Delicious ice cream. How to quickly and easily make Plombir ice cream at home? How to make homemade ice cream without an ice cream maker

Summary: Cooking homemade ice cream with children. Four of the best proven homemade ice cream recipes. How to make ice cream for your child.

Ice cream is perhaps the most favorite sweet treat for children and adults in hot weather. Unfortunately, it is now difficult to buy natural ice cream in stores, without the addition of artificial colors, flavors, preservatives and other harmful chemicals. Therefore, we will prepare ice cream at home ourselves. It is simple, useful, and, moreover, interesting, especially for children. In this article, we will share with you two basic recipes for making creamy ice cream (ice cream). You will be able to supplement them with your favorite toppings: pieces of fruit, berries, ground nuts, candied fruits, etc. Homemade ice cream according to our recipes is prepared without an ice cream maker, and, nevertheless, the result is a soft delicacy without ice crystals. In this article, you will also learn how to make real chocolate ice cream. And we will share with you the recipe for lemon ice cream. This is a very popular and simple recipe for soft creamy ice cream with a pleasant sourness.

1. Homemade ice cream. Ice cream at home

1st basic recipe

You will need:

3 eggs
- 70 gr. sugar (can be less)
- 300 ml. 30% cream

1. Separate the whites from the yolks.
2. In a separate container, beat the whites with a pinch of salt.
3. Separately beat the yolks with sugar.
4. Whip the cream separately.
5. Mix cream, yolks, carefully add whites. Add fillers to the mix if desired.
6. Put in the freezer and stir 2-3 times during the freezing process so that ice does not form. Delicious creamy homemade ice cream will be ready in 5-6 hours.

2. Ice cream recipe. How to make ice cream

2nd basic recipe

You will need:

1 liter 32-35% cream
- 40 gr. Sahara
- 1 tsp vanilla sugar
- 1 can of condensed milk
- 1 tbsp instant gelatin

Note: choose high-quality condensed milk, it should contain only milk and sugar, no vegetable oils, etc.

How to make homemade ice cream:

1. Soak the gelatin to swell in a little water.
2. All other ingredients mix and beat, about 2 minutes.
3. Melt the gelatin without bringing it to a boil, then pour it into the mixture in a thin stream.
4. Now you need to continue to beat the mixture, after about 1 minute its volume should double. It is very important not to overwhip the cream, otherwise the ice cream will turn out greasy.
5. Put in the freezer. Soft, velvety, creamy homemade ice cream will be ready in 5-6 hours.

3. How to make homemade ice cream. homemade ice cream recipe

Chocolate ice cream

You will need:

100 gr. dark chocolate
- 3 tbsp sugar
- 1/2 cup milk
- cream 33-35% - 300 grams

Heat milk with sugar, add broken chocolate, stir until it is completely dissolved. Then cool the mixture. Whip the chilled cream and fold it into the chocolate mixture. Put in the freezer for a few hours. You can stir the ice cream after 2-3 hours so that ice does not form. It turns out soft homemade chocolate ice cream.

4. Homemade ice cream. Ice cream at home

lemon ice cream

A very popular and easy ice cream recipe. It turns out soft creamy ice cream with a pleasant sourness.

You will need:

500 ml cream 33-35%
- 1 can of condensed milk
- 1 lemon

1. Squeeze juice from a lemon (about 50 ml is needed in total).
2. Whip the cream. Whipping should be stopped as soon as the cream begins to thicken. It is very important not to overwhip the cream, otherwise the ice cream will turn out greasy.
3. Add condensed milk to the cream, mix.
4. Add lemon juice, mix.
5. Pour the mass into a form in which you can freeze. Put in the freezer. After 2 hours, take out the ice cream, mix (with a fork or whisk), put in the freezer until completely frozen (for 6-8 hours).

Material prepared: Svetlana Garbuk

Ice cream is the most desired treat in the summer season. It is not only tasty, but also refreshing. It is also often used as an addition to summer drinks and to serve some desserts. Below are a few recipes that describe how to make ice cream at home.

Simple milk ice cream at home:

• milk 3.2% - 330 ml;
• egg - 2;
• sugar - ½ cup;
• oil - 80 gr;
• vanillin.

Beat the butter and half the sugar with a mixer or whisk. Next, we drive in the eggs and add the rest of the sugar, you can immediately pour in the vanilla. We continue to work with the mixer for a few more minutes, until the consistency of the contents of the bowl becomes homogeneous.

Milk is poured into the ice cream blank last. Again, beat everything with a mixer at maximum speed.

Pour the mass into a saucepan and boil over low heat so that it begins to thicken a little. We work the hot mixture for a couple of minutes with an immersion blender. After that, put the container in a larger bowl with ice water so that the workpiece cools faster. Pour into a freezer container and place in the freezer overnight.

