How to make ice cream at home

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

Practical recommendations

1. Girls and women on a diet should forget about counting calories. The refined taste of ice cream and its creamy structure are obtained by using natural fats. If you prepare a delicacy from the fat-free ingredients, the ice cream will turn out not gentle, but hard, crumbly, with ice crystals.When used in such an ice cream, it will begin to crunch on the teeth, like sand. The exception is considered to be the sorbet of fruit, in this case, the fat base is nowhere to take.
2. An important feature of the preparation is that the mixture must be stirred throughout the entire freezing cycle. Usually the interval between actions ranges from 20 minutes to an hour, it all depends on the overall size of the composition. The thicker the mass, the more often it is necessary to interfere. The total number of receptions will vary within 4-6 times. If an ice cream maker is used to prepare the product, it must be pre-cooled before pouring the mixture.
3. Flavoring agents can be in the form of a powder, a suspension (flavored alcohol) or a gel. In all cases, they must be interfered with at the very least. Wait for the moment when the mass completely hardens, then proceed to the modernization.
4. If you choose a recipe for making ice cream, which includes the addition of custard, it must be cooled in several steps. After mixing all the ingredients, put the mixture in the common chamber of the refrigerator, wait for a certain interval so that the delicacy becomes cold.Only then can you move the container with the product in the freezer, while not forgetting to stir the composition. Culinary experts recommend putting ice cream on the basis of custard in the refrigerator overnight. Such a move will allow the mass to "sit down", and you will end up with a creamy and smooth texture without bubbles.
5. When storing homemade ice cream in large quantities, ice crystals inevitably appear. You can prevent this by mixing liquor with the right flavors. Of course, the product is suitable for use by adults, but not children. You can substitute alcohol with gelatin, honey, invert or corn syrup, the listed ingredients will not allow ice cream to freeze. To preserve a soft texture, the product must be kept in a shallow bowl, covered with food film or a package on top.
6. Additives in the form of chocolate / coconut chips, dried or fresh fruits, candied fruits, marmalade, nuts and other things should be mixed in a partially frozen mixture. In this case, all additional components must be pre-cooled, so that the temperature drops were minimal.After adding ice cream is recommended to mix well.

On a note

For the preparation of homemade ice cream is necessary to choose only fresh ingredients. The final result directly depends on this. In the case of flavors, it is necessary to give preference to natural formulations. The same applies to cream and milk. It is also worth considering that a full-fledged vanilla pod will make the aroma saturated, this can not be achieved by adding the composition of the bags.

Cream

The most common type of ice cream. In terms of its texture, the product is very sweet, but many people do not hesitate to water it with honey, melted chocolate, jam or sauce. The ideal ice cream should be fatty (at least 15%), only then it will turn out tasty.

• granulated sugar - 85 gr.
• dry milk - 40 gr.
• Cream 35-40% fat - 275 ml.
• fresh milk - 325 ml.
• corn starch - 1 bag (12-15 gr.)
• Vanillin - 25 gr.

1. In a separate container, dilute the corn starch in 50 ml. fresh milk, leave it to swell. Fatty cream send in the fridge so that they cool down at the time of adding.
2. Prepare an enamel pot with a thick bottom, the composition should not burn.
3. Combine granulated granulated sugar, vanillin and powdered milk into a homogeneous granular mixture. Begin to pour in a thin stream of the remaining 275 ml. fresh milk. Stir constantly to keep the mass from clutching. Otherwise, crush them with a fork.
4. Turn the stove on a slow fire, bring the milk mixture to a boil. When the first bubbles appear, start pouring in the swollen starch.
5. When you combine both the composition, continue to torment the mass on the fire, it should thicken well. Once this happens, turn off the stove.
6. Fold the gauze in 3-4 layers, strain. Pour the liquid into a cold bowl, wrap with cling film. Leave in a cool place to cool down to room temperature.
7. Remove the cream from the refrigerator, whip them in a convenient way (whisk, mixer, two forks), the product should rise 1.5-2 times.
8. Pour the cream into the previously prepared mixture, whisk again (not much). Let stand for about a quarter of an hour, then send in the freezer.
9. As it solidifies, ice cream should be taken every 15 minutes and mixed thoroughly.
10. When the ice cream is evenly cooled, pack it in paper or wafer cups, and put on top pieces of food film to prevent the formation of ice.

