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I've always been interested in how to make ice cream at home. But I was afraid to simply translate the products, because there are so many different recipes, and I need to choose the most successful one. But now, having become a mother, I began to think about it seriously.

There are many products sold in stores with a very long list of ingredients. And not all of them are safe. What’s most unpleasant is that various additives are also found in baby food. Therefore, a lot of mothers began to try to replace store-bought food with homemade equivalents.

I belong to this majority. And for a long time I have been making my own sausage and sweets. With the arrival of spring, the child began to ask for ice cream. But I don’t want to buy something with an unknown composition and vegetable fats.

Therefore, for those who are interested in this topic, I have selected 12 recipes on different bases so that you can choose the one that you consider the best.

Before we begin to understand the process of making milk ice cream, I want to give a few tips that you need to follow.

1. If you have a large defrosting container, the delicacy will take longer to freeze. Better take portion molds.
2. Also, in a large container, the mass retains more air and therefore you can feel ice crystals in the finished product. Therefore, it needs to be taken out and stirred every 30 minutes (the first 1.5 hours).
3. For small forms this is not necessary.
4. Only COLD egg whites and cream whip well. And it is better to do this in a chilled container.

Well, now let's start cooking.

We will make all recipes by hand, without using an ice cream maker. Not every housewife has it, but it takes up a fair amount of space. I think that this type of kitchen appliance is not at all necessary and we can do without it.

Ingredients:

• 250 ml milk
• 25 g butter
• 1 egg yolk
• 0.5 cups sugar

Heat the milk, add the butter and, stirring, bring to a boil.

Grind the sugar and yolk until smooth. And add a little milk to it. We should have the consistency of liquid sour cream.

Pour this mixture into the hot milk in a thin stream, stirring constantly. Bring to a boil and remove from heat.

Place in cold water and continue stirring. We are waiting for the mass to cool down.

Now pour it into molds and put it in the freezer.

You need to wait at least 3 hours. And then it’s time to take out the treat and treat yourself.

Homemade delicacy made from cream and condensed milk

Cream ice cream is more delicate than milk ice cream. And with the addition of condensed milk it acquires a creamy flavor. It turns out really very tasty. But it’s also quite high in calories!

And the recipe itself is incredibly simple.

Ingredients:

• 0.5 l cream (33%)
• 1 can of condensed milk

You need to choose the right condensed milk. The one in the cans and on the label that says “made according to GOST.”

Chilled cream needs to be whipped. We turn on the mixer at low speed first, then gradually increase it to maximum. We achieve stable peaks. This is when the mass becomes airy and thick.

Gradually pour condensed milk into them and continue whisking. This will take about 5 minutes.

Transfer to freezer containers and place in the freezer for at least 3 hours.

A simple recipe for making ice cream without cream

I found an unusual recipe without using cream and milk. Honestly, very unusual. But it turns out pretty good.

I was confused that vegetable oil was used. But, if you choose unflavored, you will not feel its taste at all.

Instead of strawberries, you can take any fruits and berries.

Ingredients:

• Eggs - 3 pcs
• Strawberries – 350 gr
• Vegetable oil (odorless) - 50 g
• Sugar - 4 tbsp. (with a slide)
• Separate the whites from the yolks.

Place two tablespoons into the yolks. sugar and pour in the vegetable oil. Beat this mass at maximum speed for about 4 minutes.

Grind the strawberries in a blender until pureed.

Now mix both masses and beat for another 1 minute.

Now we need to beat the whites. Important! The whites should be cold.

There should not be a drop of water on the dishes or whisks. Completely dry tools, otherwise the whites will not beat.

Add a tablespoon of sugar and continue beating for another 1 minute. Then add the berry mixture to them and mix.

Prepare cups and molds and fill them with the prepared mixture.

Freeze it.

It can be quite difficult to remove the treat from the molds later. That's why we take it out of the freezer.

The kind that we put in cups in hot water for a second and it almost jumps out onto your plate.

If the molds are small, then you don’t need to take them out and stir them every half hour. And if it’s large, then you need to prevent ice crystals from forming.

