Summer is ahead, which means that hot days are approaching when you want to cool off with something. One of the best ways to do this is to eat a serving of popsicle. And in order not to run after him to the store, I suggest making your own homemade ice cream.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Ice cream is the most popular summer dessert. This is an adorable treat not only for children, but also for adults. Now on sale there is a huge selection of modern types of this dessert. Real, natural and healthy ice cream should not contain any products other than whole milk, cream, butter and sugar. Sometimes all kinds of flavoring and aromatic ingredients are added to it. However, in industrial technology, unscrupulous manufacturers often add E-additives, flavors, stabilizers and other harmful substances to the composition, which extend the shelf life and enhance the taste of the product. Therefore, many housewives began to give preference to making ice cream on their own at home.
Self-made ice cream contains all the beneficial minerals, amino acids, dietary fiber, proteins and lipids. The dessert that gets into the body improves mood and helps to overcome stress. Therefore, it is recommended to use ice cream in case of mental stress and fatigue. Ice cream made from natural ingredients strengthens the immune system, strengthens bones and stabilizes blood pressure. However, it has a high calorie content, therefore it is harmful for patients with diabetes mellitus, with caries, atherosclerosis and coronary heart disease.
- Caloric content per 100 g - 270 kcal.
- Servings - 700 g
- Cooking time - 30 minutes for cooking, plus 5-6 hours for cooling
Ingredients:
- Milk - 250 ml
- Cream with a high percentage of fat content - 250 ml
- Eggs - 3 pcs.
- Sugar - 200 g
- Vanillin - sachet
Step-by-step preparation of creamy ice cream:
1. Separate the whites from the yolks. Place the whites in a clean and dry container and set aside, and immediately place the yolks in a cooking pot and add sugar to them. This will make it more convenient to prepare ice cream, because we will immediately boil the mass in a saucepan.
2. Take a mixer and beat the yolks well until lemon color and double the mass.
3. Pour milk into the yolks and stir with a mixer to distribute the products evenly. Place the saucepan on the stove and over low heat, stirring continuously, bring the mixture to a boil. When the first bubbles appear, immediately remove the pan from the stove, otherwise the yolks will curl.
4. Leave the mixture to cool to about 80 degrees and pour in the cream.
5. Put it back on the stove and heat the mass to 95 degrees, ie. do not bring to a boil. At the same time, do not forget to constantly stir the food so that there are no lumps and the mass does not stick to the walls and bottom.
6. Remove the pot from the stove and set it aside while working on the squirrels. Beat them with a mixer until they increase in volume by 4 times, acquire a white color and an airy foamy stable mass.
7. When the dairy products have cooled slightly, up to 60-70 degrees, add the whipped proteins to the mass.
8. Stir the food in one direction with slow movements to keep the proteins as thick and fluffy as possible.
9. Pour the contents into a freezer-safe container, such as a plastic container, and send to the freezer.
10. Keep ice cream in the freezer until completely cooled, while stirring the mass every hour. When the ice cream acquires a dense consistency, you can serve it to the table.
See also a video recipe on how to make ice cream sundaes at home.
