 1.5 cups of strawberries;
• 6 tbsp sweet syrup (maple, date, agave).

Cooking steps with photo:

1. Wash the strawberries, dry and cut into small pieces. Place it on a plate and send it to the freezer for 3-4 hours.

2. Pour the coconut cream into a glass and refrigerate for half an hour.

3. Hold the berry after the refrigerator at room temperature for 15 minutes.

4. Put half of the strawberries in a blender, pour in half of the chilled cream, half of the syrup and 3-4 tbsp. water. Beat until smooth.

5. Transfer the resulting mixture to a bowl, and whisk the remaining berries with cream and syrup.

6. Combine both portions of the milk-berry mixture and send the workpiece to the freezer for 5-6 hours until completely solidified.

Arrange the finished treat in paper or waffle cups. If desired, you can make jam from berries and syrup and make a decoration.

A very delicate dessert with a bright taste of strawberries will refresh you in the hottest weather.

Recipe for homemade ice cream in a glass (without eggs)

A soft and tender delicacy can be prepared without the addition of yolks. Its color is white, and chocolate chips are perfect as a decoration. From the proposed amount of products, 6-8 servings are obtained.

Prepare for the recipe:

• 430 g milk 3.6%;
• 360 g cream with fat content from 33%;
• 140 g of sugar;
• 50 g of dry cream;
• 6 g gelatin;
• 1 g vanillin.

How to do:

1. Place the cream in the freezer for 2 hours.

2. Dissolve gelatin in 70 g of milk, stir and leave it to swell.

3. Mix sugar, dry cream and vanillin with the remaining milk so that there are no lumps. Bring the milk mixture to a boil and turn off the stove.

4. Then pour the swollen gelatin into the hot milk, mix thoroughly and leave to cool.

For taste, you can add chocolate chips. To do this, grate the chocolate on a fine grater and refrigerate.

5. Take out the cream and beat it in a deep bowl with a mixer. You should get a fluffy foam.

6. Mix the cooled milk mixture with a mixer with creamy foam and grated chocolate.

7. Pour the workpiece into cups and send to the freezer for 4 hours until completely thickened.

This incredibly tender creamy delicacy is impossible not to try.

How to make a real chocolate ice cream on cream?

Even nutritionists recommend dark chocolate. It improves mood, improves heart function, contains many minerals, including iron. And if you add it to a creamy ice cream, you get a double pleasure.

To prepare, take:

• 160 ml of milk;
• 400 g cream 33%;
• 100 g of sugar;
• 160 g dark chocolate;
• 3 egg yolks.

Cooking process with photos:

1. Put the cream in the freezer for half an hour.

2. Rub the yolks with sugar.

3. Bring milk to a boil, remove from heat. Pour it into the sugar-yolk mixture in a thin stream with constant stirring.

4. Pour the mixture into a saucepan and heat over medium heat until thickened. Then remove from fire.

5. Melt the chocolate in a water bath and pour it into the milk and egg mass. Mix well and cool to room temperature.

Vanilla ice cream from milk at home - a recipe for an ice cream maker

The secret of the softness and airiness of the dessert is in the amount of mixing during freezing. The ice cream maker allows you to reduce time and effort during cooking and mixes the food itself during the hardening. Get acquainted with the features of preparing a cold dessert in this device and, together with the author of the video recipe, make a delicious creamy ice cream.

In the summer, in the heat, you always want ice cream, nothing can be done about it. The option to buy in a store is not always suitable: firstly, good ice cream is expensive, if ice cream is not expensive, then most likely with a depressing composition. Secondly, the ice cream in the stores is very sweet, too sweet. On the issue of cost (relevant for the summer of 2018): the price of a good creamy ice cream with a good composition starts from 400-500 rubles / kg, the cost of homemade ice cream is at least 2 times lower, 200-250 rubles / kg. So, if we want to touch the world of beauty and cold, then the best option is to make ice cream at home. We will prepare the fattest of all ice creams according to the classification of GOST R 52175-2003 -. How is ice cream different from cream and milk ice cream? The difference between ice cream and cream and milk ice cream is a higher content of milk fat. The percentage of milk fat in ice cream is higher than in milk and cream ice cream, and is 12-20%. In creamy ice cream, the percentage of milk fat is 8-10%. And in milk ice cream, the fat content is in the range of 0 to 6%. The classic ice cream has a fat content of 12-13%, and the fat ice cream contains 15-20% milk fat. Due to the higher fat content, ice cream is tastier and more nutritious than cream ice cream, and even more so milk ice cream.

I want to immediately note that making ice cream at home without a special ice cream machine is a rather difficult task. Without an ice cream maker, you won’t get the same result as with it; in some places, such ice cream will be with ice crystals that spoil the taste of the finished ice cream. I'm not talking about increasing the complexity of production. So, if you want to cook high-quality and tasty at home, do not spare money and buy an ice cream maker.

As reported on Wikipedia, cream- French creamy ice cream made from whole milk or cream with an increased amount of milk fat, eggs, aromatic and flavoring additives (vanilla, almond essence; chocolate, nuts, fruits). Despite its French origin, ice cream ice cream is widely distributed not in Western countries, but in the post-Soviet space.