Ice cream without eggs in 5 minutes

Most of the recipes are quick to prepare. But sometimes you need to whip egg whites or cream. And this takes some time.

If you're in a hurry or don't want to fuss. This is a very quick option for you, in which we mix cream and milk together and do without whipping.

Ingredients:

• glass of sugar
• 500 ml milk
• 500 ml cream
• Vanillin

Pour cream and milk into a saucepan. Add sugar and vanilla.

Turn on medium heat. Stirring constantly, heat, but do not bring to a boil. The mass will thicken a little and we remove it from the stove.

Then cool and put in the freezer overnight.

That's all. The whole process took no more than five minutes.

How to quickly and easily prepare a fruit treat

For those who don't need the extra calories from sugar and cream, I suggest making popsicles.

You can use fruit juice, fruit pieces or pulp puree for it.

Ingredients:

• Orange juice - 50 ml
• Cherry juice - 50 ml
• Peach puree - 50 ml
• Plastic cups
• Skewers or toothpicks
• foil

Puree the peach in a blender. You can buy ready-made ones in the baby food department. We will make ice in stages.

We need each layer to harden. This way we will get very beautiful layers and feel the taste of each of the fillers.

Pour some orange juice into glasses and put them in the freezer for 1.5 hours.

Place the remaining sauce and puree in the refrigerator to cool.

Then we take the molds out of the freezer and add another type of juice on top.

Take the foil and cut three pieces from it. Which will be larger than the circumference of our molds. Insert a toothpick into it in the center and cover the cups. Let it freeze again for 1.5 hours.

Then we take it out, remove the foil and spread the peach puree in the outermost layer. Remove from freezing again.

Creamy ice cream with lemon

I also suggest you break away from the standards and create a lemon ice cream. It is not as cloying as regular one and has a slight sourness and citrus aroma.

Ingredients:

• 3 yolks
• 120 g sugar
• zest and juice of 1 large lemon
• 350 g heavy cream (from 30%)

Wash the lemons and remove the zest from them using a fine grater.

Add zest, sugar, yolks and lemon juice to the saucepan.

Over medium heat, with constant stirring, cook this mixture until slightly thickened. You will have the consistency of cream. Then remove the saucepan from the heat and cool to room temperature.

Whip very cold cream to soft peaks and combine with the cooled lemon mixture.

It is important to add a cold mass; if you add warm or hot, the cream will simply separate.

Mix both masses, pour into molds if you don’t have an ice cream maker and cool.

To prevent ice crystals from forming, the mixture must be removed from the freezer several times and
stir slowly with a whisk.

Recipe with sour cream and condensed milk

Sour cream is much fattier and denser than milk, so it contains fewer water molecules. This means that when frozen it will not produce ice crystals. The taste of this ice cream is much more delicate and richer.

Ingredients:

• 400 g fat sour cream from 20%
• ½ can of condensed milk
• Any additive (frozen berries, grated chocolate, chopped nuts or cocoa)

Place sour cream and condensed milk in a common bowl.

We grate or cut the chocolate, which we pour into the liquid ingredients. Mix the whole mass so that the chips are evenly distributed throughout the mass.

And pour it into molds or plastic cups.

To make it convenient to take out and hold the yummy, we insert disposable spoons into the center.

Quick yoghurt treat

The easiest and fastest way to make ice cream is to use live store-bought yogurt. You don't even need to mix it with anything. It turns out very tasty if you take the product with pieces of fruit.

Ingredients:

• take a jar of yogurt
• stick or disposable spoon

In a closed jar of yogurt. Cut a hole in the top foil.

In which we will place our spoon.

And put it away to freeze. After three hours, we take out the jars and place them in warm water so that the treat comes out quickly.

And remove the top label.

Healthy sweetness from cottage cheese

Of course, we won’t find cottage cheese ice cream on store shelves, but we will be happy to prepare it at home. This option is suitable for those who do not eat cottage cheese, but understand that this product is very beneficial for the body.

The cottage cheese will not be felt in the finished delicacy, but will benefit the body.

Ingredients:

• 150 g soft curd
• 200 ml milk
• 2 eggs
• vanillin
• sugar

Separate the yolks from the whites.

