If you yearn for the ice cream that you enjoyed as a child, then this article is for you. Now you will not find ice cream for 21 copecks - neither bad, nor even better. Refrigeration plants that produce products according to TU (technical specifications) often include palm oil, starch and cheap powdered milk in the composition of the ice cream . So there is no need to talk about taste and benefits. But there is a way out - to make ice cream yourself. And do not be confused by the assurances of skeptics that without a special apparatus that simultaneously cools and whips, you will not be able to make creamy ice cream at home. After all, did the recipe of our grandmothers be realized without electrical devices? True, you need a refrigerator with a freezer. But this appliance is present in almost every kitchen.
What you need to know when making ice cream without an ice cream maker
It should be noted that the cooling temperature of fat is lower than that of water. From this seemingly physical principle that is not related to ice cream, a simple conclusion suggests itself: the thicker the cream, the more tender and uniform the texture of the ice cream will turn out. If we use only milk, ice crystals will spoil the taste of dessert. Before making creamy ice cream, the recipe recommends a good cooling of the cream (33-35 percent fat). And it’s recommended to shove even the mixer corners for a couple of minutes in the freezer. After we make the dessert, we will need to beat it several times, approximately once per hour, with a submersible blender or mixer. This is necessary to break the ice crystals. And at the end, mix the ice cream with a tablespoon.
Creamy ice cream at home: a basic recipe
Boil a glass of milk (250 ml) in a small saucepan. Cool it to a temperature of 36 degrees. If you do not have a thermometer, then check the readiness of milk for further use with your finger - it should be a little warm. Five egg yolks are mixed with 80-90 grams of ordinary and a spoonful of vanilla sugar. Note: for better grinding, it is recommended to grind sand into powder. Warm milk into a yolk mass in a thin stream. The mass should be continuously stirred. Put the egg-milk mixture on a small fire and start heating. We do not move away from the pan, but constantly interfere with a wooden spoon so that the yolks do not curl. After some time, the mixture will thicken. Then turn off the fire, cool the cream to room temperature, and then put it in the refrigerator. Now whip a glass of cream. When soft ridges form, mix them with a yolk-milk cream. So we got the creamy ice cream. The recipe recommends putting it in the freezer for forty minutes, and then beat it. Repeat the procedure at least twice. This is a basic recipe. The resulting product can be used as the basis for the preparation of more complex desserts.
Creamy Ice Cream: Protein Recipe
This ice cream leaves white like milk, although in this case it is not added. All that we need to make such ice cream is fatty (30-38%) cream, powdered sugar, and citrus juice (citric acid is allowed). And, of course, egg whites. We put them ahead of time in the refrigerator. Bring the cream to a boil, dissolve sugar in them. Boil them for half an hour over low heat. Then cool this creamy syrup and beat with a mixer. Strongly chilled proteins are also mixed with powdered sugar. And beat into lush foam. Gently mix the two air masses - protein and cream. Put the mixture for an hour in the freezer compartment of the refrigerator. Beat up again. Again send in the freezer for an hour. Once again, repeat the procedure. In three hours we will have an excellent homemade creamy ice cream. This recipe is also basic. In the obtained ice cream, you can add fruit puree, candied fruit, nuts, grated chocolate.
Creamy ice cream with boiled condensed milk and popcorn
First, bring the condensed milk to a toffee state. Cool the jar to room temperature. We heat 50 g butter in a pan and quickly, for two minutes, fry 60 grams of popcorn on it. In a stewpan mix evenly (360 ml each ) whole milk and fat cream. Pour popcorn and heat for six minutes, avoiding boiling. After that, let us brew for a quarter of an hour. Now strain the liquid and pour it in a thin stream into egg yolks (6 pieces) whipped with 120 grams of fine sugar. We cook this mass, stirring constantly, for ten minutes. When it thickens, put on the ice and cool. Add squeezed popcorn, mix and send to the freezer. We mix five tablespoons of boiled condensed milk with a pinch of salt and vanilla. Warm up on a steam bath. Let’s cool and put in the creamy ice cream. The recipe also recommends whipping the dessert twice during solidification.
Real ice cream
According to this recipe, we do not need milk - it will be replaced by fatty, at least 22 percent, cream. They need to take three glasses. The recipe is generally reminiscent of the base for cream ice cream. We brought it above. We boil the cream, whisking six yolks in parallel with 150 g of sugar and vanilla on the tip of the knife. We combine both masses and cook until thickened on a tiny fire, vigilantly watching so that it does not boil. Then filter, cool. In the process of exposure in the freezer, beat with a mixer to crush ice crystals about two times.
Ice cream "originally from childhood"
It's time to open a creamy ice cream recipe according to GOST USSR. In our country, it began to be produced in the thirties. And just before the war, GOST 117-41 was adopted. According to this regulatory document, the cream consisted of heavy cream (38 percent!), Whole milk (6%), eggs, vanilla seeds and agar-agar. This last ingredient was used for thickening. We send 350 ml of cream to the refrigerator with a whisk of the mixer. We grind four yolks with 90 g of fine sugar. Boil a glass of milk along with vanilla grains (half a pod). Pour hot into the yolks. Constantly stirring, bring the mixture to 80–85 ° . Let’s cool. Whip the cream until soft peaks. Connect with a chilled yolk mass. Beat up again. We put the mass in the freezer. Beat every twenty minutes in the first hour and a half. Then you can less often. At the end, the solid mass is actively kneaded with a spoon.
Interesting recipe
In a saucepan, mix 35 g of milk powder, 90 g of sugar and half a teaspoon of vanillin. Pour 10 g of corn starch into a glass. Pour it with 50 ml of milk. Stir. Into the dry mixture we introduce a glass of fat (35 percent) cream and milk. Stir and bring to a boil. Remove from heat and introduce dissolved starch. Again, return the saucepan to the stove. Cook until its contents are slightly thickened. Pour into a container. When the cream has cooled to room temperature, move it to the freezer. Beat every twenty minutes for the first one and a half hours. If you want to get soft creamy ice cream, the recipe suggests keeping it in the refrigerator for about four hours. To get hard balls, the dessert must stand all night.
Vegetarian ice cream
Many people are afraid to eat eggs because of the danger of contracting salmonellosis. Others refuse to eat them for ethical reasons. Therefore, creamy ice cream without eggs was born. The recipe is quite simple. Mix 500 grams of fatty (at least 20%) sour cream with a bag of vanilla sugar. Add a standard can of condensed milk. Beat with a mixer. We introduce some flavoring additives (berries, nuts, waffle chips, grated chocolate). But you can leave the ice cream white. Pour the mixture into molds. Sent to the freezer. By the way, you can replace sour cream with yogurt or cottage cheese - it will also be very tasty.