Homemade ice cream taste of Soviet ice cream step by step. Now about the products we will need

Cream- this is not just creamy ice cream. The same taste of ice cream made in the USSR, familiar to many from childhood, is achieved thanks to the delicate consistency of the delicacy. To the dismay of those who watch their figure, this can only be achieved with a sufficiently high concentration of fat and sugar. The ice cream recipe assumes a concentration of fat and sugar of about 15%, so the calorie content of the ice cream is 232 kcal. This is quite a lot, but for sweet lovers who are watching their figure, they are now releasing a lighter version of the ice cream, not so high in calories.

• 2 tbsp. Sahara
• 1 liter of milk
• 100 g butter
• 1 tsp. starch
• 5 egg yolks

Cooking process:

1. Heat the milk and add butter to it. Bring to a boil.
2. In another container, mix sugar, starch and yolks. Mix and grind until smooth.
3. Add some milk to this mixture. You should end up with a mass similar in consistency to sour cream.
4. When the milk boils, pour the yolk mixture into it in a thin stream, remembering to stir constantly.
5. Bring to a boil. Then remove the pan from the heat and place it in cold water. Stir this mixture constantly until it cools and becomes warm.
6. Leave the ice cream until completely cooled, remembering to stir occasionally. Then pour it into molds and put it in the freezer to freeze.

We will need the following ingredients:

• One liter of milk (preferably homemade or high fat).
• Two glasses of sugar.
• One hundred grams of butter.
• A teaspoon of starch.
• Five egg yolks.

Cooking process:

1. We take a small saucepan, pour milk into it, but not all of it, leave 150 grams, set it to medium heat and heat it up.
2. When the milk is warmed up, but not yet boiling, add the butter and stirring until it comes to a boil.
3. We take another bowl, pour sugar and starch into it, add egg yolks and grind everything, mix until smooth, add the milk that you left to the mixture and mix everything again. You should end up with a mass like liquid sour cream.
4. Meanwhile, your milk has already boiled, stirring gently in a thin stream, pour in the resulting yolk mixture, and again bring everything to a boil, stirring constantly.
5. Remove the pan from the heat and place it in a large saucepan filled with cold water and constantly (you can periodically, after a couple of minutes), stirring, cool the mass.
6. When our mass has cooled down, but is still a little warm, put it in shapes of your choice and put it in the refrigerator to freeze completely.
7. By the way, you can buy it now waffle cups, and fill them with the resulting mass, then freeze, and the taste will be exactly like in distant childhood.

We will need the following ingredients:

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

Preparation:

1. Mix milk with sugar in a small saucepan with a thick bottom. Using a knife blade, cut the vanilla pod along its entire length, remove the seeds and also add to the milk mixture. Thanks to vanilla, the ice cream will be filled with a delicious natural aroma, but in the absence of this ingredient you can get by with a bag vanilla sugar or a pinch of vanillin. Heat the mixture until hot, but do not bring it to a boil.
2. In another container, gently beat the egg yolks using a whisk. IN in this case we just need to achieve homogeneity - we should not beat the mass, otherwise foam may form on the surface, which will complicate the process of preparing the ice cream.
3. Pour hot milk into the mashed yolks in a thin stream, continuously stirring the mixture.
4. Pour the resulting mixture into a saucepan, place on low heat and cook until slightly thickened. It is important not to overheat the milk, otherwise the yolks may curdle! To avoid this trouble, choose a thick-bottomed pan for cooking the cream and cook over low heat. Also, do not forget to continuously stir the cream, especially at the bottom (it is most convenient to use a silicone spatula for this).
5. We check readiness as follows: run your finger along the silicone spatula. If the mark remains clear and does not float with cream, immediately remove the pan from the heat.
6. Tip: if the yolks still curdle, you can grind the mixture through a fine sieve or puree with a submersible blender. However, unfortunately, it is no longer possible to avoid the eggy taste of the ice cream. In this case, it is better to remove the pan from the heat sooner rather than later.
7. Cool the freshly prepared cream until room temperature. At the same time, whip the cold cream until thick.
8. Add the cooled cream to the whipped cream mixture and mix. Chill the mixture in the freezer for 3 hours. During this time, it is necessary to remove the container 5-6 times and mix the mass thoroughly to avoid the formation of ice crystals and to obtain a smooth and uniform texture.
9. When the consistency of the workpiece becomes similar to soft ice cream and is difficult to mix, transfer the mixture into a silicone mold, cover with a lid and put it away. freezer for another 3-4 hours (can be left overnight).
10. Before serving, let the frozen ice cream sit for a while at room temperature. Then scoop up the slightly melted mixture with an ice cream spoon and form into balls. If desired, complement the dessert with chocolate chips, mint leaves or berries.