Add sugar and vanillin to the yolks and grind.

Cool the whites in the refrigerator and beat until stiff peaks form.

We add cottage cheese to them. Stir and pour in the egg mixture.

Pour this mixture into molds and freeze.

The whole process is also quick and uncomplicated.

Diet banana dessert without sugar

This option also applies to fruit ice cream. But the banana itself is very aromatic and dense, so it is better not to mix it with other berries. I decided to highlight this recipe separately.

We replace sugar with honey, but you can completely remove all additional sweetness from the composition. Leave only two ingredients.

Ingredients:

• 1 spoon of honey
• 2 very ripe bananas
• 1 tbsp. milk

Peel the banana and cut it into pieces. Cover with cling film and freeze them. This will make the banana easier to chop and will not turn black when exposed to air.

Place the pieces in a blender and add a spoonful of honey. It can be replaced with dates.

Beat the ingredients into a homogeneous mass.

Divide into portions and send to freeze again.

And for those who are nostalgic for the times of the USSR, I suggest making ice cream with the taste of Soviet ice cream. This is the taste that you remember from childhood.

Ingredients:

• milk 3.2% - 430 g
• cream 33-36% - 360 g
• sugar - 140 g
• vanilla sugar - 15 g
• powdered milk - 50 g
• starch (any) - 20 g

Pour starch into 100 ml of milk. Stir until no lumps remain.

Combine milk powder, sugar, vanilla sugar. Add two tbsp. milk and mix thoroughly.

Then pour in the remaining milk. Place on the fire and bring to a boil.

Add starch and stir until thickened over medium heat.

Pour the mixture into a bowl and cool in a container with cold water.

Whip cold cream in a chilled container until stiff peaks form.

Mix them with the cooled milk mixture.

Transfer the ice cream into a container.

And freeze for 3 hours.

Recipe with green tea from Yulia Vysotskaya

This wonderful host has many delicious recipes. She also experiments and creates different types of this delicacy. I liked the recipe with green tea, which is described in the video.

In my opinion, the finished delicacy turns out incredibly tasty.

Look how many options there are for you! After all, you can take any recipe as a basis. Prepare the mixture and pour it into different containers. And put different additives in each: vanillin, mint, cocoa, berries, etc.

And you can make different types of ice cream at one time. And it will not only be tasty, but also healthy, without chemical impurities and strange preservatives.

There are probably not those among us who don’t like sweets. Fluffy cake, sweet sherbet, low-calorie marshmallows or cold ice cream. Today, there are dozens of different types of them in stores. This is a popsicle, a favorite since childhood, in a glass, in a cone, a briquette in waffles or a dainty in chocolate, etc. Let's make ice cream at home. It's very simple - just 3 components.

Attention: This version of this ice cream is suitable for vegetarians - we prepare it without eggs.

You will need:

1. 1/2 cup milk;
2. 1 glass of cream (the fattest, preferably 33%);
3. 4 tbsp. granulated sugar or 3 tbsp. condensed milk.

Cooking time: 5 minutes.

Total cooking time: 1 hour.

Number of servings: 2 pieces.

Eggless Ice Cream Recipe

Attention: Delicious ice cream must start with choosing quality ingredients. We take cream with a short shelf life. The optimal fat percentage should be 33% or higher. This guarantees you stable peaks when whipping. GOST must be on the condensed milk label.

The recipe is universal. You can change the proportions or add your own ingredients. Let's start by whipping the chilled cream. Beat until stable peaks form. Then pour in a little milk and condensed milk. Beat again.

Transfer the ice cream into a deep cup. Place in the freezer for an hour.

Serve with fresh fruit.

Bon appetit.

Prepare eggless ice cream using this video:

Ice cream recipe No. 2

You can make your childhood favorite ice cream at home. Do you have any doubts? Let's try.

You will need:

• 0.2 liters of cream 33% (the fattest you can find);
• 150-200g condensed milk;
• vanilla sugar.

Method for making ice cream without adding eggs:

All products must be cooled in the refrigerator before starting cooking. Pour the cream into a deep mixer container. Beat into stiff peaks for 2-3 minutes. Then little by little we begin to pour in condensed milk and vanillin.

