It is hard to imagine how many kinds of ice cream you can buy in stores today. They are a great many, for every taste - from the sickly
sweet creme brulee ice cream to green tea. It can be
creamy, fruit, on the basis of various fillers.
Ice cream can be
prepared desserts, cocktails, smoothies. And in anticipation of the summer season, the thought of ice cream more often haunt.
Prepare your own favorite dessert is not too
difficult if you know the little intricacies of cooking. Homemade ice cream at times tastier, you can see for yourself.
Of course, the easiest way to prepare homemade
ice cream - buy electric freezer. It is as simple and
fast way to get the coveted mango sorbet or ice cream. Modern
Soup will make of you a great deal - and mix at the right time in the process of
freezing, and will even maintain an ideal temperature for ice cream.
However, if you can not keep the house another
kitchen tool, frustrated
not worth it. And you can prepare an excellent ice cream without it. The only difference is
in the amount of wasted time and effort. Without ice cream maker you have to
yourself in the process of freezing ice cream several times to mix
with a mixer and still pay attention to the temperature in the freezer to
fit the specified in the recipe.
The main secret of a delicious ice cream - in compliance with
the rules and recipes.
The basis of any ice cream - it's the cream, milk, sugar and
a thickener. It is thanks to the latest ice cream and gets the most
lemon juice. Depending on the recipe it will be applied one thing
from the list. Ice cream without thickener is a tough and quick-thawing.
In order for the result to make you happy, it is advisable to prepare
only fresh, quality products. It is better to use natural
cream, milk, boiled you condensed milk, natural ripe fruit,
The fat content of the ingredients used depends on the taste of the future
of ice cream. Gentle creamy taste you get when you use the products
of maximum fat content.
for delicate taste
Adding cream milk powder, you will add delicacy
, velvety texture and delicate flavor. In some recipes suggest adding
a small amount of starch. This makes it possible to achieve uniformity of ice cream.
But it must be used in a small number of strictly following
no sugar, powdered sugar and cooking cream. With her ice cream get
a soft consistency.
If you are cooking cream with gelatin, it is better to pre-
soak and only then heated. Gelatin for ice cream is necessary to use
a proportion of 0.5 grams to 0.5 kilograms.
Otherwise, the ice cream will turn
non-uniform in texture.
In order to make your ice cream has turned softer and
air, it is advisable to add 50
grams of cognac or rum to the milk or cream mixture.
But in this case, the dessert will take longer to freeze, since alcohol significantly
increases the time it freezing.
Ice cream hardens in about 10-12 hours. In
the first 5 hours, the mixture must be mixed with a mixer every hour. At
the beginning of freezing, it is desirable to mix the ice cream as a much as possible - for example, every 20 minutes.
If you want to make popsicles or ice cream on
fruit-based, add a little pineapple or lemon juice, so you
make the dessert more gentle, creamy.
By the way, different from sorbets sherbets only the fact that the
recipe except for the last fruit puree and milk is present.
the consistency of cream
The resulting mass of freezing should be like
sour cream. If you draw a line with a match on a spoon, which you you stir the cream, then
she should not spread. Thinner than the cream, the more watery and ledyanistym
get some ice cream.
Any advise syrups to add to the mixture before freezing, and
that's natural fruit or nuts - after, but before the ice cream
finally becomes solid.
We recommend storing the resulting dessert in a container with
a lid. Ice cream quickly absorbs the surrounding smells and loses its taste
Prepare ice milk at home easier than ever. Consisting of only powdered sugar, egg yolks, milk and cream.
- Yolks 5 pcs.
- Sugar powder 100 g
- Milk 1/2 l
- Cream 33% 250 g
- Vanillin 10 g
- Yolks with sugar and vanilla until smooth. Milk boil. Half hot milk add to the yolks and mix thoroughly. The resulting yolk-milk mixture pour in the remaining hot milk.
- stirring constantly, cook at low heat until thick liquid cream, about 2-3 minutes. Then, the resulting mixture should be cooled to room temperature, then put into the refrigerator.
- The cooled cream using a mixer to whip until secondary peaks, blended with yolk-milk mixture in a closed container and put in the freezer.
- Every 20-60 minutes the mixture must be carefully stirred with a mixer.
A great recipe for lovers of
light ice cream with sour and citrus flavor.
- Cream 33% 500 g
- Sweetened condensed milk 300 g
- Lemon juice 1 lemon
- Tsedra 1 h. L.
- With the help of a mixer to whip the cream to medium peaks. Add to them the condensed milk, lemon juice, chopped lemon zest and mix thoroughly with the help of the corolla.
- During the first 2-3 hours of stirring the mixture was freeze whisk every half hour. 10-15 minutes before the ice cream feed control it from the freezer. It will be more tender and soft.
ice cream with orange syrup
Spicy and light dessert with an incredible taste and aroma.
- Curd 18 400 g
- Condensed milk 1 jar
- Cream 33% 300 g
- Sugar 1/2 cup
- Butter 50 g
- Water 1/3 cup
- Juice and orange peel 2 oranges
- White dessert wine 2 tbsp. l.
- Vanillin 10 g
- Pre-cook orange syrup. In a small saucepan pour water, add sugar and the butter and boil at low heat, stirring constantly. The syrup add juice and zest, stir and bring to a boil and remove from heat.
- Add the wine, mix well and cool to room temperature.
- With the blender whip and condensed milk curd until uniform and fluffy. Separately, whip the cream and mix it with curd.
- Put ice cream in shape, sometimes pouring orange syrup. Refrigerate for 10-12 hours.
Now that you know how to make ice cream at home, and will be able to diversify their dessert menu!