Ice cream , ice cream at home: creamy, vanilla , GOST .Magical desserts of homemade ice cream - a taste of childhood
Recipes / / August 12, 2017
a certain joke that when foreigners evacuate his Santa Claus because of the terrible cold in Russia continues to have kids ice cream on the street share the joke is not so great.
ice cream we love to eat it all year round and even ... prepare yourself.
Basic principles of preparation, ice cream ice cream at home
• To personally cooked ice cream turned out delicious and not to harm the health, use only high-quality, natural and always fresh food.
• Key components of any ice cream: cream, sugar or powdered sugar, milk fat, and various thickeners.
• The fat content of ice cream depends on the used in the preparation of dairy products.The higher the calorie cream and milk, respectively, the fatter get ice cream.
• As a thickener in the manufacture of ice cream at home is used starch, gelatin and egg whites.Without the addition of cream, unfortunately, will quickly melt and lose its characteristic tenderness.
• The secret of a delicious ice cream is not only properly selected components, but also the exact compliance with the recommendations for its preparation.
• Even the most simple recipe can spoil the wrong ice cream frosting.This is best done in a special ice cream maker, but if it does not, do not neglect the recommendations specified in the recipe.
cream-sundae at home
• 300 ml pasteurized, 4% milk;
• 100 ml liquid cream house or a factory product, not less than 35% fat;
• 60 grams of white sugar;
• 30 grams of milk powder;
• 8 grams of starch, corn.
1. From the main quantity of milk pour off half the cup, and the remaining parts are connected with sugar and milk powder.
2. Stir until smooth and strain through a sieve rare.
3. Heat the milk mixture to a boil, but do not boil, with vigorous stirring, add divorced separately in milk, corn starch and brew like jelly.
4. Remove the pan from the infused milk mixture from heat, cover with cling film and leave to cool.
5. Chilled cream, beat with a mixer or whisk to form soft peaks, and is connected to the cooled milk mixture, stir well.
6. Pour everything into a container, the volume of not less than a liter, put in the freezer and freeze for half an hour.
7. If there is no freezer, remove the container in the freezer refrigerator and the first half hour with an interval of 15 minutes.stir with a mixer to uniformly ice cream froze.After about two hours the ice cream is ready.
8. Before serving, remove the container from the freezer to the Sundae and soak it for ten minutes, covered with a thin towel at room temperature.
dessert for adults "Sundae on wine jelly»
1. 200 ml sweet red wine;
2. 200 grams of ice cream;
3. three full tablespoons of sugar without the slides;
4. one umbrella cloves;
5. small piece of lemon peel;
6. small pinch of cinnamon powder;
7. 25 grams of instant gelatin.
1. A quarter cup of cold water pour the gelatin and let it stand for fifteen minutes.
2. In a 100 ml.boiled, cool water, dissolve sugar.Add the lemon zest, cloves, cinnamon powder and put to boil.
3. When a boil, boil for three minutes, remove from heat and filter the through cheesecloth or a sieve.
4. Pour in the wine, add the gelatin and, stir well to dissolve the gelatin, a little warm, about five minutes.Be careful not to boil.
5. Remove the jelly from the heat, pour into ice-cream bowls or special molds cool, and put them in the refrigerator chamber for solidification.
6. When hardens, put on top of the jelly, ice cream and home-cooked, lightly sprinkled with cinnamon, serve.
Vanilla ice cream at home, according to GOST
• 500 ml cream with the highest percentage of fat;
• half a liter of homemade cow's milk, or 6% of the stores;
• three eggs;
• 200 grams of powdered sugar;
• vanillin - small schepotochka.
1. Pre-chill in the refrigerator for eggs and cream in a chilled state, they vzobyutsya much faster and easier.
2. Boil the milk and put it to cool to a temperature of not more than 35 degrees.
3. Then spoon, start to rub the yolks with sugar until all lumps and only then begin to whisk the mixture with a mixer to form a steep peak.
4. After gently stirring the silicone spatula, carefully insert yolk weight in milk and put to cook on the lowest heat, stirring constantly with a spatula that is not stuck to the bottom and not to burn.
5. When the mass thickens and becomes like a thick cream, remove from heat and allow to cool completely.Chill in a refrigerator.
6. While boiled milk cream cools, whisk the cream is well chilled in the refrigerator and mix them with the chilled dairy cream.This is best done whisk, and as gently as possible, to the whipped cream is not settled.
7. Pour the resulting creamy mass in the form of food and put into freezing.
8. After half an hour, remove the container from the ice cream mix and only after that everything whisk again.This procedure should be done four more times.
9. After the last freeze, creamy ice cream is ready.
Vanilla ice cream, ice cream at home with fried bananas
• 600 grams of vanilla ice cream;
• two tablespoons of cream or frozen domestic oil;
• half cup of dark sugar;
• 80 ml rum;
• four bananas.
1. a large frying pan put on a slow heat.Pour the rum, add brown sugar, butter, and cook until sugar is dissolved.It takes about seven minutes.
2. Put in a creamy rum sauce sliced lengthwise and then across the bananas and cook for about three minutes, occasionally shaking the pan slightly.
3. More soft, not completely frozen vanilla ice cream, ice cream balls lay on a broad plate.
4. Next, place two pieces of fried banana on top and pour the caramel and rum sauce.
5. Serve immediately need.
Ice cream at home on proteins
• Six proteins of chicken eggs;
• pasteurized milk with the highest percentage of fat or low-fat cream to 11%;
• 300 ml of 35% cream;
• 400 grams of sugar;
• vanilla or vanilla sugar.
