How to make ice cream sundae at home? Ice cream: a step-by-step recipe for a homemade treat. Let's look at how to make delicious homemade ice cream.

Classic milk ice cream

Simple milk ice cream at home:

milk 3.2% - 330 ml;
egg - 2;
sugar - ½ cup;
butter - 80 g;
vanillin.

Beat the butter and half the sugar using a mixer or whisk. Next, beat in the eggs and add the remaining sugar, you can immediately add vanilla. We continue to work with the mixer for a few more minutes until the consistency of the contents of the bowl becomes homogeneous.

Milk is poured into the ice cream mixture last. Beat everything again with a mixer at maximum speed.

Pour the mixture into a saucepan and simmer over low heat until it begins to thicken a little. Process the hot mixture with an immersion blender for a couple of minutes. Afterwards, place the container in a larger bowl with ice water so that the workpiece cools faster. Pour into a freezer container and place in the freezer overnight.

On a note. Ice cream preparations should not be sent to the freezer while hot or even warm. Be sure to wait until it cools completely.

Step-by-step lemon ice cream recipe

Lemon ice cream can be made at home for a refreshing effect. Cooking offers various cooking recipes, most of which involve the use of an egg-cream or fruit-cream base.

Ready-made lemon ice cream is served in the form of snowballs, on a stick or in beautiful vases. In any case, the dessert will delight guests with taste and coolness. I just advise you to eat carefully, otherwise you will have to treat your cough and throat.

Ingredients:

Milk – 0.5 cups.
Sugar – 150 g.
Cream – 300 g.
Yolks – 3 pieces.
Lemon juice - from 1 piece.
Vanilla sugar.

Preparation:

Boil and cool the milk. After cooling, add the yolks, lemon juice and sugar into the milk. Add a little vanilla sugar.
Place the bowl with the resulting mixture in a water bath and keep it until the mass begins to resemble condensed milk. Stir the mixture constantly.
In a separate container, whip the cream until thick. Mix the mixtures carefully, transfer to a convenient form and place in the freezer.
Stir the ice cream periodically during the first two hours, and then leave until morning.

If there is a holiday, wedding anniversary or birthday coming up, surprise your guests with a wonderful treat. However, I advise you to make homemade lemon ice cream even if you want something cold, sweet and refreshing.

Popsicle recipe

cottage cheese - 250 gr;
powdered sugar - 100 g;
cream - 250 gr;
white chocolate - 100 g;
chocolate tubes - 5 units;
crushed walnuts/pistachios.

Eskimo is prepared by beating ingredients in stages. First of all, whip the cream with powdered sugar, then gradually add the cottage cheese. The result is a fairly thick creamy consistency.

Melt the chocolate and pour into the mixture. Beat for a minute or two.

Pour nuts into ice cream molds, lay out the mixture, and insert a tube deep into the center. Place in the freezer for 2-3 hours.

Ice cream made from milk powder without using eggs

Required ingredients:

450-500 milliliters of milk;
55 grams of milk powder;
150 grams of sugar;
Starch – 1 spoon;
Vanillin – 1 spoon.

Homemade ice cream recipe:

Take a small saucepan, pour sugar and milk powder into it, add vanillin and starch, and mix well. After this, add milk and mix everything well again. Leave for a while for the mixture to infuse. This is necessary so that vanillin and starch are completely dissolved.

After this, you need to put it on the stove and bring to a boil, stirring constantly. The resulting mass will resemble jelly in its appearance. After this, you need to remove the container from the heat and allow time to cool. Once everything has cooled down, place it in the freezer. Every thirty minutes, the mixture should be taken out of the freezer and whisked to prevent ice from forming. Homemade ice cream made with milk is ready. After a few hours, our dessert can be eaten.

vanilla ice cream

heavy cream - 750 ml;
milk - 250 ml;
sugar - 150 gr;
egg yolks - 6 units;
vanillin.

Combine the milk and a third of the cream in a saucepan, and add ⅔ sugar there. Place on the fire and bring to a boil, stirring.

Meanwhile, use a mixer to grind the remaining sugar and yolks. When the mixture becomes very light, add the milk and cream mixture in small portions, continuing to beat.

Pour the resulting mixture back into the saucepan and send it to warm over low heat, stirring constantly. The consistency will gradually thicken, resembling custard. Place the saucepan in a bowl of ice and cool, stirring. The result was a French cream Anglaise - smooth and shiny.

