How to make ice cream from water. Homemade ice cream - preparing food and utensils. How to properly store homemade ice cream
No one can argue that this sweet delicacy is so loved by adults and children that they are ready to eat it in both hot and cold weather. The time of year has ceased to be a determining factor when choosing ice cream as a dessert. This can be confirmed by the always full freezers in stores, where even in the middle of winter there is a good selection of a variety of ice cream. Thanks to this, you can enjoy the taste of dessert at any time, but that’s not all. When you learn how to make ice cream at home, which will be tastier, easier and healthier than store-bought, there will be no obstacles left for you on the path to true taste bliss.
Honestly, I was skeptical for quite a long time about this possibility of making my own ice cream at home, believing that it couldn’t be so simple and tasty. I thought that it was not for nothing that large productions were so complex, and that the recipes were probably abstruse and inaccessible to the common man.
This is partly true, of course, recipes for store-bought ice cream are not available to us, but are they necessary? I was convinced that they were not needed. After several successful experiments with attempts to make ice cream at home, I realized that homemade ice cream recipes are incredibly simple, and the delicacy itself turns out much tastier and healthier, without chemicals, additives and all kinds of substitutes. All my household members unanimously abandoned store-bought ice cream in favor of home-cooked ice cream, and even began to take part in its preparation, adding their own ideas, flavors and decorations.
I’ll tell you which recipes I tried from my own experience and gave them solid A’s!
Let me start with the fact that I first tried to make the simplest creamy ice cream with my own hands. Or as it is also called ice cream. I think that this is a classic that is relevant for all times and is loved by almost everyone. Add fruits, syrups, chocolate to it and there is no tastier dessert, even for a holiday or on an ordinary day. Fresh berries from the garden, jam from stock, syrup from the store, chocolate chips - this is what can be added to the most ordinary creamy ice cream made at home.
How to make ice cream Sundae at home
For myself, I call this recipe for homemade ice cream “Ice cream according to GOST.” I cannot guarantee that this is how the recipe is presented in GOST, because I could not find the original document on the Internet, only its reprints and interpretations on many different sites. But the most important thing that was learned is that all products must be natural and no vegetable fats or substitutes.
The ice cream recipe according to GOST from recognized internet chefs includes:
- cream 30-35% - 500 ml,
- milk - 150 ml,
- granulated sugar (or powdered sugar) - 150 grams,
- egg yolks - 3 pieces,
- vanilla extract/vanilla/vanilla sugar for vanilla flavor.
Making your own ice cream, step-by-step recipe:
1. A secret that I understood over time and now strictly follow it - the cream for making ice cream at home must be cooled. So put them in the refrigerator in advance.
2. Separate the egg yolks from the whites. In case you don’t remember how to do this, let me remind you: split the egg shell into two even halves and open it so that the yolk remains in one of the halves and the white flows into another container (cup, plate). The white will drain, but not completely, so while continuing to hold the egg over the cup, carefully pour the yolk from one half of the shell to the other, another part of the white will drain. Repeat again if the white remains until there is only one yolk in the shell. Place the separated yolk in another cup or saucer and do the same with the rest of the eggs.
If this “grandmother’s” method is difficult for you, now you can buy special devices for separating yolks in stores. Most of them look like a spoon with slits into which the white flows, while the yolk remains inside.
3. In a separate bowl, grind the yolks with sugar until smooth. Sugar cannot be completely dissolved, so many people use powdered sugar. But even if you have regular granulated sugar, it’s not scary, later you’ll understand why.
4. Pour milk into a bowl with eggs and sugar and stir with a whisk.
5. Pour the resulting yellowish mixture into a saucepan and place on the stove over low heat. It is necessary to heat the mixture, but do not let it boil, otherwise the eggs will cook. To make ice cream thick at home, this mixture must be heated to a maximum of 80 degrees and stirred constantly.
Gradually it will begin to thicken. Egg yolks will help her with this. If you don’t know, professional chefs use yolks to thicken anything from creams to sauces and gravies. This is a method that has long been known throughout the world using natural products.
Don't worry about using raw eggs in your ice cream; heating them this way will rid them of bacteria, being a homemade version of pasteurization. This same heating will help the sugar completely dissolve. Our homemade ice cream will not crunch on your teeth.
To understand that the mixture is ready, you need to dip a spatula or wooden spoon into it. The mixture should remain on the spoon, and if you run it with your finger or knife, the groove will not spread or run off. Something like this.
6. Now this mixture must be cooled to room temperature. To do this, take a larger saucepan and pour ice water from the tap into it, you can add ice cubes. Then place the saucepan with the egg mixture in it, as if you were going to cook in a water bath. Stir the mixture with a spoon for several minutes so that the lower cooled layers mix with the upper warm ones until the whole mass has cooled.
As it cools, the mixture will thicken a little more. Egg yolks keep working!
7. When the egg mixture is ready, remove the cream from the refrigerator and beat it in a large bowl until it forms a nice thick cream. The main thing is not to overdo it so that they do not thicken to the point of butter. This is unfortunately another problem that can arise when making ice cream at home.
I check the doneness of the whipped cream by the fact that it does not flow out of the bowl if it is tilted well, but remains motionless.
8. The next step is to mix the whipped cream and egg mixture. At the same time, add vanilla sugar (1 whole packet) or vanilla liquid extract (teaspoon) to give the ice cream a vanilla flavor.
Mix everything carefully with a spoon or spatula so as not to knock off the creamy foam. In this case, it is better not to use a mixer. You need to achieve a uniform texture and color. The result should be a thick cream that is delicately creamy in color (by the way, it tastes simply amazing. Tested by all household members who control the process).
9. Now the ice cream needs to be frozen. But this must be done taking into account the fact that you will have to take it out of the freezer several times and beat it with a mixer to break up the ice crystals and saturate it with air. This is the only way to get real soft ice cream at home.
Any large container in which it will be convenient to re-beat is suitable for freezing. It can also be the same bowl, covered with cling film (we don’t want extra odors from the freezer in the ice cream), or a plastic food container with a tight lid will do. Even plastic jars from store-bought food that have already been eaten will work. The main thing is to wash them thoroughly.
Cover the ice cream and place in the freezer for an hour.