1. In a thick-walled pot, mix the milk with fat cream and 150 grams of sugar, put the mixture on low heat.Boil under vigorous stirring until sugar is dissolved.Remove the pan from the heat, cool without the use of cold water and other intensive methods, just in the air, at room temperature and transfer to a freezer.
2. Whisk separately in a clean dry container and be sure to strong stable foam proteins, and the remaining 250 grams.refined sugar.
3. When you separate the whites from the yolks, make sure that not a bit of yolk proteins has not got to, otherwise they will not vzobyutsya as required.
4. Remove from the chamber has cooled down in the meantime creamy mass and carefully, in small pieces, carefully interfering with each serving, add proteins.
5. Transfer the ready, but not yet frozen ice cream in the form prepared for freezing and store in the freezer.
6. About an hour stir the contents of the form and leave in the refrigerator again.Then, repeat the same procedure for a half hour.
7. After about two hours from the last stirring, ice-cream is ready.
ice cream, ice cream at home on the condensed milk with gelatin
• 125 ml of fat 6% of domestic milk;
• 125 ml of 35% cream;
• two eggs;
• 250 ml of whole condensed milk;
• two tablespoons of white sugar;
• teaspoon gelatin.
1. Granulated sugar with egg yolks rub with a spoon until white and spread cream, mixed with half a glass of milk.
2. With continuous stirring, bring the resulting milk-egg mixture to the boiling point at the minimum heat, remove from heat and cool slightly.
3. Pour gelatin with 50 ml of water ostuzhёnnoy well.When the mass is sufficiently swell, dissolve gelatin in remaining hot milk and carefully pour in the chilled mixture.
4. Then add the condensed milk, again all mix well.
5. The cooled down to room temperature milk mixture very carefully in small portions enter whipped into a solid foam egg whites.
6. Put the cooling in the freezer or freezer.
Children dessert of ice cream, "Treasures of the Pirates»
• 500 grams of butter ice cream;
• 50 grams of colored marmalade;
• 60 grams of milk or dark chocolate;
• 40 grams of roasted peanuts, unsalted;
• 60 grams of dried apricots;
• 40 grams of raisins, pitted.
1. Ice cream, home-cooked according to the above recipe, remove from the freezer until it is not completely frozen, and reload the required amount thereof in a large container.
2. Add chopped into small pieces jujube, peanuts, coarsely grated or finely broken chocolate, finely chopped dried apricots.Pour stood for fifteen minutes in hot water and then well obsushenny raisins.Quickly stir and put back in the freezer.
3. When will harden, spread out on the dessert ice-cream bowls, top-grate chocolate shaped knife for cleaning vegetables.
Ice Cream ice cream at home with oil
• 100 grams of natural vysokozhirnogo oil or fat very thick cream;
• pound of sugar;
• 1 ch. L.starch (potato);
• 6% of one liter of pasteurized milk;
• five yolks.
1. Mix the starch and sugar, add egg yolks, carefully grind.
2. Once all the sugar crystals are well grind with egg yolks, add a little fat milk and stir.The result is a mass of such liquid "shopping" in its cream consistence.
3. Put chopped into small pieces of butter and put in the remaining milk to boil.
4. In the boiling milk, stirring constantly with a spoon or whisk, pour in the egg-milk mixture.
5. When a boil, immediately turn off the heat and put the pot with the boiled breast mass in a cold, the best in the icy water.While cooling down, it is necessary to stir constantly.
6. Fully mass transfer to a chilled metal molds and store in the freezer.
«The magic of the snow" - a cake of ice cream
For this cake you can take any sponge cakes, preferably a round shape.If ASSUME biscuit magazine, it takes two cake.Baked biscuits alone are rather high, and it will be enough of one cake, cut in half in thickness.
• Biscuit cakes;
• Six proteins;
• 250 grams of sugar white sand;
• bananas, fresh.
1. peeled bananas, cut into thin rings and place in layers on flat shortcake biscuit, up to 2.5-3 cm
2. Then whisk in a solid foam, before the formation of steep peaks chilled proteins.with sugar.
3. On the bananas cut into thick pieces and place in the same layer of well-frozen ice cream ice cream, cooked at home on any of the above recipes.
4. On top of ice cream cake and put the second well lubricate cream cake on all sides.This should be done very quickly, so the ice cream does not melt.Particular care should be promazyvat side, the thicker the layer of cream, the better.When baking, hot air does not penetrate the cake.
5. Place the cake in the hot oven.Bake for fifteen minutes at 180 degrees.
6. Eat needed immediately.
What is the magic?While the cake is baked, ice cream does not have time to melt, if, of course, do the right thing, without departing from the described technology.
Preparation of ice cream at home - Tricks and tips
• Proteins vzobyutsya more quickly and easily if they are pre-cooled or add while whipping citric acid on the tip of a knife.
• Hot creamy base for ice cream, preparing at home, cool down faster if the pan with it to put on ice cubes or in a container with cold water while stirring constantly with a spoon or whisk.
• Eggs can be replaced quail.Four quail replace one egg.
• If in the course of preparations for the cooled milk mixture add a little fruit puree, not only can change the taste of ice cream, but also a little lower its caloric content.
•, does not freeze to the desired consistency, do not worry and do not rush to throw it If for some reason, ice cream, preparing at home.From this ice cream, you can always cook a lot of wonderful desserts that do not require the full hardening of ice cream.Some such recipes treats described above.