At high speed, beat the remaining cream until medium thick. Pour the cooled milk-sugar cream into them and mix with a spoon.

We distribute the resulting vanilla delicacy into special portioned containers or into one large container and send it to harden in the freezer for several hours.

Delicate chocolate ice cream

We will need the following ingredients:

chocolate (bitter/milk) – 250-300 g
cream 10% fat - 500 ml
cream with fat content 33-35% - 500 ml
granulated sugar – 150-180 g
powdered sugar – 3 tbsp. l.
chicken egg yolks – 6 pcs.
potato starch - 1 tbsp. l. with a slide (if necessary)

Preparation:

Carefully separate the yolks from the whites. The latter do not participate in the creation of the dessert. You can use them to make angel sponge cake, meringues, protein cream, French macaroons, etc. Or freeze them for now. Frozen protein will wait in the freezer for your culinary inspiration for about a month without losing its properties.
Place the yolks into a deep container. Add all the sugar to them at once.
Grind using a mixer. Beat for 4-7 minutes until the mixture thickens and the sugar has completely dissolved. The yolks will increase in volume by 1.5-2 times, become more airy and almost white. They act as a natural cream thickener in ice cream.
Heat up the low-fat cream. Bring them to a boil. But do not boil so that the protein does not curdle. Then the ice cream will not turn out tender and homogeneous. Cool slightly. Pour the liquid in a thin stream into the yolk mixture. At the same time, mix with a whisk or mixer at minimum speed.
Pour everything into a saucepan and place in a water bath. Cook until the mixture thickens. It is advisable to stir it continuously.
The consistency of the mixture will be thick and homogeneous. As you noticed, we ended up with almost custard or crème anglaise using a simplified recipe. Based on it, you can prepare any ice cream by adding the appropriate additives - berry or fruit puree, caramel sauce, vanilla, floured nuts, etc.
To get a rich chocolate flavor, I used store-bought chocolate bars. If desired, replace it with hard confectionery icing or cocoa powder. Chop the chocolate.
Melt in a water bath or in the microwave. It is very important to prevent overheating and, as a result, separation of the chocolate. A properly melted tile will turn out liquid, homogeneous, and glossy.
Pour the still warm chocolate mixture into the custard that has not yet cooled.
Blend until smooth texture and even color. If necessary, use a blender with a foot. Let cool for at least 1 hour.
Whip the heavy cream and powdered sugar until stiff peaks form. Introduce the powder gradually.
Gently fold the creamy part of the ice cream into the cooled chocolate part. Add whipped cream in batches. Mix each part carefully with a spatula. The result will be airy, aromatic, real homemade ice cream, but in a liquid state.
To freeze it, pour it into an ice cream maker. Turn on the device. Wait for it to thicken. Transfer to a container and place in the freezer until it is finally transformed into a frozen chocolate treat. If you don't have an ice cream maker, immediately transfer the ice cream to a container and place it in the freezer.
After 40 minutes, remove. Beat with a mixer to break up the ice crystals. Return to cold. Repeat the procedure every hour until the dessert hardens.
Take a sample! Homemade ice cream melts very quickly, because it does not contain synthetic thickeners or stabilizers.

Creamy treat

There are no water crystals in the ice cream for this recipe, as happens in store-bought ice cream or when a large amount of water is used in preparation.

The recipe is very simple and preparing homemade ice cream will not take more than ten minutes.

Ice cream made from cream turns out incredibly tender, with a fairly dense structure:

cream with fat content from 30% - 550 ml;
condensed milk with sugar - 170 g;
gelatin - 7 gr.

First, prepare the gelatin: pour a shot of boiling water over it. It is important that there is as little water as possible.

Pour cream and condensed milk into a mixing container. Beat with a mixer until smooth – it will only take a minute. Then turn the speed up to maximum. By this time, the gelatin will dissolve in boiling water and it can be added to the creamy condensed mass. We work with the mixer for a few more minutes. Place the mixture in a container, close it and place it in the freezer for at least 5 hours.

How to make ice cream at home

Ice cream made using this recipe brings out different aromas and flavors. Include chopped nuts, berries or quince jam. I use grated chocolate or chocolate chip cookies. I add color to the creamy ice cream using berry juice.