10. In this recipe, I prepare ice cream at home without using a special ice cream maker, so after exactly an hour we take out the container with ice cream and beat it again with a mixer.
After an hour it will thicken only slightly and it will be easy to beat. Mix the ice cream thoroughly from the edges to the middle. Cover again and place in the freezer for another hour.
After an hour, repeat the procedure. The ice cream will become thicker and form lumps at the edges of the container. Stir until smooth with a mixer and put back in the freezer.
In my experience, you need to whip the ice cream this way at least 3-4 times, then it turns out airy, like the real thing. If you don’t do this, then its texture when frozen is so dense that it will be very difficult to get it out of the bowl even with a special spoon. Without whipping it makes a great butter brick.
11. After churning several times, leave the ice cream in the freezer for 8-12 hours. Ideally overnight. In the morning, an amazing treat will be waiting for you.
To get it out of the bowl, use special round spoons heated in boiling water. You can do this with a regular spoon. Just hold the spoon in a cup of hot water for just a couple of minutes.
This is how easy it is to make ice cream at home, and not just ice cream, but a real creamy ice cream! Help yourself, treat your guests and enjoy incredible deliciousness!
If this recipe seemed too long and complicated to you, move on to the second one, which is difficult to come up with simpler.
The simplest ice cream at home made from cream and condensed milk
I can’t help but tell you about this interesting homemade ice cream recipe. On the one hand, it can be called a recipe for the lazy, since a simpler way to prepare creamy ice cream at home has simply not been invented. But on the other hand, the result is very worthy.
The only thing about this recipe that I don’t even consider a minus is that the ice cream turns out very creamy and sweet. That is, completely non-dietary. But if you are not a follower of strict diets, this is simply unimaginably delicious. Of all the friends I treated to this ice cream, everyone was happy, and the children generally squealed with delight, because the delicacy is better than any candy.
What is the secret of this homemade ice cream recipe? The fact that only 2 ingredients are used, plus vanilla for taste.
- natural cream 30-35% - 500 ml,
- condensed milk - from 200 ml.
- vanilla sugar or vanilla essence to taste.
Why is the measure “from” indicated for condensed milk? It's simple, the more condensed milk, the sweeter the ice cream will be.
After several tests, carried out with different quantities of the condensed half of the recipe, I identified a combination of products that was acceptable to our taste: 1 part condensed milk to 2 parts cream.
I started my tests with the simplest proportion of a standard half-liter package of cream and a standard 380 ml can of condensed milk. It turned out simply amazing, but much sweeter than the usual store-bought ice cream or the ice cream according to the recipe above, made from milk and cream. There was clearly less sugar there.
Another cooking feature: the taste and quality of ice cream at home will depend on the taste and quality of cream and condensed milk. Bad, cheap cream with a suspicious unnatural composition from little-known manufacturers spoiled everything. Condensed milk with vegetable fats and milk powder spoiled everything. No, we were not poisoned, but the taste suffered greatly. A strange powdery appearance appeared on the tongue or unpleasant vegetable fat settled on the lips.
Therefore, the most important principle of choice: always take proven tasty and high-quality cream and condensed milk with a good uniform consistency and sufficient thickness. 30% cream cannot be liquid like milk, it simply will not whip into an airy mass. Condensed milk that is not made from whole milk can spoil the taste and consistency. Choose everything wisely and it will turn out very tasty.
Making ice cream at home from cream and condensed milk:
1. Before preparing the ice cream, thoroughly cool both the cream and condensed milk. A couple of hours in the refrigerator, no less. This is necessary so that the products are well whipped into foam.
You can also cool the beaters of the mixer with which you will beat.
2. Whip the chilled cream until it is thick and airy until it is fluffy enough to not flow out of the plate. Well whipped cream is similar to cream.
3. Add vanilla sugar (1 sachet). Then, without ceasing to beat at low speed, pour in the condensed milk. You can mix the condensed milk with the cream with a wooden spoon or spatula until you get a homogeneous consistency. The mass will turn out to be a little more liquid than the cream was before, with a pronounced vanilla scent and a delicate creamy tint.
4. Pour the future ice cream into a container for freezing. A large bowl that can be covered with cling film, a plastic food container with a tight lid, or, for example, boxes and containers of store-bought ice cream that you have eaten a long time ago are suitable for this.
In fact, the main thing is that the container can be tightly closed and placed in the freezer. Foreign odors stick very easily to this creamy mixture.
5. Now the most important thing that will turn our delicacy into real ice cream - every hour it must be stirred or whipped at low speed with a mixer.
Why is this necessary and why is it so vital? The thing is that the secret of ice cream is that the creamy mass is filled with air. According to GOST of Soviet ice cream, up to 200% air in the mass of ice cream was allowed. Can you imagine how airy and delicious it turned out?
From my own experience, I will tell you that when I did not churn the ice cream at home at least three times, it turned out to be too hard and it was extremely difficult to remove it from the mold. One tablespoon was bent almost irrevocably, despite its pre-heating in boiling water. And eating ice cream that melts on your tongue is much tastier.
The whole process of mixing/churning comes down to the fact that you need to remove the ice cream from the freezer, open the lid and beat it thoroughly directly into the freezer container. Do this several times until you realize it has become too thick to whisk.
The freezing speed depends on the volume of the container and the power of the freezer, so it may be different for everyone. Small flat trays freeze much faster than a large bowl. For small containers, it is advisable to beat the mixture after half an hour, rather than an hour.
6. Ice cream at home from condensed milk will be ready in about 8-12 hours. You can serve it on the table!
Homemade creamy ice cream with Kit Kat and Oreo
This is how you can diversify this simple recipe for making homemade ice cream by adding your favorite Oreo chocolate chip cookies and Kit-Kat wafers.
Romantic France and the era of Napoleon III gave the world an unsurpassed cold dessert, the preparation of which we will talk about today. In the Slavic expanses, the recipe for ice cream at home is somewhat different from the French tradition, while remaining no less tasty. This delicacy, beloved by most people, is not easy to prepare, but this should not stop us, because home cooking is always healthier than food industry products.
Those with a sweet tooth who are passionate about cooking have at least once in their lives wondered how to make ice cream sundae at home.
