Making ice cream at home is not as difficult as it seems from the very beginning. The main thing is to strictly follow all recipe recommendations and use only suitable products.
It should immediately be noted that “Plombir” ice cream can be prepared in different ways at home. Some make it with milk or cream, while others additionally add chicken eggs, vanillin, as well as such fillers as various fruits, syrups, berries, nuts, chocolate, cocoa, etc. With them, your dessert will turn out much tastier and higher in calories.
A simple recipe for ice cream “Plombir” at home
With the onset of summer and hot days, many people try to cool their bodies by eating such a delicious and delicate dessert as ice cream. Buying it in a store is not difficult. Today this product is produced in large quantities and has a huge range.
However, experts say that store-bought “Plombir” does not always meet all quality and safety requirements. It doesn’t matter how much it costs or what company produces it.
In connection with all of the above, we recommend making Ice Cream ice cream at home. In fact, there is nothing complicated in preparing such a delicacy. Moreover, it can be served as a stand-alone dessert or used to create various cocktails.
So how to make “Ice cream” at home? To implement the simplest and fastest recipe, we will need the following set of products:
- whipping cream with a fat content of 30% or more - about 500-600 ml;
- powdered sugar (you can use fine beet sugar) – approximately 100 g;
- aromatic vanillin – 2 medium pinches.
Cooking method
Before you make Ice Cream at home, you should prepare the base for it. For this we decided to use heavy whipping cream. They are pre-cooled and placed in deep dishes. Next add powdered sugar and a little vanillin. Using a high-speed blender, whip the cream continuously for 7-10 minutes. During this time, they should increase in volume several times and transform into a very stable and creamy mass.
After the ice cream base is ready, it should be cooled. To do this, put the sweet whipped cream in a plastic container, then close it tightly and put it in the freezer overnight.
As soon as the mass hardens, it is taken out and left warm for several minutes. Having partially thawed the product, soft ice cream is carefully taken with a spoon and placed in bowls.
“Ice cream” prepared at home can be served in different ways. Some sprinkle it with cocoa, while others decorate it with frozen or fresh berries. This dessert is especially delicious with honeysuckle. However, before adding these berries to ice cream, they should first be pureed in a blender. The resulting mass must be added to the ice cream and beaten thoroughly again.
Homemade ice cream
I make this type of ice cream most often, and then based on it you can play with additives and develop a new taste and smell.
Ingredients for homemade ice cream
- cream 35% fat - 550 milliliters;
- milk - 450 milliliters;
- egg yolks - 8 pieces;
- powdered sugar - 160 grams;
- vanillin - 1.5 teaspoons.
Here's how to make homemade ice cream according to the recipe:
Pour water into the bottom of the pan, then all the milk according to the recipe and boil. Cool to 37 C. Pour powdered sugar and vanillin into the yolks and mix everything well using a blender.
Add the cooled milk in a thin stream to the yolk mixture, stirring constantly. Heat over low heat, stirring continuously until the mixture thickens. The consistency should resemble a creamy spreadable texture.
Allow the prepared semi-finished product to cool and refrigerate. After whipping the cream into a high foam, carefully stir into the cooled mixture, transfer to convenient containers and place in the freezer for 60 minutes.
After this time, re-punch the entire frozen mixture in the blender and put it in the freezer for one hour, repeat the whipping procedure a third time.
This is done to ensure that the ice cream is smooth, homogeneous and free of ice crystals. When serving, remove the ice cream from the refrigerator, serve in a bowl and sprinkle with grated chocolate or simply decorate with mint leaves.
Soviet recipe for “Ice cream” at home
Surely many people born in the Soviet Union remember the taste of the ice cream that was sold in stores. Today it is quite difficult to purchase such a delicate and soft dessert. Therefore, we recommend making your own “Ice Cream” at home according to the Soviet recipe. For this we need the following components:
- high-fat whole milk (use only cow's milk) – 130 ml;
- heavy cream (30% fat) – 300 ml;
- beet sugar, not very coarse – 100-150 g;
- egg yolks – 3 pcs.
How to make creamy ice cream at home?
To do this you will need the following ingredients:
- Milk (3.2%) – 250 ml
- Cream (20%) – 250 ml
- Sugar – 4-5 tablespoons
Place milk, cream and sugar into a blender container. You can also use a simple mixer. Mix all ingredients and check the taste for sweetness. If you feel that there is not enough fat content, add cream, and if it is sweet, add sugar. Now put all the contents into the ice cream maker and cook according to the instructions.
