What a real ice cream. Ice cream sundae: a step-by-step recipe with a photo

In the hot summer of this year, the demand for ice cream is huge. Who does not want to cool down, and at the same time get some benefit? Moreover, nutritionists assure that the simplest ice cream is not just tasty, but also a healthy delicacy. It has the correct ratio of milk fat and calcium, which is well absorbed by the body. Good ice cream also improves mood: thanks to it, a substance is produced - serotonin ("the hormone of happiness"). It is this hormone that is responsible for a great mood and helps fight stress.

Of course, we take the word of both nutritionists and scientists, but is ice cream really that good? To test the favorite Russian delicacy for taste and benefit, specialists from NP Roskontrol purchased six ice cream samples in wafer cups from Moscow grocery stores:

"Clean line",

"Filevsky" (TD "Iceberry"),

"Real ice cream" (group of companies "Russian Cold"),

"Gold standard" "Classic" (LLC "Unilever Rus" - Inmarko),

"Boy-glass" (LLC FM "Grospiron"),

"USSR" (group of companies "Russian Cold")

and sent them to an independent laboratory.

Fresh and safe

Let's start with the good news: all tested samples are completely safe in terms of their microbiological parameters. That is, no pathogenic bacteria were found in them. Laboratory calculations of things such as anisidine, peroxide number, difficult for a simple buyer, showed that all samples were made from fresh raw materials, without any signs of deterioration. And this is great - it means that such ice cream will not cause any harm to our body. But experts decided to look into the composition and the very essence of ice cream in wafer cups to find out if there are any extra additives that should not be in a real ice cream.

Signs of an ideal ice cream: disassemble according to GOST

Sundae is produced today mainly in accordance with GOST (31457 of 2012), less often - according to TU (technical conditions that can be developed directly by the manufacturer). GOST is a state standard that we have become accustomed to trust since Soviet times. Contrary to popular belief, manufacturers often set standards in technical specifications that are an order of magnitude higher than what GOST requires. This means that the products are of better quality.

One way or another, despite the fact that both of these standards are voluntary, both of them are subject to the requirements of the main controlling document - the Technical Regulations of the Customs Union (for an ice cream, this is TR CU 033/2013).

In the documents, according to the standards of which the "correct" ice cream in wafer cups should be produced, there are clear characteristics of taste and color:

The taste and color should be free of foreign odors and impurities, milky, uniform.

The consistency should be dense, and the structure should be uniform, without noticeable lumps of fat, stabilizer and emulsifier, protein and lactose particles, ice crystals.

Minor (no more than 10 mm) mechanical damage to wafers, including the edges of wafer products, is allowed.

Correct indicators

According to GOST, the fat content of the ice cream should be at least 12-12.5% ​​and not more than 17.5-20%. This indicator corresponds to the ice cream "Gold standard" "Classic", "Filevsky", "Real ice cream" and "Boy-Glass".

Ice cream "Chistaya Liniya" slightly fell short of the 12% fat mark. The experts found only 11.5% fat in this sample. Of course, for those who are losing weight, the less fat, the better, but all the same, the taste of ice cream depends on the fat content and these indicators cannot be violated. In fact, this means that the “Pure Line” product cannot be called an ice cream.

But the sample of the ice cream "USSR" turned out to be slightly fatter (14.5%). But these indicators are within the framework of GOST.

Also, in this ice cream, the sugar content is regulated: it must be at least 14%. All the ice cream tested correspond to this indicator, but the least amount of sucrose was found in the ice cream. "Inmarko", "Gold Standard", which can be attributed to its merits.

Vanilla sweetness is a joy!

Tasters who conduct organoleptic research in laboratories told whether the taste of ice cream complies with GOST.

The seals "Gold Standard" "Classic", "Boy-Cup" and "USSR" fully comply with the requirements of GOST and technical regulations, although the latter two had deformed cups.

The taste of the "Gold Standard" was described by experts as "sweet, with a vanilla flavor and aroma."

Slightly empty tasters found the taste of "Pure Line".