On a note. Ice cream blanks should not be sent to the freezer hot or even warm. Be sure to wait until it cools down completely.

popsicle recipe

• cottage cheese - 250 gr;
• powdered sugar - 100 gr;
• cream - 250 gr;
• white chocolate - 100 gr;
• chocolate tubes - 5 units;
• crushed walnuts / pistachios.

Eskimo is prepared by step-by-step whipping of products. First of all, cream is whipped with powdered sugar, then cottage cheese is gradually introduced. It turns out quite a thick creamy consistency.

Melt the chocolate and pour into the dough. Beat for a minute or two.

Pour nuts into ice cream molds, spread the workpiece, stick a tube deep into the center. Place in the freezer for 2-3 hours.

vanilla ice cream

• fat cream - 750 ml;
• milk - 250 ml;
• sugar - 150 gr;
• egg yolks - 6 units;
• vanillin.

We combine milk and a third of the cream in a saucepan, pour ⅔ of sugar there. Put on fire and bring to a boil, stirring.

In the meantime, grind the remaining sugar and yolks with a mixer. When the mass is very light, pour in the milk-cream mass in small portions, continuing to beat.

The resulting workpiece is poured back into the saucepan and sent to warm over low heat, stirring constantly. The consistency will gradually thicken, resembling custard. We put the saucepan in a bowl with ice and, stirring, cool. The result was a French cream Angles - smooth and shiny.

Whip the remaining cream on high speed until medium thick. Pour the chilled milk-sugar cream into them and mix with a spoon.

We distribute the resulting vanilla delicacy in special portioned containers or in one large container and send it to freeze for several hours in the freezer.

creamy treat

Ice cream according to this recipe does not feel water crystals, as it happens in store-bought ice cream or when using large amounts of water in cooking.

The recipe is very simple and the preparation of homemade ice cream will not take more than ten minutes.

Cream ice cream turns out to be unrealistically tender, with a fairly dense structure:

• cream with a fat content of 30% - 550 ml;
• condensed milk with sugar - 170 gr;
• gelatin - 7 gr.

First, prepare the gelatin: pour it with a stack of boiling water. It is important that there is as little water as possible.

Pour cream and condensed milk into a mixing bowl. Beat with a mixer until smooth - it will take only a minute. After the speed is turned on to the maximum. By this time, the gelatin will dissolve in boiling water and it can be added to the creamy condensed mass. We work with the mixer for a few more minutes. We spread the mass in a container, close it and send it to the freezer for at least 5 hours.

Homemade creme brulee

• 500 ml cream from 33%;
• vanillin;
• 25 gr flour;
• 2 egg yolks;
• 180 gr boiled condensed milk;
• 150 ml of milk.

We put the milk on medium heat to warm up.

Separate 4 tables from the prepared volume of cream. spoons in a separate cup and add flour with vanilla, yolks and boiled condensed milk to them. We rub everything very well with a spoon until a homogeneous mass is obtained without dense lumps.

Pour the resulting mass into the warmed milk and mix well with a whisk. We send it further to warm up. You need to warm it up while stirring, as the cream will thicken. You will get a consistency like a thick custard for cakes. When the cream becomes thick and begins to boil a little, it must be removed from the heat and left to cool.

Let's do the rest of the cream. They need to be beaten until a dense foam is obtained, if desired, sugar can be added. After we spread the cooled custard and mix with a mixer.

Close the whole mass with a lid, or tighten with a film. Put in the freezer for several hours. It is recommended to stir the mass with a spoon every hour, as long as possible - this is necessary to prevent crystallization and create a lush, loose consistency of the dessert.

On a note. Such ice cream can not be frozen and used as a cake cream.

Chocolate dessert at home

Chocolate ice cream with a delicate, creamy texture can be prepared according to the following recipe:

• fat cream - 500 ml;
• fine sugar - 180 gr;
• cocoa - 25 gr;
• salt - 2 gr;
• egg yolks - 5-6 units;
• milk - 250 ml;
• quality dark chocolate - 125 gr.

First, break the chocolate into small pieces.

In a saucepan with a thick bottom, combine salt, cocoa and half the sugar. We stir. Add some milk and stir until smooth. Get a glossy chocolate paste. Pour in the remaining milk and cream, mix again. Put on a slow fire and stir until it boils. As soon as it starts to boil, immediately remove from heat.

While the milk mixture is heating, let's take care of the yolks: combine them with the remaining sugar and mix with a whisk until a light creamy mass appears.

Now you need to combine the milk mixture and the yolks. This must be done very carefully, as the milk is still hot enough, and the yolks can curdle. Therefore, at first we pour quite a bit of chocolate-milk mass into the yolk mass, mix with a whisk. Then add a little more and mix again. Now the yolk mass has warmed up and will not curdle, pour in the milk mass in a thin stream, constantly working through the mass with a whisk.