Cooking process
The presented recipe for “Ice cream” at home requires the use of high-fat whole milk. As for cream, it should be at least 30%. Otherwise, the ice cream will not be as tasty as you would like.
Not very coarse granulated sugar is added to the egg yolks and ground into a homogeneous mass using a regular spoon or fork. The sweet spice should be adjusted according to your personal taste.
After the yolk mass turns white and becomes homogeneous, whole milk is poured into it, and then the entire contents of the dish are placed in a water bath.
Stirring regularly, cook the ingredients until thickened over very low heat. After this, the creamy mass is removed from the stove and cooled to room temperature. In the meantime, they begin to prepare other products.
The heavy cream is pre-cooled, then thoroughly whipped and placed in the freezer for a few minutes. Next, the product mixing procedure is repeated again. In this case, the cream should form fairly stable peaks.
After the described actions, the yolk mass and the milk product are combined and mixed thoroughly. Then it is again sent to the freezer, where it is kept for about 40-60 minutes.
The almost frozen mixture is re-beaten using a mixer and again placed in the freezer. These actions should be performed about 2-3 more times. This is necessary so that large pieces of ice do not form in the dessert, and it turns out very tender and tasty.
Perfect homemade ice cream made from cream and condensed milk! Popsicle on a stick
The first recipe is the simplest of 2 ingredients. If you like vanilla taste, then add vanillin or vanilla sugar. If you want to make a popsicle, stock up on disposable cups and wooden sticks. Or “make” chopsticks yourself; to do this you need to break off the handle from disposable forks or spoons.
And if you don’t want popsicle, just put the finished ice cream in a container to store in the freezer.
Take:
- Cream from 33% fat content and above – 300 ml
- Condensed milk – 200 gr. (400 grams in a regular tin can). If you don’t like very sweet things, then take less condensed milk. Taste during cooking.
- Vanillin (optional)
Optional, if you want to make popsicle:
- Chocolate without filling - 90 grams
- 4 disposable paper cups, or special molds with ice cream sticks
It is better to pre-cool the cream, then it will whip better. And first whip at low speeds, increasing them after thickening. Beat for 2-3 minutes until light peaks form.
Gradually pour condensed milk and vanilla sugar into the mixture, if desired. Mix again until smooth.
Advice. Don't put a lot of condensed milk, it will be very sweet. And be careful, this ice cream tastes amazing, but is very high in calories.
Cover with cling film and place in the freezer for 40 minutes.
If you don't want to make chocolate covered popsicles, just put the ice cream in a container. Place in the refrigerator for 45 minutes, then stir and do this 3 times. After the last time, leave in the freezer for 3-5 hours.
In the meantime, we're making the glaze. To do this, melt the chocolate broken into pieces in a water bath or in the microwave.
Pour the melted chocolate into a glass. We tilt and twist it, distributing the chocolate along the walls of the glass.
Then turn the glass over and shake off excess chocolate. There should be a thin layer left on the walls of the glass.
Place the chocolate-coated cups in the freezer for 10 minutes.
Place ice cream in cups and insert sticks
and put it in the freezer for 4-8 hours.
We get the ice cream and we need to remove the cup from our popsicle. What we do
This is the kind of beautiful, tasty and healthy popsicle we end up with.
Video recipe
This is the easiest ice cream recipe ever. But not everyone can buy cream in the store. How to make cream yourself.
Cream of any fat content from milk and butter. Budget-friendly, natural and indistinguishable from store-bought ones
This is a simple and quick recipe for getting cream of the fat content you need from milk and butter.
- Take butter with a fat content of at least 72%
- Milk – any fat content
And now the ratio of milk and butter, depending on the required fat content of the cream:
- If you need 33% cream, then you need to take: 200 ml of milk and 200 grams of butter
- Cream 20-25%. Milk – 200 ml and 130 grams of butter
- Cream 10-15%. Milk – 200 ml, butter – 60 grams
Making cream is very simple. Put butter in milk. Heat until butter melts. And immediately remove from the stove. Do not bring to a boil!
Without letting it cool, beat the mixture in a blender for 7-10 minutes. This way the butter melts into one with the milk.
Pour the cream into a jar and, after cooling, put it in the refrigerator for 6-10 hours.
When you take them out, clumps may form on the surface. Just stir them.