The consistency of the "Real Plombir" ice cream pumped up, the experts noted the non-compliance with the standards

But most of all complaints were caused by the Filevsky ice cream. Excerpt from the test report ":" The taste is sweet, empty, with a slight vanilla aftertaste and smell, with a slight foreign (cardboard) aftertaste. Revealed a slight "snowiness" in consistency, very small ice crystals are observed. The wafer cup is deformed, the packaging material partially adheres to the surface of the waffle cup and directly to the ice cream. "

And fake

Only in the laboratory can one understand if there are any irregularities in the composition of the ice cream, since it is almost impossible to determine the taste. Experts use special methods to reveal the facts of counterfeit - for example, ingredients not declared on the packaging, and therefore, illegally added ingredients. And also the protein content, which for dairy products must be strictly regulated. For example, according to the Research Institute of Nutrition, the mass fraction of protein in a 15 percent ice cream should be at least 3.7%. Meanwhile, in the ice cream "USSR", "Real ice cream", "Boy-glass" the proportion of protein is less than 3%.

The correct percentage of protein indicates the naturalness, "milkiness" of ice cream, - comments our expert, nutritionist Lyudmila Denisenko. - However, now it is more and more difficult to determine, because the amount of protein can be "catch up" with herbal supplements.

There is one more important indicator - dry skim milk residue (SNF). In an ice cream with a mass fraction of fat from 12% to 17.5%, its content should be no more than 10%. It turned out to be much more than the norm in "Clean Line". Also, a slight excess was noted in the Filyovskiy and Zolotoy Standard sealers. True, the experts stipulate: the label contains potato starch as part of the Gold Standard, which does not contradict the requirements of the technical regulations, but may cause a slight excess of SNF indicators. By the way, almost all homemade ice cream recipes that can be found on the Internet use starch. It is needed so that the ice cream made at home keeps its shape, is at the same time more uniform and airy.

The Filevsky ice cream has the most disadvantages. Experts have found sorbic acid (preservative) in its composition, which cannot be used in a real ice cream. It is not indicated on the packaging either. These are quite serious violations, due to which the product was withdrawn from participation in the final.

Who is the winner?

So, only five ice cream samples reached the final. The experts calculated the ratings according to several indicators: "safety", "usefulness", "naturalness" and "quality".

In second place (with some remarks) - "Pure Line" and "Boy-Cup".

The third and fourth were taken by "USSR" and "Real ice cream", respectively.

As part of the rolling research of ice cream, Roskachestvo specialists purchased vanilla ice cream from 34 of the most popular brands among Russians. Among them - "Chistaya Liniya", "Filevsky", "Lady from Korenovka", "Gold Standard", "White Gold", "48 kopecks" and many others. All fillings are produced in Russia: in Belgorod, Volgograd, Vologda, Leningrad, Lipetsk, Moscow, Nizhny Novgorod, Novosibirsk, Omsk, Sverdlovsk and Tomsk regions, Krasnodar, Perm, Primorsky and Stavropol territories, the Republic of Tatarstan, as well as in Moscow and St. Petersburg.

The ice cream was tested for 51 quality and safety indicators, including the presence of vegetable fats, antibiotics, the fat content of the product, the quality of dairy raw materials, as well as microbiological indicators that allow the detection of bacteria and pathogenic microorganisms in the product.

About good and bad

✅ According to the results of the study, the seals of the three brands met not only the mandatory, but also the leading requirements of the Roskachestvo standard. Thus, sealers will be able to apply for the Russian Quality Mark "Russian Cold"(overall score - 5.5 points, Moscow region), "Vologda ice cream"(5.4 points, Vologda region) and "Eskimo"(5.2 points, Tomsk region).

✅ Violations of the law (of different severity levels) are noted in the products of 12 brands:

Vegetable fats included in ice cream "White gold"(Leningrad region) and "Cheerful cow"(Belgorod region). This ice cream cannot be considered an ice cream, it is a fake. Attention! Another ice cream TM "Vigorous Cow", made according to the recipe of 1948, took part in the study - no vegetable fats were found in it.

Also ice cream does not have the right to be called an ice cream. "Your ice cream" and "Ice cream from Santa Claus", because fat in both products 11.5%... Rather, it is creamy ice cream.

• About the price of fillings

  Once again, the test results showed that a good product does not mean the most expensive... So, for example, the most expensive ice cream among the investigated - "Clean line"- when purchasing it cost 72 rubles per 100 grams. However, the overall rating of this ice cream is 4.42. The cheapest ice cream - “Russian Cold. THE USSR"... Its purchase value was 23 rubles per 100 grams, and the total score was 5.12, which allowed it to take 5th place in the overall ranking. At the same time, the price does not guarantee the authenticity of the product: the White Gold ice cream falsified with vegetable fats is far from the cheapest of all the tested samples. 100 grams of this ice cream costs 37 rubles.