Put the saucepan back on the fire, cook for five minutes, stirring constantly. The fire should be slow, the mass should not boil, otherwise the yolks will boil. The mass should thicken and resemble the state of custard for a cake.

Remove the pan from the heat and put the chocolate into the contents, mix vigorously until the pieces are completely dissolved.

Cool the ice cream blank in a container with ice water. Stir from time to time so that a crust does not form.

Pour the cooled workpiece into a deep freezer container. We close. We leave for the night.

On a note. The ice cream blank should not be sent to the freezer hot or even warm. Be sure to wait until it cools down completely.

Fruit and berry ice cream

• 150 gr blackberries;
• 150 gr of peach pulp;
• 200 gr sugar;
• 2 glasses of cream;
• 2 glasses of milk;
• 6 egg whites.

First, beat the proteins until a stable foam, then combine with sugar, without stopping whipping. Separately, beat the cream until it thickens.

We introduce the thickened butter cream into the sweet egg mass in small portions, continue to beat at maximum speed for several minutes.

Reduce the mixing speed, pour in the milk in a thin stream. We work for 1-2 minutes.

Rinse the berries and fruits, cut the peaches into small pieces. Separately, using a blender, we prepare blackberry and peach puree. We divide the protein-cream blank into 2 approximately equal parts. We combine one with berry puree, the other with peach. Mix thoroughly.

Put fruit preparations in containers and freeze, tightly covering with a lid / film.

No added eggs

• vanilla sugar - 1 sachet;
• sugar - 90 gr;
• dry milk - 35 gr;
• starch - 10 gr;
• fat cream - 250 ml;
• milk 3.2% - 300 ml.

We combine all dry ingredients in a saucepan (except starch). Pour more than half of the milk to dry products, mix.

Combine the rest of the milk with starch, stirring it well.

We heat the milk mixture with sugar, powdered milk and other products over low heat, stirring constantly. Bring to a boil. As soon as it starts to boil, pour in the starch mass and stir. When the mass begins to thicken, pour into a container through a sieve and leave to cool.

Meanwhile, whip the cream. When the workpiece has cooled, combine with cream and beat for several minutes. After that, put the ice cream to freeze.

On a note. Only cream with a fat content of more than 30% is whipped into a stable foam quickly enough. It is possible to beat a less fatty product, but this is very rarely possible.

How to make vegetarian ice cream?

Delicious vegan ice cream can be made with a banana.

Products are designed for one serving of ice cream, increase their volume depending on the planned number of servings:

• 2 bananas;
• 50 ml soy milk;
• sugar - 15 gr;
• diluted in a couple of tsp. vanilla - 5 gr.

Bananas are removed from the peel and cut into rings. We lay it out on a board and send it to freeze for three hours.

After 3 hours, we combine the rings with the rest of the products and mix in a blender until creamy. We put the mass in a waffle cone and freeze for an hour or two.

Recipe for making yogurt

Making yogurt ice cream is very easy. It is important to take tasty, high-quality yogurt, otherwise the delicacy will turn out not so tasty and rich.

• 2 jars of yogurt;
• 2 sticks for stirring coffee;
• a couple cups of boiling water.

The recipe is extremely simple, and even children can handle it. The basis of ice cream in this version is yogurt - fruit, berry or natural, take your favorite. In the foil with which the jar is sealed, we make a small incision in the center, insert the stick into it so that it is well immersed in yogurt. The resulting structure is sent to the freezer for 2-3 hours.

After the jar is removed from the freezer. Carefully remove the foil, tearing it off the sides. To make it easy to remove the ice cream from the jar, you need to let it thaw a little. You can speed up this process by dropping a jar of yogurt ice cream into a bowl of boiling water for a minute. After that, the delicacy easily comes out of the container.

lemon dessert

A quick, low-calorie, lemon-banana-flavoured dessert can be prepared according to the following recipe:

• 3 bananas;
• 2 lemons;
• 150 gr of powdered sugar.

Peel bananas and cut into rings. Grate the zest from one lemon, then squeeze the juice from both citrus fruits and mix with the zest and banana pulp, pour the powder into the container. Use a blender to turn the ingredients into a homogeneous mass.

Before serving, you need to remove the ice cream for 10 minutes from the freezer - the dessert will become softer and tastier.

If you want a simple lemon flavor, make a simple creamy or vanilla treat and add lemon juice and zest to it, mix well before freezing.