We will need the following ingredients:

• 500-600 grams of whipping cream (fat content from 30%)
• 100 grams of powdered sugar (or fine sugar)
• a pinch of vanillin

Preparation:

1. Place chilled cream, powdered sugar and a little vanillin in a deep bowl. Beat until fluffy and stable foam is achieved, 4-5 minutes.
2. Place the whipped mixture in Plastic container.
3. Place in the freezer overnight.
4. We take out the ready-made ice cream, let it thaw a little and you can put it in bowls.
5. This ice cream can be made in different ways - with the addition of cocoa (carob), frozen berries - it is especially tasty with honeysuckle (only the berries must first be pureed with a blender, and then added to the whipped mixture and beat again).

The recipe for homemade ice cream sundae can be reproduced at home, it will turn out very tasty, natural and taste like Soviet ice cream.

We will need the following ingredients:

• egg yolks (4 pcs.);
• milk (300 ml);
• cream (33%, 300 ml);
• powdered sugar(180);
• vanillin (½ teaspoon).

Preparation:

1. So, first of all, bring the milk to a boil and then cool it to approximately 30 degrees.
2. Add powdered sugar to the yolks and vanilla sugar.
3. Whisk.
4. Pour in milk. Beat again.
5. Place on low heat and stir until the mixture thickens. As everyone around advises, you can check the thickness by running your finger along the spatula - if a clear mark remains, the mixture is ready.
6. Let cool to room temperature and then chill in the refrigerator.
7. Meanwhile, whip the cream.
8. Mix with cooled cream.
9. We transfer the entire mixture into a container in which it will be convenient for us to mix the future ice cream with a blender.
10. Then begins the most tedious and difficult job of making ice cream at home for impatient sweet tooths. Place in the freezer for 2 hours.
11. Then take it out and quickly (so that the ice cream does not have time to melt) mix with a blender.
12. Place it in the freezer again for 2 hours. We repeat the procedure 2-3 more times with an interval of 30-60 minutes. Thanks to the blender, the ice cream will have the desired structure. A blender allows you to crush ice crystals and form an airy mass.
13. When the ice cream is completely frozen, take it out and use a special spoon to make balls. You can first put the ice cream in the refrigerator for about 15 minutes so that it melts a little - this will make it much more convenient to make balls.
14. Place the ice cream in bowls and sprinkle or top with whatever you like. I - grated chocolate. Homemade ice cream tastes just as good as store-bought ice cream, and its content is guaranteed to contain no “extra” additives. Recipe tested.

We will need the following ingredients:

• milk - 1 glass;
• butter - 25 grams;
• egg yolk - 1 piece;
• sugar - ½ cup;
• vanilla sugar - 5 grams;
• starch - ½ teaspoon.

Preparation:

1. In a deep, convenient container, mix sugar, starch and vanilla sugar.
2. Add one egg yolk.
3. Grind the mixture until smooth. Pour in a little milk.
4. Place the remaining milk on the fire. Add 25 grams of butter. The butter must be real, consisting of 100 percent cream from cow's milk. Bring the mixture to a boil.
5. Pour in egg mixture into boiling milk. Stirring, bring to a boil. Remove from heat and place in cold water. Cool, stirring occasionally.
6. Pour the cold mixture into molds. It can be a large form or small portions. I have a big one Silicone molds and molds for small cars.
7. Place the molds in the freezer for a couple of hours.
8. Ice cream from small molds will be ready in 30-50 minutes. Take it out silicone molds very simple.
9. From large shape, spoon ice cream onto serving plates. It is incredibly tasty, tender and aromatic.