Ingredients:

Cream – 500 ml.
Sugar – 0.75 cups.
Eggs – 4 pieces.
Chocolate additives.

Preparation:

Break the eggs into a bowl, add sugar and beat. Pour the cream into the bowl and stir. Transfer the resulting mass to a saucepan and place on low heat.
Stir the mixture constantly during cooking. There is no need to bring to a boil, otherwise the eggs will curdle. After removing the pan from the heat, the liquid will thicken and become similar to liquid sour cream.
I keep the pan on the stove for twenty minutes. To check if the consistency is ready, run your finger along the spoon. The remaining trace indicates the readiness of the mixture.
Pour the mixture into a container for freezing. A food grade plastic container will do. If desired, add filling to the creamy ice cream at this stage. I use crushed cookies, pieces of fruit or berries.
After the mixture has cooled, place the container in the freezer. When exposed to low temperatures, homemade ice cream will harden and become thick. This will take six hours.

Before eating, move homemade ice cream from the freezer to the refrigerator for a third of an hour. Once the time is up, use a spoon to form balls and place on a plate or in tall glasses. Use berries or grated chocolate for decoration. The end result is creamy ice cream at home, which you must take a photo of and show to your friends.

Homemade creme brulee

500 ml cream from 33%;
vanillin;
25 grams of flour;
2 egg yolks;
180 grams of boiled condensed milk;
150 ml milk.

Place the milk on medium heat to warm up.

Separate 4 tablespoons from the prepared volume of cream. spoons into a separate cup and add flour with vanilla, yolks and boiled condensed milk. Grind everything very well with a spoon until a homogeneous mass is obtained without dense lumps.

Place the resulting mixture into the heated milk and mix thoroughly with a whisk. We send it further to warm up. You need to warm it up while stirring, as the cream will thicken. The consistency will be like a thick custard for cakes. When the cream becomes thick and begins to boil a little, it should be removed from the heat and left to cool.

Let's make the remaining cream. They need to be beaten until a dense foam is obtained; sugar can be added if desired. Then add the cooled custard and mix using a mixer.

Cover the entire mass with a lid or cover with film. Place in the freezer for several hours. It is recommended to stir the mixture with a spoon every hour, as long as possible - this is necessary to prevent crystallization and create a fluffy, loose consistency of the dessert.

On a note. This ice cream can not be frozen and can be used as a cream for a cake.

Diet ice cream

Knowledge of such a recipe will help everyone who is afraid of gaining weight, without harming their figure, to enjoy it and at the same time carefully ensure that the food they eat is natural and does not contain harmful additives and flavorings.

The ingredients for such a dietary ice cream should be:

Milk with low fat content – 0.5 l;
Eggs – 3 pcs.;
Cocoa or natural chocolate chips - 2 tablespoons;
Sugar and vanillin - to taste;
Starch – 10 g.

The first step when preparing this ice cream is to mix in a separate bowl : starch, vanillin, sugar, cocoa (chocolate). Then you should measure 80 ml of milk using a measuring cup and pour it into the mixed bulk ingredients. After this, the egg yolks are mixed with the remaining milk, heated a little, the mixture of products that was originally prepared is added to them, and everything is mixed.

Keep the resulting mass over low heat, stirring occasionally, until thickened . If it becomes similar in consistency to custard, it means it’s ready. beaten egg whites to it , mix and remove from heat. The resulting dessert is cooled, poured into molds and sent to the freezer. When serving, it can be decorated with fresh berries and fruits, chocolate chips or candied fruits.

Important! It is advisable not to store ice cream prepared independently from natural products in the freezer for more than three days. You can’t re-freeze a melted product, so it’s better to put it in small molds and take out as much as you can eat at one time.

Homemade chocolate dessert

Chocolate ice cream with a delicate, creamy texture can be prepared according to the following recipe:

heavy cream - 500 ml;
fine sugar - 180 g;
cocoa - 25 g;
salt - 2 g;
egg yolks - 5-6 units;
milk - 250 ml;
high-quality dark chocolate - 125 gr.

First of all, chop the chocolate into small pieces.

In a thick-bottomed saucepan, combine salt, cocoa and half the sugar. Stir. Pour in a little milk and stir until smooth. You will get a glossy chocolate paste. Pour in the remaining milk and cream and mix again. Place on low heat and stir until it boils. As soon as it starts to boil, immediately remove from heat.

