How to make ice cream at home? The best recipes for homemade ice cream

What is better than refreshing, delicate and such delicious ice cream, on a hot summer day? Only homemade ice cream - prepared from natural ingredients!

Content

Ice cream is a favorite dessert of children and adults! But I want it to be not only tasty, but also useful! Therefore, we learn to cook this dessert at home from natural products!

Despite the rainy weather, the summer is not far off, which means that it will be very useful to know the recipes of everyone's beloved, cool dessert. Which can also be made useful by preparing from natural products!
Homemade ice cream recipes, there are a great many! There are completely simple ones, consisting almost only of milk, as well as very complex, including many ingredients.
Ice cream is milk, creamy, chocolate, coffeeetc.

The undeniable dignity of home ice cream is that you know what products it is prepared from! That they are fresh and final product does not contain chemical additives, in the form of dyes and flavors, nor preservatives.

Cooking is a multifaceted and complex world with its secrets and subtleties. Therefore, before we consider the best recipes for ice cream, you need to find out the secrets of its preparation.

Useful tips

On average, ice cream is frozen 6-7 hours
If you put the mass in the refrigerator not in molds, but in a large container, then it must be periodically mixed (especially if many pieces of berries, nuts or fruits are added to the mixture). Optimally, every 30 - 40 minutes
If you ignore the need to mix the mixture, then it will not be homogeneous and there will be a lot of ice floes in it
The same problem, if you cross it. In addition, ice cream will lose in taste
In order for the preparation process to be less time -consuming and the ice cream itself turned out to be more homogeneous, we advise you to purchase an ice cream. In it, your favorite dessert will turn out homogeneous and without pieces of ice.
Especially if you plan to often prepare this dessert at home. Not to mention the fact that the ice cream will greatly facilitate the cooking process itself and it will be tastier
It’s good if you have a modern refrigerator at home, in which temperature tuning is possible, since for making ice cream, you need at least -21 degrees
And finally, the most the main secret! If add to the mixture of the ice cream blanks gelatin,then this will help him by consistency be as similar as possible to the purchased. Gelatin simply will not let crystals of ice form! Try it! And you will be pleasantly surprised by the result!

IMPORTANT! In any case, ice cream will differ from the industrial method produced. Since in production, it is frozen in special chambers with a constant temperature of -50 degrees.

Basically, all the recipes of homemade ice cream that you know, consist of the most ordinary products: milk, vanilla and sugar! All this needs to be stirred in the freezer! Elementary, right?

But, unfortunately, your expectations will not be justified, since according to the laws of physics, instead of delicate, cream seal, you will receive only a block of milk with many ice crystals.
Therefore, the mixture must be thoroughly and often mixed.
And yet, you can achieve a truly delicate texture of ice cream, thanks to ice cream,

or ... recognizing our secret! The secret of cooking real sealing!

Flime recipe

First, cool well not only the cream, but also the corolla of the mixer, as well as the dishes in which you will whip the mixture.

This is necessary so that the fat molecules of cream are easier to connect together, surrounding the air bubbles formed when whipping mixtures.

Squamarine ingredients

How to cook fillings?

1. First mix condensed milk, cream and ... soluble coffee. Of course, additives can be completely different! For example: vanilla, liquor, cognac or syrup

2. We begin to beat with a mixer at an average speed. By
The measure of thickening the mixture, increase the speed to maximum. But do not overdo it if, of course, your goal is not to obtain oil.
The consistency should resemble melted ice cream! Or rather, a creamy emulsion saturated with air bubbles

3. It remains to pour the mixture into the form for future ice cream, cover with food film and put in the freezer for 6 - 12 hours

Ice cream

Creamy ice cream ingredients

Mix thoroughly with a mixer at low speed sugar withcream (or milk), and we get the taste of melted ice cream!
We put in the freezer for 6 - 12 hours. Ice cream is ready!

Ice cream with English cream, aka Anglaise, he is a custard cream

The most delicate, tasty and beautiful ice cream will turn out if you freeze English cream On a mixture of cream and milk.

