In the famous joke that when foreigners evacuate their Santa Claus due to terrible cold weather, in Russia children continue to eat ice cream on the street, the proportion of the joke is not so great.
They love ice cream, they eat it all year round and even ... they cook it themselves.
The basic principles of preparing ice cream-ice cream at home
• In order to make the ice cream yourself cooked tasty and not harm health, use only high-quality, natural and always fresh products.
• The main components of any ice cream: cream, granulated sugar or icing sugar, milk powder and various thickeners.
• The fat content of ice cream depends on the dairy products used in the preparation. The higher the calorie content of cream and milk, the correspondingly fatter the ice cream will turn out.
• As a thickener in the manufacture of ice cream at home, starch, gelatin and egg whites are used. Without their additives, ice cream, unfortunately, will melt very quickly and lose its characteristic tenderness.
• The secret of a delicious ice cream is not only in the correctly selected components, but also in the accuracy of following the recommendations for its preparation.
• Even the simplest recipe can be spoiled by improperly freezing the ice cream. This is best done in a special ice cream maker, but if it is not, do not neglect the recommendations indicated in the recipe.
Ice-cream at home
Ingredients:
• 300 ml pasteurized, 4% milk;
• 100 ml of homemade liquid cream, or a factory product, not lower than 35% fat content;
• 60 grams of white granulated sugar;
• 30 grams of milk powder;
• 8 grams of starch, corn.
Cooking method:
1. From the bulk of the milk, pour half a glass, and combine the rest with sugar and powdered milk.
2. Stir until smooth and strain through a rare sieve.
3. Heat the milk mixture to a boil, but do not boil, with vigorous stirring, add the corn starch separately in milk and boil it as jelly.
4. Remove the pan with the brewed milk mixture from the heat, cover with cling film and leave to cool.
5. Beat the chilled cream with a mixer or whisk until soft peaks form and, combining with the chilled milk mixture, mix thoroughly.
6. Pour everything into a container with a volume of at least a liter, put in an ice cream maker and freeze for half an hour.
7. If there is no freezer, remove the container into the freezer of the refrigerator and the first one and a half hours with an interval of 15 minutes. stir with a mixer so that the ice cream hardens evenly. After about two hours, the ice cream will be ready.
8. Before serving, remove the container with ice cream from the freeze and let it stand for ten minutes, covering it with a thin towel, at room temperature.
Dessert for adults "Sundae on wine jelly"
Ingredients:
1. 200 ml of sweet red wine;
2.200 grams of ice cream;
3. three full tablespoons without a hill of sugar;
4. one umbrella of cloves;
5. a small slice of lemon peel;
6. a small pinch of cinnamon powder;
7. 25 grams of instant gelatin.
Cooking method:
1. Pour gelatin over a quarter cup of cold water and let it stand for fifteen minutes.
2. In 100 ml. boiled, cool water dissolve granulated sugar. Add lemon zest, cloves, cinnamon powder and boil.
3. When it boils, boil for three minutes, remove from heat and filter through cheesecloth or sieve.
4. Pour in the wine, add the gelatin, and, stirring well to dissolve the gelatin, warm a little, about five minutes. Take care not to boil.
5. Remove the jelly from the heat, pour into a bowl or special molds, cool, and put them in the refrigerator chamber for solidification.
6. When it hardens, put on top the jelly, prepared homemade ice cream and, slightly sprinkled with cinnamon, serve to the table.
Vanilla ice cream at home, according to GOST
Ingredients:
• 500 ml of cream with the highest percentage of fat;
• half a liter of homemade cow's milk or 6% of the store;
• three eggs;
• 200 grams of powdered sugar;
• vanillin - a small pinch.
Cooking method:
1. Refrigerate eggs and cream in advance in the refrigerator; when chilled, they will beat much faster and easier.
2. Boil the milk and let it cool to a temperature of no more than 35 degrees.
3. Then with a spoon, begin to grind the yolks with powdered sugar until all the lumps disappear, and only then begin to beat the mixture with a mixer until sharp peaks form.
4. After, gently stirring with a silicone spatula, carefully insert the yolk mass into the milk and cook on the very minimum heat, stirring constantly with a spatula so that it does not stick to the bottom and does not burn.
5. When the mass thickens and becomes like thick sour cream, remove from the stove and let it cool completely. Chill in the refrigerator.
6. While the cooked milk cream is cooling, beat the cream chilled in the refrigerator well and mix it with the cooled milk cream. This is best done with a whisk, and as carefully as possible so that the whipped cream does not settle.
7. Pour the resulting creamy mass into a food form and refrigerate.
8. After half an hour, remove the container with ice cream, mix and only after that beat everything up again. This procedure should be done four more times.
9. After the last freeze, the creamy ice cream is ready.
Vanilla Ice Cream Sundae at Home with Roasted Bananas
Ingredients:
• 600 grams of vanilla ice cream;
• two tablespoons of frozen home-made cream or butter;
• half a glass of dark granulated sugar;
• 80 ml of rum;
• four bananas.
Cooking method:
1. Place a large frying pan on slow heat. Pour in rum, add brown sugar, butter, and cook until sugar is completely dissolved. It will take about seven minutes.
2. Put in a creamy rum sauce sliced along and then across the bananas and cook for about three minutes, periodically shaking the pan a little.
3. Place soft, not completely frozen vanilla ice-cream in balls on a wide plate.
4. Next, put two slices of fried banana and pour on top of caramel-rum sauce.
5. Serve immediately.
Sundae at home on proteins
Ingredients:
• six protein eggs;
• pasteurized milk with the highest percentage of fat content or low-fat cream up to 11%;
• 300 ml of 35% cream;
• 400 grams of sugar;
• vanillin or vanilla sugar.