Homemade ice cream - general principles of preparation

Ice cream can be bought at any store - this is what everyone who has never tried to cook this sweet, delicate delicacy on their own does. Homemade ice cream is very easy to prepare, you don't need to be a professional chef or an experienced hostess. The main ingredients for making homemade ice cream are milk, cream, eggs and sugar. Someone uses all these ingredients together; in other recipes, ice cream is prepared with milk or cream alone. This also applies to eggs - sometimes whole eggs are added, but most often only egg yolks are ground with sugar. For a more delicate and uniform texture, powdered sugar can be used instead of sugar. To please family and friends with classic vanilla ice cream, vanilla powder should be added to the mass.

Homemade ice cream can be prepared with any filling: nuts, candied fruits, berries and fruits, chocolate, etc. It is simply not possible to list all varieties of homemade ice cream. The general principle of preparation is as follows: milk is heated and combined with whipped cream and whipped egg-sugar mass. Everything is thoroughly mixed, transferred to a container and sent to the freezer for 1 hour. After that, you need to get the ice cream and mix again. This is necessary in order to break the crystals and achieve a delicate, uniform texture. The procedure of cooling and mixing is repeated 2-3 times, after which the ice cream must be placed in the freezer and left there until completely frozen. Making homemade ice cream is much easier if you have an ice cream machine at home. In this case, you can do without repeated mixing and freezing. Ready-made homemade ice cream can be served with syrup or honey, as well as sprinkled with nuts, cocoa, coconut, etc.

Homemade ice cream - preparation of products and utensils

To make delicious homemade ice cream, you will need a bowl, a small saucepan (preferably with a thick bottom) or a saucepan, a freezer container, a whisk, and a blender (or mixer). The homemade ice cream machine makes the process of making ice cream much easier. Such a device frees from the repeated procedure of cooling and mixing ice cream. After the milk mass is passed through the machine, it remains only to place the ice cream in the freezer until completely solidified.

To make classic vanilla ice cream, no preparatory measures are needed. But if homemade ice cream is prepared with fillers (for example, berries or nuts), you need to prepare the products in advance. Nuts should be chopped, fruits and berries washed and freed from seeds. Fruit pulp and pitted berries can be pureed with a blender. Berries with seeds should be rubbed through a sieve.

Homemade ice cream recipes:

Recipe 1: Homemade Ice Cream

Recipe for classic vanilla ice cream. It turns out that everyone's favorite delicacy is prepared very easily and simply at home. To do this, you need milk, sugar, cream and yolks, plus some free time.

Required Ingredients:

• Milk - 250 ml;
• 250 ml cream (35%);
• 5-6 egg yolks;
• Sugar - 90 g;
• Vanillin - 1 tsp

Cooking method:

Bring milk to a boil and remove from heat. Leave to cool to 36-37 degrees. Mix the yolks thoroughly with vanilla and sugar (you can use a blender). Pour the milk into the yolks in a thin stream, without ceasing to stir the yolks. Place mixture over low heat and heat, stirring, until thickened. To determine the readiness of the mass, you can run your finger over the spoon with which it is stirred. If the finger left an even trace, then the cream is ready. Allow the cream to cool, then refrigerate. Whip cream thoroughly. Mix whipped cream with chilled cream and transfer to a container. Put in the freezer for 1 hour. In order for the structure of the ice cream to turn out to be smooth and uniform, you need to get the mass out of the refrigerator as soon as it begins to solidify. Beat the ice cream with a blender or mixer and put it back in the freezer for one hour. Then repeat the whipping procedure and send it to the freezer for 3 hours. Before serving, thaw the ice cream slightly, sprinkle each serving with grated chocolate or nuts.

Recipe 2: Homemade coffee ice cream

The delicious creamy taste of vanilla ice cream is successfully complemented by a tart coffee aroma. Ice cream is very light and tender, with a soft creamy texture.

Required Ingredients:

• 250 ml milk (3.6%);
• 100-110 g of sugar;
• 2 eggs;
• 450 ml cream (35%);
• Vanillin - 1 tsp;
• 40 ml freshly brewed strong coffee (espresso).

Cooking method:

Pour milk into a saucepan and heat over low heat. Whilst the milk is heating, beat the eggs and sugar at high speed. The mass should become light and increase at least twice. Pour the egg mass in a thin stream into the heated milk (but not brought to a boil). Heat the mixture over low heat, stirring constantly. Bring cream to a boil and remove from heat. Cool the cream to room temperature. Whip the cream with a whisk and put in the cream, mix everything properly. Add brewed coffee and vanilla to the mass. Blend all the ingredients in a blender, transfer to a container and cover with a film or lid. Place in the freezer for a few hours (preferably overnight). After 12 hours of exposure, send the mass to the ice cream machine.

Recipe 3: Homemade Melon Ice Cream

Very tasty melon homemade ice cream, which is prepared very simply. To prepare it, you need only 3 ingredients, namely: melon, condensed milk and cream. Indulge your family and guests with this unusual dessert!

Required Ingredients:

• 250 g of melon pulp;
• 200 ml 35% cream;
• 100 ml of condensed milk.

