Wow, delicious and cold ice cream !!! He is loved by both children and adults. And if it is homemade, cooked with your own hands, then no one will refuse such a thing. In this article, you will learn all the secrets of making homemade ice cream.
Recipe content:
- Secrets of making ice cream at home
- How to make ice cream at home
- Homemade milk ice cream
- How to make homemade ice cream according to GOST
- Homemade ice cream sundae
- Video recipes
The advantages of homemade ice cream over purchased ice cream are the absence of harmful additives such as preservatives, dyes, emulsifiers and flavorings. Making it with your own hands is not at all difficult, as it seems at first glance. And the necessary components are usually found in every refrigerator. Usually milk, sugar, cream and any filler are used for its preparation: berries, nuts, fruits, syrup, jam, etc. To get a successful result, you should follow the basic rule - you need to prepare ice cream the day before serving. Because if you give it 24 hours to thicken, then the formation of ice crystals can be prevented, and the consistency will turn out better than with less time. This is just one main secret of a well-made homemade ice cream. But there are still no less important subtleties. Let's talk about them.
Secrets of making ice cream at home
Ice cream has a very simple composition, but its preparation requires adherence to certain technological processes, the violation of which will lead to a distortion of taste and texture. Below are tips that apply to any homemade ice cream, whether in an ice cream maker or freezer.
- Ice cream without an ice cream maker must be thoroughly mixed throughout the freezing cycle, separating the frozen mass from the walls of the container. At the beginning of freezing, more often - every 20 minutes, after - after an hour. It is better to do this with a mixer. The total number of stirring is 3-5 times. The required temperature is always maintained in the ice cream maker, and the mixing process takes place automatically.
- The ice cream maker must be well cooled before filling with the mixture.
- The ice cream will turn out to be as tasty as the high quality, natural and fresh ingredients are used.
- The fatter the cream, the softer the ice cream will come out. The fat-free ingredients will make the ice cream fine crystalline and watery, from which it will crunch on your teeth like sand.
- The thickener must be natural: starch, gelatin, agar-agar, yolks, lemon juice. These products give the dessert a delicate flavor and slow down the melting process. Depending on the recipe from the list, one thing is used. And without a thickener, the ice cream will be quick and rough.
- Powdered milk will give the treat a velvety texture.
- Powdered sugar (not sugar) will soften the sweetness.
- Before the freezing process, syrup is added to the mass, and after hardening, nuts or fruits are added.
- The correct consistency of a creamy mixture for freezing is like thick sour cream. If you draw a line by weight with a match, then it should not spread. The liquid mass will make a watery and icy ice cream.
- To keep the ice cream soft, keep it in a shallow container under a lid or plastic wrap.
- To make the ice cream more fluffy and softer, add 50 g of cognac or rum to the milk or creamy mass. But then the dessert will freeze longer, because alcohol increases its freezing time.
- The finished ice cream can be covered with chocolate glaze, and get an popsicle. To do this, it must be formed in special ice cream molds, i.e. on a stick. If not, then build something narrow and tall from available tools, for example, use disposable cups, into which sticks are inserted and freeze. The frozen ice cream is quickly dipped into a container with hot icing, held a little to freeze it, and put back into the freezer.
How to make ice cream at home
This recipe allows you to get homemade ice cream with a rich taste, vanilla aroma and a dense texture.
- Caloric content per 100 g - 117 kcal.
- Servings - 2
- Cooking time - 20 minutes, plus cooling and hardening time
Ingredients:
- Milk - 350 ml
- Eggs - 2 pcs.
- Cream 20% - 250 ml
- Sugar - 100 g
- Vanilla sugar - 2 tsp
Step by step cooking:
- Beat the eggs into a small bowl, add sugar and beat the mixture with a mixer until lemon yellow and rich foam.
- Boil milk in a saucepan.
- Pour milk in a thin stream into the egg mixture, whisking it.
- Put the mixture on low heat and boil until thickened, stirring continuously with a whisk. It will take 7-10 minutes.
- Remove the mass from heat, strain into a freezer container and let cool slightly.
- Pour cream into the milk-egg mixture, add vanilla, stir and chill completely in the refrigerator.
Homemade milk ice cream
One of the main advantages of making homemade ice cream is the confidence to use fresh products that do not contain preservatives, chemical additives and artificial colors.
Ingredients:
- Milk - 1 l
- Butter - 100 g
- Eggs - 5 pcs.
- Sugar - 400 g
- Starch - 1 tsp
Step by step cooking:
- Place milk and butter in a cooking pot and bring to a boil. Remove from heat.
- Mash the yolks with sugar, adding starch. Stir the mixture until smooth.
- Combine the yolks with milk, mix and put on fire.
- While stirring the mixture, bring it to a boil.
- Place the pot on the stoves and chill in cold water, stirring constantly.
- Put the cooled mixture in the freezer.
How to make homemade ice cream according to GOST
In the Soviet Union, ice cream was prepared exclusively by GOST: from whole milk, heavy cream, fresh eggs and a natural thickener - gelatin or agar-agar. However, the era of the legendary ice cream of the USSR is over. But if you yearn for the classic 20 kopeck ice cream, then this recipe is for you.
Ingredients:
- Milk - 1 l
- Sugar - 2 tbsp.
- Butter - 100 g
- Egg yolks - 5 pcs.
- Starch - 1 tsp
Step by step cooking:
- Combine sugar, egg yolks and starch in a clean container. Grind until smooth.
- Add a little milk to this mixture so that it turns out to be the consistency of sour cream.
- Heat the rest of the milk, lower the butter and bring to a boil.
- After a thin stream, pour the yolk mass into it, stirring constantly.
- Boil, remove the pot from the stove and place in cold water. Stir the mixture constantly until it cools completely.
- Pour ice cream into molds and place in the freezer to freeze.
Homemade ice cream sundae
This is a delicious fatty and sweet ice cream. At the same time, it does not interfere with pouring honey, jam, fruit sauce or chocolate and enjoying an amazingly tasty taste.
Ingredients:
- Milk - 300 ml
- Powdered milk - 35 g
- Cream 35% - 250 ml
- Sugar - 90 g
- Vanillin - 1 tsp
- Corn starch - 10 g
Step by step cooking:
- Dissolve the starch in 50 ml of milk.
- Combine sugar and milk powder. Pour in the remaining milk gradually, stirring constantly.
- Put the saucepan over medium heat, boil and add the starch, stirring continuously, allowing the mixture to thicken.
- Remove the mass from the stove, strain, cover with plastic wrap or a lid and leave to cool.
- Whisk the cold cream until soft peaks and stir into the cold milk mixture.
- Send the sundae to the refrigerator and stir it periodically.
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