The classic cream and egg ice cream recipe is quick and does not require any special culinary knowledge and skills. Step-by-step recipe with a photo. Video recipe.
Ice cream is a favorite sweet treat for both children and adults. They especially love to enjoy them in hot weather, but at other times of the year no one will refuse delicious ice cream. The shops sell a huge assortment of ice cream and are quite tasty. However, one can doubt its naturalness. Unscrupulous manufacturers introduce artificial colors, flavors, preservatives and other harmful chemicals into the composition. Therefore, many housewives prefer to prepare ice cream at home on their own. Moreover, it is quite simple and fast. In addition, it is useful and interesting, especially for children.
For this reason, in this review we will learn how to make ice cream from cream and eggs. No preservatives, only natural products. The suggested recipe is basic. Having mastered it, you can then experiment and introduce various fillers into the composition: pieces of fruit, berries, ground nuts, candied fruits, etc. According to the proposed recipe, homemade ice cream is prepared without an ice cream maker, and the result is ideal. It is soft, tender, creamy and free of ice crystals. I recommend making your own ice cream at least once to feel the difference.
See also how to make coffee ice cream.
- Caloric content per 100 g - 245 kcal.
- Servings - 1.5 L
- Cooking time - 30 minutes to cook, plus time to set in the freezer
Ingredients:
- Cream 15% fat - 1 l
- Eggs - 5 pcs.
- Sugar - 200 g or to taste
- Vanillin - 1 tsp
Step-by-step preparation of ice cream from cream and eggs, recipe with photo:
1. Pour the chilled cream into a deep bowl.
2. Wash the eggs, dry them with a towel, break the shells and carefully separate the whites from the yolks.
3. Add sugar and vanillin to the yolks.
4. Beat the yolks with a mixer until the sugar is fluffy and completely dissolved.
5. Then use a mixer to whip the cream. They will double in volume. Therefore, take a suitable size container.
6. Then wash and dry the whisk of the mixer. Whisk the whites until a firm, white, airy foam. Make sure that the proteins are chilled and the container in which they are located is dry without a drop of moisture and fat. Otherwise, they will not churn into a stable airy foam.
7. Combine all products. First add the yolks to the cream and mix with a mixer until smooth. Then add the beaten egg whites and slowly whisk the mixture in one direction so that the whites do not settle.
8. Pour the mass into a plastic container and send it to the freezer, turning on the "shock freeze" mode and the temperature of -23 ° C. Leave the ice cream to freeze until cooked through. At the same time, take it out every hour and mix it. First, do it with a mixer, and when it is not possible to work with a mixer, stir the mass with a spoon. Ready-made ice cream made from cream and eggs is considered when its consistency is similar to its commercial counterpart.
See also a video recipe on how to make ice cream from eggs and cream.