So we'll cook ice cream ice cream classic, I chose the proportions of the ingredients in such a way as to comply with GOST and it was not too sweet. The cooking process is not easy, but the result is worth it.

In terms of time, it takes about 1 hour to make ice cream and 4-6 hours to freeze (depending on whether you use an ice cream maker or not).

Ingredients

• egg yolks 4 things.
• sugar 70 g
• milk 2.5% 200 ml
• cream 33-35% 200 g
• vanillin 1/2 teaspoon

For zhetlkov I took eggs category C0. From the remaining proteins you can cook wonderful.

The amount of sugar is chosen so that the ice cream is not overly sweet, as is usually the case with store goods. If you like very sweet desserts, you can increase the amount of sugar.

Usually I rarely use vanillin in recipes, I prefer vanilla sugar with natural vanilla, but in ice cream black dots of vanilla do not look very aesthetically pleasing, so I had to turn to vanillin for help.

From this amount of ingredients at the output, we will get 450-500 g of ice cream.

Cooking

We prepare all the necessary ingredients and utensils, we will need: a small saucepan (preferably with a thick bottom), containers for whipping, 2 bowls of different sizes (so that one bowl fits into another with a margin) and a container for freezing ice cream. It is also ideal to use a cooking thermometer.

Pour milk into a saucepan with a thick bottom and put it on the stove to heat it to a hot state (60-70 ° C), do not bring it to a boil.

Separate the yolks from the whites of the eggs. We put the squirrels in the refrigerator, then we will think of something with them. Place the yolks in a mixing bowl and add the sugar.

Beat with a mixer until white, usually takes about a minute or a little longer. The result should be a light, almost white mass. You can, of course, not beat so much, but then our ice cream will turn very yellow.

Next, we need to mix the yolks and hot milk. Obviously, if we pour out all the milk at once, the yolks will curdle ... In order to avoid this, we will add hot milk to the yolks in several steps. First, add a little hot milk to the yolks (the amount of hot milk should not be more than half the yolks by volume), while stirring continuously. As soon as the yolks are warm, add a little hot milk again and mix. Now the yolks are warm enough to completely mix with the remaining milk. Just pour the yolks into a saucepan with milk. This process is called yolk tempering. And it is needed in order to slow down the cooking function in the yolks, that is, hardening. We do not need the yolks to cook very quickly, since in the future they are likely to curdle and we will lose food.

Next is the most difficult and responsible process. We will brew the cream on the yolks. We do this to achieve two goals: 1.) the yolks are pasteurized and become no longer raw, but cooked, 2.) the cream becomes thicker. But before we start, we need to prepare 2 bowls of different sizes (so that one bowl fits into the other with a margin). We pour cold water into one, and then pour hot cream from the pan into the other, we put this bowl in the freezer.

We put the pan with the yolks and milk on the stove at low power. You need to heat very gently so that the yolks do not have time to curl. Stirring continuously, bring the cream to a thickening, we need to reach 80-82 ° C, not higher, otherwise the yolks in the cream will curl up and we will get an omelet. This operation can also be carried out in a water bath. It is better to interfere with either a whisk or a silicone spatula, drawing a figure eight along the bottom. If the first signs of curdling appear (lumps of cream), then you must immediately remove the pan from the stove, pour into a bowl, pour in a couple of tablespoons of cream and mix vigorously. Then strain through a sieve back into the pot. I saved the cream a couple of times this way.

If there is no thermometer, then we focus on the density of the sauce - at a certain moment it will begin to envelop the spoon and if you run your finger along it, there will be such a “path” - as in the photo, if it does not converge back, then the cream is ready. The consistency of the cooled cream should be slightly more fluid than condensed milk. The entire process takes me an average of 10 minutes.

We pass the finished cream through a sieve into a bowl that we took out of the freezer and put in a large bowl of cold water. If there is ice in the freezer, then throw a few pieces of ice into the water. We got the so-called ice bath. We do all this in order to cool the cream as quickly as possible, so as not to stretch the process of making ice cream for half a day. By the way, for reference: the cream that we just made is called English cream or Creme Anglaise as they say there.

While the cream is cooling, make the cream. Pour the cream into a bowl for whipping and, together with the beaters, put it in the freezer for 10 minutes. If during the time while the cream is cooling the cream has cooled down, then we also put it in the freezer. And if you are tired or for some other reason want to continue making ice cream the next day, then now is the perfect time. The cream can be removed in a closed container in the refrigerator and continued later.

Whip the cream to soft peaks. This means that the mixer attachments begin to leave a small vanishing mark on the surface of the cream. And if the mixer attachments are lifted up from the cream, then the cream forms peaks that gently fall to one side.

Add the cooled cream to the whipped cream and gently mix with a spatula until smooth.