And this is not surprising, because every person wants not only creative experiments, but also confidence in the quality of nutrition. Only in our own kitchen can we ourselves control the process of preparing any delicacies, which is especially important in families with small children.
We always want to protect kids from the endless chemical additives that are so widespread in the food industry. Therefore, when purchasing ice cream sundae in a store, you should choose a product prepared according to a recipe in accordance with GOST.
Ice cream composition: GOST for ice cream
There is a big difference between the technical conditions (TU), which the enterprise itself determines for its products, and GOST, the state all-Union standard that the CIS countries inherited from the USSR.
A very good habit when choosing food products in a store is to pay attention to the packaging in search of GOST. The fact is that for any product these conditions are usually an order of magnitude higher than vague specifications at individual enterprises.
This is also confirmed by the rules of international trade, where GOST acts as an interstate standard in the CIS as a normative non-legal act.
So what is approved in GOST for ice cream recipes?
This ice cream can only contain the following ingredients:
- natural cow's milk and butter;
- condensed whole milk with sugar;
- condensed and dry cream;
- chicken eggs;
- buttermilk and whey.
Flavoring additives for ice cream can be berries, fruits, coffee and cocoa products.
How to make ice cream sundae
We offer you several recipes for cooking at home. By introducing them in your kitchen, you will be able to choose the ice cream that you like most, because each of us has a cherished childhood taste - the same ice cream that mom bought for a holiday or dad bought for a walk.
Ice cream sundae: recipe from 1948
After studying 2 classic recipes from 1948, we will learn how to make a full-fat ice cream sundae and a lightweight milk sundae.
Homemade fatty ice cream
We need
- Chicken yolk - 4 pcs.;
- Cream (10%) - 200 ml;
- Cream (35%) - 500 ml;
- Powdered sugar - 1 cup;
- Vanillin – up to 2 g (to taste).
How to cook
- Grind the yolks and powdered sugar until white - in a small saucepan with a thick bottom.
- Gradually add low-fat cream and mix thoroughly with a blender at low and then at medium speed.
- Add vanillin to the mixture and put on fire.
- Over low heat, stirring constantly, bring the mixture almost to a boil, but do not allow it to boil!
- Determine the desired level of heating using a tablespoon.
Cook's Advice
If the mixture boils, the yolks will curdle.
How to correct the mistake: strain the mixture through a sieve and add new yolks, ground with powdered sugar. - Scoop the mixture into a spoon and draw a line with your finger. The finger groove should not disappear immediately.
- Strain the heated mixture through a sieve into a large bowl, which we place in the freezer.
- Whip the heavy cream into a strong foam.
- When the mixture sets, add whipped cream to it and beat everything together until homogeneous. Place the ice cream in the freezer for 1.5 hours.
- Beat the half-frozen ice cream again, simultaneously adding your favorite flavor accents - nuts, candied fruits, chocolate. Freeze the fully assembled ice cream until ready.
Important
COOL all ice cream flavors in the freezer before adding to the bulk of the ice cream.
Milk ice cream sundae at home
Ingredients
- — 125 ml + -
- — 100 g + -
- — 300 g + -
- - 3 pcs. + -
- Vanillin - up to 2 g (to taste) + -
How to make ice cream
- Pour the milk into a saucepan with a thick bottom and bring to a boil.
- Add sugar and vanillin to the milk and let cool.
- Carefully add the mashed yolks to the sweet milk.
- Bring the mixture to a boil, but do not boil!
Cook's Advice
This is where cooking in a water bath is beneficial. How to do it?
Bring the water in a saucepan to a boil and reduce the heat. Place the container with milk and yolks in a saucepan so that it is in the water, but does not touch the bottom (!).
Soon we will see how the mass thickens. Our goal is the consistency of condensed milk.
Note that in a water bath, the ideal container for milk mixture is a glass fireproof form. And it is more convenient to freeze in glass, which does not give off flavors, promotes better freezing and an aesthetic appearance when serving ice cream quickly - directly to the table from the freezer.
5. Whip the cream into a strong foam.
6. Combine the milk mass with cream and set to freeze.
7. During the first 3 hours of freezing, the ice cream should be whipped 3 times - every hour. To do this, use a blender or mixer.
After final freezing, you will receive a filling with a fluffy and delicate consistency. It will completely replicate the exquisite charm of its restaurant counterparts and will delight home and guests.
For owners of miracle devices, we have selected 3 ice cream recipes - without eggs, with condensed milk and with canned fruit. All recipes can be made in a hurry at any time of the year.
At home, this recipe turns out most delicious when using an ice cream maker.
For a 1.1 liter bowl we only need 3 ingredients:
- milk with fat content from 3.5% - 250 ml,
- cream with fat content from 20% - 250 ml,
- sugar – up to 5 tbsp.
Preparation
- Blend the ingredients in a blender until smooth.
- Taste the mixture for sweetness and, if desired, adjust it to taste.
- At the same stage, you can add the desired flavor accents, for example, pieces of chocolate, frozen fruit or candied fruits.
- Pour the mixture into an ice cream maker and prepare according to the instructions for the device.
The recipe will be useful for the winter holidays, when the longing for summer worsens. Use apricots, peaches or pineapples.
We need
- Canned apricots/peaches/pineapples – 1 jar (about 450-500 ml);
- Cream (33-35%) – 150-180 ml;
- Sugar – up to 4 tbsp.
How to make ice cream in an ice cream maker
- Puree the fruits in a blender at high speed.
- Pour in the cream and stir again until homogeneous - at low speed.
- Transfer the finished mixture into an ice cream maker, then follow the instructions for the device.
Cook's Advice
If you're concerned about some wateriness in the finished ice cream, don't use the liquid from the fruit jar. But learn that with this twist, for a rich, fruity flavor, you should increase the amount of fruit.
For a quality ice cream at home, any ice cream recipe will require, at a minimum, patient effort in whipping the mixture during the freezing period. Whether the result is worth such patience is up to you to decide.
For our part, we note that next to traditional recipes, all recipes for ice cream in an ice cream maker are perceived as very interesting and easy. So isn’t it time for all fans of the cold treat to take a closer look at this miracle helper?