  About taste, aroma, consistency

  Top 5 organoleptic among the goods without violations were seals

Usually, what is so delicious is extremely difficult to prepare, but not in this case. The recipe for ice cream from 1948 is very simple and does not involve large costs (both moral and material), the only "BUT" here is that you have to be patient.

The first ice cream recipe from 1948

Ingredients for cooking

Milk - 125 g
Sugar - 100 g
Vanillin - 5 g (optional)
Cream (33-35%) - 300 g
Chicken egg - 3 pcs.

Sequencing

1. Pour milk into a container with a thick bottom and bring to a boil. Then add sugar and vanillin to the milk. Now this mass must be allowed to cool. After that, it is necessary to add egg yolks to the cooled milk with sugar (namely the yolks, so they must first be separated from the proteins). And at the end of the first step, it is necessary to bring the resulting mass in a water bath, stirring continuously, until it becomes thick (the mass will take the form of condensed milk).

2. Pour cream into a container. Then whip the cream into a strong mixture.

3. In conclusion, it is necessary to mix the two resulting masses into one, mix thoroughly and put to freeze. And this is where you need to be patient, because the resulting substance must be taken out of the freezer from time to time (approximately every hour) and mixed. Of course, you don't have to do this, this is not the main thing in making ice cream, but if you cook according to the rules and to achieve the most similar ice cream at the factory, then you will have to do this. With this stirring, this sweet mass will turn into a fluffy ice cream without lumps and pieces of ice.

The second ice cream recipe from 1948

Ingredients for cooking:

Chicken egg - 4 pieces
Cream 10% - 200 ml
Cream 35% - 500 ml
Powdered sugar - 1 tbsp
Vanillin - 1/8 tsp (not necessary).

How to cook:

1. Egg yolk (as in the previous recipe, the yolk is used, so it is necessary to separate it from the protein) must be placed white with powdered sugar. If there is no powdered sugar, but there is a coffee grinder, then you can make it from sugar, gradually add 10% cream here (this recipe provides for cream, not milk). Now this should be mixed, add vanillin (this is optional) and put on low heat. Stirring continuously, the resulting mass must be brought almost to a boil, but not boiled, otherwise the procedure will have to be repeated with new yolks, filtering the cream through a sieve.

2. The resulting mass should be filtered through a sieve and put to freeze, but care must be taken that the mass is not completely frozen. At this time, the cream of 35% needs to be whipped (but do not overdo it, so that the butter does not turn out, this is important). Whipped cream is added to the frozen mass. Once again, everything is mixed and sent to the freezer.

3. As in the first recipe, the resulting substance must be periodically removed from the freezer for mixing. To finish off, add nuts, fruits or grated chocolate to a delicious dessert.

These step-by-step options for making ice cream have similarities and differences, but the result is the same - the result is a wonderful dessert, very high in calories.

Please note! The calorie content of ice cream is approximately 230 kcal. And this is only 100 g of the product.

In terms of calorie content, ice cream can be compared with meat or fish. The question arises - which is more useful?

The benefits and harms of ice cream

This is a controversial issue, which means that ice cream carries both of these characteristics. Its harmfulness lies, of course, in the increased calorie content, which aggravates the health of those who are overweight, as well as (much more serious) those who are prone to high blood sugar levels. In addition, ice cream contains cholesterol.

Its benefit is that it is delicious, it lifts your mood and relieves stress.

This is no less important in our difficult times. Natural ice cream (its recipes are described above), and even with the addition of sour berries, on the contrary, is useful, since it itself contains both mineral salts and amino acids, and berries help to better absorb sugar and fats. Plus, there is an opinion that it helps to raise immunity, albeit at the local level.

In this regard, the consumption of this product in moderation (and this applies to each product) is practically necessary. And how good it is that it has been produced at factories for a long time, and nowadays a genuine ice cream is made in accordance with GOST (GOST R 52175-2003 "Milk ice cream, butter and ice cream. Specifications"). It is not known what recipe is used according to GOST (each has its own secrets), but it can be seen in the composition that some additives are used (stabilizers, emulsifiers, E471, E410, E412, E407).