Next, freeze the mass in an ice cream maker according to the instructions attached to the device. Then we transfer the mass into a plastic container (with a capacity of 1 liter or more), close the lid and send it to the freezer. After a couple of hours, the ice cream will be ready. It all depends on the capacity of your freezer. If there is no ice cream maker, then immediately transfer the milk mass to a container and send it to the freezer, taking out and stirring the mass every 30-40 minutes for the first 3-4 hours, breaking the frozen edges and mixing them with the mixture, then wait another 2-3 hours and the ice cream is ready . The more often and more actively we mix the contents of the container, the less likely it is that there will be ice crystals in the finished ice cream. Without an ice cream maker longer, of course, and more difficult.

A little about how to avoid ice cream crystallization when making ice cream without an ice cream maker:
1. Stir the frozen mass of ice cream as often as possible, especially in the first 3 hours.
2. Set the temperature in your refrigerator between -20°C and -15°C, keep the ice cream at the back of the refrigerator, and not leave it near the door.
3. Increasing the amount of fat has a positive effect on the structure and consistency of ice cream, so slightly increase the amount of heavy cream. You can take 250 g or even 300 g of cream 33%. By the way, it always turns out without water crystals even without stirring.
4. Increasing the amount of sugar also reduces the size of the ice crystals and thus improves the texture of the ice cream, although this is possible up to a point. I think you can increase it to 100 g, it’s not worth it anymore - it will be excessively sweet.

ice cream ice cream ready! Ice cream can be served on the table in various forms: in the form of ice cream balls with grated chocolate or jam, in the form of ice cream decorated with fresh fruits, as ice cream in a paper or waffle cup. Here your imagination is not limited in any way. Also, do not forget that this is a basic recipe, and then you can experiment by adding certain components to ice cream: nuts, chocolate, candied fruit, fresh berries. Bon Appetit!

Ice cream is quite demanding on storage conditions. This is due to the fact that it quickly absorbs surrounding odors and loses its taste and aroma. Store it in containers with closed lids.

Everyone loves it - both adults and children. Ice cream is a product that will probably never cease to be in demand. But the question arises: is it possible to cook your favorite delicacy at home? Let's figure it out.

History of ice cream

This delicious, beloved by almost everyone delicacy, is already more than 5 thousand years old. Yes, back in 3,000 BC, the Chinese elite treated themselves to a dessert made from a mixture of snow, ice, lemon, orange, and pomegranate seeds. And the recipe for this delicacy and another, simpler one, made from milk and ice, was kept secret for several millennia, and was revealed only in the 11th century AD.

In antiquity, there are also many references to ice cream - both in Greece and in Rome. Hippocrates spoke about its benefits. And during the reign of Alexander the Great, they loved to feast on frozen berries and fruits.

For snow, slaves were sent to the mountains, who even specially trained in order to be able to run fast. After all, it was necessary to have time to fly from the mountains before the snow melted.

And at the very end of the 13th century, Marco Polo from his travels brought to Europe a new recipe for a delicacy, for which saltpeter was used to freeze. From that moment on, not a single aristocratic and royal dinner could do without ice cream.

The recipes were kept in the strictest confidence. And ice cream makers were the subject of envy and cruel intrigues among the nobility, they were even taken away from each other, tempting them with some tempting promises. And then more - the recipe for ice cream, in general, has become a state secret.

It's strange to hear about this now, when dessert can be purchased at any grocery store, and, of course, prepared by yourself. And at home, ice cream is easy to make, even without an ice cream maker. The secret has come true.

Types of ice cream

Let's go back to our time. Modern delicacy can be classified by composition, taste, texture. For example, the composition of ice cream is divided as follows:

• A delicacy based on animal fat (plombir, milk and cream).
• Ice cream prepared on the basis of vegetable fat (coke or palm oil).
• Fruit ice. A hard dessert made from juice, puree, yogurt, etc.
• Sorbet or sorbet. Soft ice cream. Cream, fats and eggs are very rarely added to the composition. Sometimes the recipe contains weak alcohol. Prepared from fruit and berry juices and puree.

Tastes are very diverse. Cold sweetness can be chocolate, vanilla, coffee, berry, fruit, etc. In general, there are more than seven hundred dessert flavors in the world. Of course, we are all used to the fact that ice cream is a sweet product.

But in fact, whatever it is: with pork cracklings, and garlic, and tomato, and fish. The variety of your favorite dessert is simply amazing.

The division by consistency implies the division of ice cream into hardened (production), soft (public catering) and homemade. How to cook the latter, we will consider in this article.

ice cream calories

The calorie content of the product depends on its type. For example, 100 grams:

• ice cream - 225 kcal;
• cream ice cream - 185 kcal;
• milk treats - 130 kcal;
• popsicle - 270 kcal.

And also the energy value changes due to additives. Chocolate ice cream will already be 231 kcal. And if milk ice cream is prepared with chocolate, then it will also have a higher nutritional value - 138 kcal. But still, even being on a diet, you can choose the least high-calorie dessert for yourself.

Interesting fact and healing recipe

By the way, it is confirmed that ice cream is an excellent prevention of such a disease as tonsillitis. And there is one prescription recommended by doctors as a cure for colds. For him, you need to take 20 pine needles and raspberry syrup.

• Thoroughly crush the needles in a mortar, pour them into a bowl with syrup, mix well and strain into an ice cream container.
• Pour half a glass of natural orange juice onto the mixture, and put a sweet ball on top of it all.