Cooking method:
1. In a thick-walled pan, mix milk with fat cream and 150 grams of granulated sugar, put the mixture on a slow fire. Cook with vigorous stirring until sugar is completely dissolved. Remove the pan from the heat, cool without the use of cold water and other intensive methods, just in the air, at room temperature, and reposition it in the freezer.
2. Beat separately in a clean and necessarily dry container until a strong, stable foam of protein and the remaining 250 g. refined sugar.
3. When you separate the squirrels from the yolks, make sure that not a drop of the yolk gets into the proteins, otherwise they will not break up as required.
4. Remove the creamy mass which has already cooled down during this time and carefully, in small parts, carefully interfering each serving, add the proteins.
5. Transfer the prepared, but not yet frozen ice cream to the form prepared for freezing and put it in the freezer.
6. After about an hour, mix the contents of the form and leave it in the refrigerator again. Then repeat the same procedure after an hour and a half.
7. After approximately two hours from the last stirring, the ice cream will be ready.
Creamy ice-cream at home on condensed milk with gelatin
Ingredients:
• 125 ml of fatty 6% homemade milk;
• 125 ml of 35% cream;
• two eggs;
• 250 ml of whole condensed milk;
• two tablespoons of white sugar;
• a teaspoon of gelatin.
Cooking method:
1. Rub sugar with egg yolks with a white spoon and dilute with cream mixed with half a glass of milk.
2. With continuous stirring, bring the resulting milk-egg mixture to a boil at the very minimum heat, remove from the stove and cool slightly.
3. Pour gelatin with 50 milliliters of well-cooled water. When the mass is sufficiently swollen, dissolve the gelatin in the remaining hot milk and carefully pour into the cooled mixture.
4. Then add the condensed milk, mix everything well again.
5. In the milk mixture that has cooled to room temperature, very carefully, in small portions, introduce the egg whites whipped into a strong foam.
6. Place to cool in an ice cream maker or freezer.
Children's dessert from ice cream "Pirates Treasures"
Ingredients:
• 500 grams of creamy ice cream;
• 50 grams of multi-colored marmalade;
• 60 grams of milk or dark chocolate;
• 40 grams of toasted peanuts, unsalted;
• 60 grams of dried apricots;
• 40 grams of pitted raisins.
Cooking method:
1. Remove the ice cream prepared at home according to the recipe described above from the freezer until it has completely frozen, and transfer the required amount to a large container.
2. Add marmalade, peanuts, coarsely grated or finely broken chocolate, chopped finely dried apricots, chopped into small pieces. Pour 15 minutes soaked in hot water and then well-dried raisins. Mix quickly and put back into the freezer.
3. When it hardens, put the dessert in a bowl, grate the chocolate on top with a figured knife for peeling vegetables.
Ice-cream at home with butter
Ingredients:
• 100 grams of natural high-fat oil or very fat heavy cream;
• a pound of sugar;
• 1 tsp. starch (potato);
• one liter of 6% pasteurized milk;
• five yolks.
Cooking method:
1. Combine the starch with granulated sugar and carefully add the yolks.
2. After all the sugar crystals are ground well with the egg yolks, add a little fat milk and stir. As a result, a mass is formed that, in its consistency, is similar to liquid "store" sour cream.
3. In the remaining milk, put the butter cut into small pieces and put in a boil.
4. In boiling milk, constantly stirring with a whisk or spoon, pour the egg-milk mixture.
5. When it begins to boil, immediately turn off the heat and place the saucepan with the boiled milk mass in cold, preferably ice-cold, water. While cooling, you need to constantly stir.
6. Transfer the completely cooled mass to metal molds and put in the freezer.
"Magic under the snow" - ice cream cake
For such a cake, you can take any biscuit cakes, preferably round. If you take a store biscuit, you will need two cakes. Self-baked biscuits turn out to be quite high, and one cake will be enough, cut in half in thickness.
Ingredients:
• biscuit cakes;
• ice-cream;
• six proteins;
• 250 grams of sugar, white sand;
• bananas, fresh.
Cooking method:
1. Peeled bananas cut into thin rings and lay in layers on a biscuit cake, up to 2.5-3 cm high.
2. Then whisk in a strong foam, until the peaks form steep chilled proteins with sugar.
3. On bananas, cut into thick pieces and lay in the same layer a well-cured ice-cream, prepared at home according to any of the described recipes.
4. On top of the ice cream, put the second cake and well cream the cake on all sides. This must be done very quickly so that the ice cream does not melt. The sides should be especially carefully coated; the thicker the layer of cream, the better. When baking, hot air should not enter the cake.
5. Place the cake in the hot oven. Bake for fifteen minutes at 180 degrees.
6. You need to eat right away.
What is the magic? While the cake is baked, the ice cream does not have time to melt, unless, of course, everything is done correctly, without departing from the described technology.
Cooking ice cream at home - tricks and tips
• Proteins will beat faster and easier if they are pre-cooled or added while whipping citric acid on the tip of a knife.
• A hot creamy base for a home-made ice cream will cool faster if you put a saucepan with it on ice cubes or in a container with cold water and at the same time constantly stir with a spoon or whisk.
• Chicken eggs can be replaced with quail eggs. Four quail replaces one chicken egg.
• If you add a little mashed fruit to the chilled milk mixture during preparation, you can not only change the taste of the ice cream, but also slightly reduce its calorie content.
• If for some reason the ice cream, prepared at home, does not freeze to the required consistency, do not be upset and do not rush to throw it away. From this ice cream you can always make a lot of wonderful desserts that do not require full hardening of ice cream. The recipes for some of these treats are described above.