While the milk mixture is heating, let's take care of the yolks: combine them with the remaining sugar and stir with a whisk until a light creamy mass appears.

Now you need to combine the milk mixture and yolks. This must be done very carefully, as the milk is still quite hot and the yolks may curdle. Therefore, first we pour just a little chocolate and milk mixture into the yolk mixture and mix with a whisk. Then add a little more and mix again. Now the yolk mass has heated up and will not curdle, pour in the milk mass in a thin stream, constantly working the mass with a whisk.

Place the pan back on the fire and cook for about five minutes, stirring constantly. The fire should be slow, the mass should not boil, otherwise the yolks will cook. The mass should thicken and resemble the state of custard for a cake.

Remove the pan from the heat and add chocolate to the contents, stir vigorously until the pieces are completely dissolved.

Cool the ice cream mixture in a container with ice water. Stir occasionally to prevent a crust from forming.

Pour the cooled mixture into a deep container for freezing. Let's close. Leave it overnight.

On a note. Ice cream preparations should not be sent to the freezer while hot or even warm. Be sure to wait until it cools completely.

Cooking features

Making ice cream at home follows almost the same recipes as in production. The basis of any ice cream is a combination of dairy products with a sweet additive - sugar. But using various additions on the same basis, you can get many different varieties.

Basic recipes are divided into two types:

The first variety contains milk, sugar, cream and flavorings, while the second is prepared with the addition of egg yolks. The French version requires good beating before freezing. This process gives the product a special airiness.

To make ice cream really soft and velvety, it should contain about 15-20% fat. Their quantity depends on the amount of dairy products used during mixing. A dessert prepared with a high content of heavy cream turns out more tasty and tender.

Important! To prepare the Philadelphia variety, the products are taken in the following combination: 600 grams of heavy cream and 200 grams of milk. The French version is prepared from 400 grams of cream, 200 grams of milk, 4 egg yolks.

Another important component of any type of ice cream is air. If there is not enough of it, then instead of a quality product you will get a piece of ice . You won’t be able to bite off such a dessert; you can only split it. Due to excess air, instead of a tasty dish, you may end up with just foam.

To make truly delicious ice cream at home, you should not skimp on the quality of the products used to make the frozen dessert, nor should you skimp on the number of additives.

Flavoring components can include chocolate, vanilla, cocoa. They must also be of excellent quality. It is best to add fresh berries and fruits; raisins and nuts must be clean.

Fruit and berry ice cream

150 g blackberries;
150 grams of peach pulp;
200 g sugar;
2 cups cream;
2 glasses of milk;
6 egg whites.

First, beat the whites until they form a stable foam, then add them to the sugar without stopping beating. Separately, whip the cream until it thickens.

Add the thickened buttercream into the sweet egg mass in small portions and continue beating at maximum speed for several minutes.

Reduce the mixing speed and pour in the milk in a thin stream. We work for 1-2 minutes.

Rinse the berries and fruits, cut the peaches into small pieces. Separately, use a blender to prepare blackberry and peach puree. Divide the protein-cream mixture into 2 approximately equal parts. We combine one with berry puree, the other with peach puree. Mix thoroughly.

Place fruit preparations in containers and freeze, covering tightly with a lid/film.

Methods of serving ice cream

When the ice cream is ready, it’s time to think about how best to serve it in order to not only enjoy the excellent taste of the product, but also get aesthetic pleasure. And maybe even surprise your loved ones or guests.

What to serve it with

First you need to decide in what form the ice cream will be served. You can use the following options:

Kremanka or any beautiful dishes. You can simply spoon the ice cream from the storage container into the ice cream bowl. Or use a piping bag to create a beautiful shape. Ice cream shaped like balls looks great. Don't forget to add a spoon for eating.

A beautifully decorated dessert will create a good mood
Waffle cup or cone. If you have a waffle iron, you can bake the waffles yourself and roll them into cones. If not, buy it in the convenience food section of the supermarket. First fill the inside using a spoon. And place a scoop of ice cream on top so that it protrudes from the cone or cup. You can decorate with nut or chocolate chips. Or pour syrup on it.

Many people like the traditional ice cream cone.
You can also use any baked goods: biscuits, muffins, tartlets. Just put a scoop of ice cream on them instead of or along with the cream.

