Let us recall the legendary Soviet GOST 117-41 for the industrial production of ice cream and prepare homemade natural Sundae according to the standard. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of homemade ice cream
- Video recipe
Do you yearn for an ice cream from childhood for 20 kopecks? Then you are reading this article for a reason! Prepare the legendary Soviet ice cream according to this recipe. You are guaranteed that long-forgotten taste of the past. In the USSR, ice cream was prepared according to GOST: exclusively from whole milk, heavy cream (30-33%) and fresh eggs. We will not deviate from the classic recipe, we will not replace butter with a vegetable spread, and we will not add any preservatives. After all, the quality and taste of ice cream depends solely on the quality of the selected products - this is the key to an excellent dessert. Then homemade ice cream will turn out with a great taste of childhood. With a minimum of effort, you will also get a delicious ice cream, the recipe for which is suggested below.
Many are sure that without an ice cream maker that whips and freezes at the same time, a good dessert will not work. Do not believe such prejudices. You just have to cool the ice cream in the freezer and beat it with a mixer or blender once an hour, but the more often you do this, the better. And at the very end, stir the thick mass with a spoon, because the mixer only throws it around the kitchen.
- Caloric content per 100 g - 227 kcal.
- Servings - about 500 g
- Cooking time - 30 minutes of active work, the rest of the time for cooling
Ingredients:
- Milk - 200 ml
- Heavy cream - 200 ml
- Eggs - 3 pcs.
- Sugar - 100 g or to taste
- Vanilla sugar - 1 tsp
Step by step preparation of homemade ice cream, recipe with photo:
1. Pour milk into a saucepan, boil, remove from heat and leave to cool to room temperature. When boiling, make sure that the milk does not escape. As soon as air foam appears, which will rise up, turn off the stove.
2. Break the eggs and carefully separate the whites from the yolks. Place the whites in a clean and dry container, and combine the yolks with refined sugar and vanilla sugar.
3. Beat the yolks well with a mixer until smooth and lemon-colored. The sugar should be completely broken, and the mass should increase slightly in volume.
4. Add room temperature milk to the beaten yolks and mix well.
5. Put the mass on the stove and heat up to 90-95 degrees. But do not bring it to a boil, otherwise the yolks will curl and the ice cream will not work.
6. Remove pan from heat and cool again to room temperature. Then add cream to the products, mix well with a mixer and heat again without bringing to a boil. Cool the mass.
7. Beat the whites with a mixer until a stable white and airy foam. This should be done with clean whisks and in clean dishes, and not a single drop of yolk should get to the proteins. Otherwise, they will not beat up to the desired consistency.
8. Add the whipped egg whites little by little.
9. Stir the food gently so that the proteins are evenly distributed throughout the mass.
10. Place contents in a plastic container and place in the freezer. Beat the mass every hour with a mixer, and when it is already dense, stir with a spoon. After 6-7 hours, the homemade sundae will completely freeze and can be served at the table. When serving, you can pour it over with syrup or chocolate icing, sprinkle with chocolate or coconut, garnish with berries, fruits and a sprig of mint.
This ice cream recipe is basic, you can experiment with it further and add any components to the mass: nuts, chocolate, candied fruits, fresh berries …
See also a video recipe on how to make ice cream sundae at home.
