How to make ice cream at home

In the warm season, parks and avenues of large cities are oversaturated with ice cream stalls, and this is not surprising. In the heat, you want to cool off with a treat that is loved by both adults and children. As a rule, the purchased product is crammed with artificial colors and preservatives, which adversely affects health, especially if the person is allergic. Hence the need to prepare ice cream at home.

Practical recommendations

1. Girls and women on a diet should forget about counting calories. The refined taste of ice cream and its cream structure are obtained as a result of using natural fats. If you cook a delicacy of non-fat ingredients, the ice cream will not be tender, but hard, crumbly, with ice crystals. When this ice cream is consumed, it will begin to crunch on the teeth like sand. An exception is considered to be fruit sorbet, in this case the fat base is nowhere to come from.
2. An important feature of the preparation is that the mixture must be mixed throughout the entire freezing cycle. Typically, the interval between actions is from 20 minutes to an hour, it all depends on the total size of the composition. The thicker the mass, the more often it needs to be mixed. The total number of receptions will vary between 4-6 times. If an ice cream maker is used to prepare the product, it must first be cooled before pouring the mixture.
3. Flavors may be in the form of a powder, suspension (flavored alcohol) or gel. In all cases, they need to be intervened at the very least. Wait for the moment when the mass completely hardens, and then proceed with the modernization.
4. If you choose an ice cream recipe that includes the addition of custard, you need to cool it in several stages. After mixing all the ingredients, place the mixture in the common chamber of the refrigerator, wait a certain interval, so that the treat becomes cold. Only then can the product container be moved to the freezer, without forgetting to stir the composition. Culinary experts recommend putting custard-based ice cream in the refrigerator all night. Such a move will allow the mass to "sit down", and you will end up with a creamy and smooth texture without bubbles.
5. When storing home-made ice cream in large quantities, ice crystals inevitably appear. This can be prevented if you mix liquor with the right flavors in the composition. Of course, the product is suitable for use by adults, but not children. You can replace alcohol with gelatin, honey, invert or corn syrup, the listed components will not allow ice cream to freeze. To maintain a soft texture, the product must be kept in a shallow bowl, top covered with cling film or bag.
6. Additives in the form of chocolate / coconut, dried or fresh fruit, candied fruit, marmalade, nuts and other things must be mixed in a partially frozen mixture. In this case, all additional components must be pre-cooled so that temperature differences are minimal. After adding ice cream it is recommended to mix well.

On a note

For the preparation of homemade ice cream, you need to choose only fresh ingredients. The final result directly depends on this. In the case of flavorings, it is worth giving preference to natural compounds. The same goes for cream and milk.It is also worth considering that a full-fledged vanilla pod will make the aroma saturated, this cannot be achieved by adding a composition of sachets.

Cream

The most common type of ice cream. The texture of the product is very sweet, but many do not hesitate to additionally pour it with honey, melted chocolate, jam or sauce. An ideal ice cream should be fat (at least 15%), only then it will turn out delicious.

• granulated sugar - 85 gr.
• milk powder - 40 gr.
• cream with a fat content of 35-40% - 275 ml.
• fresh milk - 325 ml.
• corn starch - 1 sachet (12-15 gr.)
• vanillin - 25 gr.

1. In a separate container, dilute corn starch in 50 ml. fresh milk, leave to swell. Place the cream in the refrigerator so that it cools by the time it is added.
2. Prepare an enameled pan with a thick bottom, the composition should not burn.
3. Combine granulated sugar, vanilla and milk powder into a homogeneous loose mixture. Start pouring the remaining 275 ml in a thin stream. fresh milk. Stir constantly so that the mass does not catch in lumps. Otherwise, crush them with a fork.
4. Turn the stove on a slow fire, bring the milk mixture to a boil. When the first bubbles appear, begin to pour in the swollen starch.
5. When you combine both compounds, continue to simmer the mass on fire, it should thicken well. Once this happens, turn off the stove.
6. Fold gauze in 3-4 layers, strain. Pour the liquid into a cold bowl, wrap with cling film. Leave in a cool place to allow the composition to cool to room temperature.
7. Remove the cream from the refrigerator, beat them in a convenient way (whisk, mixer, two forks), the product should rise 1.5-2 times.
8. Pour the cream into the previously prepared mixture, whisk again (not much). Let stand for about a quarter of an hour, then put in the freezer.
9. As the hardens, the ice cream must be taken out every 15 minutes and mixed thoroughly.
10. When the ice cream cools evenly, pack it in paper or waffle cups, and put slices of cling film on top to prevent the formation of ice floes.

Chocolate ice-cream

• vanillin - on the tip of a knife
• cream with a fat content of 38-40% - 240 ml.
• cream with a fat content of 15-18% - 220 ml.
• granulated sugar - 110 gr.
• cocoa powder - 65 gr. (5 teaspoons with a slide)
• crushed salt - 1 pinch

1. Preheat cream of lower fat content on the stove or in the microwave, pour cocoa powder with them.
2. In a separate pan, pour in the fat and remaining non-fat cream, boil. Reduce heat, slowly pour in vanillin and granulated sugar, stir until crystals are completely dissolved.
3. Add the cocoa mixture to the mass, which languishes on the stove, warm the composition well. Turn off the stove, pour in the salt, cool.
4. After the composition cools to room temperature, transfer it to the device for making ice cream or send it to the freezer.
5. Cover the bowl with foil, stir the product every half hour. After 1.5 hours, you can move the ice cream into waffle cups.