It’s hard to find a person who doesn’t love ice cream; this wonderful dessert will not leave anyone indifferent. But few people know that making real ice cream at home is not so difficult. There are many recipes for this delicacy that even a novice housewife can implement. Ice cream is prepared with milk and cream with the addition of fruits, nuts, chocolate and candied fruits. In this article we have selected many recipes on how to make ice cream at home, cook deliciously with us!
How to make ice cream at home from milk and sugar
You will need:
- Milk - 1 l
- Sugar - 250 g (1 glass, faceted)
- Vanillin
- 4 eggs.
Making ice cream at home is quite simple, but there are small nuances that you need to understand before you get started. This dessert is prepared only using yolks; it is better to choose homemade milk, but if this is not possible, then it doesn’t matter, take store-bought milk with the highest percentage of fat content. Before making ice cream from homemade milk, it must be boiled - this will kill bacteria and make the product safe. To prevent the milk from “running away” during boiling, grease the edges of the pan with a piece of butter (in a circle).
Cook the ice cream over low heat, stirring constantly, without leaving for a minute, otherwise the yolks may curdle.
Step by step recipe:
- Take a clean enamel or glass pan, pour cooled boiled milk into it, add 100 g of sugar, and cook over medium heat. The milk just needs to be heated, it should under no circumstances boil.
- Next, break the eggs, carefully separate the yolks, grind them with sugar (150 g) until they turn white.
- Pour a little warm milk into the beaten yolks and mix well. Then pour the prepared yolk mass into a saucepan with milk, reduce the heat.
- Add a little vanilla, but do not overdo it, otherwise the ice cream will taste bitter. Cook, stirring constantly (until the mass thickens), otherwise there is a high probability of the eggs curdling. You should have a medium thick custard anglaise.
- After the first bubbles appear, remove the pan from the heat, let the cream cool, then pour the ice cream into a plastic container and place it in the freezer.
- After 30-40 minutes, the ice cream is mixed, the operation is repeated 4-6 times (until the dessert completely hardens). If you have a special ice cream maker, then the need for mixing disappears by itself.
Ice cream at home hardens in about 6-8 hours (depending on quantity). After which you can take it out and place it in bowls, decorate with candied fruits, chocolate chips, and mint leaves. You can add caramel, fresh fruit or syrup, thereby getting a new interesting taste every time.
How to make ice cream at home from milk in 5 minutes
Ingredients:
- Sugar – 1 tablespoon;
- Salt – 6 tablespoons;
- Vanilla - 1/4 spoons (if desired, you can prepare it without vanillin, with a different filling);
- Milk - half a cup;
You will also need ice and two zip-top plastic bags to prepare. The packages should be of different sizes: one large, the other smaller.
Cooking method:
A large bag should be filled halfway with ice. Place 6 tablespoons of salt in an ice pack. It is better to use coarse salt, but if this is not available, you can replace it with fine salt. Next, ice and salt must be mixed and set aside for a while.
Then you need to prepare the ice cream mixture. To do this, take a small container, mix milk with sugar in it and add vanilla (or other filling that you have chosen for your ice cream). Carefully pour the resulting mixture into a small bag, making sure there is no damage in it. Close the bag well.
The small bag containing the formula is placed in a large ice pack. Make sure that the entire mixture is completely covered with ice. It is very important! The bags must be shaken for 5 minutes. This is how you make ice cream without a mixer.
How to make ice cream at home video
How to make ice cream at home from milk without cream
Almost all ice cream recipes include such a high-calorie product as cream, but today I want to tell you how to make ice cream at home without cream. It is easier to prepare than ice cream with cream and has fewer calories, and cream is not always on hand.
So, to prepare milk ice cream, we need the following ingredients: milk 700 grams, sugar 200 grams, 3 eggs, vanillin and that’s it.
Bring the milk to a boil and leave to cool. Beat eggs with sugar and transfer to a saucepan.
Stirring constantly, slowly add warm milk and place on low heat.
Stir continuously until the mixture thickens and boils. Now add vanillin and leave to cool.
After our ice cream has cooled, mix it again, put it in molds (I use ordinary silicone muffin molds) and put it in the freezer.
It hardens quite quickly. Before serving, remove from the molds and decorate to your taste, you can pour jam, jam, melted chocolate, sprinkle with nuts, as your imagination unfolds.
How to make ice cream at home without milk
As you know, milk, and especially cream, are very high-calorie foods. Yes, ice cream made at home with your own hands, according to a recipe using cream and milk, is the most delicious ice cream. But not the healthiest. Especially if you watch your figure or follow a diet in your diet. But still, how sometimes you want to please yourself with this best and most delicious dessert for children and adults.
That's why I'm writing this article, for those people who want to eat homemade ice cream in person. But at the same time they take care of their health, nutrition, metabolism, and figure. This article contains only those DIY homemade ice cream recipes that do not contain cream or milk (products and ingredients). The only exception is non-fat milk, but cream is all very fatty and high in calories.
Ice cream recipes without cream and milk
Basically, desserts that do not use dairy and cream products in their recipes are fruit, fermented milk, using various berries and fruits in their composition. For example, when the main composition of such ice cream includes mainly bananas and strawberries, nuts and berries. Making dessert at home yourself is not difficult if you have a mixer or blender in your kitchen. But the best thing, of course, is the ice cream maker. But not everyone has it, so we will select recipes that are not complicated.
What to use then if you can’t use milk and cream? For example, in recipes that require the presence of milk in products, it can be replaced with low-fat, or even completely skim, low-calorie milk from the store. There is no need to replace cream with anything; the Internet is full of recipes in which this very fatty and high-calorie product is not listed among the necessary ingredients for preparing the most delicious dessert at home.
How to make ice cream without milk and cream at home
By the way, instead of milk, you can also use juice from fruits and berries. So, what do we need to prepare and make ourselves, a simple dish, ice cream dessert.
- Milk about 400 ml. Low-fat or completely low-fat.
- Egg yolks from preferably domestic eggs. 4 pieces.
- Sugar or better powdered sugar. One small glass is enough, if there is powder, then of course a little less.
- Just a little vanilla.
Method for making ice cream without milk and cream
- Mix egg yolks with sugar (or powdered sugar). Mix well and for a long time. Stir until foam forms. Then add milk to the mixture and put the whole thing on the fire. Only low fire! To this mass, which cooks and becomes thicker and thicker every minute, add a pinch of vanilla.