Ice cream can be placed in a tartlet
A very original way to serve it is inside the fruit. This method is quite common in the West, but it can cause a pleasant surprise among guests. Take an orange, for example, and use a knife to cut off the top about 1/3 or less. Then use a spoon to remove the pulp. Not all of it is possible, it is important to free up space inside. Fill the void with ice cream. You can use other large fruits in the same way: apples, lemons, peaches, nectarines, melon or pineapple. It is better to bake the apples in the oven before filling. They will be softer and sweeter.

Ice cream in orange - an original way to serve

How to make balls

To form beautiful and neat balls, there are special devices that can be purchased in specialized stores for restaurateurs or kitchen utensils departments. They are also convenient to use if you need to make equal portions, since the balls are the same size, which depends on the diameter of the spoon itself: 4, 5 or 6 cm.

Spoon for forming a ball of ice cream. It is deeper than a regular eating spoon. And it allows you to make balls of a beautiful round shape. But it takes some skill. Therefore, it is better to practice first so as not to spoil the appearance of the dessert for guests.

Ice cream scoop spoon
A spoon with an ejector is more convenient to use. It is equipped with a special lever that removes the ball.

Ice cream scoop spoon
For home use, the most suitable option would be a spoon with a special mechanism that helps separate the ice cream ball. Such a device does not require special skills or experience. And ideal for those who do not do this professionally.

Spoon with mechanism for separating ice cream ball

Video: how to use a special ice cream scoop

If you don’t have a special spoon for forming balls, you can try making them using a regular tablespoon, dessert or teaspoon.

To be able to form a ball, the ice cream must be soft. Therefore, if it is very frozen in the freezer, let it stand for 5-10 minutes at room temperature. It should just melt slightly, but not melt completely.
Pour hot water into a glass and dip a tablespoon into it for a few seconds. This is necessary so that the formed ice cream ball can be easily separated from the metal.

To make the scoop of ice cream easily separate from the spoon, keep it in hot water
Place the spoon into the ice cream until it reaches its full width.

Dip a tablespoon into the ice cream
Slowly move the spoon with ice cream horizontally, while simultaneously turning it in a circle, as if scrolling around its own axis.

To form a ball, turn the spoon in a circle
The ball will be formed when the spoon has made one full turn.

Make one full turn with the spoon.
Transfer it to a plate. And move on to the next one. The spoon must be lowered into the water before each new ball.

Transfer the finished ball to a plate

Video: how to make balls with a regular spoon

How to decorate dessert

There are very, very many options. Here are just a few of them:

Crushed nuts. Sprinkle them over the ice cream. Add 1 or 2 whole kernels. It will be beautiful.
Fresh and canned berries and fruits.
Grated chocolate or chocolate icing.
A pinch of cocoa powder.
Wafers or cookies, crushed to crumbs.
Syrups, jams, preserves, marmalade, honey.
Liqueurs, cognac. Add 1-2 teaspoons per serving of ice cream. This will give the dessert a unique taste. But it is not recommended to add it to ice cream for children and people who categorically do not accept alcohol.
Dried fruits: raisins, prunes, dried apricots. Place the raisins as is, and it is better to chop the prunes and dried apricots.
Candied fruits, marmalade, marshmallows, marshmallows. Usually sold in large sizes. Therefore, it is better to cut into smaller pieces.
Easter sprinkles, colored sugar, Sea Pebbles or M&M jelly beans.

To decorate a dessert, you can use not one product, but several. For example, you can combine crushed peanuts, chocolate, syrup and liqueur. It will be very tasty and beautiful. And a children's dessert can be decorated with a “funny face with eyes and a mouth” lined with small dragees. It all depends on your imagination.

Photo gallery: ideas for inspiration

Ice cream in the lemon ice cream with banana and chocolate glaze multi -colored balls in wafer horn ice cream on the biscuit ice cream with fruits ice cream in waffle pialae Ice cream chream in coffee cups Waffle cups with frozen ice cream in apples with honey desserts for two roguish clowns in wafer colp. Shat child Ice cream in melon Ice cream with peanuts and cherries Ice cream with canned fruits and marmalade Baby will like strawberry-ice cream cat Ice cream with raisins and dried apricots Ice cream with cookies and chocolate icing A combination of different types of ice cream Chocolate ice cream in orange with a sprig of mint

No added eggs

vanilla sugar - 1 sachet;
sugar - 90 g;
powdered milk - 35 g;
starch - 10 g;
heavy cream - 250 ml;
milk 3.2% - 300 ml.

