Ice cream is the most desired treat in the summer season. It is not only tasty, but also refreshing. It is also often used as an additional component of summer drinks and for serving some desserts. Below are a few recipes that describe how to make ice cream at home.
Material Content:
Classic milk sundae
Simple milk ice cream at home:
- milk 3.2% - 330 ml;
- egg - 2;
- sugar - ½ cup;
- oil - 80 gr;
- vanillin.
Beat the butter and half the sugar with a mixer or whisk. Next, we drive in the eggs and add the remaining sugar, you can immediately pour vanilla. We continue working with the mixer for a few more minutes until the consistency of the contents of the bowl becomes homogeneous.
Milk is poured into the ice cream blank last. Again, beat everything with a mixer at maximum speed.
Pour the mass into a saucepan and simmer over low heat so that it begins to thicken a little. We work out the hot mixture for a couple of minutes with a submersible blender. After the container is put in a large bowl with ice water, so that the workpiece cools faster. Pour into a container for freezing and put in the freezer for the whole night.
On a note. The ice cream blank cannot be sent to the freezer in a hot or even warm form. Be sure to wait until it cools completely.
Cooking Popsicle Recipe
- cottage cheese - 250 gr;
- icing sugar - 100 g;
- cream - 250 gr;
- white chocolate - 100 g;
- chocolate tubes - 5 units;
- walnuts / chopped pistachios.
Eskimo is prepared by gradually whipping products. First of all, whipped cream with powdered sugar, after which the cottage cheese is gradually introduced.It turns out pretty thick creamy consistency.
Melt the chocolate and pour into the billet. Beat a minute or two.
Pour the nuts into the ice cream molds, lay out the workpiece, stick a tube deep into the center. Put in the freezer for 2-3 hours.
vanilla ice cream
- fat cream - 750 ml;
- milk - 250 ml;
- sugar - 150 gr;
- egg yolks - 6 units;
- vanillin.
We combine milk and a third of cream in a saucepan, pour ⅔ of sugar there. Set on fire and bring to a boil, stirring occasionally.
Meanwhile, with a mixer, rub the remaining sugar and yolks. When the mass is much clarified, pour in a small portion of the milk-cream mass, continuing to whisk.
The resulting workpiece is poured back into the saucepan and sent to warm up over low heat, stirring constantly. The consistency will gradually thicken, resembling a custard. We put the saucepan in a bowl with ice and, cooling, cool. The result was a French cream Angles - smooth and shiny.
At high speed, whip the remaining cream to medium density. Pour chilled milk-sugar cream to them and mix with a spoon.
The resulting vanilla treat is distributed in special portion containers or in one large container and sent for several hours to freeze in the freezer.
Creamy treat
In ice cream according to this recipe, no water crystals are felt, as is the case in store ice cream or when using large amounts of water in the preparation.
The recipe is very simple and preparing homemade ice cream does not take more than ten minutes.
Cream ice cream turns out to be unrealistically gentle, with a fairly dense structure:
- cream with a fat content of 30% - 550 ml;
- condensed milk with sugar - 170 g;
- gelatin - 7 gr.
To begin, prepare the gelatin: fill it with a stack of boiling water. It is important that there is as little water as possible.
Pour cream and condensed milk into the mixing container. Beat with a mixer until smooth - it will take only a minute. After the speed turn on to the maximum. By this time, the gelatin will dissolve in boiling water and it can be added to the creamy condensed mass. We work with the mixer for a few more minutes. We put the mass into the container, close it and send it to the freezer for at least 5 hours.
Homemade creme brulee
- 500 ml cream from 33%;
- vanillin;
- 25 grams of flour;
- 2 egg yolks;
- 180 g of boiled condensed milk;
- 150 ml of milk.
We put milk on a medium heat to bask.
From the prepared volume of cream, we separate 4 tables. spoons in a separate cup and add the flour with vanilla, yolks and boiled condensed milk. Rub everything very well with a spoon until a homogeneous mass without dense lumps is obtained.
We spread the resulting mass into warmed milk and mix thoroughly with a whisk. We send it on to bask. It is necessary to warm up stirring, as the cream will thicken. You get a consistency like a thick custard for cakes. When the cream becomes thick and begins to boil a little, it must be removed from the heat and left to cool.
Take care of the remaining cream. They need to be whipped until a dense foam is obtained, sugar can be added if desired. After spread the cooled custard and mix with a mixer.
Cover the entire mass with a lid, or tighten with a film. Put in the freezer for several hours. It is recommended that you stir the mass every hour with a spoon until it is possible - this is necessary to prevent crystallization and create a lush, loose dessert texture.
On a note. Such ice cream can not be frozen and used as a cream for the cake.
Chocolate dessert at home
Chocolate ice cream with a delicate, creamy texture can be prepared according to the following recipe:
- fat cream - 500 ml;
- small sugar - 180 g;
- cocoa - 25 gr;
- salt - 2 g;
- egg yolks - 5-6 units;
- milk - 250 ml;
- high-quality dark chocolate - 125 g.
First of all, split the chocolate into small pieces.
