Creamy ice cream even at home can be prepared according to GOST, with the same taste from childhood. This gentle classic dessert requires natural products and strict adherence to the recipe. In the presence of an ice cream maker, the freezing process will be easier, but manually it is quite possible to achieve the desired consistency of ice cream.
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Cream ice cream recipe in accordance with GOST
You will need:
- chicken yolk - 4 pcs.;
- cream (35%) - 500 ml;
- cream (10%) - 200 ml;
- powdered sugar - 1 cup;
- vanilla sugar - 1/8 tsp
Beat the yolks with icing sugar in a deep metal bowl. Add 10% cream gradually, add vanillin and mix well with a mixer. Put the bowl to heat on a slow fire.
Continuously stirring, bring the mass to a temperature of 75 ° C. The desired degree of thickening is checked as follows - the groove on the spoon held by a finger does not immediately disappear. This moment cannot be missed, otherwise the yolks will curl up and you will have to grind the mass through a sieve, throw out the yolks and repeat again with new yolks.
Filter the thickened cream properly through a sieve into the mold where you are going to freeze the ice cream. Put the mold in the freezer until the mass reaches a semi-frozen state.
Beat cream with a fat content of 35% with a mixer in a strong standing foam. Introduce them into a partially frozen cream. Beat everything well again and again put in the freezer. After 1.5 hours, remove the mass and mix again. At this stage, you can add nuts, candied fruits, chocolate, if desired. Stir everything and freeze ice cream until cooked.
Creamy ice-cream
You will need:
- milk - 100 ml;
- egg yolks - 2 pcs.;
- cream from 33% fat content - 200 ml;
- sugar - 60 g;
- vanilla pod - 1 pc.
Mix milk with sugar in a thick-bottomed stewpan. Cut the vanilla pod with a knife along the entire length, extract the seeds and add them to the milk mass. If you could not find the pod, you can do with a pinch of vanillin or a bag of vanilla sugar. Warm the mixture in a saucepan until hot, but do not boil.
In another bowl, gently grate egg yolks until smooth with a whisk. Pour hot milk into the pounded yolks in a thin stream, continuously stirring the mixture.
Pour the resulting mass into a saucepan, put on a small fire and cook until slightly thickened. In the process, it is important to continuously mix the cream, especially at the bottom, using a silicone culinary spatula.
Check the degree of thickening regularly. To do this, swipe your finger on the silicone paddle, if the trace is clear and does not swim, you can remove the pan from the heat.
Cool the cream to room temperature, at this time whip the cold cream into a dense foam. Put the cooled cream in whipped cream, mix everything. Remove the mixture to cool in the freezer for 3 hours.
During these 3 hours, it is necessary to take out and mix the cream 6 times so that ice crystals do not form, and the texture of the ice cream is smooth and uniform.
When the mass in consistency looks like soft ice cream and it becomes difficult to mix, you need to shift the mass into a silicone mold, cover and put in the freezer for 3-4 hours, and preferably at night.
If desired, add dessert with mint leaves, chocolate chips or berries before serving.
Homemade cream ice cream recipe without boiling
You will need:
- 600 grams of cream fat content from 30%;
- 100 grams of powdered sugar;
- a pinch of vanillin.
Put chilled cream, vanillin and icing sugar in a deep bowl. Beat everything with a mixer until stable foam, about 4-5 minutes.
Place the whipped mixture in a plastic container for freezing and put in the freezer overnight.
In the morning, get the ready-made ice cream, let it thaw a little and put it in the portioned bowls. Such an ice cream can be made with the addition of cocoa or carob, fresh or frozen berries.
Homemade ice cream-sundae: a step-by-step recipe
The taste of home-made ice-cream, prepared according to this recipe, is very natural and very similar to the taste of the Soviet ice-cream.
You will need:
- 300 ml of milk;
- 4 egg yolks;
- 300 ml of cream 33%;
- 180 grams of powdered sugar;
- 1/2 tsp vanillin.
Pour milk into a pan with a thick bottom and bring to a boil. Then cool to about 30 ° C.
In a separate bowl, break the yolks and add vanillin and icing sugar. Whip with a mixer. Pour cooled milk into the egg mixture and beat again.
Put the whole mass on a small fire and cook, stirring, until the mixture thickens. Check the density by running a finger along the spatula, if a clear trace is visible, then the ice cream cream is ready.
