Delicious ice cream at home. Plombir ice cream: a step-by-step recipe with a photo - a recipe for cooking with a photo

Have you tried homemade ice cream yet? Maybe you were treated by friends and grouse you want to make ice cream yourself at home?

We will show you how to make ice cream at home. In order to get your favorite sweet quickly and efficiently, it is best to get a special device for cooking - an ice cream maker.

An ice cream maker is a device that consists of two parts: a container and a whorl for mixing products. The whorl by rotation creates a homogeneous mass. In essence, this is a specialized, well-known mixer adapted for making ice cream.

What are ice cream makers?

There are three main types of ice cream makers: mechanical and electrical without compressor and electrical with compressor.

Mechanical type of ice cream makers involves beating the mass by hand. As a coolant, they need to use ice mixed with coarse salt. produce cold on their own, for this they have a refrigerant in the walls of the bowl.
In the version of the ice cream maker without a compressor, the bowl will have to be cooled in the freezer for 12-15 hours before cooking.
In an ice cream maker with a compressor, the preparation of ice cream occurs simultaneously with the cooling of the bowl. The whole process takes up to 20-30 minutes. This is the most convenient homemade ice cream maker.

Making ice cream in an ice cream maker

We'll show you how to make with an ice cream maker using two basic ice cream recipes as an example. The first, very simple - without eggs, the second of medium complexity - with egg yolks.

In the first recipe only milk, cream and sugar are used. This perfect recipe for beginners and those who save time.

Milk (fat content 3% -3.2%) - 250 ml
Cream (fat content 20%) - 250 ml
Sugar - 4-5 tbsp. spoons

Fat content and proportions can be slightly changed to your taste. It is important not to forget the rule that the bowl of the ice cream maker should not be filled more than 50%.

Cooking:

Before loading into the bowl, you must first mix the ingredients: milk, cream and sugar until smooth in a mixer or blender. Load the mixture into an ice cream maker and prepare according to the instructions.

Second recipe. Creamy ice cream (basic recipe using eggs)

Ingredients (with the volume of the ice cream maker 1.2l):

Cream (20% or more) - 350 ml
Milk - 200 ml
Sugar - 4-5 tablespoons
Yolks - 3 pieces

Cooking:

We put the cream with milk over medium heat in a saucepan with a thick bottom.

Bring to a temperature of ~ 80 degrees, stirring frequently.

Do not bring to a boil! Very important!

In parallel, in a separate container, carefully beat the yolks with sugar with a mixer until a homogeneous white porous consistency is formed.

At this stage, you will need to equalize the temperature of the cream and whipped yolk. To do this, first pour a little hot cream into the yolks, stirring vigorously. Then, on the contrary, pour the warmed yolks into the cream in a thin stream, stirring just as intensively.

Place over medium heat and cook until the mixture thickens. Then pour it into a pre-chilled bowl. Stir for a couple of minutes to cool the mixture to room temperature. Then pour it into an ice cream maker.

Remember that these recipes are basic. You can add a variety of fillers to the resulting mixture to your taste: condensed milk, caramel, jam, berries, fruits, chocolate ...

Ice cream at home in an ice cream maker is the easiest way to make a delicious treat. If desired, "ice cream" can be prepared without an ice cream maker. But we will talk about this in another article.

If you want to see how ice cream is made in a homemade ice cream maker, watch the video below.

Ice cream in the ice cream shop video

Making ice cream according to simple recipes without eggs at home: creamy, vanilla, ice cream, popsicle, cottage cheese, berry, fruit, chocolate, banana. We have selected step-by-step recipes for our caring parents, according to which at home you can easily prepare wonderful ice cream from milk, cream, yogurt, cottage cheese, kefir, juice, with berries, fruits, chocolate or cocoa at home with or without an ice cream maker. Please your children with a delicious ice dessert, moreover, natural, without dyes and preservatives.

In our time, it is better not to buy ice cream in stores - there is no benefit from it, but there is a lot of harm, especially for children, since it is stuffed with all kinds of time bombs. It is preferable to make your own ice cream at home, which will be both tasty and healthy at the same time. By adding nuts, fresh berries and fruits to it, you will make the dessert even healthier, unless, of course, your child is allergic to these foods.

Pediatrician's advice: in order not to provoke the child allergic reactions(in some cases - very serious), chocolate and nuts can be given to him only after 3 years!

Information for those who are interested in the degree of calorie content of ice cream: the lowest calorie is milk, followed by cream, then ice cream and the highest calorie is popsicle. But the more fat this dessert, the tastier it is.

Making ice cream at home

Making ice cream at home is easier than you might think.

If you have an ice cream maker, then before loading all the ingredients for ice cream into it, you need to mix them well with a mixer or blender. The ice cream maker should only be half filled.

And if you make ice cream without an ice cream maker, then during freezing it needs to be mixed several times so that ice crystals do not form in the dessert.

But you can simplify the entire procedure for making ice cream without an ice cream maker if there is a special container with a lid for freezing ice cubes:

make the base mix for our dessert;
pour into a container for freezing ice;
put in the freezer for 30 minutes until the mixture is half frozen;
transfer the cubes to a mixer bowl and add fillers if you wish;
thoroughly beat everything with a mixer with a knife nozzle;
Transfer the mass into ice cream molds and put in the freezer for 2-3 hours. Ready!