- After the mixture has thickened over low heat, set it aside from the stove onto the table. Wait for the mixture to cool, pour it into the molds and then place it in the freezer of your refrigerator to cool and freeze. The mixture should cool for about 3-4 hours no more. Once an hour, take out the mixture and stir it. The first two times after the first half hour of freezing, and the second half hour of cooling.
Ice cream recipe without cream and without milk, with starch
- In order to prepare this delicious dessert, you need to take milk (500 ml) and divide it into 2 equal portions. Add 30 grams of starch to one serving. Stir this portion with starch for a couple of minutes.
- In the second portion, add sugar (as much as you like), a little sugar or powdered sugar. Stir the sugar in the milk until it dissolves in it, that is, about a couple of minutes of stirring.
- Then, pour one portion into another, mix both portions together. Place on low heat. During the cooking process, add one egg yolk to the vessel where the mixture is being cooked. And also a little vanilla. Cook the mixture until it thickens, stirring constantly over low heat.
- Remove the pan from the stove. We wait until the mixture cools down. Pour the cream into molds and put it in the refrigerator to freeze. Every half hour, take it out and stir. Do this 2 times, then stir once every hour and a half. After 3-5 hours of cooling, your most delicious dessert is ready to eat. Bon appetit to you and your children.
- By the way, a child will really appreciate homemade ice cream served to him, in some interesting and unusual, fun form. They can be ordered and purchased online. With an ice cream maker, by the way, the molds come with the device. There are also containers with lids for storing dessert in them.
- Also another tip for making your own ice cream at home. Store and freeze the mixture and cream only in closed containers. So that the delicacy does not pick up the tastes and smells of all the products stored in your refrigerator.
- Use only fresh products and ingredients included in the recipe. Buy everything not in the store, but at the grandmother’s market, so to speak. Homemade and natural, fresh and healthy. Homemade eggs and milk, cream if needed, berries and fruits used in the ice cream recipe. All products and ingredients are homemade, a hundred times tastier and fresher, healthier than those from the store.
Ice cream based on fruit juice
Fruit juice replaces milk. And it is used in the recipe for fruit and berry ice cream as a base. How to make the most delicious frozen juice.
- Take 700 grams of cherries, currants or raspberries, strawberries or other delicious fruit berries.
- Pour berries or fruits (cherries, raspberries, currants, strawberries, you just need to choose one from the list), so, pour 700 grams of berries or fruits into a blender, and grind them in the device.
- In addition to 700g of fruits or berries, add 270g of sugar to the blender. Beat it all until the sugar dissolves in the fruit mixture. At the end of the procedure, add 180-200 mg of water to the mixture.
- If you are preparing popsicles for yourself and not for children or children, you can add a little liqueur to the mixture for a pleasant taste. Only a little (2-3 spoons), no more, so that the liqueur does not take over the entire taste and does not drown out the flavors of other ingredients in the recipe.
Place the finished fruit and berry cream in the refrigerator to cool until the cream is completely frozen. That's all, 700g of cherries, raspberries, strawberries, currants, something from this list. Mix with 260g of sugar, all in a blender. Beat, finally add 200 ml of water, liqueur if desired, freeze and the dessert is ready to eat. The child will be happy with such a delicious delicacy prepared by you personally at home. And if you pour the finished cream mixture into interesting molds to cool, then the children will be delighted with such fruit ice.
How to make ice cream delicious without cream and milk
So that your dessert does not suffer greatly from the absence of the main fatty and high-calorie foods in the recipe for any homemade ice cream. Namely milk and cream. You need to diversify its taste with some other elements. For example. A sprinkle of chocolate chips on top wouldn't go amiss. And if you add a little milk powder to the ice cream, it will make it tender and airy. You can also sprinkle the top of the dessert with not only chocolate but also nut shavings.
Also add a little liqueur or rum, cognac, or the cream of the preparing ice cream to the mixture. Stir well and beat with a mixer or blender, or an ice cream maker if you have kitchen equipment. Naturally, the addition of alcohol applies only to those cases when the dessert is not prepared for a child or children. And for adults, the share of liqueur or rum, cognac in the recipe should not exceed 2-3 tablespoons per kilogram of dish.
How to make ice cream in an ice cream maker
Choosing and buying an ice cream maker turned out to be not the most difficult thing. The hardest thing was to find a universal, simple, not expensive ice cream recipe for ice cream maker. The whole family liked the ice cream recipe, which is posted on this page. But this ice cream tastes best with the addition of milk chocolate. And the simplest and most delicious recipe was for fruit ice cream with banana.
Ice cream recipe for ice cream maker:
- 4 yolks
- 250 ml milk
- 250 ml cream (we use 15% condensed cream with sugar)
- 100 gr. Sahara (if we use condensed cream, then there is no need to add sugar)
- 1 pinch vanillin
We start preparing ice cream by preparing the eggs. According to the recipe, separate the yolks from the whites and beat until foamy. At the beginning, we used all the eggs (it was a pity to leave the whites, but then we started making a delicious mousse from the whites). Due to the rapid coagulation of egg whites, the ice cream mixture had to be strained, and the finished homemade ice cream ended up with grains.
Beat the yolks into a stiff foam.
Measure out 250 ml of condensed cream. Sometimes we use condensed milk prepared at home.
Then measure out 250 ml of milk.
Now mix everything and beat it well with a mixer.
Place the ice cream mixture over low heat and bring to a boil, stirring constantly. Add vanilla.
Be sure to cool in cold water (this way the mixture does not become covered with a film). And then place the ice cream mixture in the refrigerator (cool). Using the cooled mixture, ice cream in ice cream maker expands well.
Pour the cooled ice cream mixture into the ice cream maker. The ice cream maker must be in the freezer for at least 12 hours at a temperature of minus 18 degrees or lower. (Since we make ice cream quite often, the ice cream maker is always in our freezer.)
Time making ice cream in an ice cream maker 30-40 minutes.
Place the finished ice cream out of the ice cream maker into a suitable container.
Ice cream in an ice cream maker It turns out soft, so it should be frozen in the freezer.
Everyone can make this ice cream. It can't fail. It’s best to start with it after purchasing an ice cream maker, so as not to be immediately disappointed. Banana ice cream with berries.
