Ice cream at home is the best recipe. How to make ice cream at home. Ingredients for yogurt ice cream

08.08.2021

The most delicious homemade ice cream - in our selection! Prepare what you like - ice cream, creamy, chocolate!

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

Combine milk and sugar in a small heavy bottomed saucepan. We cut the vanilla pod along the entire length with a knife blade, remove the seeds and also add to the milk mass. Thanks to vanilla, ice cream is saturated with a delicious natural flavor, but in the absence of this ingredient, you can get by with a bag of vanilla sugar or a pinch of vanillin. We heat the mixture to a hot state, but do not bring to a boil.

In another container, gently grind the egg yolks with a whisk. In this case, we just need to achieve uniformity - we should not beat the mass, otherwise foam may form on the surface, which will complicate the process of making ice cream.

Pour hot milk into the mashed yolks in a thin stream, continuously stirring the mixture.

Pour the resulting composition into a saucepan, put on a small fire and cook until lightly thickened. It is important not to overheat the milk, otherwise the yolks may curdle! To avoid this trouble, choose a saucepan with a thick bottom for cooking the cream and cook over low heat. Also, do not forget to constantly stir the cream, especially at the bottom (it is most convenient to use a silicone spatula for this).

We check the readiness as follows: run your finger along the silicone spatula. If the trace remains clear, and does not swim with cream, immediately remove the pan from the heat.

Tip: if the yolks are still curled up, you can grind the mass through a fine sieve or puree with an immersion blender. However, unfortunately, it will no longer be possible to avoid the egg taste in ice cream. In this case, it is better to remove the pan from the heat sooner rather than later.

Cool freshly prepared cream to room temperature. At the same time, beat the cold cream until stiff.

To the whipped creamy mass, spread the cooled cream and mix. Chill the mixture in the freezer for 3 hours. During this time, it is necessary to take out the container 5-6 times and mix the mass thoroughly in order to avoid the formation of ice crystals and obtain a smooth and uniform texture.

When the consistency of the blank becomes similar to soft ice cream and will be difficult to mix, transfer the mass into a silicone mold, cover with a lid and put it in the freezer for another 3-4 hours (you can leave it overnight).

Before serving, let the frozen ice cream stand for a while at room temperature. Then we collect a slightly melted mass with an ice cream spoon and form balls. Optionally, we supplement the dessert with chocolate chips, mint leaves or berries.

Recipe 2: homemade ice cream - cream ice cream

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

Put chilled cream, powdered sugar and a little vanillin in a deep bowl. Beat until fluffy stable foam 4-5 minutes.

Place the whipped mixture in a plastic container.

We put it in the freezer for the night.

We take out a ready-made ice cream, let it thaw a little and can be laid out in bowls.

Such 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).

Recipe 3: how to make homemade ice cream ice cream?

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

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

So, first of all, bring the milk to a boil and then cool it to about 30 degrees.

Add icing sugar and vanilla sugar to the yolks.

We beat.

We add milk. We beat again.

We put on a quiet fire and, stirring, hold until the mixture thickens. As everyone around advises, you can check the density by running your finger over the spatula - if a clear mark remains, the mixture is ready.

Let cool to room temperature and then refrigerate.

Meanwhile, whip the cream.

Mix with chilled cream.

We transfer the entire mixture into a container in which it will then be convenient for us to mix the future ice cream with a blender.

Then we take it out and quickly (so that the ice cream does not have time to melt) mix with a blender.

Put it back in the freezer for 2 hours. We repeat the procedure 2-3 more times with an interval of 30-60 minutes. Thanks to the blender, ice cream will have the desired structure. The blender allows you to grind ice crystals and form an air mass.

When the ice cream is completely frozen, take it out and use a special spoon to make balls. Beforehand, you can put the ice cream in the refrigerator for 15 minutes so that it melts a little - it will be much more convenient to make balls.

We spread the ice cream in bowls and sprinkle or pour over with whatever you like. I am grated chocolate. Homemade ice cream is not inferior to store-bought ice cream in taste, and it is guaranteed that it does not contain “extra” additives in terms of content. Recipe verified.

Recipe 4: homemade milk ice cream ice cream

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

In a deep bowl, combine sugar, cornstarch and vanilla sugar.

Add one egg yolk.

Grind the mass until smooth. Pour in some milk.

Send the remaining milk to the fire. Add 25 grams of butter. Butter must be real, consisting of 100 percent cow's milk cream. Bring the mixture to a boil.

Pour the egg mixture into the boiled milk. While stirring, bring to a boil. Remove from heat and put in cold water. Cool, stirring occasionally.

Pour the cold mixture into molds. It can be a large form or small portions. I have a large silicone mold and molds for small cars.

Send the molds to the freezer for a couple of hours.

Ice cream from small molds will be ready in 30-50 minutes. It is very easy to take it out of the silicone molds.

From a large mold, spread the ice cream with a spoon on portioned plates. It is incredibly tasty, tender and fragrant.

Recipe 5: how to make ice cream at home

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)

Break eggs into a bowl and add sugar.

Beat well with a fork and grind the sugar. Pour in the cream and mix well again.