Combine all dry ingredients in a saucepan (except starch). Pour more than half of the milk into the dry products and mix.

Combine the remaining milk with starch, stirring it well.

Heat the milk mixture with sugar, milk powder and other products over low heat, stirring constantly. Bring to a boil. As soon as it starts to boil, pour in the starch mixture and stir. When the mixture begins to thicken, pour into a container through a sieve and leave to cool.

Meanwhile, whip the cream. When the mixture has cooled, add the cream and beat for a few minutes. After that, set the ice cream to freeze.

On a note. Only cream with a fat content of more than 30% is whipped into a stable foam quickly enough. It is possible to beat a less fatty product, but this very rarely works.

Dairy ice cream

Compound:

1 liter of milk;
6 yolks;
150 grams of butter;
400 grams of sugar;
1 spoon of starch.

Cooking process:

Pour milk and butter into a saucepan, mix everything well, put on fire and bring the entire contents to a boil. Now you need to remove the pan from the stove. Then grind the yolks together with sugar, adding starch. This mass must be thoroughly mixed until a homogeneous state is formed. After this you need to add a little milk. The amount of milk should be small so that the resulting mixture looks like sour cream.

Next, you need to put the pan with milk on the fire again and slowly pour the egg mixture into it, while vigorously stirring with a spoon. Bring everything to a boil, then immediately cool in cold water. At the same time, stirring constantly. After the mixture has cooled, it must be poured into special molds and placed in the freezer. If there are no molds, then every three hours the pan with the contents must be removed from the freezer and stirred to prevent ice from forming.

How to make vegetarian ice cream?

Delicious vegan ice cream can be made with bananas.

The products are designed for one serving of ice cream, increase their volume depending on the planned number of servings:

2 bananas;
50 ml soy milk;
sugar - 15 g;
diluted in a couple of tsp. vanilla - 5 gr.

Remove the bananas from the peel and cut into rings. Place on a board and freeze for three hours.

After 3 hours, combine the rings with the rest of the products and mix in a blender until creamy. Place the mixture in a waffle cone and freeze for an hour or two.

Dessert preparation technologies

Some believe that preparing homemade ice cream is no more difficult than any other dish, while others will find this task difficult. Both will be right. The fact is that the cooking process occurs with continuous stirring and a simultaneous decrease in temperature to negative values. During mixing, the mass is saturated with air and, freezing, becomes pleasantly elastic and soft. If you do not stir, but simply put the semi-finished product in the freezer to freeze, then the final product will be similar in structure to an ice block.

In the freezer

Making homemade ice cream is actually very easy.

First, in any case, you need to prepare the ice cream mixture according to any of the recipes below. Stir very well so that it is saturated with air as much as possible.
Then the bowl with the mass is placed in the freezer to cool. But not for long, for 10–15 minutes.
Next, take it out and stir thoroughly and quickly so that it does not heat up from the surrounding air. And back into the freezer.
We repeat the procedure until the mass is completely frozen. Once this happens, the ice cream is ready. If the time intervals during stirring are increased or not stirred at all, then, as already mentioned, ice crystals form in the structure. When eating such ice cream, you will literally have to crunch on the ice.

If you love ice cream and plan to make it often, buy an ice cream maker. This device comes in 3 types: mechanical, electric semi-automatic and automatic. It's better to choose the latter option. Unlike the other two, it is completely autonomous, which is a definite advantage.

Cooking in an ice cream maker

A compact and easy-to-use automatic ice cream maker ensures uniform cooling while continuously mixing the semi-finished product.

First you need to prepare the ice cream maker for work. Read the operating instructions. If the device does not contain refrigerant, you must prepare it yourself and place it in the space between the double outer walls. Usually a mixture of ice and salt is used for this. Most models need to cool the refrigerant in the freezer for 10–12 hours. Please take this into account when planning your time. The exception is automatic compressor-type ice cream makers. They are ready to work at any time.
Choose an ice cream recipe and prepare the mixture. Cool it to room temperature first. Then put it in the refrigerator until the temperature drops to 4–6°C.
Add 1 tablespoon of vodka or other alcohol to the mixture. The cooling process will be faster.
Fill the ice cream maker container halfway with the mixture and turn on the appliance. The rotating blades will mix the mixture, and the cold walls will cool it. When saturated with air, the mixture will gradually increase in volume, and as it cools, it will reach the required density. The whole process will take approximately 20 minutes.