How to make ice cream from yogurt
If you want ice cream but don't feel comfortable buying it from the store, then there is a very quick and easy way for you to make yogurt ice cream at home.
Yogurt ice cream does not require many ingredients to prepare, but it turns out very tasty.
Ingredients for Yogurt Ice Cream:
Yogurt ice cream recipe
Pour drinking yogurt into a deep bowl. You can use any fruit yogurt of your choice. The basis was peach yogurt with a fat content of 2.5%. It has a delicate taste and even children will like it.
Now you need to pour granulated sugar into a bowl of yogurt. In principle, the yogurt itself already has some sweetness, so you shouldn’t add too much sugar. Add a few tablespoons if you still like sweet foods.
Ice cream is a rather high-calorie product, but this does not reduce our love and addiction to it. If you have invited guests, after a hot day, the best dessert will be ice cream! It can be anything: milk, cream, with various fruits, jam, juice, chocolate or coconut oil. Below, you can find several delicious recipes for this wonderful dessert.
How to make homemade ice cream?
For this we need very little effort and ingredients. The recipe is available to everyone; even a child can make this dessert.
How to make chocolate ice cream?
Ingredients:
3 yolks;
- 3 tbsp. spoons of powdered sugar;
- 1.3 glasses of milk;
- 120g. chocolate;
- 3 tbsp. spoons of water;
- 6 tbsp. spoons of heavy cream.
Preparation:
1. Set the ice cream maker to the minimum temperature.
2. Grind the yolks with powdered sugar.
3. Stirring with a wooden spoon, slowly pour almost boiling milk into them, but in a thin stream.
4. Then, the resulting mixture must be strained into a saucepan and cooked over low heat until thickened.
5. Chocolate pieces need to be melted in a water bath. Whip into cream.
6. First add melted chocolate and then cream to the thickened mixture.
7. Mix everything together thoroughly, transfer to an ice cream maker and freeze.
VIDEO. How to make ice cream at home.
How to make banana ice cream?
Ingredients:
450g. bananas;
- 110g. Sahara;
- 4 tbsp. spoons of cold water;
- 1 dessert spoon of lemon juice;
- 1 dessert spoon of orange juice.
Preparation:
1. Mix sugar and water in a small saucepan and place over low heat. Stir constantly until the sugar dissolves.
2. Bring the syrup to a boil and transfer to low heat, cook for 5 minutes.
3. Remove from heat and cool.
4. Make mashed bananas and mix it with the cooled syrup.
5. Place in a flat pan and place in the freezer overnight.
Before serving, leave the ice cream for 30 minutes at room temperature so that it can be easily removed from the mold.
How to make ice cream without cream?
Ingredients:
0.5l. milk;
- 50g. Sahara;
- 25g. starch;
- 10g. vanilla sugar;
- 1 egg.
Preparation:
1. 375ml. mix milk with 40g. sugar, put on medium heat to heat.
2. Add the remaining 125 ml of milk.
3. Mix it with starch and boil with the rest of the mixture.
4. Remove from heat and add vanilla. Then cool.
5. Grind the yolk with sugar and mix with the resulting mixture.
6. Set to freeze.
How to make ice cream from milk?
Ingredients:
3 glasses of milk;
- 1 cup of sugar;
- 3 eggs;
- vanilla powder to taste.
Preparation:
1. Mix the yolks with sugar, vanilla and add 1/2 cup of milk.
2. Place the rest of the milk on the stove and bring to a boil.
3. Remove the pan from the heat, add the egg mixture from step 1, pouring in a thin stream and stirring.
4. Put the pan on the fire and stir, wait for bubbles to appear and remove from the stove.
5. Strain, pour into mold and freeze!
How to make ice cream sundae.
Ingredients:
200 ml homemade milk;
- 4 yolks;
- 200 ml 33% cream;
- 150 g sugar;
- vanilla stick or essence.
Preparation:
1. Bring the milk to a boil, add vanilla and wait until it cools.
2. Beat sugar and yolks.
3. Add milk to our mixture and mix well.
4. Place on low heat and stir all the time, do not let our mixture boil.
5. After thickening slightly, set aside from the stove.
6. Whip the cream. While whipping, you can add egg cream to make them more airy.
7. Pour our cream into the main mass and place it in the freezer.
The next day our ice cream will be completely ready!
How to make popsicle ice cream.
Fruit ice- juice, fresh frozen in a special form for homemade ice cream. All children's favorite ice cream in the summer, because nothing relieves thirst like this type of dessert.
How to make ice cream at home? It’s very easy, because all you need is a few fruits and strict adherence to the instructions.
Recipe. How to make ice cream.
Ingredients:
4 oranges;
- 3 lemons;
- 250 gr. watermelon;
- 200 gr. Sahara.
1. Pour 400 ml into a container. water and bring it to a boil.
2. Pour sugar into boiling water and cook the syrup until the sugar is completely dissolved.
3. Set aside our syrup to cool.
4. Squeeze the juice from oranges and lemons into different containers.
5. Mix the watermelon pulp (without seeds!) thoroughly with a blender until you get a puree.
6. Add 100 ml to orange juice. syrup, for lemon - 200 ml., for watermelon puree - 100 ml.
7. Pour everything into glasses and put them in the freezer.
When the ice cream starts to set, don't forget to insert the sticks!
VIDEO. How to make ice cream?
How to make ice cream from yogurt.
Frozen yogurt- a delicious treat that is very similar to ice cream, but unlike it is filled with a lot of calories and sugar. To prepare this dessert you will need yogurt, fruit, sugar and an ice cream maker.
1. Puree strawberries and peaches, adding sugar and lemon juice.
2. Pour the resulting mixture with yogurt.
3. Refrigerate ingredients for 3-4 hours.
4. Add pieces of fruit, sugar.
5. Place the entire mixture into the ice cream maker.
6. After 15 minutes of operation of the device, add more fruit.
7. Freeze.
Your delicious ice cream is ready!
How to make ice cream in a blender.
How to make an ice cream cocktail? It's simple, you will need a few scoops of ice cream, high-fat milk and a banana. Place all the listed ingredients in a blender and blend until the mixture reaches a thick consistency.