Of course, if this is allowed in accordance with GOST, then it means that they do not cause harm to health, but they also do not bring any benefit. Therefore, a prepared dessert with your own hands is many times better.

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In the tragic forty-first, the legendary GOST 117-41 "Creamy ice cream, ice cream sundae, fruit and berry, aromatic" was adopted.

According to the strictest standards, the delicacy was prepared exclusively from whole milk and heavy cream, the freshest eggs, natural gelatin or agar-agar served as a thickener. Replacing butter with vegetable spread was unthinkable, however, as well as adding any kind of preservatives, dash chemistry or deviating from the classic recipe.

The era of the legendary Soviet ice cream ended in the nineties, it was then that technical conditions, or TU, came into force, according to which ice cream could contain anything. Each refrigeration plant now determined its own composition and approved a wide variety of ingredients (from milk powder to cheap palm oil).

If today you yearn for a real ice cream from childhood for 20 kopecks, then you are not reading this article in vain. Prepare the legendary Soviet ice cream according to our recipe, the same taste is guaranteed!

So what's important

The quality and taste of ice cream depends on the quality of the products, exclusively fresh cream and eggs are the key to a great dessert. The fatter the cream, the softer the texture of the ice cream will be.

Everyone says that without an ice cream maker that whips and freezes at the same time, nothing will work. It is not true. If the ice cream maker whips continuously, until it is completely frozen, then the conclusion suggests itself: we need to cool the ice cream in the freezer and beat it with a mixer or blender, the more often the better. About once an hour.

And at the very end, mix the already thick mass with a tablespoon, because the mixer will only scatter it around our kitchen.

Now about the products that we need

CREAM

The cream for the ice cream needs the highest fat content, 38%.

Photo: thinkstockphotos.com Before whipping, chill them well, at least 10-12 hours. The mixer bowl and whisk should also be cold.

In many recipes, the cream is whipped with the rest of the ingredients, but in this case the mass is not very fluffy, but if the cream is whipped separately, the ice cream will turn out to be more fluffy and tender.

It is important not to overbeat, otherwise you will get butter and buttermilk.

SUGAR

It is better to use finely crystalline white sugar or powdered sugar.

Fine sugar, like powder, dissolves faster in creams and creams.

VANILLA POD

Vanilla is a dried pod of a tropical orchid. Stick 15-20 cm long, dark brown, evenly dried.

Photo: thinkstockphotos.com The more intense the oily coating, the more aromatic the stick is. Typically, vanilla seeds are used in cooking. If you don't have a vanilla stick, you can use vanilla sugar or vanillin. But for an authentic taste, we still recommend using a vanilla pod.

EGGS

Only fresh eggs should be used for pastries and desserts. You, of course, know that before using them, be sure to wash them with soap and wipe dry.

When preparing ice cream, you need to follow the recipe and not deviate from the proportions indicated in it: if you put more yolks, then the ice cream will have an unpleasant aftertaste and not snow-white color.

MILK

We use the fattest milk, 6%. It must be fresh to avoid curdling when heated.

Photo: thinkstockphotos.com It is important to know that if you pour more milk than indicated in the recipe, then the ice cream will turn out to be watery, with a lot of ice. It will also melt quickly.

We decided on the products. Now let's start preparing the ice cream in accordance with GOST.

RECIPE OF ICE CREAM PLOMBER

What do you need:
4 yolks
90-100 g fine crystalline sugar
1 vanilla pod
250 ml milk 6%,
350 ml heavy cream 38%
container - for cooling

How to make ice cream sundae:

1. Grind the yolks with sugar until white.

2. Extract the seeds from the vanilla stick.

3. In a saucepan, boil the milk with vanilla seeds.

4. Pour hot milk into the yolks in a thin stream, stirring constantly.

5. Return the milk-yolk mixture to the fire and heat, stirring constantly, to 80-85 ° C. In no case should the mixture boil, otherwise you will get milk with egg flakes. Refrigerate. First, to room temperature, then in the refrigerator for at least an hour.

6. Whisk the cooled cream until fluffy, then gently combine with the cold yolk-milk mixture. Beat for literally a minute or two. You should get a lush, but not thick mass (it does not hold on the mixer whisk, it “slips”).