When making ice cream, use only very fresh dairy products. Of course, milk can be replaced with cream, and cream with milk, but keep in mind that crystals also form from milk and low-fat cream in ice cream. To avoid this, you can add corn syrup to the delicacy (and in portions not for children - quite a bit of alcohol or liquor), honey.

When whipping, the cream should be cold (but not frozen) - they need to be at least 2 hours in the refrigerator; if they are at room temperature, put them in the freezer for 30 minutes. The cream should be whipped just until it thickens. If using a mixer, beat at low speed so as not to whip the butter. Since cream whips quickly, it is better to whip powdered sugar with it instead of sugar, which takes a long time to dissolve.

If you add chocolate or honey to ice cream, then you need to put less sugar. Otherwise, the ice cream will turn out too sweet, cloying.

Since ice cream expands when frozen, the molds only need to be filled two-thirds.

Nuts and fruits should be added to ice cream already during freezing, before it hardens, and syrup should be added before freezing.

You can freeze an ice dessert in muffin baking dishes, in plastic cups, yogurt cups, children's juice packs (in which you need to cut off the tops and insert ice cream sticks).

In ice cream, in addition to honey, it is good to add raisins, candied fruits, fresh or frozen berries and fruits, chopped nuts, pieces of cookies, chocolate. In addition, they can decorate a ready-made delicacy. Thin, sesame, coconut, powder or cardamom will also be a good decoration for dessert.

When making ice cream with berries or fruits, choose the most ripe and juicy fruits. If you take, for example, hard kiwis, they will still be underripe and too sour for this dessert.

If you decide to make chocolate ice cream, then before you add cocoa to the mixture, do not forget to first pour it with hot milk or cream, and then cool it.

Freeze and store ice cream in a container with a lid or covered with plastic wrap.

Since homemade ice cream consists entirely of natural ingredients, its shelf life is short: no more than 3 days. In addition, melted ice cream should not be re-frozen.

You can serve homemade ice cream with a biscuit in the form of a cake or pastries; or cut into small briquettes and put it between two cookies.

It is better to give ice cream to children in small portions and not immediately from the freezer, but leave it to thaw a little. In addition, if you wait 10 minutes, then the taste and aroma of the dessert will appear brighter.

3 easiest ways to make ice cream

Stick an ice cream stick into a purchased glass of yogurt and put it in the freezer for 1-2 hours;
stick ice cream sticks into two halves of a banana, you can dip them in melted chocolate and roll in nuts or cookie crumbs and put in the freezer for half an hour or an hour;
in a similar way, you can cook fruits in chocolate icing: put peeled and cut into pieces fruits on sticks and leave in the refrigerator for half an hour; then dip them in the icing and put them back in the fridge until they harden. You can find out how to make chocolate icing at the end of this article.

Making ice cream

Recipe 1 (basic):
If you add vanilla to this recipe, you get vanilla ice cream; if you add cocoa (2-3 tablespoons) - you get chocolate ice cream; if you add creme brulee (see recipe below), you get ice cream Creme brulee.

250 ml milk (3.2%)
250 ml cream (30%, if not, then 20%)
5-6 tablespoons sugar (or to taste)

Recipe 2:
In this recipe, creamy ice cream is prepared on the basis of condensed milk.

1 can of condensed milk (only sugar and milk, no food additives)
300 ml of 30% cream (if not, then sour cream, yogurt or 150 ml of different products - you can vary)

Cooking:

1. Mix well all the ingredients of the 1st or 2nd recipe in a mixer or blender;
2. transfer the mixture to an ice cream maker and then follow the instructions; if there is no ice cream maker, then put in the freezer for half an hour, remove and mix, and so 3-4 times for the first 2 hours. Then leave for another 2 hours. Ready!

Recipe 3: ice cream
To make cream ice cream ice cream, which is fatter (at least 15%) than regular cream ice cream, you need to take:
200 ml milk (3.2%)
500 ml cream (30%)
6-7 tablespoons sugar (or to taste)

Cooking:

1. Whip cream with sugar;
2. mix well with milk;
3. pour the mixture into an ice cream maker and follow the instructions; if there is no ice cream maker, then put in the freezer for half an hour, remove and mix, and so 3-4 times for the first 2 hours. Then leave to freeze for another 2 hours.

Recipe 4: ice cream with gelatin
500 ml 20% fat cream
6 art. tablespoons granulated sugar (or to taste)
1 teaspoon (small-heaped) gelatin
1 teaspoon vanilla sugar

Cooking:

1. Pour half a glass of cold cream into a saucepan, add gelatin, stir and leave to swell for 30 minutes;
2. add vanilla sugar, granulated sugar, stir and, stirring, heat (but do not boil!) Until the ingredients dissolve;
3. pour the remaining cream into the same saucepan, stir and refrigerate for several hours or overnight;
4. then beat the watery, but gelatinous jelly with a mixer;
5. put in the freezer, remembering to stir it every hour (only the first 2 hours); and then we leave it for a few hours to get it for the last time and enjoy a delicious ice cream without ice grains!

Making creme brulee ice cream

(classic recipe)

basic recipe cream ice cream (see above) add crème brulee.

Creme brulee:
2 tbsp. spoons of sugar
3 art. spoons of cream

1. Mix the ingredients and heat over low heat until thick and light brown;
2. immediately add the resulting creme brulee to the creamy mass for ice cream (it should be at room temperature), while mixing thoroughly;
3. transfer to ice cream maker or freezer for freezing (in this case, do not forget to take out the ice cream and mix).