Chocolate ice-cream

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

1. Heat the cream of lower fat on the stove or in the microwave, pour cocoa powder on them.
2. Pour the greasy and remaining low-fat cream in a separate pan, boil. Reduce heat, slowly add vanilla and granulated sugar, stir until the crystals completely dissolve.
3. Add cocoa mixture to the mass, which languish on the stove, warm up the composition well. Turn off the stove, add salt, cool.
4. After cooling the composition to room temperature, move it to an ice cream maker or send it to the freezer.
5. Cover the bowl with film, stir the product every half hour. After 1.5 hours, you can move the ice cream in waffle cups.

Fruit sorbet

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

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

1. Peel the melon, remove the seeds. Crush the fruit into small squares so that you get about 0.4-0.5 kg. net composition.
2. Pour orange juice into a blender, add salt and caster sugar. To the composition, mix melon and chop the mass into porridge.
3. After preparing the fruit puree, leave it for 15–20 minutes so that the salt and powder dissolve.
4. Now pour the mixture into a bowl, cover it with film and send it in the fridge for half an hour.
5. After the expiration date, transfer the product to the freezer, wait until it solidifies. Do not forget to periodically stir the composition.

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

Grapefruit sorbet with kiwi
Peel 1 grapefruit, do the same with 2 kiwis. Cut the fruit into pieces and send in a blender to melon, salt and powdered sugar. After that, continue cooking according to the recipe.

Chocolate Cherry Ice Cream

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

1. Grate the chocolate on a coarse grater, place in the refrigerator until it cools completely. Cut the cherry berries in half, and let cool.
2. Beat the eggs in a convenient way to get an air mass (3-5 minutes is enough to work with a mixer). Begin slowly pour sugar, while mixing.
3. At the end of the addition of the component, beat the mixture for another 5 minutes, at this time pour in milk with cream.
4. Transfer the product to a shallow container, cover with plastic wrap, put it in the freezer.
5. During the entire cooling cycle, get ice cream and stir.
6. After 1.5-2 hours, the mixture is almost frozen, it is at this point that you need to add chilled chocolate chips and cherries.
7. After mixing the ingredients, send the product back to the freezer, wait for the final preparation.

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

Chestnut and Ricotta Ice Cream

The product is considered to be Italian cooking, but this does not mean that it can not be cooked in any other country. Ricotta is a cheese with a nutty flavor, and can be replaced with roasted chopped hazelnuts if desired.

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

1. Peel the chestnuts, place them in water and bring to a boil. After that, remove the fruit, cut into pieces, fry. Then chop the chestnuts into powder in a convenient way (coffee grinder, blender, food processor, etc.).
2. Pour whole milk and 60 gr. Into an enamel pan. sugar, turn on the stove and simmer on low heat until the sand is dissolved.
3. In another container, rub the butter with 185 grams. the remaining sugar, pour 200 ml. purified water and dark rum.
4. Put the pot on the stove, stew the composition and simultaneously stir it with a wooden spatula so that the sugar is completely melted.
5. After melting butter with other ingredients, remove the pan from the stove, leave to cool to an acceptable temperature.
6. When the mixture has cooled, add chopped chestnut chips, candied citrus fruits and ricotta (or crushed hazelnuts), rub well with a fork.
7. Stir in the mixture of the first composition of whole milk, then send the product in the freezer.

Ice cream creme brulee

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

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

There are plenty of options for how to make ice cream at home.Classics of the genre is considered to be the production of ice cream and creme brulee. For gourmets, ice cream on the basis of ricotta and chestnut will be unusual, children will enjoy the chocolate chip treat.

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