We will need the following ingredients:

• 0.5 liters of cream (the higher the fat content, the tastier the ice cream will be)
• ¾ cup sugar
• 4 chicken eggs
• Chocolate chip cookies (or other flavors)

Preparation:

1. Break eggs into a bowl and add sugar.
2. Beat well with a fork and grind the sugar. Pour in the cream and mix well again.
3. Pour the resulting mixture into a small saucepan and place on high slow fire. Stir constantly, do not bring to a boil, otherwise the eggs will curdle. Remove from heat when the mixture begins to thicken; the consistency should resemble liquid sour cream.
4. In total, the pan will spend 15 – 20 minutes on the fire. Well, and also readiness desired consistency You can tell by running your finger over the spoon. If the spoon is covered in cream and a fingerprint remains, the mixture for homemade ice cream is ready.
5. After removing from the stove, pour the mixture into any container convenient for freezing. In general, any food-safe plastic container can be used.
6. Add any filling (in this case, crushed cookies, or you can use berries, chocolate chips or pieces of fruit).
7. Let sit for about an hour until the mixture cools slightly (the mixture will cool faster if you place the container in a sink with cold water). Then transfer the container with the mixture to the freezer. Homemade ice cream will harden and gradually thicken. The thickening time can range from 5 to 6 hours, so it is better to do it at night or in the morning so that you can enjoy it by the evening.
8. Before serving, remove the container of homemade ice cream with cream from the freezer and place in the refrigerator for 20 minutes. Roll the prepared ice cream into small balls using a tablespoon (if you don’t have a special ice cream spoon) and place in tall glasses, bowls or plates. Ice cream can be decorated with grated chocolate or berries. Serve immediately. Bon appetit!

How to make ice cream from milk?

We will need the following ingredients:

• milk - 2.5 cups
• sugar - 1 glass
• vanillin - to taste

Preparation:

1. Pour milk into homemade saucepan, bring the milk to a boil, then remove the pan from the stove and let the milk cool to a temperature of 36 degrees.
2. Add to egg yolks sugar and vanillin (if you want to make vanilla ice cream and not regular ice cream). Mix well and grind the mass. You can use a blender for this.
3. Stir the resulting mass constantly, pouring milk into it in a thin stream.
4. Heat the final mixture over low heat, while continuing to stir. The mixture should become thick.
5. Cool the resulting mixture and our cream first, then place it in the refrigerator.
6. Pour the cream into a separate bowl. Whip the cream until it becomes thick.
7. Add whipped cream to the cooled cream and mix the mixture.
8. Transfer the mixture into a plastic container, cover with a lid, and place in the freezer for one hour. Then we take out the slightly frozen mixture, beat it with a mixer and place it in the freezer again. We repeat the procedure again.
9. Then we leave the mass of future ice cream in the freezer for 3 hours. Now our ice cream is ready. To soften the ice cream slightly, place it in the refrigerator for 20 minutes before serving.

We will need the following ingredients:

• chocolate (bitter/milk) – 250-300 g
• cream 10% fat - 500 ml
• cream with fat content 33-35% - 500 ml
• granulated sugar – 150-180 g
• powdered sugar – 3 tbsp. l.
• yolks chicken eggs– 6 pcs.
• potato starch - 1 tbsp. l. with a slide (if necessary)

Preparation:

1. Carefully separate the yolks from the whites. The latter do not participate in the creation of the dessert. You can use them to make angel sponge cake, meringue, protein cream, French macaroons, etc. Or freeze for now. Frozen protein will wait in the freezer for your culinary inspiration for about a month without losing its properties.
2. Place the yolks into a deep container. Add all the sugar to them at once.
3. Grind using a mixer. Beat for 4-7 minutes until the mixture thickens and the sugar has completely dissolved. The yolks will increase in volume by 1.5-2 times, become more airy and almost white. They act as a natural cream thickener in ice cream.
4. Leave it to warm up heavy cream. Bring them to a boil. But do not boil so that the protein does not curdle. Then the ice cream will not turn out tender and homogeneous. Cool slightly. Pour the liquid in a thin stream into the yolk mixture. At the same time, mix with a whisk or mixer at minimum speed.
5. Pour everything into a saucepan and place on water bath. Cook until the mixture thickens. It is advisable to stir it continuously.
6. The consistency of the mixture will be thick and homogeneous. As you noticed, we have almost custard or anglaise cream according to a simplified recipe. You can make any ice cream based on it by adding the appropriate additives - berries or fruit puree, caramel sauce, vanilla, floured nuts, etc.
7. To get saturated chocolate taste, I used store-bought chocolate in the bars. If desired, replace it with solid confectionery icing or cocoa powder. Chop the chocolate.
8. Melt in a water bath or in the microwave. It is very important to prevent overheating and, as a result, separation of the chocolate. A properly melted tile will turn out liquid, homogeneous, and glossy.
9. Pour the still warm chocolate mixture into the custard that has not yet cooled.
10. Blend until smooth texture and even color. If necessary, use a blender with a foot. Let cool for at least 1 hour.
11. Whip the heavy cream and powdered sugar until stiff peaks form. Introduce the powder gradually.
12. Gently fold the creamy part of the ice cream into the cooled chocolate part. Add whipped cream in batches. Mix each part carefully with a spatula. The result will be airy, aromatic, real homemade ice cream, but in a liquid state.
13. To freeze it, pour it into an ice cream maker. Turn on the device. Wait for it to thicken. Transfer to a container and place in the freezer until frozen. chocolate treat. If you don't have an ice cream maker, immediately transfer the ice cream to a container and place it in the freezer.
14. After 40 minutes, remove. Beat with a mixer to break up the ice crystals. Return to cold. Repeat the procedure every hour until the dessert hardens.
15. Take a sample! Homemade ice cream melts very quickly, because it does not contain synthetic thickeners or stabilizers. Read more:

We will need the following ingredients:

• Cream 33% - 500 g
• Milk - 200 ml
• Chicken egg - 4 pcs.
• Vanillin - 2 g
• Condensed milk - 100 g
• Powdered sugar - 6 tbsp.

Preparation:

1. Separate chicken yolks from proteins. Beat the yolks with three tablespoons of powdered sugar until the yolk mass is clear. Beat the egg whites to stiff peaks with the remaining powdered sugar.
2. Pour milk into the yolk mixture and whisk with a whisk.
3. Beat the cream with a mixer until creamy. Add condensed milk. Stir until smooth.
4. Add the yolk-milk mixture and vanillin to the creamy mixture. Whisk.
5. Add whipped whites. Beat with a mixer or whisk.
6. Cover the container cling film and put it in the freezer. After an hour, remove the ice cream and stir. Repeat this procedure 2-3 more times and leave until completely frozen.

Homemade ice cream is ready!

It's hot summer days, especially at this time, you want to treat yourself to something cool and tasty, and what could be better than a portion of good ice cream? Ice cream - children and adults love it, and on a hot summer day, a portion of a cool dessert with fresh berries.

Today you will learn how to easily prepare delicious creamy ice cream at home. I am sharing the simplest and favorite option for making ice cream.

This recipe makes ice cream that tastes like the famous Soviet ice cream, I think you will really like this sweet delicacy.

Creamy ice cream recipe

The most important thing you and I will need for cooking is cream. good quality. I recommend buying three liter bottle fat homemade milk and put it in the refrigerator for twelve hours.

Then we will collect the top - cream, approximately 500 grams. This amount is enough to make delicious and natural ice cream, like a Soviet ice cream. For city residents, you can buy cream in the store; its fat content should be at least 30%.

• Good quality cream 30% fat content, or even higher - 500 - 600 grams;
• Fine sugar or better powdered sugar - 100 grams;
• Vanillin - a small pinch.

Preparation:

1. Place the chilled cream in a deep container, add vanillin and powdered sugar.
2. Beat the creamy mass until a stable and fluffy foam occurs for 4 - 5 minutes.
3. You can make this ice cream with the addition of fresh or frozen berries: to do this, you need to puree the berries using a blender, add it to the whipped cream and beat again. You can also make ice cream with the addition of cocoa and brown sugar.
4. We transfer the whipped fluffy mass into a plastic container with a lid and put it in the freezer overnight.