Cooking method:

Cut the melon into small pieces. Puree with a blender until smooth. In a separate bowl, whip the cream until fluffy. Gently pour the condensed milk into the cream, whisking constantly. Put melon puree to the creamy mass. Mix all ingredients thoroughly. Transfer the ice cream to a container and put it in the freezer for an hour. Then take out and mix with an immersion blender. Remove again for an hour and mix again. Repeat the freezing and mixing procedure two more times. Put the finished ice cream in the freezer until completely frozen. Refrigerate ice cream for 20 minutes or at room temperature for 10 minutes before serving. Serve with caramel sauce or honey.

Recipe 4: Homemade Berry Ice Cream

This homemade ice cream is prepared without the addition of eggs. Cream and any berries are used here. Raspberries and other berries with seeds must first be ground. Strawberries and blueberries can be ground directly in a blender. The volume of cream should correspond to the volume of berry puree. Sugar or powdered sugar is taken to taste.

Required Ingredients:

• 400 g cream (35%);
• 3 tablespoons of powdered sugar;
• 800 g raspberries.

Cooking method:

Rinse the raspberries and grind through a sieve, squeeze out the juice. You should get about 400 ml. Pour the powdered sugar into the juice and stir until it dissolves. Whip the cream with a blender or mixer until small peaks. Mix whipped cream with raspberry juice. Transfer the mixture to a container and place in the freezer. After an hour, take out and beat. Do this 2-3 times. Keep the finished ice cream in the freezer until completely frozen.

Recipe 5: Homemade Nut Ice Cream

A very simple recipe for delicious homemade ice cream with nuts. A dessert is prepared from a minimum number of ingredients - just milk, eggs and sugar. And for the filler, you can take any nuts.

Required Ingredients:

• Walnuts - 50 g;
• 500 ml milk (6%);
• 5 egg yolks;
• 100 g of powdered sugar.

Cooking method:

Bring milk to a boil and remove from heat. Finely chop the walnuts and add to the milk, leave for 10 minutes. Beat the yolks with the powdered sugar until fluffy. Pour the milk in a thin stream into the yolks and stir. Pour the mass into a saucepan with a thick bottom and put on low heat. Cook, stirring, until thickened. Allow the cream to cool and send to the ice cream machine. If there is no such device, you can proceed as follows: transfer the mixture to a container and place it in the freezer for 45 minutes. After the time has elapsed, remove the container from the refrigerator and beat the mass with a whisk, and preferably with a blender. This is necessary in order to break the frozen crystals. Repeat the cooling and whipping procedure every half hour for 4 hours. After that, place the ice cream in the freezer for 6-7 hours.

- Homemade ice cream will turn out very tender and soft (even without constant stirring), if you add a little cognac or rum to the milk mass. For 500 ml of the mixture, 50 g will be enough;

- The “fruit ice”, beloved by many children, is prepared as follows: sugar (6 tablespoons) is stirred in heated orange juice (500 ml) until completely dissolved, then 100 ml of pineapple juice is poured into it. The mixture is poured into molds and sent to the freezer for 12 hours;

- You should always store homemade ice cream under a tightly closed lid or cling film, otherwise the mass will absorb the smells of foreign products.

I don’t know how relations with ice cream develop in your family, but my family simply adore it! A few years ago, the taste of ice cream began to deteriorate very much, and for the first time I thought about how to make ice cream at home from natural products without all these chemical dyes, taste enhancers and other nasty things.

Naturally, at first I asked my friends about how to make ice cream with my own hands, and I heard a lot of different options - from fruit sorbets, for the preparation of which you will need almost nothing at all except fruit and a freezer, and ending with a variety of ice cream cakes that you can hit home. My housekeeping girls have advised me a lot of things, and I will be happy to tell you how to make homemade ice cream.

Important Notes

1. Homemade ice cream is made from a milk base and sugar. Other foods can be added or not added as desired or depending on the recipe - for example, for a simple low-calorie ice cream recipe, you only need white yogurt and any toppings.
2. The most important rule when making ice cream is to prevent large ice crystals from forming. Surely you have tried such a failed delicacy - frozen ice crystals crunch just like sand on your teeth. It's tasteless and not very useful.
3. You also need to choose only the freshest and highest quality products. This compote can be cooked from darkened apples, cutting off ugly places from them, but you won’t succeed with ice cream, the taste will be spoiled.
4. Use the most natural ingredients. Yes, buying vanillin and color dye is much easier and easier than using natural vanilla pods or tinting homemade ice cream with berry juice. But all this affects the quality. Even supposedly tasteless dyes have their own aftertaste.
5. Think carefully about the fat content in the dish. It's one thing if you want to make vanilla ice cream or creme brulee ice cream as a dessert or treat - then you can ignore the amount of sugar and fat. And it's a completely different matter if you just prefer to eat it for a snack in the hot summer - in this case, you should choose a lower-calorie ice cream recipe at home.

