How to make vanilla ice cream at home without cooking and without an ice cream maker? cooking technology and useful advice. Step by step recipe with photo and video recipe.
Ice cream is eaten with pleasure by both young and old, and its huge assortment allows everyone to enjoy their favorite taste. Among other advantages of this dessert, it can be made at home. And even in the absence of an ice cream maker, making homemade ice cream is very easy. Indeed, as you can see from the title, the recipe is elementary simple, and there are only three main components: whipping cream, eggs and sugar with vanilla. The last ingredient is optional, but rather a flavoring ingredient. Plus, you get creative pleasure from a fun culinary experience.
The most important secret of making homemade ice cream without an ice cream maker is thorough mixing. Every 30-60 minutes throughout the freezing cycle. But if you have an ice cream maker, you can make this recipe homemade ice cream in it.
The proposed recipe can be basic and the composition can be supplemented with a variety of products. In addition to vanilla or it can be supplemented with condensed milk, instant coffee, nuts, crushed chocolate, coconut, berries, fruits, etc. You can add a tablespoon of your favorite liqueur, cognac, brandy, etc. You will get not only delicious ice cream, but exclusive, healthy, delicacy without harmful additives and preservatives.
See also how to make banana ice cream with coconut and cognac.
- Caloric content per 100 g - 329 kcal.
- Servings - 600-700 g
- Cooking time - 20 minutes of active work, 5-6 hours for freezing
Ingredients:
- Cream with a fat content of 33% - 350 ml
- Vanilla sugar - 1.5 tsp or vanillin - 0.25 tsp.
- Sugar - 150 g or to taste
- Eggs - 4 pcs.
Step by step preparation of vanilla ice cream without cooking and without an ice cream maker, recipe with photo:
1. Before cooking, cool the cream well, the mixer whisk and the container in which you will whip them. Then the process will go faster and easier. The cooled fat molecules from the cream are better off leaving the shell around them to bond together, surrounding the air bubbles that saturate the emulsion during whipping.
The flavor and creamy texture of ice cream depends on the amount of fat content. Therefore, the fatter the cream, the softer and more uniform the delicacy will be. If you use low-fat foods, you will get an ice-crystal structure and homemade ice cream will crunch like sand on your teeth.
So, pour the cold cream into a deep bowl. The cream should be chilled from the refrigerator to whisk well.
2. Immerse the mixer in a bowl of cream and whip the cream.
3. First operate the mixer at medium speed, gradually increasing the speed. When the cream is whipped to a firm white mass, the product is ready.
4. Wash the eggs, dry with a paper towel and separate the whites from the yolks. Pour the egg whites into a clean, dry bowl without dripping fat and water. Otherwise, they will not beat up to the desired consistency.
5. Add sugar and vanilla sugar or vanillin to the yolks.
6. Beat the yolks with a mixer until the sugar is completely dissolved, and the mass acquires the consistency of an airy lemon-colored foam. You can use powdered sugar instead of sugar, it will be easier to beat.
7. While beating the yolks, keep the whites in the refrigerator.
8. When the cream and yolks are ready, beat the whites with a mixer. First, operate the mixer at low speed until the first foam forms. Then increase the speed to the maximum setting and beat the whites until an airy, stable white foam is formed.
9. Put all the products together.
10. First, add the whipped yolks to the cream.
11. Using a mixer at low speed, mix the food well until smooth.
12. Then add the whipped egg whites.
13. Add proteins gradually in small portions and mix them into the mass with slow movements in one direction.
14. You should have a homogeneous air mixture.
15. Place the mass in a plastic container or any other convenient container that can be placed in the freezer. Close it with a lid and send it to the freezer at a temperature not exceeding -18 ° C. Leave the mass to freeze, stirring it with a mixer every hour. When it is impossible to work with a mixer, stir it with a spoon until it is completely frozen.
If you want to add additives (nuts, fresh or dried fruit, pieces of chocolate, etc.) to vanilla ice cream without boiling and without an ice cream maker, add them to the already almost frozen ice cream. They also need to be cold, so keep them in the refrigerator until you use them.
See also a video recipe on how to make homemade ice cream.