Making almond ice cream

To make this ice cream, you need to basic creamy ice cream recipe (see above) add almonds.

1. Peel the almonds from the shell (it is better to buy it in the shell and in sealed bags - this preserves all the vitamins and healing properties almonds) - in the amount of 2 tablespoons;
2. scald the almonds and remove the shell;
3. finely chop the almonds;
4. Roast the almonds in the oven until they are light brown in color;
5. Mixing the already frozen mass well, pour almonds into it.

Making curd ice cream

If you want the taste of cottage cheese not to be felt, you need to beat it with other ingredients for a longer time.

Recipe 1:
0.5 cans of boiled condensed milk
200 g cottage cheese
100 ml milk

1. Loosen cottage cheese with condensed milk and milk in a blender;
2. Divide the mixture into molds and place in the freezer for 3-4 hours.

Recipe 2:
250 gr. cottage cheese
150 gr. milk
250 ml cream
75 gr. granulated sugar
250 gr. fruits (apples, apricots) or berries
you can add 2 bitter almonds and 1 beaten egg (if you have homemade eggs, because it is dangerous to eat raw store eggs)

1. Mix cottage cheese, milk and sugar and loosen in a blender;
2. add egg and almonds, whipped cream, chopped fruit, if desired, mix;
3. put the mass in the freezer.

Fruit ice cream production

300 ml cream 40% fat
sugar or icing sugar (to taste)
300 gr. any fresh or frozen fruit

1. Beat sugar and cream until stiff;
2. add puree or pieces of fruit, mix well;
3. set to freeze.

Making ice cream from frozen berries

300 gr. any frozen berries
0.5 cups cold cream
100 gr. Sahara
a little vanilla (optional)

1. Put all the ingredients in a blender and mix for several minutes;
2. put in the freezer for half an hour. Ready!

Making banana ice cream

To make this delicious ice cream, you need to peel and coarsely chop bananas in advance. Then spread them out so that they do not touch each other and put in the freezer for 2 hours or longer.

Recipe 1:
2 bananas
0.5 cup natural yogurt (or milk, kefir)
2 tbsp. cocoa spoons

2. pour yogurt into the blender and mix everything;
3. freeze 2 hours.

Recipe 2:
2 bananas
0.5 cup cream
1 st. powder spoon
1 st. a spoonful of lemon juice

1. Remove bananas from the freezer, grind them well in a blender, adding cocoa;
2. add cream, lemon juice and powder to the blender and mix;
3. put in the freezer for 2 hours and during this time it must be taken out 2 times to mix.

If you sprinkle the finished ice cream with grated chocolate and nuts, it will be indescribably delicious!

Recipe 3:
Well suited to those families in which fasting is observed.

2-3 bananas
some water (or juice)

1. Peel bananas and put in the freezer for 2-3 hours (or overnight);
2. put in a blender and grind for 2-3 minutes with a nozzle with knives, adding a little water.

Before serving, sprinkle with honey or sprinkle with grated chocolate, nuts.

Making ice cream from yogurt

Recipe 1:
2 tbsp. spoons of honey
150 ml orange juice
1 cup natural yogurt
1 st. teaspoon (or to taste) sugar
1 handful of any fresh berries

1. Beat all the ingredients with a blender;
2. put in the freezer for 3 hours.

Recipe 2:
Half of 1 banana
1 kiwi without peel
1 st. tablespoon frozen pineapple chunks
4 tbsp. spoons of natural yogurt
1 teaspoon honey

1. Beat all the ingredients thoroughly with a blender
2. Place in the freezer for 1 or 2 hours.

Ice cream making

Recipe 1:
To the delight of children, it turns out to be bright, two-color. Besides, very tasty. But what is most important for us, parents, is useful!

220 gr. raspberries or other berries
2-3 pcs. kiwi
2-3 tbsp. spoons of powdered sugar
½ cup filtered water
10 ml lemon juice

1. Put the peeled kiwi into a blender and grind;
2. separately grind the berries;
3. pour powdered sugar with water and heat to dissolve the crystals;
4. pour in lemon juice and cool the syrup;

5. add half of the syrup to kiwi, and the other half to raspberries;
6. Pour the raspberry mass into the molds to the middle and put in the freezer for 1 hour;
7. when it freezes, stick a stick into the center of the mass and pour the kiwi mixture on top;
8. It remains to freeze the dessert for another 2-3 hours. Ready!

Recipe 2:
1 medium apple or any berries, fruits (optional)
½ teaspoon gelatin
½ glass of water
4 teaspoons of sugar
lemon juice (to taste)

1. Pour gelatin into 2 tbsp. spoons of chilled boiled water and leave to swell for 30 minutes;
2. pour sugar with boiling water and stir until dissolved;
3. mix gelatin with syrup and also dissolve in it, cool;
4. cook applesauce(or carefully slice any fruit, add berries);
5. mix the cooled gelatin with puree (or with slices of fruits and berries), add lemon juice;
6. pour the mass into molds, filling only 3/4;
7. put the ice cream in the freezer.

Eskimo ice cream making

Let's make ice cream covered with chocolate icing - popsicle.

For ice cream:
take ice cream ice cream recipe (see above).

