1. Ice cream «Plombir»
Ingredients:
Chicken yolks — 4 pcs.
Cream 10% — 200 ml
Cream 10% — 200 ml
Cream 33% -38% — 500 ml
Powdered sugar — 100 g
Vanillin — 1 g
Powdered sugar — 100 g
Vanillin — 1 g
Preparation:
1. Separate the yolks from proteins. To the yolks, add sugar powder, vanillin wipe white. Then pour gradually 10% cream, whisk to a homogeneous mass.
2. The resulting cream is poured into a saucepan or saucepan with a thick bottom, put on the smallest fire. Continuously stirring, bring the cream to thick, but do not let it boil. The readyness of the cream can be checked as follows: on the back of the spoon we make a groove, if it does not converge back, then the cream is ready.
3. The finished cream is wiped through a sieve and placed in a freezer, brought to a semi-frozen state. Then pour cold cream into the chilled bowl and beat it into a thick foam, add the cream, beat again. We put it into a container in which it will be frozen, and put it in the freezer.
4. In order not to have ice crystals in the ice cream, we get from the freezer and beat it 2 times every 30 minutes and 1 time in an hour. Then leave until completely congealed. Ready ice cream can be sprinkled with grated chocolate, nuts, fresh berries, jam, etc.
2. The resulting cream is poured into a saucepan or saucepan with a thick bottom, put on the smallest fire. Continuously stirring, bring the cream to thick, but do not let it boil. The readyness of the cream can be checked as follows: on the back of the spoon we make a groove, if it does not converge back, then the cream is ready.
3. The finished cream is wiped through a sieve and placed in a freezer, brought to a semi-frozen state. Then pour cold cream into the chilled bowl and beat it into a thick foam, add the cream, beat again. We put it into a container in which it will be frozen, and put it in the freezer.
4. In order not to have ice crystals in the ice cream, we get from the freezer and beat it 2 times every 30 minutes and 1 time in an hour. Then leave until completely congealed. Ready ice cream can be sprinkled with grated chocolate, nuts, fresh berries, jam, etc.
2. Homemade lemon ice cream
The main thing in home ice cream is the absence of mysterious additives. It should contain milk and clear ingredients: chocolate, jam, crushed fruit, berries, etc.
Ingredients:
Cream (25-35%) — 200 ml
Condensed milk — 0.5 jars
Lemon — 0,5 pcs.
Condensed milk — 0.5 jars
Lemon — 0,5 pcs.
Preparation:
1. Pour the cream into the measuring cup of the mixer and whip the cream at the 2nd speed (3 minutes) with the aid of the «whisk» or «disk whisker» nozzle. As soon as they start to thicken — add the condensed milk, mix the mixer at the 1st speed, add the lemon juice, mix again 20-30 seconds and put the measuring cup in the freezer for 2 hours.
2. The cooled mass is stirred again, poured into molds and placed in a freezer for 4-6 hours. If the ice cream is cooled in large form, the freezing time should be increased to 6-8 hours.
2. The cooled mass is stirred again, poured into molds and placed in a freezer for 4-6 hours. If the ice cream is cooled in large form, the freezing time should be increased to 6-8 hours.
3. Vanilla Ice Cream
Ingredients:
Milk — 180 ml
Cream 33% -38% fat content — 500 ml
Sugar powder — 120 g
Vanilla pod — 1 pc.
Cream 33% -38% fat content — 500 ml
Sugar powder — 120 g
Vanilla pod — 1 pc.
Preparation:
1. Cut a vanilla pod in half, using a knife, to scrape off the seeds.
2. Seeds of vanilla and the pod itself is put into milk, brought to a boil, turn off the heat and cool to room temperature, then place it in the refrigerator to make the milk cold. Cold milk filter through a sieve.
4. Chilled cream first whisk at a low speed, then add speed. In a slightly thickened cream, pour the powdered sugar.
5. As soon as the cream thickens, pour in a few meals cooled milk and beat to the consistency of thick sour cream.
6. We shift the ice cream into a container, put it in the freezer.
7. If there is no ice cream maker, then every 40 minutes, ice cream is whipped with a whisk or with a blender to prevent the appearance of ice crystals. So repeat 3-4 times.
8. Before serving, ice cream is taken from the freezer and placed in a refrigerator for 15 minutes. Spoon for ice cream is dipped in hot water and we collect vanilla ice cream. At will we add berries, nuts, chocolate, syrup — what you like
2. Seeds of vanilla and the pod itself is put into milk, brought to a boil, turn off the heat and cool to room temperature, then place it in the refrigerator to make the milk cold. Cold milk filter through a sieve.
4. Chilled cream first whisk at a low speed, then add speed. In a slightly thickened cream, pour the powdered sugar.
5. As soon as the cream thickens, pour in a few meals cooled milk and beat to the consistency of thick sour cream.
6. We shift the ice cream into a container, put it in the freezer.
7. If there is no ice cream maker, then every 40 minutes, ice cream is whipped with a whisk or with a blender to prevent the appearance of ice crystals. So repeat 3-4 times.
8. Before serving, ice cream is taken from the freezer and placed in a refrigerator for 15 minutes. Spoon for ice cream is dipped in hot water and we collect vanilla ice cream. At will we add berries, nuts, chocolate, syrup — what you like