The dessert contains a huge amount of vitamin C. This means that it is an excellent tool for preventing colds.

How to make ice cream at home in an ice cream maker

With a wonderful device called an ice cream maker, you can easily and quickly make delicious ice cream at home. Your attention - 2 simple recipes for the device, the volume of which is 1.2 liters.

Needed: a glass (250 ml) of full-fat milk and cream and 5 tablespoons of sugar. Before loading into the ice cream maker, all components are thoroughly mixed, it is better to use a mixer for this. Pour the mixture into the instrument container and then cook according to the instructions.

Important! The bowl of the device must not be filled more than halfway.

To prepare ice cream, you need: 350 ml of fat cream, a glass of milk, 5 tablespoons of sugar and 3 yolks. Mix milk and cream, pour into a thick-bottomed saucepan and put on the stove (medium fire). The mixture, stirring constantly, must be heated to 80 ° C.

Important! Never bring it to a boil!

Separately, it is necessary to cook the yolks whipped with sugar. Now it is necessary to equalize the temperature of the creamy milk mixture and the yolks. To do this, first add a little hot cream (stirring continuously) to the yolks, and then pour the yolks into the cream.

The mass must be put on fire again and continue to cook until it thickens. In advance, under this mixture, you need to put a bowl for cooling in the refrigerator. Then pour a thick composition into it. Stir vigorously until cold. And only when the mixture reaches room temperature, pour it into an ice cream maker.

These ice cream recipes are basic. They can be supplemented with any flavoring components.

Ice cream at home - step by step photo recipe

Do you know about such a special ice cream as premium ice cream? It is not affordable for an ordinary buyer, it is very expensive. After all, it is made from natural ingredients.

But it’s worth a little work and at home, without special ice cream makers, you can create real ice cream with berries no worse than the one you looked at without being able to feast on it.

Which berry would be best in this ice cream? Any, choose according to your taste - cherries, cherries, raspberries, strawberries. You can maneuver with taste nuances, shading those that you like. For example, 50 g of your favorite chocolate or the same amount of lemon juice will help you with this.

This ice cream recipe can be slightly adjusted to bring some adulthood into it. To do this, you just need to pour a little liquor into the cooled mass.

Your mark:

Cooking time: 5 hours 0 minutes

Quantity: 5 servings

Ingredients

• Fatty cream: 2 tbsp.
• Cherries (any other season): 2.5 Art.
• Milk: 0.5 tbsp.
• Sugar: 0.5 tbsp.
• Salt: a pinch

Cooking instructions

Remove the pits from the washed cherries. Transfer one and a half cups of berries to a saucepan. Cut the rest in half and let them stay in the fridge for a while.



Boil selected cherries with sugar, milk, a glass of cream and salt.



Before boiling - on medium heat, after setting the minimum burning mode of the burner, another 15 minutes. This is where the first failure may lie in wait, if you have not checked dairy products in advance, how fresh they are. I did not check, I was too lazy to boil some cream and milk separately. And the cream curdled or the milk, now who will figure it out ?! In a word - milk and cream should be fresh and not curdle.



In the process of preparing the base for ice cream, try. After all, someone wants a very sweet, but for someone it is unacceptable.



Mixing the mass, add the remaining cream to it. You should not take a mixer for these purposes, although some recipes recommend it. I started to beat the cooked mass with a mixer so that it becomes homogeneous. What about thinking? Firstly, how much and how should a mixer be used to chop cherries or any other berry? Secondly, the mixer himself fought back and enlightened. I washed the whole kitchen with sweet drops.



Stir everything and let it cool down.



When you can put the ice cream in the refrigerator, pour it into a food container. Preferably one that is designed to freeze food and will be hermetically sealed. Place it in the freezer for about an hour.



Then you need to beat it with a whisk (a mixer is very appropriate here) at least a few times. Once I did so, and before going to bed I forgot about it. I remembered in the morning. And actually received a stronghold. I had to turn the blender back on. Not up to the whisk or fork.



Moreover, it was necessary to beat everything with the remains of cherries, languishing in anticipation of their time in the refrigerator.



To make the ice cream smooth and tender, after an hour I made sure and whipped it again with the help of a whisk.



And again, ice cream is waiting for the freezer. But an hour later ... beauty and deliciousness!

It is worth mentioning the only drawback of such ice cream. It can quickly start to melt. So, hurry up!

How to make homemade milk ice cream

In order to make delicious homemade milk ice cream at home, you need to take the following ingredients:

• a liter of milk;
• 5 yolks;
• 2 cups of sugar;
• 100 gr. butter;
• a small spoonful of starch.

Cooking:

1. Put the butter in a saucepan, pour the milk into the same place, put it on the stove and, stirring constantly, bring the mass to a boil. And immediately remove the container from the fire.
2. Beat with a whisk until smooth yolks, sugar and starch.
3. Add a little bit of milk to the yolk mixture. You need enough liquid so that it (the mixture) turns out to be of the same consistency as liquid sour cream.
4. Put the dishes with milk and butter on the stove again, pour the yolks with sugar into it. The entire composition must be continuously mixed with a spoon.
5. When the resulting mass boils, it must be removed from the stove and put the pan for cooling in a pre-prepared container with cold water. The main thing is not to forget the ice cream tirelessly interfere.
6. After cooling, the cream should be poured into molds or placed directly in the pan in the freezer. However, if you put the future ice cream in a saucepan, then you need to take it out every 3 hours and knead the mass thoroughly. This is necessary so that ice does not form inside the ice cream.

