How to make delicious homemade ice cream with cream but no yolks? Simple, if you use our recipe with step by step photos.
Everyone in my family is madly in love with ice cream, but we try to buy store-bought ice cream as a last resort. I often prepare the simplest ice cream made from sour cream and berry puree, but I wanted to try a real homemade ice cream. Were tried recipes with yolks, with proteins. They are tasty, but troublesome, and the freshness of eggs for use in their raw form is embarrassing. Therefore, only this recipe has taken root in our country without yolks, but with gelatin. This recipe is the closest to the ice cream from the Soviet past. Then it was prepared according to GOST from the following ingredients: sugar, condensed milk, gelatin, butter. With butter, it seemed to me very greasy. Condensed milk is also not a frequent guest on our table, so the recipe is adapted. For him, take either homemade cream, or fatty - 20-35% store.
- Caloric content per 100 g - 349 kcal.
- Servings - 6
- Cooking time - 5 hours
Ingredients:
- Homemade cream - 0.5 l
- Sugar - 6-7 tbsp. l.
- Gelatin - 1 tsp with a slide
Step-by-step preparation of homemade ice cream without yolks with gelatin
Pour gelatin with a minimum amount of water or milk. Stir and let it swell.
While adding sugar to the cream and stir. We taste it. If you don't have enough sugar, add a couple more spoons.
Add the swollen gelatin to the cream and put the pan on the fire. If you are not sure that your gelatin will completely disperse, then heat it separately and strain through a fine sieve. Heat the cream to 70 degrees and immediately remove from heat. Cool the cream to room temperature.
Pour the cream into a plastic mold and send it to the freezer. After 30-40 minutes, take out and beat the mass with a blender. We send it to the freezer again. We repeat the procedure 1–2 more times.
The sundae can be left in a large pan and allowed to warm up a little before serving, then serve in balls. You can also pour it into ice cream molds (after the second mixing) and leave in the freezer for 4 hours.
Place the finished ice cream in the main compartment of the refrigerator for 10 minutes before serving.
See also video recipes:
Sundae at home in 5 minutes