Pour the resulting mass into a small saucepan and put on a very slow fire. Stir constantly, do not bring to a boil, otherwise the eggs will curdle. Remove from heat, when the mass begins to thicken, the consistency should resemble liquid sour cream.

In total, the pan will spend 15 to 20 minutes on fire. Well, you can also find out the readiness of the desired consistency by swiping your finger over the spoon. If the spoon is covered in cream and a fingerprint remains, the mixture for homemade ice cream is ready.

After removing from the stove, pour the mass into any dish convenient for freezing. In general, any food-grade plastic container can be used.

Add any filler (in this case, crumbled cookies, or you can use berries, chocolate chips or pieces of fruit).

Let stand for about an hour to allow the mixture to cool slightly (the mixture will cool faster if you place the container in a sink of cold water). Then transfer the container with the mixture to the freezer. Homemade ice cream will solidify and gradually thicken. The thickening time can be from 5 to 6 hours, so it is better to do it at night or in the morning, which will be enjoyed by the evening.

Before serving, remove the container of homemade ice cream with cream from the freezer and place in the refrigerator for 20 minutes. From the prepared ice cream, roll a tablespoon (if there is no special ice cream spoon) into small balls and place in tall glasses, bowls or plates. Ice cream can be decorated with grated chocolate or berries. Serve immediately. Bon appetit!

Recipe 6: how to make ice cream from milk? (step by step photos)

milk - 2.5 cups
sugar - 1 cup
vanillin - to taste

Pour the milk into a homemade saucepan, bring the milk to a boil, then remove the saucepan from the stove and let the milk cool to a temperature of 36 degrees.

Add sugar and vanillin to the egg yolks (if you want to make vanilla ice cream, and not regular ice cream). Mix well and grind the mass. To do this, you can use a blender.

Stir the resulting mass constantly, pouring milk into it in a thin stream.

We heat the final mixture over low heat, while not stopping stirring. The mixture should become thick.

The resulting mixture, our cream is cooled first, then put it in the refrigerator.

Pour the cream into a separate bowl. Whip the cream until it becomes thick.

Add whipped cream to the cooled cream and mix the mass.

The mixture is transferred to a plastic container, closed with a lid, and placed in the freezer for one hour. Then we take out a slightly frozen mixture, beat with a mixer and put it back in the freezer. We repeat the procedure again.

Then we leave the mass of the future ice cream for 3 hours in the freezer. Here is our ice cream. To soften the ice cream slightly, place it in the refrigerator for 20 minutes before serving.

Ice cream is a cold delicacy that people eat with pleasure in any weather. Delicious waffle cups of ice cream, an unforgettable taste of crème brulee and cranberry sherbet, popsicle chocolate melting in your mouth - who can pass by this pleasure?

Ice cream, as a summer dessert, has been known since the time of Kievan Rus. It looked, of course, differently - finely planed iced milk with dried cherries, honey, pears boiled in molasses. But it was him, according to historians, that was served at the end of the meal on the princely table on the hottest days.

By the way, ice cream is easy to make at home, having purchased the necessary products and having a refrigerator available.

How to make ice cream at home - general principles

The essence of making ice cream is simple - to give the dish the desired consistency by cooling. This can be done in two ways.

In an ice cream shop. Mix all the ingredients in the mixer in the recipe sequence, pour into a chilled container. Then proceed according to the instructions for the device.
In the freezer. Prepare a thick cream, put it in the freezer for 3-4 hours. For the first hour and a half, stir the mass every 20 minutes.

Tip: fillers - nuts, dried fruits, chocolate, alcohol, put last when the sweetness thickens enough.

Homemade sweets are made without preservatives, so you need to eat it in three days. Keep this in mind and do not cook ice cream for future use.

How to make ice cream at home - ice cream

The recipe is for 6 servings, the total cooking time is 6 hours.

Classical reception: cream 35% and milk - 300 ml each, powdered milk - one tablespoon, 100 gr. sugar, 20 gr. corn starch. For flavor - grains of one vanilla pod.

Pour sugar and dry milk into a saucepan. Pour warm milk in portions here, stir, put on a gentle fire.
Introduce diluted starch into the boiling milk mixture, cook, stirring, until the jelly is thick.

Reference: starch can be replaced with 4 yolks, whipped with sugar and poured into warm milk. Next - according to the recipe.

Wipe the mass through a sieve. Cover the pot with cling film and leave to cool.
Whip cream, combine with milk billet. Place in the freezer on the lowest setting.

Spread the finished ice cream in bowls, pour blackcurrant for five minutes.

How to make ice cream at home - creme brulee

This delicious treat has just three ingredients:

condensed milk - one can (380 gr.);
cream - 500 ml with a fat content of 35%;
cognac - 2 tbsp. l.

Whip cream, mix with condensed milk, pour in alcohol.

Tip: If you are cooking for children, replace the cognac with a few drops of vanilla essence.

Transfer the mass into a mold, put it in the freezer. The ice cream will set in four hours. Do not forget to mix the composition during this time. Decorate the creme brulee with grated chocolate, nuts, marmalade or serve it like this, it's also delicious.