Advice: You can add chocolate chips or fresh berries as a filling.

So, the ice cream is almost ready. Pour into molds. Place in the freezer and leave for 1 hour. Serve and enjoy the taste.

Bon appetit.

Ice cream recipe No. 3

This is another option for delicious homemade ice cream.

You will need:

• 0.3 l cream 30%;
• 0.3 l milk;
• 70g milk powder;
• 17g corn or 20g potato starch;
• 1 tsp vanilla sugar;
• ½ cup sugar.

Cooking method step by step:

Pour a small part of the milk into a cup. Add starch. Mix. Pour the rest of the milk into the pan. Combine sugar, vanilla sugar and milk powder. Mix. Place on medium heat. Stirring constantly, bring to a boil. Pour in the mixture of milk and starch. Mix vigorously again and remove from heat. Leave to cool. Pour cream into a large container. Beat with a mixer until stable peaks form. Combine 2 mixtures. Pour into the ice cream maker. Serve in portions. Bon appetit.

The most delicious homemade ice cream is 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.

Mix milk with sugar in a small saucepan with a thick bottom. Using a knife blade, cut the vanilla pod along its entire length, remove the seeds and also add to the milk mixture. Thanks to vanilla, the ice cream will be filled with a delicious natural aroma, but in the absence of this ingredient, you can get by with a bag of vanilla sugar or a pinch of vanillin. Heat the mixture until hot, but do not bring it to a boil.

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

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

Pour the resulting mixture into a saucepan, place on low heat and cook until slightly thickened. It is important not to overheat the milk, otherwise the yolks may curdle! To avoid this trouble, choose a thick-bottomed pan for cooking the cream and cook over low heat. Also, do not forget to continuously stir the cream, especially at the bottom (it is most convenient to use a silicone spatula for this).

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

Tip: if the yolks still curdle, you can grind the mixture through a fine sieve or puree with a submersible blender. However, unfortunately, it is no longer possible to avoid the eggy taste of the ice cream. In this case, it is better to remove the pan from the heat sooner rather than later.

Cool the freshly prepared cream to room temperature. At the same time, whip the cold cream until thick.

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

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

Before serving, let the frozen ice cream sit for a while at room temperature. Then scoop up the slightly melted mixture with an ice cream spoon and form into balls. If desired, complement the dessert with chocolate chips, mint leaves or berries.

Recipe 2: homemade ice cream - creamy ice cream

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

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

Place the whipped mixture in a plastic container.

Place in the freezer overnight.

We take out the ready-made ice cream, let it thaw a little and you can put it in bowls.

This ice cream can be made in different ways - with the addition of cocoa (carob), frozen berries - it is especially tasty with honeysuckle (only the berries must first be pureed with a blender, and then added to the whipped mixture and beat again).

Recipe 3: how to make homemade ice cream sundae?

The recipe for homemade ice cream sundae can be reproduced at home, it will turn out very tasty, natural and taste like the 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 approximately 30 degrees.

Add powdered sugar and vanilla sugar to the yolks.

Whisk.

Pour in milk. Beat again.

Place on low heat and stir until the mixture thickens. As everyone around advises, you can check the thickness by running your finger along the spatula - if a clear mark remains, the mixture is ready.

Let cool to room temperature and then chill in the refrigerator.

Meanwhile, whip the cream.

Mix with cooled cream.

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

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

Place it in the freezer again for 2 hours. We repeat the procedure 2-3 more times with an interval of 30-60 minutes. Thanks to the blender, the ice cream will have the desired structure. A blender allows you to crush ice crystals and form an airy mass.

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

Place the ice cream in bowls and sprinkle or top with whatever you like. I - grated chocolate. Homemade ice cream tastes just as good as store-bought ice cream, and its content is guaranteed to contain no “extra” additives. Recipe tested.

Recipe 4: homemade ice cream and milk 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, convenient container, mix sugar, starch and vanilla sugar.

Add one egg yolk.

Grind the mixture until smooth. Pour in a little milk.

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

Pour the egg mixture into the boiled milk. Stirring, bring to a boil. Remove from heat and place 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.