Note!

There is no need to whip the cream for a long time, do not overdo it, otherwise you may end up with butter.

In the morning we take out a delicious homemade creamy ice cream, let it thaw a little and put it in bowls. The dessert can be decorated with fresh berries or pieces of chocolate.

I offer you another recipe creamy ice cream, which produces very tasty ice cream, it is in Soviet time They sold it for only 20 kopecks per serving.

I remember not far from our school there was a kiosk that sold ice cream. My friends and I often ran there to buy it during breaks. Let's remember our happy childhood and prepare Soviet ice cream at home.

Ingredients for cooking:

• Cream 33% fat or higher - 500 grams;
• Fresh yolks - 4 pieces;
• Powdered sugar or fine sugar - 150 grams;
• Milk or cream 10% - 1/2 cup;
• Vanilla sugar - 1 sachet or a pinch of vanilla.

Preparing the ice cream:

1. Beat the yolks well with sugar or powdered sugar.
2. Add milk and vanillin to the yolks - mix everything well and put the mixture on low heat.
3. Cook the milk mass over the fire, stirring constantly, until it boils, but do not boil! Then remove from the stove and cool.
4. In a separate container, beat the chilled cream until fluffy and thick.
5. Add the cooled milk-yolk mixture into the whipped cream in portions and mix well.
6. Pour the resulting mass into a container and place in the refrigerator for three hours. Then remove from the refrigerator and mix well.
7. Then place the creamy mixture in the freezer for two hours. Remove again and mix well. After this, place the container in the freezer until it hardens completely.

I suggest watching the video: How to make Soviet ice cream

The taste of the classic ice cream, once tried, will never be forgotten. Even after many years, people remember him as he was in their childhood or youth. Thanks to the manufacturers household appliances It has become possible to make ice cream at home. There are many ways to make this unforgettable dessert, and it is impossible to say exactly which ice cream recipe is the best, since there are so many people, so many opinions. However, instead of a special ice cream maker, ice cream can be made in a regular compartment of an average refrigerator. This is how it was made at home decades ago.

Recipe for homemade ice cream "plombir"

The prepared food is not only tasty, but also healthy. This dessert contains nutritious protein, as well as natural animal fats that are beneficial to the body in small quantities. Not only children, but adults love him. Next, let's look at how to cook homemade ice cream, we will now describe the recipe in detail.

You will need:

• 2 cups of heavy peasant cream or 33% confectionery cream and the same amount 3.2% or 4%);
• 3 egg yolks;
• 200 grams of powdered sugar;
• a little vanilla for flavor.

First stage of preparation

All liquid ingredients should be pre-cooled, because at a low temperature they are easier and much faster to beat.

To make homemade ice cream, the recipe for which we are considering, you should boil the milk. It should then be allowed to cool to a temperature of approximately 35 degrees. While the milk is cooling, you need to grind the yolk with vanilla and regular sugar or powder. Next, when there are no crystals left, we begin to beat the mixture. When a steep foam forms, you must very carefully introduce the yolk mass into the cooled milk and put it on low heat. When heating, you should continuously stir the contents of the pan, passing a spatula along the bottom so that a burnt layer does not form. The cream is cooked to a consistency thick sour cream. After removing from heat, let the contents cool, then place in the refrigerator.

Don’t forget that the ice cream recipe contained high-fat cream. They are the ones that need to be turned into strong foam while the other part of the future ice cream is cooling. When the cream is well whipped, you need to take out the thickened cold cream and mix these components. This should be done very carefully, preferably with a whisk, so that the foam does not fall off. The resulting mass must be placed in a food form and then sent to the freezer. The first stage of preparing the classic ice cream is complete. Let's proceed to the second, as a result of which the mass will turn into real ice cream, and not just a frozen ice mixture.

Second stage of preparation

Next, you need to have time and be patient. After 30 minutes, the container should be removed from the freezer and first stir and then beat its contents. And do this 5 more times, then send it to harden again. In total, the process takes 3-4 hours including preparation. After final freezing, the ice cream can be considered ready. It can be served in bowls, taken out of a common bowl using a special or regular spoon. It is better to decorate the dessert with mint leaves, grated chocolate, nuts or berries on top.

