Ice cream from cream: a recipe for cooking at home

Ice cream is a frozen sweet mass. What is this delicacy made of? The composition of ice cream includes dairy products, including cream, milk and butter, as well as various additives in the form of aromatic and flavoring substances.

You can buy this dessert in any store. But it will be better if you do it yourself. Ice cream from home-made cream is not only a natural and tasty, but also a useful product.

General information

There are many different types of ice cream. It is a high-calorie product that can be soft and hardened. The first is usually sold by weight, since it has a relatively short shelf life.

Also there is a huge amount of ice cream packages. It can be sold in waffle, paper and plastic cups, on a stick, in waffle cones, in the form of briquettes, rolls, cakes, etc.

In restaurants and cafes such dessert is often decorated with pieces of berries and fruits, waffles, poured with chocolate or syrup, sprinkled with nut crumbs, candied fruits and other products.

One can not help saying that ice cream from cream and other dairy products is used to make various cocktails.

Types and manufacture of dessert

There are several types of treats:

1. Ice cream from cream, or cream ice cream. It is made on the basis of animal or vegetable fats.
2. Fruit ice is a fairly hard ice cream on a stick, which is made on the basis of juice, without the use of milk.
3. Sorbe, or so-called sherbet - is a soft and gentle ice cream, cooked on the basis of berries, fruits and juices.
4. Melorin is a dessert made on the basis of only vegetable fats.

A mixture for ice cream can be prepared in many ways. At home, such raw materials can be obtained through a special device called a freezer. As for industrial production volumes, in this case automatic friezers are used.

To make a mixture for ice cream, you need to go through the following stages:

• Preparation of raw materials;
• Mixing of raw materials;
• Filtration, as well as pasteurization of the finished mixture to purify it from pathogenic microorganisms and mechanical impurities;
• Homogenization of the mixture or so-called crushing of fat globules in order to improve the organoleptic properties of the dessert;
• Cooling delicacies to + 4 ° C, as well as ripening mixture.

We make ice cream from cream

In the preparation of such a delicacy there is nothing difficult. Natural and very tasty ice cream from cream to cook at home is quite simple.

Consider the recipe for this dessert in more detail. For this we need:

• Cream the most fatty - 500 ml;
• Sugar is fine - to taste;
• Sweet additives (flavoring and aromatic) - to your liking.

Cooking process

In the ice cream creamy can be completely different components. We decided to use only cream and various flavors.

Chilled dairy product should be poured into a deep bowl, and then beat to persistent peaks. In this case, the cream should remain on the corona and in no case run down.

After carrying out the described actions, you can safely add your favorite supplements to the received mass. Fruits, berries, condensed milk, nuts, chocolate and other products are ideal for them. Also in the dairy product it is necessary to pour fine sugar.

All the added components should be carefully kneaded with a mixer. It should be noted that the airiness of the cream is not lost.

After mixing all components and obtaining a homogeneous mass, it is sent to a plastic container, and then covered with a lid and put in a freezer. After ¼ hours, the raw material can be extracted and again vigorously blended with a blender. This procedure will avoid the formation of lumps.

Features of preparation

To obtain a homogeneous ice cream, the cream is best mixed about 3-4 times during the entire freezing time. Only in this case your dessert will turn out delicious and delicate.

After the raw material is completely ready, it should be kept in the freezer for at least three hours (and all six, it depends on the temperature).

Before serving, ready-made ice cream can be put in plates or you can make wafer cups for it.

Cooking cream ice cream from milk and eggs

This dessert is very tasty and delicious. Caloric content of such a treat can be adjusted independently, adding to it less or more fatty foods.

So, to prepare ice cream from milk, we will need:

• Egg yolk - from 6 large eggs;
• Cream 40% - 2 cups;
• Milk cow's freshest - 1 glass;
• Sugar not large - 150 g;
• Vanilla - a pinch.

Cooking method

To prepare this dessert, use fat cream and fresh milk. Varying the fat content of both products, you can change the caloric content of ice cream.

Combining the two ingredients, they put on the fire and slowly bring to a boil. After that, egg yolks are ground together with vanilla and sugar. In this case, a homogeneous mass is obtained. Next, they gently pour in a mixture of hot cream and milk.

After mixing the ingredients, the egg-cream mixture is put on the fire. It is subjected to heat treatment until thickened, but it does not allow to boil. If this moment has been missed, the raw material will simply curtail.

After a short cooking, the mass should be filtered to make it more homogeneous. The mixture is then spread into a container with a lid and dispatched in a refrigerator for 2 hours.

After 120 minutes, a slightly frozen dessert is whipped by means of a mixer at a low speed. This process takes about three minutes. In this case, the mass should become uniform and smooth.

After the described actions, the product is again closed and put into the freezer for 2 hours. After a while, the ice cream is again beaten with a mixer for three minutes. Such procedures will provide ice cream cream and smooth structure without visible crystals.

The last time you close the dishes with dessert, they clean it in the refrigerator until it freezes. Typically, this takes about 6-8 hours. At the output, about 700-800 g of delicious ready-made ice cream are obtained. To your liking, you can add jam or chocolate.

How does the ice cream maker work?

The ice cream machine is a very useful kitchen appliance, especially for those who like to make such a delicacy at home. At a time in the ice cream you can prepare about 1.5 liters of dessert. This sweetness is made rather quickly - for half an hour-hour. The time of preparation of ice cream in a freezer depends on the volume, that is, the less dessert, the faster it will be ready for use.

The ice cream machine is very easy to operate. In its capacity, pour in milk or cream, and also pour sugar, berries and cocoa. After that, the filled bowl is installed in the ice cream maker, covered with a lid and time is set.

The first few minutes the device just interferes with all the ingredients. After some time, frost is added to this process. In this case, the temperature of the ingredients is displayed on the scoreboard. Literally in a few minutes it drops to -30-35 degrees. All this time the ice cream maker continues to interfere, and also to freeze the components.

Very soon the feedstock begins to freeze and thicken. At the end of the time, the ice cream maker emits a signal. Remove the dessert immediately after it is not recommended. The treat should be left inside for another 5 minutes or 10 minutes. In this case, you will get quite a hard ice cream. If you want to eat a soft dessert, then it should be taken out immediately after the signal.

It should also be noted that with a significant reduction in the cooking time of a dairy product, an excellent cooling cocktail can be obtained.

Helpful Tips

How much is the ice cream? The price of this delicacy can vary from 25 to 300 rubles and higher. It depends not only on the weight of the product and its manufacturer, but also on additives, quality, etc.

Of course, the most delicious and useful ice cream is what was cooked at home. The main requirement to create such a delicacy is a constant stirring. It should also be noted that whipping the cream is a very important preparatory stage.

Consider a few simple rules that will make it easier to prepare cream for ice cream:

• Do not use dry cream, as in the course of their preparation they can exfoliate;
• Purchase a dairy product of at least 30% fat content;
• Do not overdo it with whipping cream, otherwise the ice cream will not turn out to be airy, but fatty;
• Dairy product must be brought to a state of thickening;
• Add to the cream should be a medium sugar (better powdered sugar);
• Beat only chilled cream.

It should also be noted that it is desirable to prepare such a product by means of a hand-wound corolla. This method will allow you to regulate the degree of availability of raw materials.

If you decide to make ice cream with a mixer, then during the whipping of the cream you need to gradually increase the speed, and then gradually reduce it, in order to avoid the emergence of a stable foam.

To obtain a tasty and homogeneous dessert, it is recommended to work simultaneously with only small portions of the dairy product (that is, not more than 300 ml).