Place the molds in the freezer for a couple of hours.

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

From a large mold, spoon ice cream onto serving plates. It is incredibly tasty, tender and aromatic.

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 mixture into a small saucepan and place over very low heat. Stir constantly, do not bring to a boil, otherwise the eggs will curdle. Remove from heat when the mixture begins to thicken; the consistency should resemble liquid sour cream.

In total, the pan will spend 15 - 20 minutes on the fire. Well, you can also find out the readiness of the desired consistency by running your finger along 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 mixture into any container convenient for freezing. In general, any food-safe plastic container can be used.

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

Let sit for about an hour until the mixture cools slightly (the mixture will cool faster if you place the container in a sink with cold water). Then transfer the container with the mixture to the freezer. Homemade ice cream will harden and gradually thicken. The thickening time can range from 5 to 6 hours, so it is better to do it at night or in the morning so that you can enjoy it by the evening.

Before serving, remove the container of homemade ice cream with cream from the freezer and place in the refrigerator for 20 minutes. Roll the prepared ice cream into small balls using a tablespoon (if you don’t have a special ice cream spoon) and place in tall glasses, bowls or plates. Ice cream can be decorated with grated chocolate or berries. Serve immediately. Bon appetit!

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

• milk - 2.5 cups
• sugar - 1 glass
• 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 a regular ice cream). Mix well and grind the mass. You can use a blender for this.

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

Heat the final mixture over low heat, while continuing to stir. The mixture should become thick.

Cool the resulting mixture and our cream first, then place 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 mixture.

Transfer the mixture into a plastic container, cover with a lid, and place in the freezer for one hour. Then we take out the slightly frozen mixture, beat it with a mixer and place it in the freezer again. We repeat the procedure again.

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

Recipe 7: delicate chocolate ice cream (with photos step by step)

As you know, homemade ice cream is much tastier and healthier than store-bought ice cream. I suggest making homemade chocolate ice cream. It turned out soft, homogeneous, without ice grains. It has a rich chocolate taste and color.

• 50 g chocolate;
• 3 glasses of milk;
• 4 yolks;
• 200 g sugar.

Fold the beaten yolks into the chocolate-milk mixture. To prevent the yolks from curdling, add them gradually and stir immediately. Place over low heat and cook, stirring constantly, until thickened, without allowing the mixture to boil.

The consistency of the mixture should be such that if you run your finger across the spoon, a trace will remain.

Pour the homemade chocolate ice cream mixture into a freezer-safe pan, cover with film or foil and place in the freezer to freeze for 3 hours.

Separate chicken yolks from whites. Beat the yolks with three tablespoons of powdered sugar until the yolk mass is clear. Beat the egg whites to stiff peaks with the remaining powdered sugar.

Pour milk into the yolk mixture and whisk with a whisk.

Beat the cream with a mixer until creamy. Add condensed milk. Stir until smooth.

Add the yolk-milk mixture and vanillin to the creamy mixture. Whisk.

Add whipped whites. Beat with a mixer or whisk.

Cover the container with cling film and place in the freezer. After an hour, remove the ice cream and stir. Repeat this procedure 2-3 more times and leave until completely frozen.

Homemade ice cream is ready!

Hello. Dear readers of the Domovenok-Art blog! Do you like ice cream? If yes, then this article is for you. Every time they buy a portion of their favorite cold delicacy in the store, I think few people think about its composition and read the labels. And if he does read it, then in very rare cases he does not detect any preservatives or other chemical additives.

If you care about the health of yourself and your loved ones, you have probably thought about how to make ice cream at home. I just recently experimented and what I want to tell you is that you can make ice cream at home in three steps. And these actions are so simple that even a child can repeat them. Don't believe me?

Now let's demonstrate! We present to you our eggless ice cream recipe. This instruction is perfect for those who do not like to spend a lot of time cooking, that is, for the lazy... Well, or for those who value their time (underline the desired option :)

So, to make ice cream at home we will need:

– cream (33% fat) – 400 ml;

- condensed milk - 250-300 g;

- vanilla.