Such a delicacy will bring pleasure to all households without exception.

How to make homemade cream ice cream

With the addition of cream to homemade ice cream, it will become even richer and tastier than ordinary dairy. Here you need to prepare the following components:

• fat cream (from 30%) - a glass;
• milk - a glass;
• yolks - from 4 to 6 pieces;
• granulated sugar - half a glass;
• a teaspoon of vanilla sugar.

Cooking:

1. Boil the milk, then take it off the stove and let it cool. It must be warm. If you have a special thermometer, you can check the temperature. Need 36–37 °C.
2. Beat the yolks and ordinary sugar plus vanilla.
3. Whisking constantly with a whisk, pour the yolk mass into the milk in a thin stream.
4. Put everything on the stove, on a small fire, continuously stirring with a wooden spoon until the mixture becomes thick.
5. Place the cooling container in a cool place.
6. Separately, in a bowl, beat the cream until scallops form and add them to the chilled mass. Mix.
7. Transfer the resulting ice cream to a plastic bowl, close and put in the freezer for 1 hour.
8. As soon as the frost grabs the composition (in an hour or 40 minutes), it must be taken out and whipped. After another hour, repeat the procedure again. Put the ice cream in the freezer for 2 hours.

Before serving, ice cream should be transferred from the freezer to the refrigerator for 20 minutes. How to decorate it in cups (bowls) will tell fantasy.

How to cook ice cream at home

There are many recipes for making ice cream. We'll consider two of them.

In this ice cream, only three ingredients are combined: half a liter of 30% cream, 100 grams of powder (you can take fine-grained sugar), a little vanillin. Cream must be chilled first. By the way, the fatter they are, the less ice cream is obtained in ice cream.

All components are whipped for 5 minutes until a stable foam is formed. Transfer the resulting mass to a plastic dish, close the lid or film tightly and send it to the freezer overnight. And in the morning, get it, let the yummy thaw a little and enjoy!

For the second recipe you need:

• 6 proteins;
• milk or cream (only low-fat) - a glass;
• heavy cream (required for whipping) from 30% - 300 ml;
• 400 grams of granulated sugar;
• vanillin - optional, quantity - to taste.

Cooking ice cream at home:

1. In a thick-bottomed bowl, mix cream with milk (or low-fat cream) and sugar (not all, 150 grams). Put the pan on a slow fire and stir constantly until a homogeneous mixture is obtained. Then remove the dishes from the stove, cool and place in the freezer.
2. Next, you need to carefully separate the proteins. Pour the remaining sugar into a dry deep cup, pour the whites and beat with a mixer with gradual acceleration. You should get such a foam that even when you turn the bowl upside down, the mass remains motionless.
3. Then you need to get well-chilled cream with sugar and pour whites into it little by little, gently mixing everything. As a result, a homogeneous mass should form. After shifting it into a mold, put it in the freezer for one hour. After this time, take out the ice cream, mix and return to the chamber. Repeat the steps in an hour and a half. And after 2 hours after that, the ice cream is ready!

A chic video recipe for homemade ice cream - watch and cook!

homemade popsicles recipe

You can make apple ice cream.

For apple cold sweets you need:

• 1 medium apple;
• half a teaspoon of gelatin;
• half a glass of water;
• 4 teaspoons of granulated sugar;
• lemon juice - added to taste.

Cooking homemade popsicles:

1. Pre-soak the gelatin for 30 minutes in 2 tablespoons of chilled boiled water.
2. Dissolve sugar in boiling water. Mix the swollen gelatin with syrup and cool.
3. Prepare applesauce.
4. Mix the cooled syrup with gelatin and puree, add a little lemon juice.
5. Pour the mixture into special molds that need to be filled only 2/3. Keep in mind that when frozen, the ice cream will become larger in size. Now you can put the ice cream in the freezer.

Everything, apple ice cream is ready!

How to make popsicle at home

In the summer heat, you always want to eat something cold and always very tasty. Eskimo will serve as such a delicacy perfectly. This is the name of ice cream covered with chocolate icing. And you can get double pleasure and make chocolate popsicle.

First we make ice cream. For its preparation you will need:

• half a liter of milk
• half a glass of water
• 3 tablespoons cocoa powder
• 2 tablespoons of granulated sugar,
• half a teaspoon of vanilla extract.

Cooking:

1. Mix milk and water in a bowl. By the way, water can be replaced with cream.
2. Add dry ingredients and vanilla and stir until completely dissolved.
3. Pour the resulting mass into popsicle molds or an ice tray, or into some other tall and narrow device.
4. Insert a stick into the center of each mold.
5. Leave the mixture in the freezer for at least 3 hours.