As the mixture becomes saturated with air and cools, it doubles in volume.
If the recipe calls for adding whole berries or fruit puree, this should be done at the very end of the process, when the bulk of the ice cream has almost hardened.
When the required consistency of the mixture is reached, turn off the device. Transfer the finished ice cream to a storage container. Use wooden or plastic spatulas for this.

When the required thickness of the mixture is achieved, soft ice cream is considered ready.

Video: preparing ice cream in an ice cream maker

Ice lolly

Methods for serving ice cream will be described below. But if you need to make ice cream similar to the factory-made kind on a stick, then you need to act immediately, while the ice cream is still soft after the ice cream maker.

For preparation, special ice cream molds are used. They have a conical shape and are equipped with a lid with two protrusions that act as a stick. One is held in the hands while eating, and the other is inside the ice cream. If there are no such forms, you can replace them, for example, with ordinary plastic cups for cold drinks or any other suitable type of utensils.

To make ice cream on a stick, you need special ice cream molds.
Fill the molds with the finished product from the ice cream maker. Close the lids tightly.
Place in the freezer compartment to freeze raw food for several hours. The temperature should not be higher than -25°C. In some freezer models, this is achieved by setting the “Super Freeze” mode.
Store ice cream hardened in this way in molds until consumption at a temperature not exceeding -18°C. To remove from pan, place in hot water for 1-2 seconds. The ice cream will come away from the plastic and the mold can be easily removed.

Ice cream on a stick can be made according to any recipe

How to make Eskimo

The basis for this delicacy is ice cream on a stick made earlier. And for the shell you will need 400 grams of dark chocolate. It’s good if you have an assistant, since the procedure requires quick action and there may simply not be enough hands.

What could be better than homemade natural “Eskimo”?

Preparation:

Break the chocolate into slices and place in a tall plastic or glass glass. Microwave to melt for 30 seconds on full power.
Stir and check to see if it is completely melted. If not, set it for another 5 seconds.
To maintain the liquid state, place the glass of chocolate in a pan of hot water. A temperature of 50°C is sufficient.
Cover the cutting board with food foil.
Remove ice cream from one mold. Dip into hot chocolate and quickly remove. Let it sit for a few minutes; the chocolate should set. Then you can put it on foil.
Repeat the procedure with the remaining ice cream shapes. Everything needs to be done very quickly, that’s why you need an assistant.
Wrap the finished “Eskimo” in foil and store in the freezer.

Yogurt recipe

Making yogurt ice cream is very easy. It is important to take tasty, high-quality yogurt, otherwise the delicacy will not be so tasty and rich.

2 jars of yogurt;
2 sticks for stirring coffee;
a couple of glasses of boiling water.

The recipe is extremely simple, and even children can handle it. The basis of ice cream in this version is yogurt - fruit, berry or natural, we take your favorite. In the foil with which the jar is sealed, make a small cut in the center, insert a stick into it so that it is well immersed in the yogurt. Place the resulting structure in the freezer for 2-3 hours.

Afterwards, remove the jar from the freezer. Carefully remove the foil, tearing it off at the sides. To make the ice cream easy to remove from the jar, you need to let it melt a little. You can speed up this process by lowering a jar of yogurt ice cream into a bowl of boiling water for a minute. After this, the treat easily comes out of the container.

Tips from the chef

To prevent a liquid consistency when adding canned fruits or berries to the ice cream, it is necessary to drain the juice completely. And the aroma of berries or fruits can be increased by increasing the number of fruits.
The most difficult thing about making ice cream is whisking it periodically during the freezing process. But without frequent stirring, you will end up with milk ice. Therefore, the easiest way is to use an ice cream maker, which will make your work easier.
There are times when a mixture standing on fire boils quickly and the yolks simply curdle. This mistake can be corrected: pass the entire mass through a sieve, and then add raw yolks, beaten with powdered sugar.
All components that will be added to ice cream must first be cooled in the freezer.
An important point is to prepare the mass in a water bath. For milk, you need to take a glass, fireproof container. By the way, such dishes would be the best option for the freezer, because they do not give the food any foreign flavors.