How to make ice cream at home - raspberry sorbet

Usually popsicles are made from fresh berries and sugar, but you can add dairy ingredients, honey, natural flavors. Take: 2 cups raspberries, honey - three tablespoons, 200 gr. yogurt, half a lemon.

Put sugar, lemon juice in raspberries, beat in a blender. Add yogurt, stir. Pour the mass into a container, put in the refrigerator. The food will harden after 5 hours. Arrange the dessert in bowls with portioned balls, decorating them with mint leaves.

How to make ice cream at home - popsicles

Delicious ice is obtained from oranges, cranberries, pineapples, in principle, you can take any juicy fruits or berries.

Washed fruits - 500 gr. grind into puree.
Boil syrup from one and a half glasses of water and 100 gr. sugar, cool, add berries, a tablespoon of lemon juice, stir.
Pour the mixture into ice cream cups, insert sticks, send to the freezer. After freezing, dip the glass for a couple of seconds in hot water, and - berry cold in your hands.

Popsicles are a light treat that tastes much better than store-bought and won't harm your health if you don't overeat.

Now you know how to make homemade ice cream, which means you will be able to diversify the summer menu with cold desserts and add a hormone of joy to your loved ones.

It is difficult to find a person whom at least in childhood did not like ice cream. So many good memories associated with this delicacy. Many people, even in old age, remember the very tastes that they devoured with pleasure in a far, far away childhood.

Now in numerous shops and mobile stalls you can buy ice cream for every taste, and even color. However, none of them will convey the taste of that same Soviet ice cream that delighted children some two or three decades ago.

But after all, nothing is impossible in the world, especially for a person with intelligence. And you can cook delicious homemade ice cream “like in childhood” on your own, without leaving your home. We'll talk about this.

Ingredients:

Milk- 0.5 liters

egg yolks- 4 pieces

Sugar- 100g

Butter- 50 grams

Potato starch- 0.5 tsp

How to make milk and butter ice cream at home

1 . Rinse the egg shells well, then crack the eggs and carefully separate the yolks from the whites. We only need the yolks, which need to be mixed with sugar. Stir, grind sugar until dissolved.

2 . Add starch.

3 . Pour milk into a saucepan and put on fire. Remember to stir constantly so that the milk does not stick to the bottom of the pan and foam does not form on the surface. Once boiling, reduce heat to low. Add butter. Wait until the butter is completely melted in milk.

4 . Then, in a thin stream, pour a mixture of sugar and starch yolks into the milk. Bring to a boil and immediately remove the pan from the heat (note that the mass should not boil, but only warm up well, otherwise the homemade ice cream will turn out to be watery with pieces of ice, crumbly). It is advisable to strain the resulting mass so that it is homogeneous.

5 . It is desirable to cool the resulting mass intensively by placing a cup with future ice cream in a bowl of ice. If not possible, send ice cream to the freezer for 30 minutes.

6 . Then take out the ice cream and beat the mass with a blender, whisk. And freeze again. Beat ice cream every 30 minutes 2-3 more times.

7 . Gradually, homemade ice cream becomes more uniform and airy.

8 . We pour into forms. We send to the freezer until the final freezing.

9 . You can sprinkle grated chocolate on the bottom of the mold.

10 . And then pour in the mass for ice cream. According to this recipe, homemade ice cream turns out tasty, but melts quickly, so do not put the dessert on the table in advance.

Delicious homemade ice cream is ready

Bon appetit!

Creamy ice cream (classic recipe)

Ice cream may vary. It all depends on the additives and fillers that are added to it. Therefore, it is worth starting to study the art of making homemade ice cream with the simplest - the classic recipe.

You can, of course, take the path of least resistance and purchase an electric ice cream maker. With such a device, you do not need to do anything at all. It is enough to put all the ingredients into it and, after some time, enjoy the finished dessert.

However, this is boring. It is much more interesting to learn everything from start to finish on your own. And for this you need to prepare:

milk - 0.7 l;
cream - 0.3 l;
eggs - 7 pcs. (only yolks are needed);
powdered sugar - 150 g;
vanillin - 15 g.

First you need to boil the milk. Of course, he must be followed. But in parallel, you can start preparing the basis of the future dessert. To do this, carefully break the eggs into a bowl and separate the yolks from the whites. Proteins will no longer be useful, but the yolks must be thoroughly ground with loose ingredients - vanilla and powdered sugar. The mass should be absolutely homogeneous.

When the mixture is ready, pour half the dose of boiled milk into it and mix thoroughly again. Pour the resulting mass into a saucepan with the second half of the milk and cook over low heat, stirring constantly, for 3 minutes. The result should be a mixture with the consistency of standard sour cream.

After 3 minutes, remove the saucepan from the heat and let it cool to room temperature, then send it to the refrigerator for further cooling.

Now it's time for the cream. They need to be beaten until stable "peaks" form. Do it better with a mixer. You can, of course, work with a whisk, but it's too labor-intensive. Add the whipped cream to the slightly chilled milk and egg mass and mix well with the same mixer. The ice cream is almost ready. It remains only to freeze the dessert. To do this, it must be removed in the freezer for 10-12 hours.