English cream (he the same Custard), — refers to «kustardam» — this is mixture milk, cream, or togo and another together) with eggs. Moreover, mixture thickens eggs under influence heat.
At heating, proteins squirrel coagulating, then there is connected and harden. Consequently, kustard freezes.
AT quality flavor in him more often add vanilla, but also coffee, liquor, chocolate, mint, citrus …
His consistency directly depends from proportions cream/milk to quantity eggs/zheltkov.

Custards are divided into 3 groups:

1 : English cream (Stirred Custard — cooking on the water bath)
2 : Confectionery cream — added starch in quality thickener
3 : Cream—Caramel, Pots de CRIM, Cream—Bryule — bake loosy
Us with you now interested first group, — English cream! Which the on essence is liquid Custard cream.

If a his to freeze, then it will turn out the most tender ice cream!

Preparation English cream it has their subtleties.

Black cream -based ice cream recipe

Add 100 g of sugar to 1 liter of milk. Then, heat the milk until sugar is completely dissolved
Beat five yolks in a separate bowl. Then, begin to gradually pour warm milk to whipped yolks
Stir the mixture thoroughly and continue to stir already on the stove, on low heat until thickened
IMPORTANT! Cream not I have to boil!
Leave the cream to cool to room temperature
Put freeze in the freezer

IMPORTANT! If you freeze ice cream not in molds, but in deep dishes, then every 40 minutes it needs to be mixed (preferably with a mixer), otherwise your ice cream will turn out not homogeneous, but with pieces of ice.

Nut ice cream

Ice cream ingredients with hazelnuts

Fry nuts In the oven, at a temperature of 180 degrees. About 10 minutes. Peel the nuts and cut
Mix milk with nuts. On the small fire bring before boiling, cover lid and to give drive two hours
Strain
Beat the yolks with sugar (must turn white and thicken)
Again to warm milk and add in him cream
Half mixtures good mix cO whipped yolks. Add rest mixture and again good stir
Constantly stiring, heat on the small fire before thickening mixtures. Take off with fire
Add walnut liquor, mix. Pour in flat form and put in freezer on the 7 hours
So that ice crystals do not form in the mixture, it must be mixed every hour with a fork

Lay the finished ice cream in creams and sprinkle with nuts on top.

Walnut ice cream can be prepared from walnuts, almond nuts or any others.

Ice cream with walnuts

Ingredients of ice cream with walnuts

How to cook:

Finely chop the nuts
Mix syrup with cream
Beat the condensed milk The large chilled bowl is good so that it becomes twice as much as possible and thicker
Gently pour into condensed milk Syrup with cream
We mix everything well and send for a couple of hours to the freezer
We get ice creambeat again well, sprinkle with nuts and put again in the freezer

After 5 - 6 hours, ice cream is ready!

IMPORTANT! To obtain a more tender, homogeneous mass, do not be lazy every 30 - 40 minutes, mix the chilled mass with a mixer (in a pre -chilled dish).

Chocolate ice cream

Chocolate ice cream ingredients

Preparation:

1. Melt the chocolated on the "water bath", stir with a whisk and set aside
2. Beat yolks with sugar to lush white foam
3. Mix separately cocoa with cream and stirring, heat the mixture over low heat, so that the cream begins to foam
4. Remove them from fire And stirring all the time, gradually pour in whipped yolks. Strain
5. In melted chocolate Pour the cream mixture and heat 3 - 5 minutes
6. Add vanilla, put to cool to room temperature
7. Pour in shape (preferably flat) and put in the freezer for 7 hours

IMPORTANT! Every 40 minutes, get the mass from the refrigerator and mix with a mixer.

Video receptor of cottage cheese ice cream with kiwi and banana

We examined only a few recipes for this delicious and refreshing dessert! Let our tips help you all summer to delight yourself and your loved ones not only with a delicious, but also a very useful treat!
Cooking with your hands, with love and imagination, ice cream each time will surprise you with an inexhaustible variety of taste combinations!