This cream whips beautifully. The main thing is not to overdo it, otherwise the cream will separate into fractions of butter and buttermilk!
And this is a video recipe on how to make cream from milk and butter
ICE CREAM CREAM – BRULEE – a quick recipe for the lazy
This homemade creme brulee recipe is quick and easy. And in my opinion the most delicious!
You only need 3 ingredients:
- Boiled condensed milk – 200 grams (in a traditional tin can 400 grams)
- Milk from 2.5% fat – 200 ml
- Cream from 33% fat content – 400 grams (cool for 2 hours)
- Vanilla sugar - a pinch
Chill the bowl and whisk for 10-15 minutes in the freezer.
Place boiled condensed milk in a bowl, add vanillin to taste. Pour in a little milk and stir, adding milk little by little. You should end up with something like a syrup. And you don’t need to pour all the milk in there, otherwise ice crystals will appear during freezing due to excess liquid.
First whip the chilled cream at low speed; as soon as foam appears, the speed needs to be increased.
Beat until stable foam. But be careful not to overbeat until oil and whey form!
Now mix the milk and condensed milk with the same whisk until smooth. And start gradually adding the condensed milk mixture to the cream. But not all of it, but in small portions.
Once the cream mixture is thinner and slightly warmer, pour into the bowl with the remaining milk mixture.
Mix until you have a soft, airy mass of creme brulee color.
Transfer the creme brulee ice cream to a container and leave in the freezer for 6-8 hours.
Did you wait? Now put it in bowls and eat to your health. Mmmm, how yummy this is!
Creme brulee ice cream - a quick recipe. Video recipe.
- Ice cream made from cream is very tasty. But not cheap in these difficult times, because 1 liter of 30% cream costs about 450 rubles. Therefore, I offer a budget recipe for amazingly delicious ice cream. The approximate price is 70 rubles per 1 kilogram of delicious delicacy. But here you have to tinker a little.
Soviet ice cream for 70 rubles per kilogram.
In fact, this ice cream from the USSR is made from milk and eggs.
Here are the products you will need:
- Milk (fat content not less than 2.5%) - 0.5 liters
- Water - half a faceted glass (120 ml)
- Chicken eggs – 2 pieces
- Vanillin – 2 grams
- Citric acid - half a teaspoon
- Granulated sugar – 300 grams
- Butter – 50 grams (soft, so remove it from the refrigerator first)
- Starch (any, but corn is better) – 1 tablespoon
Place 400 ml of milk on the switched on burner. It should not be brought to a boil, but to the first bubbles.
In the meantime, let's make the cream. Why do we take eggs and separate the whites from the yolks. You probably know that you need to take eggs from the refrigerator, or put them there for about 20 minutes. Then the white will be better separated from the yolk. And you can conveniently separate it, for example, using a funnel.
Mix egg yolks with 100 grams of sand (5 heaped tablespoons)
Pour the remaining milk into it, mix thoroughly with a whisk and add 1 tablespoon of starch and beat again. Starch adds density and prevents ice cream from crystallizing.
Gradually pour the milk that has begun to boil into the mixture, continuing to stir. And put it back on the fire. On the stove we continue to whisk it continuously until the first signs of boiling appear. In this case, the mass should thicken a little.
Pour into another bowl. And as soon as it cools down, cover it with film and put it in the refrigerator.
While the mixture cools, pour half a glass of water and a pinch of citric acid into the remaining sand. Citric acid to prevent sand from crystallizing. Place on fire. This will be a syrup for sweetness.
And we begin to beat the whites, adding the remaining citric acid. The protein mass should remain in the bowl after we turn it over. Citric acid works so well in the process of beating egg whites. If there is no citric acid, you can add a pinch of salt.
Now we pour into the protein mass the syrup that has already boiled by that time, which we left on the stove. Pour in a little while it’s still hot and continue whisking.
Continue beating for about 5 minutes until a very thick protein cream forms. After that we place it in the refrigerator.
Beat butter and vanilla for about 2 minutes.
And while continuing to beat, little by little add the cream, that is, the yolk mass that we made at the beginning. When all the cream is mixed with butter, put it in the refrigerator.
When both mixtures are properly cooled. Take the egg yolk cream and start adding it a little at a time. And mix very gently. In order not to disturb the structure of the whipped egg whites.
Now you need to transfer the ice cream into a storage container and put it in the freezer for 2-3 hours. And you don’t need to touch it and stir it every half hour, it won’t turn into ice. Just take it out, put it on and enjoy!