And that's all you need for delicious homemade ice cream. Surprised? You can also prepare various fillings, for example, chocolate, nuts, berries, jam - to your taste.

Making eggless ice cream at home

Action 1. Procurement and preparation of products

To create homemade ice cream, we, of course, need quality products. Take condensed milk that is made according to GOST, it contains only milk and sugar.

Choose heavy cream, 33% percent is what you need.

Well, don’t forget to check the expiration dates of the products. Then you can be sure that ice cream will not cause harm, but will only bring joy.

So, we place the products for future ice cream in the refrigerator closer to the back wall (just not close to it) so that they cool thoroughly. It’s in the refrigerator, not the freezer; we don’t need ice in the cream at all. Warm cream will be difficult to whip.

Step 2. Prepare delicious homemade ice cream

To work, we need a mixer (or a food processor with a mixer attachment). Pour the cream into the bowl and turn it on for a minute and a half to whip this product a little.

Turn on the mixer again and beat the products until stable peaks are obtained. Just be careful not to overdo it, they say over-whipped cream turns into butter. I personally have never seen this, maybe because we don’t sell cream fatter than 33%, but it’s worth remembering.

And if desired, at this stage we add all the necessary fillers such as nuts, chocolate, grated fruit, etc.

Well, have you ever seen so much liquid ice cream?

Step 3. Homemade ice cream - frozen

All we have to do is transfer our milk mass into a mold, or you can just put it in a saucepan, close it and put it in the freezer overnight.

By morning you will have the most delicate and freshest homemade ice cream, made with your own hands.

Ice cream sundae- the most popular and richly creamy ice cream. According to GOST, which is currently in force, ice cream has 12-20% milk fat. But this is not at all the GOST that guided ice cream producers during the USSR; then and now GOST is more reminiscent of technical specifications (technical conditions). How they did it then is now practically unknown, in different cities in their own way, which is why the taste differed so much from the location.

Modern GOST naturally also does not contain any recipes; it regulates production methods, characteristics of finished ice cream and raw materials. Therefore, a fairly wide area opens up for the manufacturer to experiment in order to reduce the cost of production. And that’s why we see such different compositions on packages. In fact, now almost all ice cream is, as they say, “made according to GOST,” but this says nothing at all about its taste and quality. For the manufacturer, the percentage of fat content in ice cream is important, but how this percentage is obtained does not bother anyone. Depending on the availability of certain ingredients at the enterprise, ice cream can be produced according to very different recipes. The result is ice cream with the specified fat content and other parameters, but the taste of ice cream, which includes condensed milk, is incomparable with the taste of ice cream made from fresh milk.

Ice cream uses stabilizers or, in other words, thickeners. Nowadays it is guar gum, but previously yolks, agar, gelatin or starch were used. Thanks to stabilizers, ice cream does not turn into water when it thaws, and has a more delicate structure when frozen.

We have already done this, this time we will make a ice cream using starch as a stabilizer. Ice cream prepared according to this recipe tastes closer to Soviet ice cream. It has a richer milky taste (due to the addition of milk powder and the absence of an egg component) and does not turn yellow, but is white as snow, but there are no yolks. And ice cream without yolks is a little faster and easier to prepare.

And again I want to note that making ice cream at home without a special ice cream maker is quite a difficult task. Without an ice cream maker you won’t get the same result as with one; in some places such ice cream will have small ice crystals that spoil the taste of the finished ice cream. I'm not even talking about increasing the complexity of production. So, if you want to make high-quality and tasty ice cream at home, spare no expense and buy an ice cream maker.

Ingredients

• milk 400 ml
• cream 33% 300 g
• sugar 120 g
• powdered milk 40 g
• corn starch 14 g
• vanillin 3 g

I like ice cream that is not too sweet, so I use a little sugar to suit my taste. If desired, its quantity can be increased or decreased.

Vanillin can easily be replaced with vanilla sugar in the amount of 20 grams, but then you need not 120 grams of sugar, but 100.

The amount of cream 33% is selected so that the fat content of the ice cream is about 14%. If you increase the cream to 360 grams, the fat content will be 15%.