And now the frosting:

1. We take 200 grams of chocolate and butter. We heat the chocolate in a water bath and mix with melted butter. Allow the frosting to cool slightly, but it should still be warm.
2. Spread parchment paper in the freezer first. We take out the frozen ice cream, dip it into the icing, let it cool a little and put it on parchment.

Such ice cream, especially made on your own, will allow you to easily and with pleasure survive the hot weather.

Easy Vanilla Ice Cream Recipe

Ice cream with vanillin according to this recipe turns out - you just lick your fingers!

Ingredients:

• vanillin - 2 teaspoons;
• cream 20% - a glass;
• milk - 300 ml;
• a pinch of salt;
• sugar - half a glass;
• 2 eggs.

Cooking homemade vanilla ice cream:

1. Whisk the eggs in a bowl. We add sugar and work with a mixer until a dense foam. Salt, stir gently.
2. We boil milk. Carefully, little by little, pour it into the egg mixture, which we still beat. Pour the resulting mass back into the pan where the milk was, and put it on the stove again, making the minimum fire. You need to cook until the composition becomes thick enough. This takes approximately 7 to 10 minutes. At the very end of cooking, add cream and vanilla to the pan.
3. After the mixture is ready, pour it into molds and cool. Ice cream should be completely chilled in the refrigerator. And then move the molds to the freezer.

There is hardly a person who can refuse such sweetness.

Banana ice cream - a very tasty recipe

Bananas are delicious on their own. And if you cook such a delicacy as banana ice cream from them, then you get such an overeating - “you can’t drag it by the ears”!

For the dish you need:

• 2 ripe (you can even take overripe) bananas,
• half a cup of cream
• a tablespoon of powder and lemon juice.

Cooking:

1. Put bananas cut into large pieces for 4 hours in the freezer.
2. Then grind them in a blender until smooth.
3. Add cream, lemon juice and powder to bananas. Whisk well again.
4. Put everything in the freezer for 2 hours.
5. During this time, be sure to take out the mixture at least twice and mix.
6. Ready. Put ice cream in a bowl, sprinkle with grated chocolate.

Bon Appetit!

How to make chocolate ice cream at home

No store-bought ice cream tastes as good as a home-made ice cream. And the chocolate yummy made at home, even more so. There are many ways to make this ice cream.

Here you can take bitter or milk chocolate as the main ingredient, as well as just cocoa powder. Or combine cocoa and chocolate in one recipe. We will look at how to make ice cream using milk chocolate.

So, Components:

• milk chocolate - 100 gr.;
• fine-grained sugar - 150 gr.;
• 4 eggs;
• cream (can be replaced with fat sour cream).

Cooking process homemade chocolate ice cream

1. We take the eggs first and separate the whites and yolks. We melt the chocolate. The yolks should be fluffy. While whipping, add slightly cooled chocolate to them.
2. Now we need to work on the proteins combined with sugar until the lush foam. In parallel, whip the cream (sour cream).
3. We combine both egg mixtures into one uniform mass. With continuous stirring, add the cream there. Not all at once, but gradually. We make the composition homogeneous and pour it into containers prepared for ice cream. We put it in the freezer, taking the mixture out every hour (2-3 times in total) for mixing. After the last mixing, we send the ice cream to the freezer for another 3 hours. Everything, a delicacy from the category of "amazingly delicious" is ready!

Important! The more chocolate added to the ice cream, the less sugar you need to take. Otherwise, the product will turn out cloying!

Very easy homemade ice cream recipe in 5 minutes

It turns out that ice cream can be prepared in just 5 minutes. And it doesn't require any special ingredients.

Only 300 grams of frozen (required) berries, chilled cream half or a little more than a third of a glass and 100 grams of granulated sugar. Berries can be taken any, but strawberries, raspberries or blueberries (or all together) are ideal.

So, put everything in a blender and mix intensively for 3-5 minutes. You can add some vanilla to the mixture. That's all!

It is not forbidden to serve this ice cream immediately after preparation. And if you send it to freeze for half an hour, then it will only get better.

The legendary Soviet ice cream is the taste of childhood born in the USSR. And with our recipe it is very easy to feel it again.

Compound:

• 1 vanilla pod;
• 100 gr. fine sugar;
• 4 yolks;
• a glass of fat milk;
• cream 38% - 350 ml.

Cooking ice cream according to GOST from the USSR as follows:

1. 4 yolks and 100 grams of fine sugar are rubbed thoroughly until white.
2. Carefully remove the seeds from the vanilla.
3. Boil milk in a saucepan with vanilla added to it.
4. Pour the milk in a thin stream into the yolks whipped with sugar.
5. We put the mass back on the fire and warm it up, stirring constantly, to 80 ° C. It is important not to let the composition boil! After that, remove the saucepan from the stove and cool. First to room temperature, then place the mixture for 1 hour in the refrigerator.
6. Cream, pre-chilled for 12 hours, whip vigorously.
7. Combine the yolk mixture and cream and also beat for a couple of minutes. The resulting mass is sent to the freezer for 60 minutes. Then we take out, mix or beat, and again into the chamber. So 4 times.
8. The mixture last taken out will be solid. That's the way it should be. We break it with a spoon, stir intensively, and again in the freezer.
9. After half an hour, we take it out, mix again and now we put the ice cream in the chamber until it solidifies completely.