We prepare according to GOST

The most delicious, reminiscent of childhood, is the ice cream according to GOST. The recipe for this same ice cream, dating back to 1939, contains the following components: 1 liter of cream 35% fat, 3 tbsp. l. sugar, vanillin, a can of condensed milk, 7 grams of gelatin.

Preparation

Having prepared everything you need, we begin the cooking process. First, soak the gelatin in a tablespoon of water and leave to swell. Next, using a mixer, starting at low speed, you need condensed milk, sugar and vanilla. After a minute, turn on maximum power for the same time.

Melt the swollen gelatin in a water bath and carefully pour into the creamy mass. It is advisable not to interrupt the beating process and not exceed the recommended time of 2 minutes. Otherwise, you may end up with excellent sweet butter, and not a GOST ice cream, the recipe for which we are now describing.

The process of preparing a cold dessert takes up to 7 minutes. A well-beaten mass forms well-formed peaks when the mixer is raised. Next, the workpiece is sent to the freezer for 3 hours. The mixture should be stirred every 30 minutes to make a perfect ice cream.

Recipe

GOST USSR is the standard by which various products were made in the Union, including our favorite ice cream “plombir”. For those who miss the old days and a delicious cold treat, this recipe is intended.

We'll show you how to make ice cream from the past, which was often called creamy after the main ingredient. It is thanks to this that the ice cream has a special taste. The main ingredient is a liter of confectionery cream and 200 grams of condensed milk.

Preparation

To beat, you will need a mixer and a tall bowl. You should pre-cool the cream, then place it in a bowl. It must be remembered that during the beating process the volume of the mass approximately doubles, so the height of the container must match. The ice cream recipe stipulates that the cream should acquire a consistency at which it will not flow out of the dish when it is tilted.

It is carefully introduced into the mass while the beating process does not stop. When both components are mixed as expected, the mixture must be placed in the freezer. According to tradition, 3 hours should be enough, the main thing is not to forget about periodic stirring. If you can still find classic waffle cups in the store, then immersion in nostalgia is guaranteed.

This ice cream recipe guarantees that the end result will be the same ice cream, loved by many for its unique creamy taste. Instead of ice cream bowls, it is better to serve dessert in waffles in the form of a cup or basket. This combination of taste was deposited in our memory in those distant times of childhood or youth. That is why this method of presentation is the best.

Conclusion

We looked at a recipe for homemade ice cream. In fact, there are many options for preparing such a dessert, which tastes like classic Soviet ice cream. Among them you can find the one that suits you. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Homemade ice cream favorite treat adults and children. Delicate balls of this dessert can be served with various toppings, sprinkled with nuts, and decorated with fruit and jam. The ice cream from the store contains thickeners, powdered milk, preservatives and taste improvers. I advise you to make homemade ice cream, the taste and benefits of which are undeniable. Detailed step by step recipe will help you quickly and easily prepare such ice cream and experience the taste of Soviet ice cream. I also suggest you prepare this.



You will need:

- powdered sugar - 1.5 tablespoons,
- condensed milk – 1.5 tablespoons,
- pasteurized cream – 400 ml.,
- vanilla sugar – 0.5 sachets.

Recipe with photos step by step:

Place condensed milk and powdered sugar in a whipping glass.




Add vanilla sugar. Stir.




Pour in the chilled cream and beat until soft peaks form.




Pour the whipped mixture into the ice cream maker and turn it on for 20 - 30 minutes.






After the allotted time, you will have a lush mass of sweet dessert.




Transfer the mixture to a plastic container and chill in the freezer for 12 hours.




After 12 hours the dessert will get stronger.




Make ice cream balls. If you don't have a special ice cream scoop, place a regular tablespoon in boiling water and swirl around the mixture to form a ball. Place the balls in a bowl.






Slice tangerines and complement the dessert with fruit.
Sprinkle grated chocolate on top and serve.
Adviсe:
You can make ice cream without an ice cream maker. Transfer the mixture into a container and place it in the freezer for 1.5 hours. Then use a blender with a whisk attachment to prevent ice crystals from forming.
Ice cream is made from natural products, so its shelf life is no more than a week.
Can be safely given to children. If you add a tablespoon of cocoa to the cream, you get a chocolate ice cream.