VIDEO. How to make ice cream.
vanilla ice cream
Ice cream "Plombir"
Yogurt ice cream
Fruit icecream
Fruit ice
It is difficult to find a person who, at least as a child, did not like ice cream. So many pleasant memories are associated with this delicacy. Many people, even in old age, remember the very tastes that they enjoyed with pleasure in their distant, distant childhood.
Now in numerous shops and mobile stalls you can buy ice cream for every taste, and even color. However, not a single one of them will convey the taste of that same Soviet ice cream that delighted children just a couple of decades ago.
But nothing is impossible in the world, especially for a person with intelligence. And you can make delicious homemade ice cream “just like in childhood” without leaving your home. Let's talk about this.
Ingredients:
How to make ice cream from milk and butter at home
1
. Wash the egg shells well, then crack the eggs and carefully separate the yolks from the whites. We only need the yolks, which need to be mixed with sugar. Stir, grind the sugar until dissolved.
2
. Add starch.
3
. Pour the milk into a saucepan and place on the fire. Do not forget to constantly stir the milk so that it sticks to the bottom of the pan and foam does not form on the surface. Once boiling, reduce heat to low. Add butter. Wait until the butter is completely melted in the milk.
4
. Then pour a mixture of sugar and starch yolks into the milk in a thin stream. Bring to a boil and immediately remove the pan from the heat (note, the mass should not boil, but only warm up well, otherwise the homemade ice cream will turn out watery with pieces of ice, crumbly). It is advisable to strain the resulting mass so that it becomes homogeneous.
5
. It is advisable to cool the resulting mass intensively by placing the cup of future ice cream in a bowl of ice. If this is not possible, put the ice cream in the freezer for 30 minutes.
6
. Then take out the ice cream and beat the mass with a blender and whisk. And freeze again. Beat the ice cream 2-3 more times every 30 minutes.
7
. Gradually, homemade ice cream becomes more homogeneous and airy.
8
. Pour into molds. Place in the freezer until completely frozen.
9
. You can add grated chocolate to the bottom of the mold.
10 . And then pour in the ice cream mixture. This recipe makes homemade ice cream delicious, but it melts quickly, so don’t put the dessert on the table in advance.
Delicious homemade ice cream is ready
Bon appetit!
Creamy ice cream (classic recipe)
Ice cream can be different. It all depends on the additives and fillers that are added to it. Therefore, you should start learning the art of making homemade ice cream with the simplest – the classic recipe.
You can, of course, follow the path of least resistance and purchase an electric ice cream maker. If you have such a device, you don’t need to do anything at all. It is enough to put all the ingredients in it and, after some time, enjoy the finished dessert.
However, it's boring. It’s much more interesting to learn how to do everything yourself from start to finish. And for this you will need to prepare:
- milk – 0.7 l;
- cream – 0.3 l;
- eggs – 7 pcs. (only yolks are needed);
- powdered sugar – 150 g;
- vanillin – 15 g.
First you need to put the milk to boil. Of course, we need to keep an eye on him. But at the same time, you can start preparing the base of the future dessert. To do this, carefully break the eggs into a bowl and separate the yolks from the whites. The whites are no longer useful, but the yolks need to be thoroughly ground with bulk ingredients - vanillin and powdered sugar. The mass should be absolutely homogeneous.
When the mixture is ready, pour half the dose of boiled milk into it and mix thoroughly again. Pour the resulting mass into a saucepan with the second half of the milk and cook over low heat, stirring constantly, for 3 minutes. The result should be a mixture with the consistency of standard sour cream.
After 3 minutes, remove the saucepan from the heat and allow to cool to room temperature, then place in the refrigerator for further cooling.
Now it's time to get to the cream. They must be beaten until stable “peaks” form. It is better to do this with a mixer. You can, of course, work with a whisk, but this is too labor-intensive. Add the whipped cream to the slightly cooled milk-egg mixture and mix everything well with the same mixer. The ice cream is almost ready. All that remains is to freeze the dessert. To do this, you need to put it in the freezer for 10-12 hours.
True, you shouldn’t forget about the future ice cream during all this time. For the first 5 hours, approximately once an hour, the mass must be taken out and mixed again using a mixer. For the last 5-7 hours, homemade ice cream can be left alone, and then served for tasting to household members or guests.
By the way, chocolate or various fruit syrups can be a good addition to this ice cream. They can be added either to a ready-made dessert or as one of the ingredients during the cooking process.
The simplest ice cream
This method of preparing frozen dessert is even simpler than the previous one. The ice cream is not GOST standard, but no less tasty. And most importantly, it simply cannot fail. After all, there is no need to cook something strictly according to time or stir it every now and then. To prepare it you will need the following components:
- milk – 100 ml;
- sugar – 100 g;
- dry milk formula (baby food) – 100 g;
- cream – 200 ml.
First you need to weld the base. To do this, mix milk, sugar, and milk mixture in a saucepan and cook over medium heat until the mixture has the consistency of condensed milk. When the resulting base has cooled, you need to mix it with cream using a mixer or blender. Now all that remains to be done is to put the almost finished ice cream in the freezer for 3-4 hours.
In principle, you can do without cooking at all. After all, in fact, it turned out to be homemade condensed milk in a saucepan. So if you don’t want to mess around, you can use ready-made condensed milk.
Homemade milk ice cream
Such homemade ice cream resembles the taste of Soviet “Molochnoye” - for 10 kopecks. Anyone who has tried it will understand what we are talking about. Well, those who haven’t tried it can simply rejoice at the simplicity of preparation and the minimum set of the simplest (and inexpensive) products:
- milk – 200-250 ml;
- sugar – 50 g (about 2 tablespoons);
- eggs – 1 pc.;
- vanillin - to taste.
Break the egg into a bowl, add sugar, vanillin and beat well with a mixer. Pour the mixture into a saucepan, add milk and place on low heat. Constantly whisking the mixture with a whisk, bring it to a boil and immediately remove from the stove. Pour the finished mixture into any suitable tray, cool to room temperature and place in the freezer for 4 hours. The mixture must be taken out every hour and mixed thoroughly using a mixer.
Curd ice cream with orange syrup
This homemade ice cream goes great with homemade orange syrup. Although even without it it remains incredibly tasty. To please your household with such a dessert, you need to take:
- fat cottage cheese – 500 g;
- cream – 350 ml.