Fruit sorbet

There are several variations of fruit sorbet, consider the most popular of them.

• icing sugar - 165 gr.
• fresh melon - 600 gr.
• freshly squeezed orange juice - 85 ml.
• small salt - 1 pinch

1. Remove the peel from the melon, remove the seeds. Grind the fruit into small squares so that you get about 0.4-0.5 kg. pure composition.
2. Pour orange juice into the blender, add salt and powdered sugar. Add melon to the composition and grind the mass into porridge.
3. After preparing the fruit puree, leave it for 15-20 minutes to dissolve the salt and powder.
4. Now pour the mixture into a bowl, cover it with foil and send to the refrigerator for half an hour.
5. After the expiration date, move the product to the freezer, wait until it hardens. Remember to periodically stir the composition.

Strawberry sorbet
To existing ingredients add fresh or frozen strawberries and 40 gr. honey. Wash it, then send to a blender to the melon and other components, chop. Next, follow the general technology.

Kiwi grapefruit sorbet
Peel 1 grapefruit, do the same with 2 kiwi. Cut the fruit into pieces and send it to a melon, salt and icing sugar in a blender. After this, continue cooking according to the recipe.

Chocolate Cherry Ice Cream

• granulated sugar - 175 g.
• chicken / quail egg - 2/4 pcs., respectively
• chocolate (black, bitter) - 1 bar
• pitted cherries - 120 gr.
• cream (fat content not less than 30%) - 450 ml.
• whole milk - 225 ml.

1. Grate the chocolate on a coarse grater, place in the refrigerator until it cools completely. Cut the cherry berries in half, also set to cool.
2. Beat the eggs in a convenient way to get an airy mass (3-5 minutes of working with a mixer are enough). Start slowly pouring granulated sugar while mixing.
3. At the end of adding the component, beat the mixture for another 5 minutes, at this time pour the milk with cream.
4. Move the product to a shallow container, cover with plastic wrap, place in the freezer.
5. Take ice cream throughout the entire cooling cycle and mix.
6. After 1.5-2 hours, the mixture practically freezes, it is at this point that you need to add chilled chocolate chips and cherries.
7. After mixing the ingredients, re-send the product to the freezer, wait for the final preparation.

Important!
If desired, you can use not ripe, but frozen or canned cherries. The main thing is to pre-drain the syrup and remove the seeds. You can also replace cherries with cherries.

Chestnut and Ricotta Ice Cream

The product is considered to be the sophistication of Italian cooking, but this does not mean at all that it cannot be prepared in any other country. Ricotta is a nutty cheese that can be replaced with fried chopped hazelnuts if desired.

• Fresh chestnut - 620 gr.
• ricotta or hazelnuts - 425 gr.
• fresh milk - 280 ml.
• granulated sugar - 245 gr.
• candied citrus fruits (lemon, kiwi, grapefruit) - 75 gr.
• rum (preferably dark) - 125 ml.
• butter - 80 gr.

1. Peel the chestnuts, place them in water and bring to a boil. After that, remove the fruits, cut into pieces, fry. Then grind the chestnuts into powder in a convenient way (coffee grinder, blender, food processor, etc.).
2. Pour whole milk and 60 g into an enameled pan. sugar, turn on the stove and simmer over low heat until the sand dissolves.
3. In a different container, rub the butter with 185 g. the remaining granulated sugar, pour 200 ml. purified water and dark rum.
4. Put the pan on the stove, simmer the composition and at the same time stir it with a wooden spatula to completely melt the sugar.
5. After melting the butter with other components, remove the pan from the stove, leave to cool to an acceptable temperature.
6. When the mixture has cooled, add chopped chestnut crumbs, candied citrus fruits and ricotta (or crushed hazelnuts), rub well with a fork.
7. Stir in the first mixture of whole milk into the mixture, and then send the product to the freezer.

Creme brulee ice cream

• corn starch - 10 gr.
• fat cream (from 35% and above) - 110 ml.
• granulated sugar - 110 gr.
• powdered milk - 35 gr.
• whole milk - 345 ml.

1. Place 50 gr. sugar in an enameled pan, make syrup from it, melting on the stove.
2. When the granules have completely melted, pour 75 ml. whole milk. Stew the mass on the stove until the product resembles condensed milk in consistency.
3. Dilute corn starch 30 ml. milk, leave to swell.
4. In a separate bowl, combine the milk powder and the remaining granulated sugar into one composition, then pour fresh milk into the mixture and stir constantly.
5. Add sugar syrup, infused starch, cream, mix and strain.
6. Cool in the refrigerator, then transfer to the freezer until final cooking.

There are many options for how to make ice cream at home. The classics of the genre are considered to be the products of ice cream and creme brulee. For gourmets, ice cream based on ricotta and chestnut will be unusual; children will like a treat with chocolate chips.

Video: how to make homemade ice cream