True, for all this time you should not forget about the future ice cream. The first 5 hours, about 1 time per hour, the mass must be taken out and mixed again with a mixer. The last 5-7 hours, homemade ice cream can already be left alone, and then served for tasting to household members or guests.

By the way, chocolate or various fruit syrups can be a good addition to this ice cream. They can be added both to an already prepared dessert, and as one of the ingredients in the cooking process.

The simplest ice cream

This method of preparing a frozen dessert is even simpler than the previous one. Ice cream is not GOST, but no less tasty. And most importantly, it simply cannot fail. After all, there is no need to cook something strictly on time or mix it every now and then. To prepare it, you will need the following components:

milk - 100 ml;
sugar - 100 g;
powdered milk formula (baby food) - 100 g;
cream - 200 ml.

First you need to weld the base. To do this, mix milk, sugar, milk mixture in a saucepan and cook over medium heat until the mass resembles condensed milk in consistency. When the resulting base has cooled, you need to mix it with a mixer or blender with cream. Now all that remains to be done is to put the almost ready ice cream in the freezer for 3-4 hours.

In principle, you can do without cooking at all. After all, in fact, homemade condensed milk turned out in a saucepan. So if you don’t feel like messing around, you can use ready-made condensed milk.

Milk ice cream at home

Such homemade ice cream tastes like the Soviet "Dairy" - for 10 kopecks. Those who have tried it will understand what we are talking about. Well, those who have not tried it can simply rejoice at the simplicity of preparation and the minimum set of the simplest (and inexpensive) products:

milk - 200-250 ml;
sugar - 50 g (about 2 tablespoons);
eggs - 1 pc.;
vanillin - to taste.

Break the egg into a bowl, add sugar, vanilla and beat well with a mixer. Pour the mixture into a saucepan, add milk and put on low heat. Whisking constantly, bring the mixture to a boil and immediately remove from heat. Pour the finished mass into any suitable tray, cool to room temperature and send for 4 hours in the freezer. The mixture should be taken out every hour and mixed well with a mixer.

Cottage cheese ice cream with orange syrup

This homemade ice cream goes great with homemade orange syrup. Although even without it, it remains unrealistically tasty. To please your household with such a dessert, you need to take:

fat cottage cheese - 500 g;
cream - 350 ml.

For syrup:

water - 125 ml;
sugar - 100 g;
oranges - 2 pcs. medium size;
butter - 50 g;
vanillin - 15 g (1 sachet).

It costs syrup to start making such homemade ice cream. To do this, in a small saucepan, mix water, sugar, oil and bring to a boil over low heat with constant stirring. After that, add the juice squeezed from oranges and the zest grated on a fine grater to the mixture. Mix everything properly and cook over low heat for about 5 minutes. Allow the finished syrup to cool to room temperature.

Now you can start the ice cream itself. In a blender or with a mixer, beat the cottage cheese with condensed milk. The result should be a fairly porous mass. Separately, whip the cream and mix with the curd mixture. Transfer almost ice cream into a container, pour over syrup and put in the freezer for 10-12 hours.

In principle, you can do without syrup. The ice cream doesn't lose any of its flavor.

If, instead of ordinary condensed milk, boiled condensed milk is used, then the resulting dessert will taste like creme brulee, beloved by many.

DIY chocolate ice cream

Ice cream prepared according to this recipe will certainly appeal to those who love chocolate varieties. It is also interesting in that its structure does not form large crystals when frozen. This means that it does not have to be mixed during the last stage of preparing the treat. It must be prepared from the following products:

chocolate - 200 g;
condensed milk - 400 g (1 can);
fat cream - 600 ml;
chocolate biscuits - 100 g.

Break the chocolate into pieces and melt in a steam bath or microwave. By the way, if the last device is used, then it must be turned on at full power. The required time is 1-2 minutes. At the same time, melting chocolate must be stirred every 30 seconds. When the bar is completely melted, the chocolate should be allowed to cool slightly.

Now you need to mix the cream with condensed milk and beat until soft foam with a mixer. This will take approximately 5 minutes. In the resulting mass, add melted chocolate in 2-3 doses. At the same time, pouring in the next portion, the resulting mixture must be thoroughly beaten with the same mixer for about a minute.

The last thing you need to add to the semi-finished product is biscuits ground into small crumbs. And mix everything thoroughly again. Transfer the prepared mixture into a mold and freeze for 8-10 hours.

The recipe describes the option of making homemade chocolate ice cream from ready-made condensed milk. But you can also use home-made, prepared in the way described in the recipe "The most simple ice cream."

As an additive in this version, a crumb of chocolate chip cookies is used. However, instead of it, you can take any other filler: solid chocolate, nuts, etc.

Homemade strawberry ice cream

Despite the fact that the name of the recipe (and in the description) says “strawberry”, you can make such a delicacy with absolutely any fruit: cherries, currants, apricots, etc., and so on, and so on ... It is very simple to prepare it, the main thing is house found:

fat cream - 450 ml;
sugar - 50-100 g;
condensed milk - 200-250 g;
butter - 50 g;
strawberries - 250 g.