For glaze:
200 gr. chocolate
200 gr. butter

1. Pour the ice cream mixture into the prepared narrow popsicle molds and insert the sticks;
2. place in the freezer for at least 3 hours;
3. shortly before taking out the ice cream, melt the pieces of chocolate and butter in a water bath, stir. Let the icing cool down a bit;
4. Dip the frozen ice cream very quickly into the still warm glaze, wait until it hardens on the dessert and put it in the freezer to harden.

Glaze can be made without butter, but then pour ice cream over glaze and do not freeze, but serve immediately. If there is no chocolate, then the icing can be made from cocoa.

Chocolate icing from cocoa:

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Everyone loves it - both adults and children. Ice cream is a product that will probably never cease to be in demand. But the question arises: is it possible to cook your favorite delicacy at home? Let's figure it out.

History of ice cream

This delicious, beloved by almost everyone delicacy, is already more than 5 thousand years old. Yes, back in 3,000 BC, the Chinese elite treated themselves to a dessert made from a mixture of snow, ice, lemon, orange, and pomegranate seeds. And the recipe for this delicacy and another, simpler one, made from milk and ice, was kept secret for several millennia, and was revealed only in the 11th century AD.

In antiquity, there are also many references to ice cream - both in Greece and in Rome. Hippocrates spoke about its benefits. And during the reign of Alexander the Great, they loved to feast on frozen berries and fruits.

For snow, slaves were sent to the mountains, who even specially trained in order to be able to run fast. After all, it was necessary to have time to fly from the mountains before the snow melted.

And at the very end of the 13th century, Marco Polo from his travels brought to Europe a new recipe for a delicacy, for which saltpeter was used to freeze. From that moment on, not a single aristocratic and royal dinner could do without ice cream.

The recipes were kept in the strictest confidence. And ice cream makers were the subject of envy and cruel intrigues among the nobility, they were even taken away from each other, tempting them with some tempting promises. And then more - the recipe for ice cream, in general, has become a state secret.

It’s strange to hear about this now, when dessert can be purchased at any grocery store, and, of course, you can cook it yourself. And at home, ice cream is easy to make, even without an ice cream maker. The secret has come true.

Types of ice cream

Let's go back to our time. Modern delicacy can be classified by composition, taste, texture. For example, the composition of ice cream is divided as follows:

A delicacy based on animal fat (plombir, milk and cream).
Ice cream prepared on the base vegetable fat(coke or palm oil).
Fruit ice. A hard dessert made from juice, puree, yogurt, etc.
Sorbet or sorbet. Soft ice cream. Cream, fats and eggs are very rarely added to the composition. Sometimes the recipe contains weak alcohol. Prepared from fruit and berry juices and puree.

Tastes are very diverse. Cold sweetness can be chocolate, vanilla, coffee, berry, fruit, etc. In general, there are more than seven hundred dessert flavors in the world. Of course, we are all used to the fact that ice cream is a sweet product.

But in fact, whatever it is: with pork cracklings, and garlic, and tomato, and fish. The variety of your favorite dessert is simply amazing.

The division by consistency implies the division of ice cream into hardened (production), soft (public catering) and homemade. How to cook the latter, we will consider in this article.

ice cream calories

The calorie content of the product depends on its type. For example, 100 grams:

ice cream - 225 kcal;
cream ice cream - 185 kcal;
milk treats - 130 kcal;
popsicle - 270 kcal.

And energy value changes due to additives. Chocolate ice cream will already be 231 kcal. And if milk ice cream is prepared with chocolate, then it will also have a higher nutritional value - 138 kcal. But still, even being on a diet, you can choose the least high-calorie dessert for yourself.

Interesting fact and healing recipe

By the way, it is confirmed that ice cream is an excellent prevention of such a disease as tonsillitis. And there is one prescription recommended by doctors as a cure for colds. For him, you need to take 20 pine needles and raspberry syrup.

Thoroughly crush the needles in a mortar, pour them into a bowl with syrup, mix well and strain into an ice cream container.
Pour half a glass of natural orange juice onto the mixture, and put a sweet ball on top of it all.

The dessert contains a huge amount of vitamin C. This means that it is an excellent tool for preventing colds.

How to make ice cream at home in an ice cream maker

With a wonderful device called an ice cream maker, you can easily and quickly make delicious ice cream at home. Your attention - 2 simple prescription for a device whose volume is 1.2 liters.

Needed: a glass (250 ml) of full-fat milk and cream and 5 tablespoons of sugar. Before loading into the ice cream maker, all components are thoroughly mixed, it is better to use a mixer for this. Pour the mixture into the instrument container and then cook according to the instructions.

Important! The bowl of the device must not be filled more than halfway.

To prepare ice cream, you need: 350 ml of fat cream, a glass of milk, 5 tablespoons of sugar and 3 yolks. Mix milk and cream, pour into a thick-bottomed saucepan and put on the stove (medium fire). The mixture, stirring constantly, must be heated to 80 ° C.

Important! Never bring it to a boil!

Separately, it is necessary to cook the yolks whipped with sugar. Now it is necessary to equalize the temperature of the creamy milk mixture and the yolks. To do this, first add a little hot cream (stirring continuously) to the yolks, and then pour the yolks into the cream.