Leave the cream to cool to room temperature, then transfer to a suitable container and put in the refrigerator for 2 hours.
Whip the cream until a stable foam and mix with chilled cream.
Transfer the whole mass to a container in which it will then be convenient to mix the cream with a mixer and it can also be put in the freezer.
Put the cream in the freezer for 2 hours. After the time has passed, remove and quickly mix with a mixer so that the ice cream does not have time to melt. Put in the freezer again for 2 hours.
Repeat this procedure 3 more times with an interval of 30-40 minutes. Thanks to constant whipping, ice cream will get the right structure. The mixer will crush ice crystals and form an air mass in the cream.
After the final freeze, the ice cream can be taken out and served on the table in a bowl. To do this, use a special spoon to make dessert balls. If the freezing is too strong, you should first put the ice cream in the refrigerator for 15 minutes, so that it becomes a little softer and you can roll the balls.
Ice Cream Sundae Recipe with Butter
You will need:
- 25 grams of butter (without vegetable fats);
- 1 egg yolk;
- 1 cup of milk;
- 1/2 cup sugar;
- 5 grams of vanilla sugar;
- 1/2 teaspoon of starch.
Mix sugar, starch and vanilla sugar in a deep bowl, add one egg yolk and grate thoroughly until smooth. Pour a little milk into the mixture, mix.
Pour the remaining milk into a pan with a thick bottom and put on a small fire. Add butter to milk and bring to a boil. If the oil is not natural, the products will be spoiled and the recipe will not work.
When the milk boils, pour the egg mixture into it. Constantly stirring, bring the mass to a boil and remove from heat. Put immediately in cold water and, periodically stirring, cool.
Pour the cold mass into portioned silicone molds, large or small figured bowls. Put the molds in the freezer. For large molds, the ice cream freeze time will be at least 2 hours.
In small molds, it can be ready in 30-50 minutes. From a large form, put the ice cream on a spoon on each plate. Dessert according to this recipe is incredibly tender, tasty and fragrant.
How to make ice cream at home from milk
This step-by-step recipe is not only simple and straightforward, but differs by using the most ordinary products. On it you can cook a healthy dessert with minimal calories.
You will need:
- 2.5 cups of milk (better than village milk);
- 2 egg yolks;
- 1 cup sugar;
- vanillin to taste.
Pour milk into a pan with a thick bottom and bring it to a boil. As it boils, immediately remove the pan from the heat and allow the milk to cool at room temperature to 36 ° C.
In a separate bowl send egg yolks, add sugar and vanillin. The last ingredient will be needed only if you need to make vanilla ice cream, and not an ordinary ice cream.
Mix the components well and grind into a homogeneous mass. It is best to use a blender with the appropriate nozzle.
Pour milk into the resulting mass in a thin stream, constantly stirring. Put everything in a pot with a thick bottom and put on a slow fire. Stir constantly during heating. The mass will gradually thicken.
Cool the resulting cream at room temperature, then put in the refrigerator. Then transfer the mass to a plastic container, close the lid and put in the freezer for 1 hour.
After an hour, get a slightly frozen cream, beat with a mixer, close again and put it in the freezer. Repeat this procedure again.
Then leave the cream in the freezer for 3 hours. Ice cream is ready. To slightly soften it before serving, it is worth placing the container in the refrigerator for 20 minutes.
How to make homemade ice cream based on dried cream
The indicated ingredients are enough for 3 servings of ice cream.
You will need:
- 100 g of cream;
- 300 ml of ordinary cow's milk.
Before use, milk should be properly refrigerated in the refrigerator.
In a special bowl for a blender, dilute dry cream with chilled milk, so that there are no lumps in the mass and the mixture becomes homogeneous.
Then thoroughly beat the mass using a special whisk nozzle to the device. The result should be a dense, well-kept mass with white standing peaks. It usually takes 5-6 minutes to whisk such a quantity of ingredients to the desired consistency.
Transfer the resulting cream mass to a plastic or silicone mold, close it tightly and put it in the freezer for 3 hours.
After this time, beat the semi-finished product again using the same special nozzle to the blender. This is necessary to avoid the formation of ice crystals in ice cream and to obtain a heterogeneous dessert structure.
Then tightly close the container with the semi-finished product again and put it in the freezer for 3 hours. After this time, the cream ice cream will be ready. You can arrange it in portioned bowls and decorate with berries or chocolate chips to your liking.