Of course, ice cream is not easy to prepare. But if you have a desire, you are interested in cooking, then you can always try. After all, food prepared at home is considered much healthier and tastier than purchased food. Every mother wants her children to get as little additives from food as possible, so it’s definitely worth trying to make a treat at home!

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A selection of the best parfait recipes

Lemon dessert

A quick, low-calorie dessert with lemon-banana flavor can be prepared using the following recipe:

3 bananas;
2 lemons;
150 grams of powdered sugar.

Peel the bananas and cut into rings. Zest one lemon, then squeeze out the juice from both citrus fruits and mix with zest and banana pulp, pour powder into a container. Using a blender, turn the ingredients into a homogeneous mass.

Before serving, you need to remove the ice cream from the freezer for 10 minutes - the dessert will become softer and tastier.

If you want a simple lemon flavor, make a simple creamy or vanilla treat and add lemon juice and zest, stirring well before freezing.

Dessert history

It is not known for certain who and when invented the first ice cream. The history goes back centuries. Of course, these were not waffle cups or cones, which are now on sale in a huge assortment. Everything was much simpler, or even more primitive. The oldest mention dates back to Ancient China. It is known that about 5 thousand years ago, the nobility feasted on dishes made from frozen fruit, ice and snow. In the Middle Ages, the recipe from China was brought to Europe. Without cooling devices, ice cream was made from ice specially brought from the mountain peaks. The messenger had a long way to go; some of the ice was melting. Therefore, at that time it cost a lot of money and only members of royal families and very rich nobles could afford it.

In Russia, frozen foods were consumed back in the days of Kievan Rus. The chronicles of those years preserved mentions of frozen and finely shaved milk, of the celebration of Maslenitsa with an indispensable treat of frozen cottage cheese, raisins and sugar. And if in warm countries such dishes were available only to a privileged part of society, then in the northern regions the harsh climate and cold winters allowed even the peasant class to cook them. A version of ice cream closer to the modern one appeared in Russia only in the middle of the 18th century. The recipe included cream, egg whites, chocolate and various fruit additives.

Ice cream began to be produced on an industrial scale in the mid-19th century in the USA, after the invention of a machine for its production. The first ice cream factory opened in Baltimore in 1851.

This is what a soft ice cream machine looks like

In the Soviet Union, mass production began in 1932. The assortment was small and at first included only 3 types: creamy, ice cream and fruit and berry. But it was produced only from natural products and did not contain preservatives, and therefore was extremely tasty and, as they say now, environmentally friendly. And it literally cost a penny.

Soviet ice cream was made from natural ingredients according to GOST standards, therefore it was tasty and highly valued not only in our country, but also far beyond its borders

Today, the food industry in many countries does not stand still. Along with the classic types, very unusual, one might even say exotic, are being developed and produced. For example, garlic ice cream is produced in America and Lithuania. Residents of Japan like ice cream flavored with fish and seafood. In one of the cafes in Lviv, Ukraine, visitors are offered beer-flavored ice cream. And in Germany, quite recently, chefs came up with a recipe for an omelet stuffed with ginger ice cream. Whether or not to try such treats is a matter of personal priorities. We will focus on the usual sweet options, which we traditionally associate with the concept of dessert.

Today you can choose ice cream for every taste

Video: interesting facts from the history of ice cream

https://youtube.com/watch?v=wGBMfTe3NzI

Chocolate ice cream

Required ingredients:

Egg whites – 3 pieces;
Cocoa powder – 120 grams;
Milk – 140-260 milliliters;
Cream (fat content not less than 35 percent) – 180-220 milliliters;
Powdered sugar or fine granulated sugar - 240 grams.

How to make ice cream ice at home:

Take a saucepan and pour milk into it and add cocoa powder, after which you need to mix thoroughly so that the cocoa is completely dissolved. After this, you need to add powdered sugar or fine granulated sugar to the milk and cocoa mixture and stir. Then place the saucepan on low heat and bring to a boil. It is necessary to cook until the sugar is completely dissolved and the mass begins to thicken. During cooking, you must constantly stir with a whisk. After this, remove from heat and cool to room temperature. Next, you need to take a deep bowl and, using a mixer, beat the egg whites in it until they form a stable foam. You should also whip the cream in a separate container. After this, take the resulting chocolate mixture, mix it with whipped cream and egg whites, then beat the resulting mixture well with a mixer. The entire mass should be transferred to the bowl of the ice cream maker and whipped for about 45-50 minutes.