The mass must be put on fire again and continue to cook until it thickens. In advance, under this mixture, you need to put a bowl for cooling in the refrigerator. Then pour a thick composition into it. Stir vigorously until cold. And only when the mixture reaches room temperature, pour it into an ice cream maker.

These ice cream recipes are basic. They can be supplemented with any flavoring components.

Ice cream at home - step by step photo recipe

Do you know about such a special ice cream as premium ice cream? It is not affordable for an ordinary buyer, it is very expensive. After all, it is made from natural ingredients.

But it’s worth a little work and at home, without special ice cream makers, you can create real ice cream with berries no worse than the one you looked at without being able to feast on it.

Which berry would be best in this ice cream? Any, choose according to your taste - cherries, cherries, raspberries, strawberries. You can maneuver with taste nuances, shading those that you like. For example, 50 g of your favorite chocolate or the same amount of lemon juice will help you with this.

This ice cream recipe can be slightly adjusted to bring some adulthood into it. To do this, you just need to pour a little liquor into the cooled mass.

Cooking time: 5 hours 0 minutes

Quantity: 5 servings

Ingredients

Fatty cream: 2 tbsp.
Cherries (any other season): 2.5 Art.
Milk: 0.5 tbsp.
Sugar: 0.5 tbsp.
Salt: a pinch

Cooking instructions

How to make homemade milk ice cream

In order to make delicious homemade milk ice cream at home, you need to take the following ingredients:

a liter of milk;
5 yolks;
2 cups of sugar;
100 gr. butter;
a small spoonful of starch.

Cooking:

Put the butter in a saucepan, pour the milk into the same place, put it on the stove and, stirring constantly, bring the mass to a boil. And immediately remove the container from the fire.
Beat with a whisk until smooth yolks, sugar and starch.
Add a little bit of milk to the yolk mixture. You need enough liquid so that it (the mixture) turns out to be of the same consistency as liquid sour cream.
Put the dishes with milk and butter on the stove again, pour the yolks with sugar into it. The entire composition must be continuously stirred with a spoon.
When the resulting mass boils, it must be removed from the stove and put the pan for cooling in a pre-prepared container with cold water. The main thing is not to forget the ice cream tirelessly interfere.
After cooling, the cream should be poured into molds or placed directly in the pan in the freezer. However, if you put the future ice cream in a saucepan, then you need to take it out every 3 hours and knead the mass thoroughly. This is necessary so that ice does not form inside the ice cream.

Such a delicacy will bring pleasure to all households without exception.

How to make homemade cream ice cream

With the addition of cream to homemade ice cream, it will become even richer and tastier than ordinary dairy. Here you need to prepare the following components:

fat cream (from 30%) - a glass;
milk - a glass;
yolks - from 4 to 6 pieces;
granulated sugar - half a glass;
a teaspoon of vanilla sugar.

Cooking:

Boil the milk, then take it off the stove and let it cool. It must be warm. If you have a special thermometer, you can check the temperature. Need 36–37 °C.
Beat the yolks and ordinary sugar plus vanilla.
Whisking constantly with a whisk, pour the yolk mass into the milk in a thin stream.
Put everything on the stove, on a small fire, continuously stirring with a wooden spoon until the mixture becomes thick.
Place the cooling container in a cool place.
Separately, in a bowl, beat the cream until scallops form and add them to the chilled mass. Mix.
Transfer the resulting ice cream to a plastic bowl, close and put in the freezer for 1 hour.
As soon as the frost grabs the composition (in an hour or 40 minutes), it must be taken out and whipped. After another hour, repeat the procedure again. Put the ice cream in the freezer for 2 hours.

Before serving, ice cream should be transferred from the freezer to the refrigerator for 20 minutes. How to decorate it in cups (bowls) will tell fantasy.

How to cook ice cream at home

There are many recipes for making ice cream. We'll consider two of them.

In this ice cream, only three ingredients are combined: half a liter of 30% cream, 100 grams of powder (you can take fine-grained sugar), a little vanillin. Cream must be chilled first. By the way, the fatter they are, the less ice cream is obtained in ice cream.

All components are whipped for 5 minutes until a stable foam is formed. Transfer the resulting mass to a plastic dish, close the lid or film tightly and send it to the freezer overnight. And in the morning, get it, let the yummy thaw a little and enjoy!

For the second recipe you need:

6 proteins;
milk or cream (only low-fat) - a glass;
heavy cream (required for whipping) from 30% - 300 ml;
400 grams of granulated sugar;
vanillin - optional, quantity - to taste.

Cooking ice cream at home:

In a thick-bottomed bowl, mix cream with milk (or low-fat cream) and sugar (not all, 150 grams). Put the pan on a slow fire and stir constantly until a homogeneous mixture is obtained. Then remove the dishes from the stove, cool and place in the freezer.
Next, you need to carefully separate the proteins. Pour the remaining sugar into a dry deep cup, pour the whites and beat with a mixer with gradual acceleration. You should get such a foam that even when you turn the bowl upside down, the mass remains motionless.
Then you need to get well-chilled cream with sugar and pour whites into it little by little, gently mixing everything. As a result, a homogeneous mass should form. After shifting it into a mold, put it in the freezer for one hour. After this time, take out the ice cream, mix and return to the chamber. Repeat the steps in an hour and a half. And after 2 hours after that, the ice cream is ready!

A chic video recipe for homemade ice cream - watch and cook!

homemade popsicles recipe

You can make apple ice cream.