Why is everyone's favorite type of ice cream called plombir? China claims the homeland of ice cream, Marco Polo brought the recipe for the delicacy to Europe, and court chefs began a competition for the most delicious recipe. Judging by the ice cream, the French were especially successful in this, since the origin of the word “ice cream” is known - there is a city in France called Plombières-les-Bains, where this ice cream was prepared for the first time.

The ice cream recipe has been known since the time of Napoleon III. And homemade ice cream, the recipe for which will be given below, is that same ice cream sundae.

Ice cream is not just creamy ice cream. The same taste of ice cream made in the USSR, familiar to many from childhood, is achieved thanks to the delicate consistency of the delicacy. To the dismay of those who watch their figure, this can only be achieved with a sufficiently high concentration of fat and sugar. The ice cream recipe assumes a concentration of fat and sugar of about 15%, so the calorie content of the ice cream is 232 kcal. This is quite a lot, but for sweet lovers who are watching their figure, they are now releasing a lighter version of the ice cream, not so high in calories.

Lately, it has become increasingly difficult to find high-quality ice cream on sale. Chemical substitutes for smell and color, dyes and flavor enhancers have become a permanent part of ice cream, even from well-known manufacturers. Therefore, for those who want to get homemade ice cream with the taste of childhood and are not afraid of working at home in the kitchen, a recipe for making ice cream, as well as several options for homemade ice cream, is offered.

Ice cream recipe using an ice cream maker

Ingredients:

• Cream 10% - 200 ml;
• Cream 30% - 300 ml;
• Egg yolks - 3 pcs.;
• Powdered sugar - 100 g;
• Starch - 0.5 tsp;
• Salt;
• Vanilla.

The quantity of products is calculated for a liter ice cream maker. This recipe can also be used to make ice cream without a special ice cream maker, simply placing the finished mixture in the refrigerator. Salt is needed to improve the freezing of ice cream, in addition, it improves the taste. Required amount- a pinch. You also need very little vanilla, preferably vanilla, not vanillin. The fact is that vanillin is a chemical substitute for vanilla, which, in addition to its rich smell, has a bitter taste. A natural vanilla tasteless.

Soviet recipe for making ice cream without an ice cream maker

Ingredients:

• Egg whites - 3 pcs.;
• Cream 30% - 300 ml;
• Sugar - 100 g;
• Powdered sugar - 80 g;
• Juice of half a lemon;
• Vanilla to taste.

The quantity of products is designed for 6 servings. The recipe can be increased by simply increasing the proportions. In terms of the ratio of ingredients, this is exactly the recipe for Soviet ice cream that was used in Soviet times.

1. Mix the cream with sugar and vanilla thoroughly and cook for half an hour, then cool and beat with a mixer until strong foam;
2. Whisk egg whites With lemon juice and powdered sugar;
3. Mix both whipped masses thoroughly, then place in the freezer for 2-3 hours. After time has passed, the mass must be beaten again with a mixer or blender, then the process is repeated until a homogeneous mass without ice crystals is obtained. Various fillers can be added.

Low calorie ice cream

As mentioned above, ice cream is quite high-calorie product, so for those who are watching their figure, there is a recipe for low-calorie ice cream. Calorie content is only 55 kcal.

Ingredients:

• Low-fat cottage cheese - 100 g;
• Water - 50 g;
• Kefir 1% - 150 g;
• Orange;
• Banana.

Prepare orange and banana puree, first removing the orange seeds. You can use other fruits if desired. Mix kefir, cottage cheese and water, add fruit puree to the resulting mass and beat thoroughly with a mixer.

Place the finished mixture into molds and place in the freezer. After 2-3 hours the ice cream is ready.

On the video there is another ice cream recipe:

Very simple ice cream recipe

The ice cream recipe is extremely simple. All you need is yogurt and popsicle sticks. Yogurt with sticks inserted into it must be placed in the freezer for 2-3 hours, periodically removing and stirring. When the yogurt turns into homogeneous mass without pieces of ice - the ice cream is ready.

Bon appetit!