For the syrup:
- water – 125 ml;
- sugar – 100 g;
- oranges – 2 pcs. medium size;
- butter – 50 g;
- vanillin – 15 g (1 sachet).
The starting point for making this homemade ice cream is syrup. To do this, mix water, sugar, butter in a small saucepan and bring to a boil over low heat, stirring constantly. After this, add the juice squeezed from the oranges and the zest grated on a fine grater to the mixture. Mix everything well and cook over low heat for about 5 minutes. Allow the finished syrup to cool to room temperature.
Now you can start making the ice cream itself. In a blender or using a mixer, beat cottage cheese with condensed milk. The result should be a fairly porous mass. Separately, whip the cream and mix with the curd mixture. Place almost ice cream in a container, pour in syrup and place in the freezer for 10-12 hours.
In principle, you can do without syrup. The ice cream won’t lose any of its taste because of this.
If instead of regular condensed milk you use boiled condensed milk, then the resulting dessert will taste like creme brulee, beloved by many.
DIY chocolate ice cream
Ice cream prepared according to this recipe will certainly appeal to those who love chocolate varieties. It is also interesting because its structure does not form large crystals when frozen. This means that you don’t have to stir it during the last stage of preparing the treat. It must be prepared from the following products:
- chocolate – 200 g;
- condensed milk – 400 g (1 can);
- heavy cream – 600 ml;
- chocolate cookies – 100 g.
Break the chocolate into pieces and melt in a steam bath or in the microwave. By the way, if the last device is used, then it must be turned on at full power. Time required: 1-2 minutes. In this case, the melting chocolate must be stirred every 30 seconds. When the bar is completely melted, allow the chocolate to cool slightly.
Now you need to mix the cream with condensed milk and beat until soft foam using a mixer. This will take approximately 5 minutes. Add melted chocolate to the resulting mass in 2-3 additions. At the same time, after pouring in the next portion, the resulting mixture must be thoroughly beaten with the same mixer for about a minute.
The last thing to add to the semi-finished product is the cookies, crushed into fine crumbs. And mix everything thoroughly again. Transfer the finished mixture into a mold and freeze for 8-10 hours.
The recipe describes an option for making homemade chocolate ice cream from ready-made condensed milk. But you can also use homemade ice cream, prepared using the method described in the “Easiest Ice Cream” recipe.
This version uses chocolate cookie crumbs as an additive. However, you can use any other filling instead: hard chocolate, nuts, etc.
Homemade strawberry ice cream
Despite the fact that the name of the recipe (and in the description) says “strawberry”, you can make such a delicacy with absolutely any fruit: cherries, currants, apricots, etc., etc., etc.... It’s very simple to prepare it, the main thing is that found at home:
- heavy cream – 450 ml;
- sugar – 50-100 g;
- condensed milk – 200-250 g;
- butter – 50 g;
- strawberries – 250 g.
The preparation of such a dessert begins with working on the fruit. Strawberries should be cut into small pieces (4-6 depending on size). Place a frying pan over medium heat and melt the butter in it. Then add strawberries and mix them thoroughly with oil. It is necessary that every berry piece is covered with oil. After this, pour sugar into the pan and simmer the mixture for about 15 minutes, stirring it constantly. The finished mixture must be allowed to cool completely.
Whip the cream until stable peaks form. After this, add condensed milk to them in portions, gently mixing the resulting mass with a spatula. Then put the cooled strawberries there and mix everything carefully.
Transfer the finished mixture into a mold (preferably narrow and long) and place in the freezer for 8 hours. Strawberry dessert is ready.
Kulfi - Indian ice cream
Ice cream is distributed all over the world, and the history of this dessert goes back more than one thousand years. Of course, the cold delicacy was and is most popular in hot countries. Here, for example, is a recipe for Indian ice cream, which requires not so exotic products:
- milk – 0.8 ml;
- sugar – 50 g;
- starch – 30 g (1 tablespoon);
- white bread – 30 g (1 slice);
- cardamom – 1 teaspoon;
- nuts – 10 pcs. (almonds or pistachios, naturally unsalted).
The first step is to pour boiling water over the almonds. After 2-3 minutes, the water can be drained and the skins removed from the nuts. Mix the peeled nuts with cardamom and sugar.
Cut off the crusts from the bread, chop and place in a blender. Add starch, 100 ml of milk there and mix everything. Pour the remaining milk into a saucepan and simmer over low heat for about 15 minutes until the milk has reduced by 1/3. Then add the mixture from the blender and continue cooking for another 5 minutes, after which pour the nut-sugar mixture into the pan. You need to cook the mixture for about 10 minutes. By that time it will begin to thicken.
All that remains is to pour the almost finished homemade ice cream into a container or mold, let it cool slightly and put it in the freezer for 7-8 hours. The kulfi can be served garnished with unsalted pistachios.
Above are the simplest recipes for making homemade ice cream. In fact, they can be used to prepare a huge variety of frozen desserts, including the most exquisite and incredible ones.
To ensure that homemade ice cream always turns out well, you should listen to some advice from experienced chefs. So:
- preparing ice cream requires careful adherence to the recipe and cooking instructions;
- the taste of ice cream directly depends on the quality of the products, so you shouldn’t skimp;
- ice cream will turn out more airy if you use milk, cream and other dairy products with maximum fat content;
- the ice cream will be more tender, and it will be easier to prepare it if you use powdered sugar instead of granulated sugar;
- In some recipes, gelatin is used as an ice cream thickener; in this case, before use, it must be completely dissolved in warm water in a steam bath;
- A couple of spoons of dessert wine (preferably white) makes homemade ice cream more tender, although you can add rum or cognac, but any alcohol will increase the freezing time of the dessert;
- The key to porosity and softness of ice cream is thorough mixing during the first 5-6 hours of freezing, incl. If possible, this should be done even if the recipe does not provide for this action;
- if you plan to add pieces of fresh fruit to the ice cream, then it is better to do this in the last 2-3 hours of freezing, but it is better to add syrup to the future delicacy immediately;
- The mass should only be frozen in containers or other containers closed with lids, since ice cream absorbs all foreign odors well.
Video recipe for homemade ice cream with cookies and chocolate
