Ice cream is the first product that we buy with the arrival of hot summer sunny days. I suggest not to do this anymore, but to learn how to cook it at home on your own.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Ice cream is one of the favorite treats for both children and adults. This dessert can have different flavors depending on what additives are added to it. For example, ice cream can be made with chocolate, coffee, vanilla, caramel, fruit, berry, nut, mint, etc. But for some reason, it seems to some that making ice cream on their own is a very troublesome business. For this reason, many housewives prefer to buy it in stores. But this is not at all the case! Homemade ice cream can be made on your own, and even without a special electric ice cream maker.
In this review, I propose to get acquainted with the recipe for making custard ice cream. It is prepared on the basis of a custard that everyone, without exception, likes. But most often we use it to soak cakes, and today we will make ice cream on its basis! This ice cream is very high in calories, so if you are counting calories, then leave this matter for later. After all, the taste and creamy structure of the product depend on the amount of fat, and there is a lot of it here. Low-fat foods will not work as instead of a delicate structure, you get ice crystals, from which ice cream will crunch on your teeth like sand.
- Caloric content per 100 g - 257 kcal.
- Servings - about 1, 2-1, 3 kg
- Cooking time - 40 minutes, plus time for cooling and hardening
Ingredients:
- Milk - 1 l
- Butter - 250 g
- Eggs - 3 pcs.
- Wheat flour - 2 tablespoons without top
- Sugar - 150 g
- Vanillin - sachet (11 g)
How to make custard ice cream:
1. Place the eggs in a cooking pot and add sugar to them. Thus, then it will be more convenient to brew products without shifting the egg mass anywhere.
2. Beat eggs with a mixer until thick. They should become airy, foamy and expand.
3. Then add flour to the beaten eggs.
4. Stir the ingredients well again. After the flour intervenes, the splendor and volume will fall off a little.
5. Then pour milk into the egg mass. It should be at room temperature, so remove it from the refrigerator first.
6. Place the pot on the stove and turn on the medium heat setting.
7. Cook food continuously, stirring with a whisk or spoon, so that they do not stick to the bottom and do not form lumps. As soon as the mass begins to thicken and rise, immediately remove the pan from the heat. Then add vanilla sugar and butter at room temperature. Continue stirring the food until the oil is completely melted and distributed throughout.
8. Leave the ice cream to cool to room temperature, then transfer it to a plastic container and place it in the freezer.
9. Keep ice cream in the freezer until it solidifies. At the same time, stir the ingredients every half hour. If desired, you can add any flavoring additives to the slightly frozen mass, such as crushed nuts, brewed poppy seeds, coconut, chopped chocolate, etc.
Serve the finished ice cream to the dessert table. It is very tasty to use it with cookies, meringues, cognac, candied fruits, dried fruits, syrups, jams, etc.
See also a video recipe on how to make ice cream sundae at home.