Chocolate ice cream made from sour cream and milk.
Ingredients:
- Milk (Any milk, but it’s better to take fat milk) - 250 ml
- Sour cream (fat content 25-30 percent) – 350 g
- Granulated sugar – 100 grams
- Starch (any starch, but it’s better to use corn starch) – 2 heaped teaspoons
- Cocoa powder – 2 heaped teaspoons
- Chocolate – 50 grams
First, prepare the chocolate pudding for the ice cream. (By the way, if you don’t want to add chocolate, in this case you need to cook Vanilla pudding and then add white chocolate). In a bowl with a thick bottom, such as a cauldron, you need to pour out: sugar, cocoa and starch. Pour milk over everything and mix thoroughly with a whisk.
Bring to thicken over heat, stirring constantly. The signal to turn off will be puffing and the release of bubbles.
Immediately after turning off the stove, you need to add finely broken chocolate and, of course, mix thoroughly. Cover with cling film so that it comes into contact with the surface of the pudding. Otherwise, in the refrigerator, where it needs to be put away after cooling, a crust that we don’t need will form on it.
To make the pudding cool faster, place it in a bowl of cold water and add ice.
When the pudding is completely cold, add chilled sour cream and beat with a mixer for about 5 minutes. This is the product you will get.
Transfer the chocolate ice cream to a storage container or plastic cups. You can insert wooden sticks into the cups to make a popsicle.
Place in the freezer for 3-4 hours. And don’t forget to cover with cling film or foil to prevent the smell of the freezer from being absorbed.
After the required time has passed, lower the cup into hot water and remove the ice cream by the stick. To store, wrap each popsicle in foil.
This is a video recipe for chocolate ice cream with sour cream.
This is how easy it is to make delicious homemade ice cream. All the recipes are simple and only at first glance it seems that this is not so. Try it and you won't want to buy ice cream at the store anymore.
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Sincerely,
How to serve?
Now you know the Soviet recipe for ice cream “Plombir” at home. After the dessert has been whipped and frozen several times, it is removed from the freezer and kept at room temperature for some time. Next, the soft delicacy is placed in ice cream cups and sprinkled with grated chocolate or decorated with fresh berries, nuts or fruits.
The taste of this dessert is quite similar to that of the Soviet ice cream. Therefore, we do not recommend buying ice cream in a store, but rather make it yourself using simple and affordable products.
How to make ice cream
This ancient cold sweet is believed to have a thousand-year history. It is known that a couple of thousand years BC, desserts consisting of crushed snow and ice mixed with chopped citrus fruits and pomegranate seeds were served on the table of the Chinese nobility. Their recipes were kept secret for a long time. The ancient Greeks used chilled milk products, wine and juices for this purpose. In the 13th century, Marco Polo introduced Europe to the first ice cream recipes. In 1851, the first ice cream factory opened in America.
Today it is an extremely common product . It contains milk, sugar, juices, cream, fruits and berries and other products. Flavoring and aromatic substances are added. There are many varieties and types of it, which are used in various, including exotic, versions. Ice cream can be made at home using special ice cream makers.
For its production on an industrial scale, special equipment is used for the preparation of raw materials and mixtures, their filtering, pasteurization and homogenization. Then freezing occurs, as a result of which the finished mixture is saturated with air and frozen to a temperature of 4 degrees. After this, the ice cream is packaged and blast-frozen with a stream of air cooled to a temperature of -25 to -37 degrees. The product, hardened and packaged in this way, is sent to a refrigerated warehouse, from where it is sent to consumers. Ice cream and ice cream are always popular with them.
Making delicious ice cream with egg whites
Now you have a general idea of how to make Ice Cream ice cream at home. However, it should be noted that there are a great many ways to prepare such a delicacy.
In the recipe described above, in addition to milk and cream, we used egg yolks. In this section, we decided to tell you how to make Ice Cream ice cream at home using proteins. To do this, you need to purchase the following set of components:
- store-bought cream with high fat content (more than 30%) – 300 ml;
- fine beet sugar – approximately 100 g (a little more, to taste);
- chilled egg white – 3 pcs.;
- powdered sugar - approximately 80 g;
- freshly squeezed lemon juice – from ½ fruit;
- vanillin or vanilla sugar - use according to your taste.
Master class on making ice cream
Having learned how to make ice cream at home, you will forever forget about store-bought ice cream, since the ice cream you make will be more tasty, appetizing and healthy, because it will contain only natural products. The amount of sugar can be changed depending on your tastes and preferences.
