A step-by-step recipe with a photo of making ice cream from 3 ingredients at home. Features, secrets and technology. Video recipe.
If you do not have a special household appliance - an ice cream maker, this does not mean that it is impossible to make ice cream at home. The point of this homemade technique is to cool the milk mass and stir it at the same time. Therefore, those who want to make ice cream at home have a question, is it possible to do without this kitchen device? Of course you can! There are many simple recipes that don't require the use of an ice cream maker. At home, ice cream is easy to prepare, but it turns out very tasty. Its only drawback is its high calorie content and fat content. Therefore, for those who follow the figure, it is not advisable to use this delicacy a lot.
In this recipe, I'll show you how to make a simple ice cream with just 3 ingredients. The main, and almost the only ingredient of this delicacy is heavy cream, which whips well. This is very important because if the cream doesn’t whip, the ice cream will have a bad consistency. Dessert, of course, will still be delicious, but ice crystals may appear. Having mastered the preparation of this creamy ice cream, then on its basis you can prepare a delicacy with different flavors. For example, you can add coconut flakes, chocolate drops, banana puree, chopped mint, avocado pulp, mango pieces, condensed milk (raw or boiled) and other simple products without additives that will refresh the dessert to the resulting mass.
- Caloric content per 100 g - 382 kcal.
- Servings - 6-8
- Cooking time - at least 4-5 hours
- Cream 33-35% fat - 300 ml
- Sugar - 80 g
- Eggs (preferably homemade) - 2 pcs.
Making ice cream step by step using 3 ingredients:
1. Before cooking, remove the eggs from the refrigerator, preferably in the evening, so that they are at room temperature in the morning. Warm eggs beat best. For the same reason, take eggs that have been lying for a while, at least a couple of days. Aged whites also whisk better when fresh.
So, break the eggs and separate the whites from the yolks. Do this carefully so that not a single drop of yolk gets into the whites. Otherwise, they will not beat up to the consistency we need.
2. Begin to beat the egg whites with a mixer at maximum speed. When a little bubbly foam begins to form, start pouring in a thin stream of half of the sugar and continue whisking continuously.
Use sugar, not powdered sugar. The sugar crystals have sharp corners, which additionally beat the whites.
3. Continue whisking until desired consistency to form a stable white fluffy mass. It is called French meringue. You can check readiness as follows. Raise the whisk, if the whites are dripping, then beat further. When you pull out the whisk and the proteins are motionlessly stuck in the whisk in a dense, glossy mass, these are just those hard peaks and the consistency that you need.
4. Now get into the cream. They, unlike proteins, must be very well cooled in order to whip well. Therefore, keep them in the refrigerator, and for best results, refrigerate the mixer beaters and the beating container (hold them in the freezer for 10 minutes).
Pour the chilled cream into a deep bowl.
5. Begin to beat them at low speed, gradually adding the other half of the sugar (you can use vanilla sugar or powdered sugar). Leave 1 tsp. sugar for whipping the yolks. Gradually increase mixer speed to maximum and whip cream until peaks are stable. Depending on the power of the mixer, this can take about 2-5 minutes. They should increase in volume by 2-2.5 times, acquire density and airiness.
6. Now prepare the egg yolks. They, like proteins, should be at room temperature.
Place the yolks in a bowl and add sugar (1 tsp). Here you do not need to add sugar in portions, as we whipped proteins with sugar. First, start whisking with a mixer at low speed, and then gradually increase the speed to the maximum. After 2-3 minutes, the sugar will completely dissolve, the mass will brighten and take on a lemon hue, and the yolks will be ready.
7. Next, in one large, deep container, combine all 3 whipped ingredients: whites, cream and yolks. You can connect everything at once, or in turn. Add the yolks to the cream, and then add the whites.
8. Stir until smooth with a mixer on a slow speed or with a hand whisk. Do this carefully so as not to lose the airiness of the mass.
At this stage, you can add vanilla extract or any flavoring to the creamy egg mixture.
9. Pour the whipped mass into portion molds (if you want portioned ice cream) or place in one large plastic container. Use silicone containers as portion molds, because it is easy to extract a ready-made delicacy from them.
Place the filled containers in the freezer. Keep the portion molds for at least 4 hours, and it is better to leave the large container overnight. After the specified time, the homemade ice cream will be ready. Due to the high fat content of the cream, ice crystals are not formed in 3-ingredient ice cream. Serve the treat with any flavor toppings and additives.