Soviet ice cream is ready! You can enjoy it, remembering your happy childhood.

How to make ice cream at home - tips and tricks

Making ice cream at home means surprising your family with your favorite treat and at the same time taking care of the health of your loved ones. Because in this case you will always be sure of the naturalness of the product.

To make ice cream correctly, you need to not only follow the recipes, but also put into practice some recommendations and tips:

1. Sugar in ice cream can be replaced with honey.
2. Instead of store bought milk, use homemade milk. As is cream. Then the ice cream will be much tastier.
3. Chocolate, jam, nuts, coffee and many other products go well as an additive and decoration for a delicacy. Fantasy can not be limited. Sometimes it’s enough just to look in the refrigerator and inspect the kitchen shelves.
4. Dessert can not be kept in the freezer for a long time. It is prepared entirely from natural products, so the shelf life is low. It must be consumed within a maximum of 3 days. Although it is unlikely that he will be so delayed.
5. It is not recommended to re-freeze melted ice cream!
6. Before the dessert is served, it must be kept out of the refrigerator for 10 minutes. Then its taste and aroma will appear much brighter.
7. When preparing treats without an ice cream maker, it must be constantly stirred during freezing. For the entire cycle - from 3 to 5 times, approximately every half hour or hour.
8. The appearance of ice crystals during storage can be avoided by adding a little liquor or alcohol to the ice cream. But this dish is not suitable for children. For them, gelatin, honey or corn syrup should be used. These components will not allow the dessert to completely freeze.

So, even without having such a device as an ice cream maker, you can make ice cream yourself at home - the most beloved delicacy in the world. Fortunately, you don’t have to run to the mountains for snow.

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Whip the cold cream with a mixer until creamy. Then mix them with condensed milk.

Put the mass in a wide form, cover with a film or a lid and put it in the freezer for 3-5 hours.

2. Vanilla ice cream

photodesign/depositphotos.com

Ingredients

• 160 ml of milk;
• 3 egg yolks;
• 150 g of sugar;
• 500 g cream for whipping;
• a little vanilla extract.

Cooking

Heat over moderate heat, but do not boil. Separately, whisk together the yolks and sugar. Whisking constantly, slowly pour in the hot milk. Sugar should be completely dissolved.

Pour the mixture into a saucepan and, stirring constantly with a spatula, bring to a slight thickening over medium heat. Do not boil the mixture or overheat it. Run your finger along the spatula: if a clear groove remains, remove the pan from the heat.

Place the saucepan in a container of ice water and, stirring constantly, cool to room temperature. Whip the cold cream with a mixer until creamy.

Pour the milk-egg mixture into the cream through a sieve. Add vanilla extract and stir until smooth. Put the mass in a wide form, cover with a lid or film and put in the freezer for 3-4 hours. Stir the mixture about every hour to make it homogeneous.

Orangedahlia/Depositphotos.com

Ingredients

• 3 bananas;
• 60 ml of milk;
• a pinch of vanilla.

Cooking

Cut into slices and put in the freezer for several hours. Blend frozen bananas, milk and vanilla in a blender until smooth.

Put the mass in a wide form, cover with a film or a lid and put it in the freezer for 1-2 hours.

koss13/depositphotos.com

Ingredients

• 100 g of dark chocolate;
• 300 ml of milk;
• 85 g sugar;
• 3 egg yolks;
• 300 g cream for whipping.

Cooking

Break into pieces, put in a saucepan and pour milk. Put on moderate heat and stir until the tile is dissolved. Cool down the milk.

Whisk the sugar with the yolks. While stirring, pour in the milk and put on low heat. Bring to a light consistency, stirring constantly. Do not boil the mixture.

Place the saucepan in a container of ice water and, stirring, cool. Beat the cold cream with a mixer until creamy and mix with the milk mixture.

Put the mass in a wide form, cover with a lid or film and place in the freezer for 3-4 hours.

denio109/depositphotos.com

Ingredients

• 35 g white chocolate;
• 70 g of condensed milk;
• 50 g cream of any fat content;
• 200 g cream for whipping;
• 100 g coconut flakes.

Cooking

Melt the chocolate in the microwave or steam bath and mix with. Pour in 50 g of cream of any fat content and mix again. Remove to refrigerator.

Whip the cold cream with a mixer until creamy. Without stopping, pour in the cooled chocolate mass in a thin stream. Whisk again for a minute.

Put the mass in a wide form, cover with a lid or film and put in the freezer for 1 hour. Then mix with coconut flakes and freeze for another 3 hours.

Salu Kitchen YouTube channel

Ingredients

• 480 ml whipping cream;
• 380 g of condensed milk;
• 150–200 g strawberries.

Cooking

Whip the cold cream with a mixer until creamy. Add condensed milk and beat again until smooth.

Cut strawberries into small pieces, put in a creamy mass and mix. Put the ice cream in a wide mold, cover with a film or a lid and put it in the freezer for 3-4 hours.

simplyrecipes.com

Ingredients

• 250 ml of milk;
• 130 g of sugar;
• 1-2 bunches of fresh mint;
• 5 egg yolks;
• 500 g cream for whipping;
• 100-150 g of dark chocolate.

