Homemade cream ice cream: recipe

If you are yearning for a seal that you enjoyed as a child, then this article is for you. Now you will not find ice cream for 21 kopecks - neither bad, nor even more good. Cold-factories that produce products according to specifications (technical specifications) often include palm oil, starch and cheap powdered milk in the composition. So it's not necessary to talk about taste and benefits. But there is a way out - to make a seal itself. And do not be embarrassed by the assurances of skeptics that without a special apparatus that simultaneously cools and whills, you will not get a cream ice cream at home. The recipe of our grandmothers somehow after all was realized without electric adaptations? True, you need a refrigerator with a freezer. But this device is present in almost every kitchen.

What you need to know when making a filling without a freezer

It should be noted that the cooling temperature of fat is lower than that of water. From this seemingly unrelated physical principle, a simple conclusion suggests: the thicker the cream, the more gently and uniformly the structure of the filling becomes. If we use only milk, the ice crystals will spoil the taste of the dessert. Before you make a cream ice cream, the recipe recommends a good cooling of the cream (33-35 percent fat content). And even the corners of the mixer is recommended for a couple of minutes to shove in the freezer. After we make a dessert, we will need several times, about once per hour, to whisk it with an immersion blender or a mixer. This is necessary to break the ice crystals. And at the end to mix a table spoon with a spoon.

Creamy ice cream at home: a recipe base

In a small saucepan, boil a glass of milk (250 ml). Cool it to a temperature of 36 degrees. If you do not have a thermometer, then the readiness of milk for further use is checked with your finger - it should be slightly warm. Five egg yolks are mixed with 80-90 grams of the usual and a spoonful of vanilla sugar. Note: for better grinding, it is recommended to sand the sand in powder. In the yolk mass, a thin stream of warm bean milk. The mass should be stirred continuously. Egg-milk mixture put on a small fire and begin to heat. Do not move away from the saucepan, but constantly interfere with a wooden spoon, so that the yolks do not curl. After a while, the mixture will thicken. Then turn off the fire, cool the cream to room temperature, and then clean in the refrigerator. Now we'll take a glass of cream. When soft crests are formed, we mix them with the yolk-milk cream. Here we got ice cream "creamy". Recipe recommends removing it in the freezer for forty minutes, and then shake. Repeat the procedure at least twice. This is the basic recipe. The resulting product can be used as a base for the preparation of more complex desserts.

Ice Cream: Recipe for Protein

This plombir goes white like milk, although it is not added in this case. All that we need to make such ice cream is fatty (30-38%) cream, sugar, powdered, and citrus juice (citric acid is allowed). And, of course, egg whites. We put them ahead of time in the refrigerator. Let's bring the cream to a boil, dissolve sugar in them. We will boil them for half an hour on a slow fire. Then this creamy syrup ostudim and vzobem mixer. Strongly cooled proteins are also mixed with powdered sugar. And we shall take a puff in magnificent foam. Carefully mix the two air masses - protein and cream. We put the mixture for an hour in the freezer compartment of the refrigerator. Again we'll take it. Again we'll send it to the freezer for an hour. Once again, repeat the procedure. In three hours we will have a wonderful homemade cream ice cream. This recipe is also basic. In the resulting plombir, you can mash fruit mashed potatoes, candied fruits, nuts, grated chocolate.

Creamy ice cream with condensed milk and popcorn

To begin with, the condensed milk is brought to the state of toffee. We cool the can to room temperature. In a frying pan, we simmer 50 g of butter and quickly, for two minutes, fry 60 grams of popcorn on it. In the saucepan, we mix equally (360 ml) whole milk and fat cream. Pour the popcorn and heat for six minutes, not allowing a boil. After that, let's brew for a quarter of an hour. Now decant the liquid and pour it in a thin trickle into egg whites (6 pieces) whipped with 120 grams of fine sugar. We cook this mass, stirring constantly, for ten minutes. When it thickens, put on ice and cool. Add the pressed popcorn, mix it and send it to the freezer. Five tablespoons of boiled condensed milk is mixed with a pinch of salt and vanillin. We'll warm up on the steam bath. Let's cool and put cream into the ice cream. The recipe also recommends double-whipping the dessert during hardening.

This plombir

According to this recipe, we do not need milk - it will be replaced by fatty, at least 22 percent, cream. They need to take three glasses. The recipe in general resembles the base for cream ice cream. We brought it above. Boil the cream, whisking in parallel six yolks with 150 grams of sugar and vanilla on the tip of the knife. We connect both masses and cook until thickened with a tiny fire, keeping a watchful eye so that it does not boil. Then filter, cool. In the process of aging in the freezer, beat the mixer to crush the ice crystals about two times.

Plombir "comes from childhood"

It's time to open a recipe for cream ice cream in accordance with GOST USSR. In our country it began to be produced in the thirties. And immediately before the war, GOST 117-41 was adopted. According to this normative document, the composition of the filling included fat cream (38 percent!), Whole milk (6%), eggs, vanilla seeds and agar-agar. This last ingredient was used for thickening. We send 350 ml of cream to the refrigerator together with the whisk of the mixer. The four yolks are ground with 90 g of fine sugar. A glass of milk is boiled together with vanilla beans (half a pod). We pour hot into the yolks. Constantly stirring, bring the mixture to 80-85 ° C. Cool. We'll skim the cream to soft peaks. We connect with the cooled yolk mass. Again we'll take it. We put the mass in the freezer. In the first hour and a half, whisk every twenty minutes. Then you can less often. At the end of the hard mass vymeshivaya actively spoon.

Interesting recipe

In a saucepan, mix 35 g of dry milk, 90 g of sugar and half a teaspoon of vanillin. In a glass, fill 10 g of cornstarch. Fill it with 50 ml of milk. We stir. In a dry mixture, we introduce a glass of fatty (35 percent) cream and milk. Stir and bring to a boil. Remove from heat and add dissolved starch. Again, return the saucepan to the stove. Cook, until its contents slightly thicken. Pour into the container. When the cream has cooled to room temperature, we move it to the freezer. Whip every twenty minutes for the first hour and a half. If you want to get a soft cream ice cream, the recipe suggests holding it in the refrigerator for about four hours. To get solid balls dessert should stand the whole night.

Vegetarian ice cream

Many people are afraid to eat eggs because of the danger of catching salmonella. Others refuse to eat them for ethical reasons. Therefore, ice cream without eggs appeared. His recipe is pretty simple. Mix 500 grams of fatty (at least 20%) sour cream with a bag of vanilla sugar. Add a standard can of condensed milk. We'll blow it with a mixer. We introduce any flavor additives (berries, nuts, waffle crumbs, grated chocolate). But you can leave the seal white. We pour the mixture into molds. We send it to the freezer. By the way, you can replace sour cream with yogurt or cottage cheese - it will also be very tasty.