The preparation of such a dessert begins with work on the fruit. Strawberries should be cut into small pieces (4-6 depending on size). Place a skillet over medium heat and melt butter in it. Then add strawberries and mix thoroughly with oil. It is necessary that each berry piece be covered with oil. After that, pour sugar into the pan and simmer the mixture for about 15 minutes, stirring it constantly. The finished mass must be allowed to cool completely.

Whip the cream until stiff peaks form. After that, add condensed milk in portions to them, gently mixing the resulting mass with a spatula. Then put the cooled strawberries there and also gently mix everything.

Transfer the finished mixture into a mold (preferably narrow and long) and send it to the freezer for 8 hours. Strawberry dessert is ready.

Kulfi - Indian ice cream

Ice cream is spread all over the world, and the history of this dessert goes back more than one thousand years. Of course, the cold delicacy was and is the most popular in hot countries. Here, for example, is a recipe for Indian ice cream, for which you will need not so exotic products:

milk - 0.8 ml;
sugar - 50 g;
starch - 30 g (1 tablespoon);
white bread - 30 g (1 slice);
cardamom - 1 teaspoon;
nuts - 10 pcs. (almonds or pistachios, naturally unsalted).

First of all, you need to pour boiling water over the almonds. After 2-3 minutes, the water can be drained, and the peel can be removed from the nuts. Mix shelled nuts with cardamom and sugar.

Cut off the crusts from the bread, chop and send to a blender. Add starch, 100 ml of milk there and mix everything. Pour the remaining milk into a saucepan and simmer over low heat for about 15 minutes, until the milk has reduced by 1/3. Then add the mixture from the blender there and continue to cook for another 5 minutes, after which pour the nut-sugar mixture into the pan. You need to cook the mass for about 10 minutes. By that time, it will begin to thicken.

It remains to pour the almost ready homemade ice cream into a container or mold, let it cool slightly and send it to the freezer for 7-8 hours. Serve kulfi garnished with unsalted pistachios.

Above are the easiest recipes for making homemade ice cream. In fact, based on them, you can cook a huge variety of frozen desserts, including the most sophisticated and incredible.

And to make homemade ice cream always work out, you should listen to some advice from experienced chefs. So:

the preparation of ice cream requires careful adherence to the recipe and instructions for preparation;
the taste of ice cream directly depends on the quality of the products, so you should not save;
ice cream will turn out more airy when using milk, cream and other dairy products of maximum fat content;
ice cream will be more tender, and it will be easier to cook it if you use powdered sugar instead of granulated sugar;
in some recipes, gelatin is used as an ice cream thickener, in which case it must be completely dissolved in warm water in a steam bath before use;
a couple of spoons of dessert wine (better than white) makes homemade ice cream more tender, although rum or cognac can be added, but any alcohol will increase the freezing time of the dessert;
the guarantee of porosity and softness of ice cream is thorough mixing in the first 5-6 hours of freezing, incl. if possible, this should be done even if the prescription does not provide for this action;
if it is planned to add pieces of fresh fruit to ice cream, then it is better to do this in the last 2-3 hours of freezing, but it is better to add syrup to the future delicacy immediately;
it is necessary to freeze the mass only in containers or other containers closed with lids, since ice cream absorbs all foreign odors well.

Video recipe for homemade ice cream with cookies and chocolate

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

Girls and women who are on a diet should forget about counting calories. The exquisite taste of ice cream and its creamy texture are obtained by using natural fats. If you prepare a delicacy from low-fat ingredients, the ice cream will turn out not tender, but hard, crumbly, with ice crystals. When eating such ice cream, it will begin to crunch on your teeth like sand. An exception is considered to be fruit sorbet, in this case, the fat base has nowhere to come from.
An important feature of the preparation is that the mixture must be stirred throughout the entire freezing cycle. Typically, the interval between actions is from 20 minutes to an hour, it all depends on the overall size of the composition. The thicker the mass, the more often it needs to be stirred. The total number of receptions will vary between 4-6 times. If an ice cream maker is used to prepare the product, it must be pre-cooled before pouring the mixture.
Flavors can be in the form of a powder, suspension (flavored alcohol), or gel. In all cases, they must be intervened as a last resort. Wait for the moment when the mass completely hardens, and then proceed with the modernization.
If you choose an ice cream recipe that includes the addition of custard, it must be cooled in several stages. After mixing all the ingredients, put the mixture in the common chamber of the refrigerator, wait a certain interval for the delicacy to become cold. Only after that you can move the container with the product to the freezer, without forgetting to stir the composition. Culinary experts recommend putting custard-based ice cream 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.
When storing homemade ice cream in large quantities, ice crystals inevitably appear. This can be prevented by mixing liquor with the right flavors into the composition. Of course, the product is suitable for consumption by adults, but not by children. You can replace alcohol with gelatin, honey, invert or corn syrup, the listed components will not allow ice cream to freeze. To maintain a soft texture, the product should be kept in a shallow bowl, covered with cling film or a bag on top.
Additives in the form of chocolate/coconut chips, dried or fresh fruit, candied fruit, marmalade, nuts, etc. should be mixed into the partially frozen mixture. In this case, all additional components must be pre-cooled so that temperature differences are minimal. After adding the ice cream, it is recommended to mix well.