Cooking

Pour the milk into a saucepan, add half the sugar and mint leaves. You do not need to take mint stalks. While stirring, heat the milk over low heat without boiling.

Remove the saucepan from the heat and leave for at least 1 hour to let the milk absorb the mint flavor. Then strain the milk through a sieve and squeeze the mint well. She won't be useful anymore. Heat the milk again without boiling.

Whisk the yolks with the remaining sugar. Without stopping, add hot milk in a thin stream. Put the mass on a slow fire and stir with a spatula until it thickens slightly, without bringing it to a boil. Run your finger along the spatula: if a clear groove remains, remove the pan from the heat.

Place the saucepan in a bowl of ice water and, stirring, cool completely. Whip the cold cream with a mixer until creamy and mix with the milk mass.

Add grated or finely chopped chocolate to the mixture and mix. You can sprinkle chocolate over ice cream.

Put the mass in a wide form, cover with a lid or film and put in the freezer for 4-5 hours. Stir the ice cream about every hour to keep it even.

Pailin's Kitchen YouTube Channel

Ingredients

• 2 ripe mangoes;
• 120 g Greek yogurt;
• 80–90 g of honey;
• 1-3 teaspoons lemon or lime juice - optional

Cooking

Cut into cubes and place in the freezer for several hours.

Then blend the yogurt, mango, honey and juice with a blender until smooth. If the mango is with a bright sourness, then you do not need to add juice.

YouTube channel POPSUGAR

Ingredients

• 400 g;
• 1½ ripe avocados;
• 1 teaspoon lemon juice;
• 100 g rice syrup, agave syrup, honey or other sweetener of your choice.

Cooking

Place the container of coconut milk in the freezer overnight. Then put the thickened cream into a bowl. At the bottom there will be liquid, which is not useful for this recipe.

Whip the coconut cream with a mixer until creamy. Puree the avocado pulp with the addition of lemon juice with a blender. Mix cream, avocado and sweetener.

Put the mass in a wide form, cover with a film or lid and put in the freezer for 4 hours.

bhofack2/depositphotos.com

Ingredients

• 400 g;
• 350 ml of milk;
• 200 g cream for whipping.

Cooking

Combine condensed milk and milk in a saucepan. Put on moderate heat and stir until the condensed milk is completely dissolved. Cool the mixture completely.

Whip the cold cream with a mixer until creamy. Then mix them into the milk mixture.

Put the mass in a wide form, cover with a lid or film and put in the freezer for 4-5 hours.

unixx.0.gmail.comа/Depositphotos.com

Ingredients

• 8–9 tangerines;
• 380 g of condensed milk;
• 400 g sour cream.

Cooking

Peel the tangerines, punch and grind through a sieve. For the recipe, you will need at least 250 g of the resulting mass. Blend fruit puree, condensed milk and sour cream with a blender until smooth.

Transfer the mass to a wide form, cover with a lid or film and put in the freezer for 5-6 hours. Stir the ice cream about every hour.

Fuss Free Flavors YouTube Channel

Ingredients

• 2 lemons;
• 200 g of sugar;
• a pinch of salt;
• 240 g whipping cream;
• 240 ml milk.

Cooking

Grate the lemon zest on a fine grater and squeeze out the juice. For the recipe, you will need 1 tablespoon of zest and 60 ml of juice.

Whisk together the sugar, zest, lemon juice and salt. Separately, combine the cream and milk and, stirring, pour into the lemon mixture. Continue whisking with a whisk until the sugar dissolves.

Pour the mass into a wide container, cover with a lid or film and put in the freezer for 3-4 hours. In the middle of this time, stir the ice cream.

YouTube channel The Domestic Geek

Ingredients

• 2-3 tablespoons of instant coffee;
• 2 tablespoons of water;
• 200 g of condensed milk;
• 600 g cream for whipping.

Cooking

Dissolve coffee in water, pour into condensed milk and mix thoroughly. Whip the cream together with the condensed milk with a mixer until creamy.

Transfer the mass to a wide form, cover with a lid or film and place in the freezer for 2-3 hours.

YouTube channel "Vika - simple recipes"

Ingredients

• 250 g;
• 250 g of natural yogurt;
• 250 g of condensed milk;
• 50 g of sugar;
• vanilla sugar - to taste;
• 300 g raspberries.

Cooking

Punch cottage cheese, yogurt, condensed milk and two types of sugar with a blender. Add raspberries and beat again until smooth.

Transfer the mass to a wide form, cover with a lid or film and put in the freezer for 3-4 hours. During this time, you need to mix the ice cream a couple of times.

Ingredients

• 80 g dark chocolate;
• 300 g cream for whipping;
• 100 g of condensed milk.

Cooking

Melt the chocolate in the microwave or steam bath and cool to room temperature.

Whip cold cream with a mixer. When they begin to thicken, pour in the condensed milk in a thin stream, continuing to beat. Add chocolate and beat again until creamy.

Put the mass in a wide form, cover with a lid or film and put in the freezer for 1-2 hours.