In a saucepan with a thick bottom, combine salt, cocoa and half sugar. Stir. Pour a little milk and stir until smooth. It will turn out a glossy chocolate paste. Pour in the remaining milk and cream, mix again. We put on a slow fire and stir until boiling. As soon as it begins to boil, immediately remove from heat.
While the milk mixture is warming, let's take care of the yolks: combine them with the remaining sugar and mix with a whisk until a light creamy mass appears.
Now you need to combine the milk mixture and the yolks. This should be done very carefully, since the milk is still hot enough, and the yolks can curl. Therefore, first we pour very little chocolate and milk mass into the yolk, mix with a whisk. After a little more pour in and mix again. Now the yolk mass has warmed up and will not coagulate, pour the milk mass in a thin stream, constantly working the mass with a whisk.
Let’s stand the pan again, cook for about five minutes, stirring constantly. The fire should be slow, the mass should not boil, otherwise the yolks will cook. The mass should thicken and resemble the state of custard for the cake.
We remove the pan from the heat and spread the chocolate into the contents, stir actively until the pieces are completely dissolved.
We prepare the ice cream blank in a container with ice water. Stir occasionally to prevent crusting.
Pour the cooled workpiece into a deep container for freezing. We close. Leave for the night.
On a note. The ice cream blank cannot be sent to the freezer in a hot or even warm form. Be sure to wait until it cools completely.
Popsicles
- 150 grams of blackberry;
- 150 gr peach pulp;
- 200 grams of sugar;
- 2 glasses of cream;
- 2 cups of milk;
- 6 egg whites.
First, beat the proteins until a stable foam, then combine with sugar, without stopping the whipping. Separately, whip the cream until they thicken.
We put the thickened cream into the sweet egg mass in small portions, continue to whisk at maximum speed for several minutes.
Reduce the speed of mixing, pour in a thin stream of milk. We work 1-2 minutes.
Rinse berries and fruits, cut peaches into small pieces. Separately, we prepare blackberry and peach puree with a blender. We divide the protein-cream preparation into 2 approximately equal parts. We connect one with berry puree, the other with peach. Mix thoroughly.
Place fruit blanks in containers and freeze tightly with a lid / foil.
No eggs added
- vanilla sugar - 1 sachet;
- sugar - 90 gr;
- milk powder - 35 gr;
- starch - 10 g;
- fat cream - 250 ml;
- milk 3.2% - 300 ml.
We combine all dry components in a saucepan (except for starch). Pour more than half of the milk to dry products, mix.
The remaining milk is combined with starch, stirring it well.
We warm the milk mixture with sugar, milk powder and other products over low heat, stirring constantly. Bring to a boil. As soon as it begins to boil, pour in the starchy mass and stir. When the mass begins to thicken, pour into a container through a sieve and leave to cool.
Meanwhile, whip the cream. When the workpiece has cooled, combine with cream and beat for several minutes. After that we put the ice cream to freeze.
On a note. Only cream with a fat content of more than 30% is whipped into a stable foam quickly enough. A less fatty product has the ability to beat, but this is very rarely obtained.
How to make vegetarian ice cream?
Delicious vegan ice cream can be made on the basis of a banana.
Products are designed for one portion of ice cream, increase their volume depending on the planned number of portions:
- 2 bananas;
- 50 ml of soy milk;
- sugar - 15 g;
- diluted in a couple tsp vanilla - 5 gr.
Remove the bananas from the peel and cut into ringlets. We lay out on the board and send frozen for three hours.
After 3 hours, connect the rings with the rest of the products and mix in a blender until creamy. Put the mass in a waffle cone and freeze for an hour or two.
Yogurt Recipe
Making ice cream from yogurt is very simple. It is important to take delicious, high-quality yogurt, otherwise the delicacy will turn out not so tasty and rich.
- 2 jars of yogurt;
- 2 sticks for stirring coffee;
- a couple of glasses of boiling water.
The recipe is extremely simple, and even children can handle it. The basis of ice cream in this embodiment is yogurt - fruit, berry or natural, take your favorite. In the foil with which the jar is sealed, in the center we make a small incision, insert the stick in it so that it immerses well in the yogurt. The resulting design is sent to the freezer for 2-3 hours.
After the jar, remove from the freezer. Carefully remove the foil, tearing it on the sides. To make ice cream easy to remove from the jar, you need to let it melt a little. You can speed up this process by dropping a jar of yogurt ice cream in a bowl of boiling water for a minute. After that, the delicacy easily leaves the container.
Lemon dessert
A quick low-calorie dessert with a lemon-banana flavor can be prepared according to the following recipe:
- 3 bananas;
- 2 lemons;
- 150 g of powdered sugar.
Peel and cut the bananas. Wipe the zest from one lemon, then squeeze the juice from both citrus fruits and mix with the zest and banana pulp, pour the powder into the container. Turn the components into a homogeneous mass with a blender.
Before serving, you need to remove the ice cream for 10 minutes from the freezer - the dessert will become softer and tastier.
If you want a simple lemon flavor, prepare a simple creamy or vanilla treat and add juice and lemon zest to it, mix well before freezing.