On a note

To make homemade ice cream, you need to choose only fresh ingredients. The final result directly depends on this. In the case of flavors, it is worth giving preference to natural compounds. The same applies to cream and milk. It is also worth considering that a full-fledged vanilla pod will make the aroma saturated, this cannot be achieved by adding a composition from bags.

The most common type of ice cream. The texture of the product is very sweet, but many do not hesitate to additionally pour it with honey, melted chocolate, jam or sauce. The ideal ice cream should be fat (at least 15%), only then it will turn out delicious.

granulated sugar - 85 gr.
dry milk - 40 gr.
cream with a fat content of 35-40% - 275 ml.
fresh milk - 325 ml.
cornstarch - 1 sachet (12-15 gr.)
vanillin - 25 gr.

In a separate container, dissolve the corn starch in 50 ml. fresh milk, leave to swell. Place the heavy cream in the refrigerator to cool down by the time you add it.
Prepare an enameled pan with a thick bottom, the composition should not burn.
Combine granulated sugar, vanillin and milk powder into a homogeneous loose mixture. Start pouring the remaining 275 ml in a thin stream. fresh milk. Stir constantly so that the mass does not grab lumps. Otherwise, crush them with a fork.
Turn on the stove on a slow fire, bring the milk mixture to a boil. When the first bubbles appear, start pouring in the swollen starch.
When you combine both compositions, continue to simmer the mass on fire, it should thicken well. Once this happens, turn off the stove.
Fold gauze in 3-4 layers, strain. Pour the liquid into a cold bowl, wrap with cling film. Leave in a cool place to cool the composition to room temperature.
Remove the cream from the refrigerator, beat it in a convenient way (whisk, mixer, two forks), the product should rise 1.5-2 times.
Pour the cream into the previously prepared mixture, whisk again (not much). Let stand for about a quarter of an hour, then send to the freezer.
As the ice cream hardens, it is necessary to take it out every 15 minutes and mix thoroughly.
When the ice cream has cooled evenly, pack it into paper or waffle cups, and put pieces of cling film on top to prevent the formation of ice.

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

Heat the lower fat cream on the stove or in the microwave, pour over the cocoa powder.
Pour the fat and remaining low-fat cream into a separate pan, boil. Reduce the heat, slowly add vanilla and granulated sugar, stir until the crystals are completely dissolved.
Add the cocoa mixture to the mass, which is languishing on the stove, warm the composition well. Turn off the stove, add salt, cool.
After the composition has cooled to room temperature, transfer it to an ice cream maker or send it to the freezer.
Cover the bowl with cling film, stir the product every half hour. After 1.5 hours, you can move the ice cream into waffle cups.

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

powdered sugar - 165 gr.
fresh melon - 600 gr.
freshly squeezed orange juice - 85 ml.
fine salt - 1 pinch

Remove the skin from the melon, remove the seeds. Grind the fruit into small squares so that you get about 0.4-0.5 kg. pure composition.
Pour orange juice into a blender, add salt and powdered sugar. Add melon to the composition and grind the mass into porridge.
After preparing the fruit puree, leave it for 15-20 minutes to allow the salt and powder to dissolve.
Now pour the mixture into a bowl, cover it with cling film and refrigerate for half an hour.
After the expiration date, move the product to the freezer, wait until it hardens. Do not forget to stir the composition periodically.

strawberry sorbet
To the existing ingredients, add fresh or frozen strawberries and 40 gr. honey. Wash it, then send it to the blender to the melon and other ingredients, chop. Then proceed according to the general technology.

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

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

Grate the chocolate on a coarse grater, place in the refrigerator until completely cooled. Cut the cherries in half, also set to cool.
Beat the eggs in a convenient way to get an air mass (3-5 minutes of work with a mixer is enough). Start slowly adding the sugar while stirring.
After adding the component, beat the mixture for another 5 minutes, at this time pour in the milk and cream.
Transfer the product to a shallow container, cover with plastic wrap, and place in the freezer.
Remove the ice cream throughout the cooling cycle and stir.
After 1.5-2 hours, the mixture will almost freeze, it is at this moment that you need to add chilled chocolate chips and cherries.
After mixing the ingredients, send the product back to the freezer, wait for the final preparation.

Important!
If desired, you can use not ripe, but frozen or canned cherries. The main thing is to first drain the syrup and remove the seeds. You can also substitute cherries for cherries.

Chestnut and ricotta ice cream

The product is considered a delicacy of Italian cuisine, but this does not mean at all that it cannot be prepared in any other country. Ricotta is a nutty-flavored cheese that can be substituted with roasted chopped hazelnuts if desired.

fresh chestnut - 620 gr.
ricotta or hazelnuts - 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.