Powdered milk is added to increase the %SMF (non-fat milk solids) in ice cream, which gives the ice cream the desired milky taste and aroma, stabilizes its structure, controls melting, gives creaminess and reduces ice crystals. That is, milk powder gives ice cream its classic look. This recipe should produce ice cream close to the one that was sold in the USSR and made according to GOST.

It is desirable to have ice, which will speed up the cooling process of the milk mixture.

From this amount of ingredients, the output is about 850 grams of cold delicacy.

Preparation

We prepare all the necessary ingredients and utensils. We will need: a small saucepan, a container for whipping cream, a sieve, 2 bowls of different sizes (so that one bowl fits into the other) and a container for freezing ice cream. Pour the cream into a whipping container and place it in the refrigerator along with the whisks.

Pour 50 ml of milk into a cup, dissolve the starch in it and set aside, we will need this mixture a little later. Place the bowl in which we will cool the milk mixture in the freezer.

Mix all the dry ingredients in a saucepan: milk powder, sugar, vanillin (vanilla sugar).

Carefully pour about 100 ml of milk into the pan and mix thoroughly until the milk powder dissolves, then pour in the remaining milk (250 ml) and simply mix.

Place the pan on the stove and bring to a boil, stirring constantly. Pour in the milk and starch, stirring again with a spoon (starch likes to settle) and stir. Bring to a boil again, reduce the power of the stove so that the milk mixture continues to simmer gently, and keep it this way for another 2-3 minutes, remembering to stir constantly. The mass will thicken. Why? For those who want to better understand various culinary processes, I will explain: starch gelatinization occurs, that is, the starch structure is destroyed and starch grains begin to intensively absorb water, thereby causing thickening.

Pour the mixture through a sieve into a chilled bowl.

Pour cold water into a large bowl, add ice if possible, and place the bowl with the milk mixture in the water to cool. While the mixture is hot, it must be stirred frequently to prevent a film from forming on top. After about five minutes, the mixture should cool down, put it in the freezer, let it cool even more (and faster). And if you're tired or for some other reason want to continue making ice cream the next day, now is the perfect time. The milk mixture can be stored in a closed container in the refrigerator and continued later.

Whip the cream to soft peaks. This means that the mixer attachments begin to leave a small disappearing mark on the surface of the cream. And if the mixer attachments are lifted up from the cream, the cream forms peaks that gently fall to one side.

Add the cooled milk mixture to the whipped cream and gently mix with a spatula until smooth.

Next, freeze the mass in an ice cream maker according to the instructions included with the device. Then we transfer the mass into a plastic container (with a capacity of 1.3 liters or more), close it with a lid and put it in the freezer. In a couple of hours the ice cream will be ready. It all depends on the power of your freezer. If there is no ice cream maker, then immediately transfer the milk mass into a container and put it in the freezer, taking it out and stirring the mass for a few seconds every 30-40 minutes for the first 3-4 hours, breaking up the frozen edges and mixing them with the mixture, then wait another 2-3 hours and the ice cream is ready. The more often and more actively we mix the contents of the container, the less likely it is that there will be ice crystals in the finished ice cream. Without an ice cream maker it takes longer and is of course more difficult.

A little about how to avoid crystallization of ice cream when making ice cream without an ice cream maker:
1. Stir the frozen ice cream mass as often as possible, especially in the first 3 hours.
2. Set the temperature in your refrigerator between -20°C and -15°C, keeping the ice cream in the back of the refrigerator rather than leaving it near the door.
3. Increasing the amount of fat has a positive effect on the structure and consistency of the ice cream, so increase the amount of heavy cream slightly. You can take 250 g or even 300 g of 33% cream. By the way, it always turns out without water crystals even without stirring.
4. Increasing the amount of sugar also reduces the size of the ice crystals and thus improves the structure of the ice cream, although this is possible up to a certain limit. I think you can increase it to 150 g, but it’s not worth it - it will be too sweet.

Ice cream sundae ready! Before serving, you usually need to take out the container of ice cream in advance and wait until it softens a little. Ice cream is quite demanding in terms of storage conditions. This is due to the fact that it quickly absorbs surrounding odors and loses its taste and aroma. Store it in containers with a closed lid. Bon appetit!