For apple cold sweets you need:

1 medium apple;
half a teaspoon of gelatin;
half a glass of water;
4 teaspoons of granulated sugar;
lemon juice - added to taste.

Cooking homemade popsicles:

Pre-soak the gelatin for 30 minutes in 2 tablespoons of chilled boiled water.
Dissolve sugar in boiling water. Mix the swollen gelatin with syrup and cool.
Prepare applesauce.
Mix the cooled syrup with gelatin and puree, add a little lemon juice.
Pour the mixture into special molds that need to be filled only 2/3. Keep in mind that when frozen, the ice cream will become larger in size. Now you can put the ice cream in the freezer.

Everything, apple ice cream is ready!

How to make popsicle at home

IN summer heat I always want to eat something cold and always very tasty. Eskimo will serve as such a delicacy perfectly. This is the name of ice cream covered with chocolate icing. And you can get double pleasure and make chocolate popsicle.

First we make ice cream. For its preparation you will need:

half a liter of milk
half a glass of water
3 tablespoons cocoa powder
2 tablespoons of granulated sugar,
half a teaspoon of vanilla extract.

Cooking:

Mix milk and water in a bowl. By the way, water can be replaced with cream.
Add dry ingredients and vanilla and stir until completely dissolved.
Pour the resulting mass into popsicle molds or an ice tray, or into some other tall and narrow device.
Insert a stick into the center of each mold.
Leave the mixture in the freezer for at least 3 hours.

And now the frosting:

We take 200 grams of chocolate and butter. We heat the chocolate in a water bath and mix with melted butter. Allow the frosting to cool slightly, but it should still be warm.
Spread parchment paper in the freezer first. We take out the frozen ice cream, dip it into the icing, let it cool a little and put it on parchment.

Such ice cream, especially made on your own, will allow you to easily and with pleasure survive the hot weather.

Easy Vanilla Ice Cream Recipe

Ice cream with vanillin according to this recipe turns out - you just lick your fingers!

Ingredients:

vanillin - 2 teaspoons;
cream 20% - a glass;
milk - 300 ml;
a pinch of salt;
sugar - half a glass;
2 eggs.

Cooking homemade vanilla ice cream:

Whisk the eggs in a bowl. We add sugar and work with a mixer until a dense foam. Salt, stir gently.
We boil milk. Carefully, little by little, pour it into the egg mixture, which we still beat. Pour the resulting mass back into the pan where the milk was, and put it on the stove again, making the minimum fire. You need to cook until the composition becomes thick enough. This takes approximately 7 to 10 minutes. At the very end of cooking, add cream and vanilla to the pan.
After the mixture is ready, pour it into molds and cool. Ice cream should be completely chilled in the refrigerator. And then move the molds to the freezer.

There is hardly a person who can refuse such sweetness.

Banana ice cream - a very tasty recipe

Bananas are delicious on their own. And if you cook such a delicacy as banana ice cream from them, then you get such an overeating - “you can’t drag it by the ears”!

For the dish you need:

2 ripe (you can even take overripe) bananas,
half a cup of cream
a tablespoon of powder and lemon juice.

Cooking:

Put bananas cut into large pieces for 4 hours in the freezer.
Then grind them in a blender until smooth.
Add cream, lemon juice and powder to bananas. Whisk well again.
Put everything in the freezer for 2 hours.
During this time, be sure to take out the mixture at least twice and mix.
Ready. Put ice cream in a bowl, sprinkle with grated chocolate.

Bon appetit!

How to make chocolate ice cream at home

No store-bought ice cream on their own palatability can not be compared with a delicacy prepared by yourself. And the chocolate yummy made at home, even more so. There are many ways to make this ice cream.

Here you can take bitter or milk chocolate as the main ingredient, as well as just cocoa powder. Or combine cocoa and chocolate in one recipe. We will look at how to make ice cream using milk chocolate.

So, Components:

milk chocolate - 100 gr.;
fine-grained sugar - 150 gr.;
4 eggs;
cream (can be replaced with fat sour cream).

Cooking process homemade chocolate ice cream

We take the eggs first and separate the whites and yolks. We melt the chocolate. The yolks should be fluffy. While whipping, add slightly cooled chocolate to them.
Now we need to work on the proteins combined with sugar until the lush foam. In parallel, whip the cream (sour cream).
We combine both egg mixtures into one uniform mass. With continuous stirring, add the cream there. Not all at once, but gradually. We make the composition homogeneous and pour it into containers prepared for ice cream. We put it in the freezer, taking the mixture out every hour (2-3 times in total) for mixing. After the last mixing, we send the ice cream to the freezer for another 3 hours. Everything, a delicacy from the category of "amazingly delicious" is ready!

Important! The more chocolate added to the ice cream, the less sugar you need to take. Otherwise, the product will turn out cloying!

Very easy homemade ice cream recipe in 5 minutes

It turns out that ice cream can be prepared in just 5 minutes. And it doesn't require any special ingredients.

Only 300 grams of frozen (required) berries, chilled cream half or a little more than a third of a glass and 100 grams of granulated sugar. Berries can be taken any, but strawberries, raspberries or blueberries (or all together) are ideal.

So, put everything in a blender and mix intensively for 3-5 minutes. You can add some vanilla to the mixture. That's all!

It is not forbidden to serve this ice cream immediately after preparation. And if you send it to freeze for half an hour, then it will only get better.