Do you need an ice cream maker

• a special container that is used only for one product - you are guaranteed not to feel the aroma of borscht in your ice cream;
• automatic mixing (more on that later);
• the ability to cook immediately in large portions;
• proper freezing.

Why do you need to mix? Fat and water have different characteristics, and the water in the milk will freeze first. The crystals tend to coalesce, which means that without stirring, you will end up with a chunk of ice in the sweet fat. When stirring, ice crystals are crushed and evenly distributed throughout the mass.

Recipes

On milk

• 1 liter of good milk (it is better not to take ultra-pasteurized milk);
• 1 pack of butter (the spread will not give the desired consistency);
• 2 cups of sugar (if there is a grinder, it is better to grind the sugar);
• 5 yolks from chicken eggs;
• 1-1.5 tsp potato or corn starch.

2) You need to grind the yolks well, and mix sugar and starch into them. If it doesn't mix well, you can add a few tablespoons of milk.

3) Put the milk-butter mixture back on the stove and heat, gradually pouring in the yolks with sugar, until everything is mixed and the mixture boils.

4) After that, the pan should be placed in a basin or sink with cold water and knead until the mixture cools to a pleasant warmth.

5) After cooling, you need to pour ice cream from milk at home into molds or containers, and then freeze for about four hours.

There are many milk ice cream recipes, but they all repeat this one in one way or another - the ratio changes somewhere, additional ingredients are used somewhere, I told you the basic cooking method that can be adapted to suit you.

On cream

• 1 glass of milk;
• 1 cup 35-40% cream;
• 2 tbsp dry milk;
• 0.5 cups of sugar.
• 2 tsp cornstarch
• 1 tsp vanilla sugar.

Well-chilled cream should be whipped until it rises in peaks, and then gently fold into the cooled milk mixture. Put the resulting ice cream in the freezer and start a timer or alarm clock - every twenty minutes you will need to beat it (it is best to do this with a mixer).

By the way, the calorie content of ice cream ice cream is easy to calculate - just add up the calorie content of all ingredients per weight, and calculate the desired value.

You will need:

• a can of good condensed milk;
• half a liter of low-fat cream;
• 1 cup very heavy cream;
• a teaspoon of vanilla sugar;
• one or two cups of berry filler (you can use almost any berry, I prefer blueberries).

Stir the mixture every half hour until it turns into soft ice cream. Then beat the mixture well, adding berry puree, and put it back in the freezer.

In my opinion, there is no easier recipe for cream ice cream than with condensed milk - even my daughter can handle it.

Lactose free and vegan option

How to make ice cream without cream and milk? Use coconut, rice or soy milk - they will give the desired texture and taste.

Make soy milk chocolate ice cream.

Have to take:

• 2 cups soy milk;
• 6 tablespoons of cocoa powder;
• 2 teaspoons of coconut or nuts (as a filler);
• sugar or stevioside (or any other sweetener) to your taste;
• some lemon juice.

fruity

• 2-4 bananas;
• sugar, honey or invert syrup (to taste, about 1 tablespoon);
• a handful of any berries or fruits;
• some lemon juice.

• first you need to peel the banana, cut it into small washers and freeze;
• skip well-frozen bananas through a blender;
• add fruits or berries, splash lemon juice and add sugar to taste;
• beat well and send to the freezer for re-freezing.

Secrets and answers to frequently asked questions

By the way, chocolate ice cream at home in the summer can be varied - try adding mint or orange syrup to the finished treat, you will be pleasantly surprised.

Is there a low calorie ice cream recipe? No, you have to choose - either a chic creamy taste (for example, the first homemade ice cream on the list repeats the taste of Soviet ice cream just perfectly), or low calorie content. Not only I, but even professional chefs do not know how to make ice cream ice cream without cream and fat.

Is it possible to adapt the chocolate ice cream recipe for adults? Naturally. Any ice cream will only get better if you add a little alcohol to it - in the case of chocolate, it can be your favorite liqueur or ordinary cognac.

How would you make ice cream at home without stirring? Only in the ice cream shop.

Will you get ice cream at home from cream from the village? Yes, it will only sour - rustic cream always contains sour notes. One can set a goal and fix it with the help of alcohol and fillers.

How to turn ice cream ice cream into a popsicle at home? You need to cook chocolate icing and dip the ice cream. Glaze is better to cook according to old confectionery recipes (not five minutes).

How many calories are in ice cream? It depends on how you prepared it. To find out how many calories are in ice cream prepared by you personally - calculate the mass of each ingredient used and the calorie content, and then add everything up - you will get the calorie content of the product. In general, ice cream contains calories in a small amount - about 200 kcal per hundred grams.