Peel the chestnuts from the shell, place them in water and bring to a boil. After that, pull out the fruits, cut into pieces, fry. Then grind the chestnuts into powder in a convenient way (coffee grinder, blender, food processor, etc.).
Pour whole milk and 60 gr. into an enamel pan. sugar, turn on the stove and simmer over low heat until the sand dissolves.
In another container, rub the butter with 185 gr. the remaining granulated sugar, pour in 200 ml. purified water and dark rum.
Put the pan on the stove, simmer the composition and at the same time stir it with a wooden spatula so that the sugar has completely melted.
After melting the butter with other ingredients, remove the pan from the stove, leave to cool to an acceptable temperature.
When the mixture has cooled, pour in the chopped chestnut crumbs, candied citrus fruits and ricotta (or crushed hazelnuts), rub well with a fork.
Stir the first composition of whole milk into the resulting mixture, then send the product to the freezer.

cornstarch - 10 gr.
fat cream (from 35% and above) - 110 ml.
granulated sugar - 110 gr.
dry milk - 35 gr.
whole milk - 345 ml.

Place 50 gr. sugar in an enamel pan, make syrup out of it by melting it on the stove.
When the granules are completely melted, pour in 75 ml. whole milk. Simmer the mass on the stove until the product resembles condensed milk in consistency.
Dilute 30 ml corn starch. milk, leave to swell.
In a separate bowl, combine milk powder and the remaining granulated sugar in one composition, then pour fresh milk into the mixture and stir constantly.
Add sugar syrup, infused starch, cream, mix and strain.
Cool in the refrigerator, then transfer to the freezer until cooked through.

There are many ways to make ice cream at home. Ice cream and creme brulee are considered classics of the genre. For gourmets, ice cream based on ricotta and chestnut will be unusual, children will like a delicacy with chocolate chips.

Video: how to make homemade ice cream

Hello to all sweeties! Ice cream is a favorite dessert during the hot season. Unfortunately, now finding natural ice cream is a real problem. And the taste of today's cold dessert is not the same as it was in the Soviet Union. Therefore, I suggest reading this article and learning how to make delicious, natural ice cream at home. The recipes here are simple, from various products. Choose a recipe to your liking and depending on what is in the refrigerator.

I think you know that ice cream is made from cream. And it is better to take fat cream so that you can whip them. If you can’t find the cream you need, then in this article you will find a recipe for ice cream made from milk, sugar and butter. In addition to ice cream and cream ice cream, I propose to make fruit ice cream, which cools very well.

You can add additional flavoring ingredients to any ice cream if you wish: cookie pieces, chocolate chips, nuts, fruit puree, etc.

Delicious and simple ice cream made from cream and condensed milk

This version of ice cream will turn out very tasty, better than in the store. And there are only 2 (or 3) ingredients! Follow the recipe and enjoy delicious ice cream.

Ingredients:

cream 26-33% - 300 ml (such ice cream will not work from low-fat cream). Cream must be chilled.
condensed milk - 300 ml (if you do not want too sweet ice cream, take less condensed milk).
vanilla sugar or vanillin for flavor
black or milk chocolate - 100 gr. (optional for frosting)

Cooking.

Pour the cream into a bowl. With a mixer (whisk), whip the cream until it doubles in size. This will take about 2 minutes. Whip cream of low fat content in this way will not work, so take cream with at least 26% fat content. Low-fat cream will only need to be boiled down to thicken it. This recipe is the fastest and easiest.

When the cream is whipped, pour in the condensed milk in a thin stream and mix everything together with a mixer at low speed. The amount of condensed milk may differ from what is stated in the list of ingredients. If you take condensed milk in a ratio of 1: 1, then the ice cream will turn out to be very sweet. Therefore, be guided by your taste, you can put less condensed milk.

Take real condensed milk, without vegetable fats. For me, the best condensed milk today is Belarusian (Rogachev). Unfortunately, the rest, even when a good composition is written on the label, are too liquid. And the taste is not what real condensed milk should be. If you wish, you can cook condensed milk at home.

Also add vanilla sugar to the cream and mix.

This completes the preparation of delicious ice cream! It remains only to pour the resulting mixture into any container, plastic cups, container, jar and put in the freezer to freeze for several hours (overnight).

If desired, you can make ice cream on a stick in chocolate. To do this, you will additionally need a chocolate bar, sticks and disposable paper cups, which will be molds.

Break the chocolate into pieces and melt in a water bath or in the microwave.

Pour chocolate into a paper cup and spread it over the walls of the glass (twist the cup). Then turn the glass upside down and let the excess chocolate drip into the bowl. There will be a thin, even layer of chocolate inside the glass.

Put the cups with chocolate in the freezer for 10 minutes. During this time, the chocolate will harden, and the glasses can be filled with cream. Insert wooden or plastic sticks into filled cups. Put in the freezer for 4 hours, you can overnight, it will even be better.

When the ice cream has set, cut the rim of the glass with a knife and tear off the entire glass. It is easy to separate from ice cream.

Just remember that such ice cream, in addition to excellent taste, has a high calorie content. It is better to limit yourself to one serving per day (100 gr.). Bon appetit!

Ice cream popsicles at home

If you want sweets, but at the same time harm your figure as little as possible, make ice cream from fruits. And refresh yourself and enjoy the sweet taste. Such ice cream will be completely natural, without harmful flavorings and dyes. After all, no one will put real fruit in store-bought ice cream, but you can do it at home!

Fruits for ice cream can be used any, according to the season and to taste. Adjust the sweetness yourself, focusing on your taste preferences and the sweetness of the fruits and berries used.