The legendary Soviet ice cream is the taste of childhood born in the USSR. And with our recipe it is very easy to feel it again.

Compound:

1 vanilla pod;
100 gr. fine sugar;
4 yolks;
a glass of fat milk;
cream 38% - 350 ml.

Cooking ice cream according to GOST from the USSR as follows:

4 yolks and 100 grams of fine sugar are rubbed thoroughly until white.
Carefully remove the seeds from the vanilla.
Boil milk in a saucepan with vanilla added to it.
Pour the milk in a thin stream into the yolks whipped with sugar.
We put the mass back on the fire and warm it up, stirring constantly, to 80 ° C. It is important not to let the composition boil! After that, remove the saucepan from the stove and cool. First to room temperature, then place the mixture for 1 hour in the refrigerator.
Cream, pre-chilled for 12 hours, whip vigorously.
Combine the yolk mixture and cream and also beat for a couple of minutes. The resulting mass is sent to the freezer for 60 minutes. Then we take out, mix or beat, and again into the chamber. So 4 times.
The mixture last taken out will be solid. That's the way it should be. We break it with a spoon, stir intensively, and again in the freezer.
After half an hour, we take it out, mix again and now we put the ice cream in the chamber until it solidifies completely.

Soviet ice cream is ready! You can enjoy it, remembering your happy childhood.

How to make ice cream at home - tips and tricks

Making ice cream at home means surprising your family with your favorite treat and at the same time taking care of the health of your loved ones. Because in this case you will always be sure of the naturalness of the product.

To make ice cream correctly, you need to not only follow the recipes, but also put into practice some recommendations and tips:

Sugar in ice cream can be replaced with honey.
Instead of store bought milk, use homemade milk. As is cream. Then the ice cream will be much tastier.
Chocolate, jam, nuts, coffee and many other products go well as an additive and decoration for a delicacy. Fantasy can not be limited. Sometimes it’s enough just to look in the refrigerator and inspect the kitchen shelves.
Dessert can not be kept in the freezer for a long time. It is prepared entirely from natural products, so the shelf life is low. It must be consumed within a maximum of 3 days. Although it is unlikely that he will be so delayed.
It is not recommended to re-freeze melted ice cream!
Before the dessert is served, it must be kept out of the refrigerator for 10 minutes. Then its taste and aroma will appear much brighter.
When preparing treats without an ice cream maker, it must be constantly stirred during freezing. For the entire cycle - from 3 to 5 times, approximately every half hour or hour.

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 ice cream ice cream recipe at home is somewhat different from the French tradition, while remaining no less tasty. A delicacy loved by most people is not easy to prepare, but this should not stop us, because home cooking is always healthier than products Food Industry.

Sweet tooth, passionate about cooking, at least once in their life wondered how to make ice cream ice cream 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 control the process of preparing any delicacies ourselves, which is especially important in families with small children.

We always want to protect babies from the endless chemical additives that are so prevalent in the food industry. Therefore, when purchasing ice cream ice cream in a store, you should choose a product prepared according to a recipe in accordance with GOST.

Ice cream composition: GOST for ice cream

Eat big difference between specifications(TU), which are determined by the enterprise itself for its products, and GOST - the state all-Union standard, which was inherited by the CIS countries from the USSR.

A very true habit when choosing food in a store is to pay attention to packaging in search of GOST. The fact is that for any product, these conditions are usually an order of magnitude higher than the vague specifications at individual enterprises.

This is also confirmed by the rules international trade, where GOST acts as an interstate standard in the CIS as a regulatory non-legal act.

So what is approved in GOST for ice cream ice cream recipes?

The composition of 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.

Flavors for ice cream can be berries, fruits, coffee and cocoa products.

How to make ice cream ice cream

We offer you several recipes for cooking at home. By implementing them in your kitchen, you can choose the ice cream that you like the most, because each of us has the cherished taste of childhood - the same ice cream that mom bought for a holiday or dad for a walk.

Plombir ice cream: 1948 recipe

Having studied 2 classic recipe 1948, we learn how to make full-fat sundae ice cream and light milk sundae.

Fatty ice cream ice cream at home

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 to white color- in a small saucepan with a thick bottom.
Gradually add low-fat cream and mix thoroughly with a blender on low, and then on medium speed.
Add vanillin to the mixture and put on fire.
On low heat, stirring constantly, bring the mixture almost to a boil, but do not let it boil!
The desired level of heating is determined using a tablespoon.
Cook's Advice
If the mixture boils, the yolks will curdle.
How to fix the mistake: we filter the mixture through a sieve and add new yolks to it, ground with powdered sugar.
We collect the mixture in a spoon and draw a line with your finger. The groove from the finger should not disappear immediately.
We filter the warmed mixture through a sieve into a large bowl, which we put in the freezer.
Whip the heavy cream into a strong foam.
When the mixture sets, add the whipped cream to it and beat everything together until smooth. We put the ice cream in the freezer for 1.5 hours.
We beat the half-frozen ice cream again, along the way adding your favorite flavor accents - nuts, candied fruits, chocolate. Fully assembled ice cream is frozen until ready.

Important
All flavors for ice cream COOL in the freezer before adding to the main mass of the ice cream.