What are the benefits of ice cream and, accordingly, the harm of ice cream? This is a tasty and healthy dairy product that contains a lot of fat. If you eat it twice a week, there will be no harm.

Can you make your own recipe? Experiment! Use ricotta and cottage cheese instead of milk, add milk powder and all kinds of soft cheeses, try new toppings and you will become an ice cream guru.

By the way, if you want to make homemade ice cream that tastes like creme brulee, then look at this recipe with a photo. A photograph will help you remember the sequence of actions.

And watch the video instruction, video instruction will help you follow the recipe and get the desired caramel texture.

And finally - homemade ice cream recipe from my children:

• mix a glass of cream, a jar of condensed milk and a glass of frozen berries (any);
• beat the mixture well and add broken cookies there;
• finely chop or grate marshmallows;
• mix well and freeze.

Ice cream - one of the favorite delicacies of children and adults - appeared in Europe in the 13th century, although frozen fruits were already enjoyed in ancient China. This dessert can be flavored with chocolate, coffee, vanilla, caramel, fruits, berries, nuts, mint, or green tea.

Ice cream with cognac, biscuits, meringue, halvah, candied fruits and dried fruits is very tasty. Some restaurants serve ice cream made from rose petals, pumpkin, carrot, ginger, coconut, honey and spices. And if you make ice cream yourself - I wonder what happens?

A few words about ice cream

Sometimes it seems that cooking with your own hands is a very troublesome business, so many housewives buy special electric ice cream makers. It is very convenient - just put in the necessary products, set the program, and after a while the ice cream, creme brulee or ice cream with chocolate are ready. The main convenience of the device lies in the fact that it simultaneously beats the mass and freezes it, since without whipping the mass will not turn out to be homogeneous, small ice crystals will occur in it. However, not everyone in the kitchen has a place for additional equipment, but this does not mean that you cannot make your own ice cream at home. It is not at all necessary to purchase new kitchen devices, you can whip the cream yourself with a mixer and set the required temperature in the freezer. Today we will talk about how to make ice cream with our own hands, and we will try to do it in a master class. Your family will certainly appreciate the new experiment!

Secrets of making ice cream at home

Ice cream is made from whipped cream mixed with egg yolks, milk, sugar and various additives. In some homemade ice cream recipes, milk and yolks are missing, in other descriptions you can find cottage cheese and yogurt. However, in all cooking methods there are common subtleties and secrets that every sweet tooth should know about.

Use only high-quality and fresh products - natural cream, expensive high-quality chocolate, ripe and juicy fruits. The fatter the dairy products, the softer the ice cream will be, so buy cream from 30% fat.

Do not forget about thickeners, which are important ingredients in the dessert, because they make its texture delicate, velvety and dense at the same time. Gelatin, egg yolks, agar-agar, starch, milk powder or lemon juice are usually taken as thickeners - thanks to them, ice cream does not melt for a long time. Otherwise, after 10 minutes, a milk puddle will remain in the bowl from the ice cream ball.

To obtain a more uniform consistency, it is recommended to use powdered sugar instead of sugar, and before freezing the milk mass, you can rub it through a sieve to make it lighter and more airy. Before freezing, the mass should resemble sour cream in density, since a too liquid base for ice cream in finished form will acquire a watery consistency.

To give the ice cream a more savory taste, add a little cognac, rum or liquor to it, of course, if adults will be tasting. Children like ice cream with chocolate, fruit, cookies, nuts, fruit or berry juices. Keep in mind that alcohol slightly increases the cooking time of ice cream, and juices give it a creamy texture.

All liquid additives (juices, syrups, alcohol) are added to ice cream at the stage of initial mixing of products, but it is better to introduce nuts and pieces of fruit after the ice cream has thickened. If you are making ice cream with gelatin, first dissolve the gelatin and then heat it up.

During the freezing process, you should beat the ice cream as often as possible, ideally every 15 minutes, when it becomes soft and smooth, leave it in the freezer for another 3 hours or more, it all depends on the temperature. Cooling ice cream is whipped to get rid of ice crystals. The hardening time also depends on the recipe, different types of ice cream have their own cooking characteristics.

Ice cream is served in beautiful bowls and glasses, garnished with fruits, dried fruits, nuts, chocolate chips, cookies, marmalade or a sprig of mint. You can pour dessert with fruit, chocolate, coffee syrup, sprinkle with cinnamon, poppy seeds or cocoa powder. It is very original to serve ice cream in waffle cones, on a stick, in “cups” of fruit or in the form of balls, combined with warm pastries.

How to whip cream for ice cream

As already mentioned, the cream must be thick enough, otherwise you will not be able to whip it.