7. Transfer the ice cream to a container and place in the freezer for 40-60 minutes. After the indicated time, remove from the freezer and beat with a mixer. Put back in the freezer for 50 minutes. Do the same for this scheme 3-4 times.

8. The last time the mass will be solid, frozen, do not be alarmed, everything is going according to plan! Thoroughly "break" the ice cream with a spoon, stirring actively.

9. After 30-40 minutes, take out, mix, finally put into the freezer until completely frozen.

10. The classic Soviet ice cream is ready! It will be much easier to spread it out in the bowls if the container is left for a few minutes at room temperature. Bon Appetit!

Ice cream is a favorite dessert, which means that you should pay great attention to its composition. Even 50 years ago, the range of this sweet could be counted on the fingers, and the manufacturing technology was under close control. Modern ice cream is fraught with many dangers. Since there are countless varieties of it, and they all contain not only useful ingredients.

Varieties of ice cream

The original recipe divides the refreshing delicacy into several types.

• Cream.
• Creamy.
• Dairy.
• Soft.

An example of the composition of ice cream GOST 1939:

- cream up to 35% fat;
- granulated sugar;
- vanilla;
- condensed milk;
- gelatin.

What should ice cream not contain?

• Vegetable fat (palm or coconut oils).
• Stabilizers, mono, - diglycerides of fatty acids (preferably should be replaced with agar-agar or gelatin).
• Water.
• Gum.
• Agroid.
• E: 102, 466.407, 477.
• Sorbic and benzoic acid.

Manufacturers assure that the gum is a natural component and does not pose any danger to the human body. It is difficult to argue with the statement that this ingredient is natural. Gum can be found on the bark of trees in the form of small crystals. Technologists use it to increase the viscosity. But it is strictly prohibited for use by people with problems of the gastrointestinal tract.

A substance called agroid is often used, it is obtained from algae, it increases gelation, and can cause allergic reactions in especially sensitive people.The use of acids in confectionery and flour production is a common fact. They are also added to ice cream. These acids are found even in naturally occurring fruits and vegetables. And such acids are considered absolutely harmless, but undesirable in products that children consume. They have antimicrobial properties and are considered useful in small doses for an adult organism.

Many manufacturers encrypt artificial food additives under the word "stabilizer-emulsifier", such ice cream should be left on the store counter, since the probability that the product contains harmful "E" is 100%.

What should you look for when buying ice cream?

• Composition.
• Integrity of the packaging.
• Lack of foreign smell.
• Manufacturing technology GOST or TU.
• Shelf life.
• Manufacturing date.
• Manufacturer.

TOP 5 completely natural refreshing desserts

"Cow from Korenovka"

Manufacturer: Krasnodar Territory.
Production is strictly in accordance with GOST.
It is natural in composition based on whole milk, cream and condensed milk. The only drawback is the presence of a stabilizer-emulsifier. Unfortunately, what exactly is hidden by this word is known only to the manufacturer.

Cost: 35 - 45 rubles. for an ice cream in a waffle cup.

"Filevsky ice cream"

Manufacturer: Vologda
Natural ingredients are the advantage of a cold treat. Doubtful water and glucose syrup. This product is the winner of the Test Purchase program.

Cost: 50 r. - for an ice cream in a waffle cup.

"Your ice cream" ("Chistaya Liniya" company)

Manufactured in accordance with GOST.
Good composition, except for the percentage of cream to other ingredients. Ice cream is made from powdered milk.

Cost: 40 - 45 rubles. - for an ice cream in a waffle cup.

"Chelny Holod"

Manufacturer: Naberezhnye chelny.
Ideal ingredients, no preservatives, dyes, emulsifiers. The production is carried out in accordance with state standards.

Cost: 30 rubles. - for an ice cream in a waffle cup.

"Gold Standard" (Inmarko)

Manufacturer: Tula region.
Manufactured according to TU, does not contain sorbic and benzoic acids, does not contain preservatives, but contains starch and milk powder. It is a safe ice cream.

Cost: 50-60 rubles. - for an ice cream in a waffle cup.

Homemade ice cream recipe

Still, the best substitute for store-bought cool dessert is home-made ice cream.

• 2 glasses of milk.
• 1 glass - condensed milk.
• 2 tbsp. spoons - lemon juice.
• 200 ml - heavy cream.