Milk ice cream ice cream at home

Ingredients

- 125 ml + -
- 100 g + -
- 300 g + -
- 3 pcs. + -
Vanillin - up to 2 g (to taste) + -

How to cook ice cream

Pour milk into a heavy bottomed saucepan and bring to a boil.
Add sugar and vanillin to milk, let cool.
Gently add the pounded yolks to the sweet milk.
Bring the mixture to a boil, but do not boil!

Cook's Advice
Here, cooking in a water bath is beneficial. How to make it?
Bring the water in a saucepan to a boil and reduce the heat. We put the container with milk and yolks in a saucepan so that it is in 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 with a water bath, the ideal dish for milk mixture is a glass refractory form. Yes, and it is more convenient to freeze in glass, which does not give aftertastes, contributes to better freezing and aesthetic appearance when ice cream is served quickly - immediately 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, ice cream should be whipped 3 times - every hour. To do this, use a blender or mixer.

After the final freezing, you will get an ice cream with a lush and delicate texture. It will completely repeat the exquisite charm of 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 haste at any time of the year.

At home, this recipe is most delicious when using an ice cream maker.

For a 1.1 liter bowl, we only need 3 ingredients:

milk with a fat content of 3.5% - 250 ml,
cream with a fat content of 20% - 250 ml,
sugar - up to 5 tablespoons

Cooking

We twist the ingredients in a blender until a homogeneous mass.
We try the mixture for sweetness, if desired - adjust it to taste.
At the same stage, you can add the desired flavor accents, for example, chocolate pieces, frozen fruits or candied fruits.
Pour the mixture into an ice cream maker and prepare according to the instructions for the device.

The recipe will come in handy for the winter holidays, when the longing for summer intensifies. Use apricots, peaches or pineapples.

We need

Canned apricots / peaches / pineapples - 1 can (about 450-500 ml);
Cream (33-35%) - 150-180 ml;
Sugar - up to 4 tablespoons

How to make ice cream in an ice cream maker

Puree fruit in a blender at high speed.
Pour in the cream and whisk again until smooth - at low speed.
We transfer the finished mixture to the ice cream maker, then according to the instructions for the device.

Cook's Advice
If you are concerned about some wateriness in the finished ice cream, do not use the liquid from the fruit can. But learn that with such a turn for a rich fruity taste, you should increase the amount of fruit.

For a quality ice cream at home, any ice cream recipe will require at least patient efforts to whip the mixture during the freezing period. Whether the result of such patience is worth it is up to you.

For our part, we note that, next to traditional recipes, all ice cream recipes in an ice cream maker are perceived as very interesting and light. So isn't it time to take a closer look at the miracle helper for all fans of cold treats?

Today we will consider the basic ice cream ice cream recipe at home. Preparing this chilled dessert on your own is not at all difficult if you carefully follow the recipe and take into account all the recommendations.

Creamy ice cream at home is very tasty, with a delicate and smooth texture, as well as a pleasant vanilla aroma. At the same time, unlike store-bought ice cream, our dessert consists only of natural products, without all kinds of chemical flavor enhancers, so you can safely please your little sweet tooth with a portion of chilled treats.

Ingredients for 2-3 servings:

cream from 33% - 200 ml;
milk - 100 ml;
egg yolks - 2 pcs.;
sugar - 60 g;
vanilla pod - 1 pc.

Plombir ice cream recipe at home with a photo

Combine milk and sugar in a small heavy bottomed saucepan. We cut the vanilla pod along the entire length with a knife blade, remove the seeds and also add to the milk mass. Thanks to vanilla, ice cream is saturated with a delicious natural flavor, but in the absence of this ingredient, you can get by with a bag of vanilla sugar or a pinch of vanillin. Heat the mixture until hot, not boiling.
In another container, grind the egg yolks with a whisk. It is not necessary to beat the mass vigorously until foam is obtained, it is enough just to achieve uniformity.
Pour hot milk into the mashed yolks in a thin stream, continuously stirring the mixture.
Pour the resulting composition into a saucepan, put on a small fire and cook until lightly thickened. It is important not to overheat the milk, otherwise the yolks may curdle! To avoid this trouble, choose a saucepan with a thick bottom for cooking the cream and cook over low heat. Also, do not forget to constantly stir the cream, especially at the bottom (it is most convenient to use a silicone spatula for this).
We check the readiness as follows: run your finger along the silicone spatula. If the trace remains clear, and does not swim with cream, immediately remove the pan from the heat. Tip: if the yolks are still curled up, you can grind the mass through a fine sieve or puree with an immersion blender. However, unfortunately, it will no longer be possible to avoid the egg taste in ice cream. In this case, it is better to remove the pan from the heat sooner rather than later.
Cool freshly prepared cream to room temperature. At the same time, beat the cold cream until stiff.
To the whipped creamy mass, spread the cooled cream and mix. Chill the mixture in the freezer for 3 hours. During this time, it is necessary to take out the container 5-6 times and mix the mass thoroughly in order to avoid the formation of ice crystals and obtain a smooth and uniform texture.
When the consistency of the blank becomes similar to soft ice cream and will be difficult to mix, transfer the mass into a silicone mold, cover with a lid and put it in the freezer for another 3-4 hours (you can leave it overnight).
Before serving, let the frozen ice cream stand for a while at room temperature. Then we collect a slightly melted mass with an ice cream spoon and form balls. Optionally, we supplement the dessert with chocolate chips, mint leaves or berries.