Ingredients: heavy cream - 250 ml, milk - 500 ml, eggs - 5 pcs., powdered sugar - 100 g, vanillin.
Cooking method:
1. Separate the yolks from the whites.
2. Mix the yolks with sugar and a pinch of vanillin, grind well to obtain a homogeneous mass.
3. Boil the milk and gradually pour it into the egg-sugar mixture, stirring constantly so that the yolks do not curdle. First, pour in a couple of tablespoons of milk, then a little more, when half the total volume of milk remains, you can pour it out without worrying about the fate of the yolks.
4. Cook the milk mixture over very low heat for about 2-3 minutes until it thickens and resembles runny sour cream. Do not bring to a boil under any circumstances, otherwise the yolks will cook.
5. Leave the mixture to cool to room temperature, and then put it in the refrigerator.
6. Cool the cream and beat it in a mixer until stiff peaks form.
7. Combine the cream with the milk-egg mixture and mix thoroughly.
8. Pour the mixture into a mold and place it in the freezer.
9. In the first hour and a half, stir the contents of the mold with a mixer every 20 minutes. After this, leave the ice cream in the cold for another 3 hours, repeating the mixing process every hour.
Invite your household to the table and serve ice cream with chocolate, fruit syrup, nuts, pieces of fruit and dried fruits. Isn't it delicious?
Step-by-step preparation
It's best to start making this ice cream the night before. In this case, by the morning you will receive a real ice cream that you can enjoy all day long.
So how to make “Ice cream” at home? Heavy store-bought cream is mixed with medium-sized sugar, and then vanillin is added to it and placed on very low heat. In this composition, the ingredients are boiled for about 30 minutes. At the same time, they are regularly stirred with a large spoon.
After heat treatment, the hot sweet mixture is removed from the stove and filtered through a sieve. After cooling the cream at room temperature, place it in the refrigerator. At this time, begin processing the egg whites. They are whipped into a stable foam, gradually adding fresh lemon juice and powder.
Having carried out the described steps, remove the cooled cream from the refrigerator and also beat it using a blender.
Having combined both air masses together, they are placed in a container with a lid and sent to the freezer. In this form, the ice cream is kept throughout the night or a little longer.
Making chocolate-vanilla ice cream
It’s quite possible to make ice cream at home without cream. To do this, you don’t need to purchase expensive components or devote a lot of free time.
So how to make “Ice cream” at home? To do this you need to prepare:
- cocoa powder – about 150 g;
- full-fat cow's milk - approximately 350 ml;
- fresh pistachios - 100 g;
- vanilla pod - 1 small pc.;
- powdered sugar - approximately 200 g;
- egg yolks - 3 pcs.
Making ice cream
To make this dessert, pour 150 ml of full-fat cow's milk into a small saucepan, and then add cocoa powder to it. After mixing the ingredients until a homogeneous mass is obtained, add the seeds of the vanilla pod and place on medium heat.
After the milk mass boils, remove it from the heat and allow it to cool completely. As soon as the mixture reaches room temperature, add the remaining fat milk to it and immediately beat with a blender. These actions should be carried out over several minutes, adhering to the highest speed.
Having received a homogeneous and fluffy mass, add pistachios to it, which are chopped into fine crumbs in advance. In this case, a few spoons are left aside. They are useful for decorating ice cream.
After the described steps, the egg yolks are ground together with powdered sugar. The resulting homogeneous mass is added to the milk-chocolate mixture and whipped for a long time. This procedure promotes the formation of a very fluffy and uniform base. Place it in a container with a lid and put it in the freezer for about a day.
Useful tips
Now you know how to make Ice Cream ice cream at home. It should be noted that these are far from the only ways to prepare homemade dessert. Using various fillers in the form of berries, fruits, nuts, chocolate, syrup, cocoa and other products, you can significantly change not only the taste of the ice cream, but also its energy value.
Apricot ice cream is quite popular among children. To prepare such a delicacy, you need to add a small amount of fruit, previously boiled with granulated sugar, to the milk base. By analogy, currants, raspberries, gooseberries, plums, bananas and other products can be added to ice cream. With such components, homemade ice cream will turn the appropriate color, and will also become more aromatic and tasty.
It should also be said that the finished delicacy can be consumed not only as a regular dessert, but also used to prepare various drinks.