Whip the cream after chilling it in the refrigerator - this way you will achieve the result faster. At the same time, the dishes and whisk of the mixer must also be chilled. Do not turn off the mixer until the mass has thickened, and stop immediately, without waiting for lush foam, otherwise the ice cream will lose its airy and light texture. You can use a whisk or a mixer, although some old-fashioned housewives pour the cream into a closed container and shake vigorously.

The cream should be whipped slowly, gradually increasing the speed, otherwise, instead of tender cream, you will get butter. Do not beat too long - as soon as soft peaks appear, gradually reduce the intensity of whipping. Whipping in a blender is not recommended, since its sharp knives cut through the mass, which is why it turns out to be layered.

Master class on making ice cream

Having learned how to make ice cream at home, you will forever forget about the store-bought one, since the ice cream made by you will turn out to be more tasty, appetizing and healthy, because it will contain only natural products. The amount of sugar can be changed depending on your tastes and preferences.

Ingredients: fat cream - 250 ml, milk - 500 ml, eggs - 5 pcs., powdered sugar - 100 g, vanillin.

Cooking method:

1. Separate the yolks from the whites.

2. Mix the yolks with sugar and a pinch of vanilla, rub well to get a homogeneous mass.

3. Boil the milk and gradually pour it into the egg-sugar mixture, stirring constantly so that the yolks do not curdle. First, pour in a couple of tablespoons of milk, then a little more, when half of the total volume of milk remains, you can pour it out without worrying about the fate of the yolks.

4. Cook the milk mixture over very low heat for about 2-3 minutes until it thickens and looks like liquid sour cream. In no case do not bring to a boil, otherwise the yolks will boil.

5. Leave the mixture to cool to room temperature, and then put it in the refrigerator.

6. Cool the cream and beat it in a mixer until stable peaks.

7. Combine the cream with the milk and egg mass and mix thoroughly.

8. Put the mass into a mold and place it in the freezer.

9. In the first hour and a half, mix the contents of the mold with a mixer every 20 minutes. After that, leave the ice cream in the cold for another 3 hours, repeating the mixing process every hour.

Call the household to the table and serve ice cream with chocolate, fruit syrup, nuts, fruit pieces and dried fruits. Is it really tasty?

How to make yogurt ice cream at home

Yoghurt ice cream is very popular among those who follow the principles of a healthy diet or simply watch their figure, fearing extra calories. With such ice cream, nothing threatens your waist!

Mix two peaches or nectarines cut into pieces, after peeling them, 100 g of sugar, a glass of natural yogurt and 1 tbsp. l. lemon juice, beat all the ingredients in a blender to finely chop the fruit. Put the mass into a mold and put in the freezer for 3 hours. Every half an hour, take out the ice cream and beat it with a mixer - for an hour and a half, after which the ice cream can be left alone until it solidifies completely. This dessert can be prepared with any fruits and berries, and sugar can be easily replaced with honey.

The simplest ice cream

This recipe is suitable for those housewives who do not have time to rub the yolks, boil them in milk and do many other necessary actions, although you still have to turn on the mixer and mix the ice cream in the freezer.

Whip 0.5 liters of heavy chilled cream to very stiff peaks - the cream should not drip down the whisk. Add pieces of fruit, chocolate, marmalade, nuts, berries, condensed milk or coconut flakes to the creamy mass, mix very gently to maintain an airy structure.

Freeze the mass in the freezer in a plastic container, churning it every half hour or a little less often - see the consistency of the ice cream. For the entire cooking time, you need to beat it at least 4 times. Delicate and melting in your mouth dessert can be served in waffle cones with grated chocolate. Very tasty!

Italian gelato ice cream

This unusual ice cream seems very exotic due to tropical fruits, but its taste leaves neither adults nor children with a choice. Dessert is eaten immediately, and it is remembered for a long time, so cook more of it, besides, this ice cream is very healthy and does not spoil the figure.

Grind about 400 g of ripe mango cut into pieces in a blender, add 100 ml of regular full-fat milk and 100 ml of coconut milk, sugar to taste - someone likes sweet desserts, and someone prefers to enjoy the taste of natural products.

Put the mass in the freezer and freeze it, beating with a mixer every half hour, so that the ice cream acquires a smooth texture without ice pieces. Enjoy a refreshing dessert on a hot day!

Serving utensils

Interestingly, June 10 is World Ice Cream Day. The holiday is fun and tasty, because it is on this day that manufacturers arrange free tastings of new varieties of delicacies, organize contests, competitions and other entertainment. And who prevents us from arranging such holidays every week? On the site "Eat at Home!" You will find many homemade ice cream recipes with photos and step-by-step instructions that are suitable for both experienced and novice cooks. And for serving, you can always find beautiful dishes in. Agree that ice cream cheers up and makes our life much more pleasant!