In this recipe, ice cream is made from kiwi and strawberries.

Ingredients.

Strawberry ice cream (serves 3):

strawberries - 300 gr.
unsweetened yogurt - 3 tbsp.
sugar - 1.5 tbsp.

Kiwi ice cream (serves 3):

kiwi - 4 pcs.
apple juice - 150 ml
sugar - 1 tbsp.

Cooking.

Put the washed and peeled strawberries in a blender. To it, add one and a half tablespoons of sugar and 3 tbsp. yogurt. Blend everything in a blender until smooth. Now you need to pour the resulting mixture into ice cream molds or into ordinary plastic cups.

Peel the kiwi and cut into 4 pieces. Put the kiwi fruit in a blender, pour in the apple juice (150 ml) and put 1 tbsp. Sahara. Mix everything with a blender until smooth. Pour into glasses.

Insert sticks into the future ice cream and send it to the freezer for 4 hours to freeze. When the ice cream is ready, carefully remove it from the mold or from the cups. Now you can eat this truly fruit ice - the best summer dessert.

To make ice cream easy to get out of a plastic cup, dip the cup into hot water for a few seconds. The ice cream will thaw away from the sides of the glass and will come out easily.

An easier, but less healthy option to make popsicles is to freeze the juice in disposable cups. You can freeze several types of juice in one glass, freezing each layer in turn.

Ice cream without cream, milk and sugar

You can make ice cream without cream. True, it will be tastier with cream, more like real ice cream: both in taste and in structure. But, if there is no cream, but you really want ice cream, make it from milk! The fatty component will be butter (you probably have it in the refrigerator), and the thickener will be egg yolks and starch. So, we will need:

milk - 150 ml
butter - 20 gr.
Sugar - half a cup (or less)
egg yolks - 2 pcs.
starch (potato or corn) - 1.5 tbsp.

Cooking.

Pour milk (120 ml) into a saucepan (only not into an enameled one, so as not to burn) and heat a little. Add butter to milk, stir to melt butter. In a separate bowl, mix two yolks, sugar, starch and pour a little milk (30 ml) into this mixture. Beat the sugar-egg mixture with a blender or mixer until smooth.

Pour the beaten eggs into the buttermilk in a thin stream. Stir constantly for 7 minutes, and let the heat be small. If you don't stir constantly, the yolks will curdle and the ice cream won't turn out. This recipe is very similar to custard.

After 7 minutes, pour the mixture into a container in which you will freeze. Let the mixture cool and put in the freezer for a few hours.

At this stage, it is very important not only to leave the ice cream to harden, but to stir it every half hour. This is done so that the ice cream has the desired creamy smooth texture, like store-bought.

If you just freeze the resulting cream, then we get ice crystals in the finished ice cream. Such ice cream will be hard, cold, and the ice will crunch on your teeth.

If you do everything right, then the ice cream will turn out tasty and without extra ice crystals. Bon appetit!

Real ice cream recipe at home

This method of making ice cream is more labor intensive than the first option, where only cream and condensed milk are used. But this ice cream will also be very tasty, like the Soviet ice cream, which now many who remember it miss. Now it is very rare to find such delicious and natural ice cream in the store without milk fat substitutes and chemical additives.

Therefore, if you have some free time, make this ice cream. And you will understand what a REAL ice cream should be.

For ice cream you will need (you get 650 gr. Ice cream):

milk - 125 ml
sugar - 150 gr.
egg yolks - 3 pcs.
cream from 33% fat - 300 gr. (cream must be chilled!)
vanilla sugar - 10 gr. (optional)

Cooking.

Put three egg yolks in a saucepan, in which you will then cook the base for ice cream. Mix the yolks well with a whisk. Pour in 125 ml of milk and mix everything again.

Pour the sugar into the egg and milk mixture. The recipe says 150 gr. sugar, and the ice cream will turn out very sweet. If you want to, You can reduce the amount of sugar by half. Stir sugar and put on the stove to boil. You need to cook on a small heat, stirring constantly so that the yolks do not curl. Boil until the consistency of condensed milk.

Pour the cooked cream into a bowl and cool, stirring occasionally so that a film does not form.

Pour the chilled cream into a chilled bowl. Beat them with a mixer until thick. Whipping low-fat cream will not work, so take at least 33% fat. Remember to chill the cream before whipping.

Add cream to the chilled milk syrup in parts and mix gently. You should get a homogeneous mass.

Pour the resulting mixture into a wide container, cover with a film and place in the freezer for 1 hour. After an hour, take out the chilled ice cream, remove the film, move the ice cream from the edges to the middle of the mold with a spoon and beat with a mixer for one minute. Cover again with cling film and place in the freezer for 1 hour.

After an hour, beat the ice cream again with a mixer, cover with a film. And put in the freezer for 4 hours until completely solidified. After whipping, you can transfer the ice cream into a smaller form or into cups, whichever is more convenient for you.

Ice cream is ready after 4 hours. This is a very tasty, soft ice cream. Try it and see for yourself! Bon appetit!

Make ice cream at home using the recipes in this article. And enjoy the best summer dessert. If the article was useful, share it with your friends on social networks by clicking on the buttons below. See you in the next article!