Chapter:
Homemade ice cream
2nd page

DESSERTS FROM READY ICE CREAM

A variety of delicious and impressive-looking holiday desserts can be prepared at home from store-bought ice cream.

You can use any ice cream - in paper cups and boxes or in the form of briquettes and a variety of side dishes - jam, berries, syrups, whipped cream, nuts, marmalade, cookies, raisins, fruit and berry compotes, etc.

Side dishes, as well as the dishes in which ice cream is served, must be pre-cooled.

The ice cream is removed from the container (the paper cup can be cut or torn, the box can be disassembled, the block can be unwrapped and the wafer removed) and placed on a plate, in a bowl or vase. Ice cream can also be taken with a spoon or knife and placed in a heap on a plate. The knife or spoon should be frequently immersed in hot water. Ice cream in a 250 g package should be cut into 2-3 parts.

The serving of ice cream is then topped with garnish.

Description of preparation
several types
homemade single-serve ice cream

With berries

Cover the strawberries with sugar (7 parts strawberries, 3 parts sugar) and let stand until the sugar dissolves in the juice. Pour the resulting syrup over a portion of ice cream (cream or strawberry) so that it does not completely cover the ice cream, but forms streaks, and spread the berries on and around the ice cream.
In the same way, you can decorate ice cream with cherries, raspberries, apricots, etc. Instead of fresh berries, you can use jam.
Consumption of berry garnish per 100 g of ice cream is 30-40 g.

With nuts

Pour a portion of ice cream (cream, nut or chocolate) over a chocolate garnish and sprinkle with coarsely crushed nuts.
For 100 g of ice cream - garnish 30-40 g, nuts 5-6 g.

The chocolate garnish is prepared as follows:
Cocoa is thoroughly mixed with sugar and dissolved in condensed milk, previously diluted in hot water. The resulting mixture, stirring continuously, is brought to a boil and boiled for 3-5 minutes. You can add a little grated nutmeg and a teaspoon of cognac.
Then filtered while hot.
For 500 g of side dish you need 50 g of cocoa, 100 g of granulated sugar, 200 g of condensed milk (with sugar), 150 g of water.

With marmalade

Decorate the surface of a serving of ice cream with multi-colored marmalade (cut the marmalade into strips and spread on the ice cream or crumble it and sprinkle on the ice cream), and pour the jam syrup on the sides and put a few berries.
For 100 g of ice cream – 2-3 pieces. marmalade, 20-30 g syrup.

"Spring"

Place a creamy or fruit ice cream in a vase and cover the ice cream with various berries and fruits (from compote, fresh or jam).
You can use strawberries, black currants, tangerine or orange slices, sliced ​​apricots or peaches, etc.
For 100 g of ice cream you need 50-60 g of garnish.

Iceberg

Place a portion of ice cream in a vase and pour in cooled pasteurized or sterilized milk, and then pour the garnish over the ice cream.
For 100 g of ice cream - 30-40 g of milk, 15-20 g of garnish.

The garnish is selected in accordance with the type of ice cream: for a fruit ice cream - a berry garnish (in this case, syrup is poured over the ice cream, and the berries are used to decorate the portion), for a chocolate ice cream - a chocolate garnish, for a coffee ice cream - a chocolate garnish or coffee syrup, etc.

Corn

Sprinkle the ice cream with corn flakes or sweet popped corn and top with whipped cream or syrup.
The ice cream should be soft, so you need to let it melt slightly.

Pancakes with ice cream

Pancakes are prepared according to the following recipe (for 12 servings):
Sifted wheat flour - 225 g
Baking soda - 1/2 teaspoon
Powdered sugar – 85 g
Eggs – 2 pcs.
Natural milk – 125 ml

Mix flour, soda and powdered sugar thoroughly, sift, pour eggs and milk into the mixture and stir.
Pour the dough into a hot frying pan with a tablespoon. Bake the pancakes over low heat until golden brown (about 2 minutes), and then turn them over. Place the finished pancakes in a damp cloth.

For the gravy 4 tbsp. spoons (with top) of raspberry jam diluted in 2 tbsp. spoons of water and boil for 2 minutes. Add 1 tbsp. spoon of lemon juice, filter.

Peach pie with ice cream

Recipe for 6 servings:
Peaches, cut into medium-sized slices – 8 pcs.
Lemon juice - 1 teaspoon
Sifted wheat flour – 160 g
Granulated sugar – 200 g
Salt - 0.25 teaspoon
Butter – 60 g
Creamy ice cream – 6 servings

To make peach pie with ice cream, grease a baking sheet and place the peaches on it.
Mix flour with sugar and salt. Add butter and grind until you get grains.
Cover the peaches with this crumble and bake at 190°C for 30 minutes.
Cut into 6 pieces and put ice cream on top.

Drinks with ice cream

You can make a variety of refreshing drinks at home from ice cream - milk and carbonated cocktails, frappes, with syrups, juices, etc. These drinks are prepared by mixing and whipping pre-chilled ingredients. The dishes should also be pre-cooled. It is best to beat the mixture with a mixer. If you don't have one, you can use a whisk or spring beater.

When whipping a drink, its volume increases, so you need to choose the right glassware.

Since fat reduces the mixture's ability to whip, it is recommended to use skim milk and low-fat ice cream (milk) for stronger foaming.

Milkshake

You can prepare different milkshakes.

Recipe for 1 serving:
Milk - 150 g
Ice cream - 25 g
Syrup - 25 g

You can use a variety of syrups, but they must be in harmony with the ice cream. So, fruit syrups are suitable for ice cream without fillers or milk-fruit, with chocolate syrup you should take chocolate or ice cream without fillers, etc.
Ice cream should be served in a chilled glass.

Spicy cocktail

Recipe for 1 serving:
Milk - 50 g
Ice cream - 50 g
Spicy syrup, teaspoon - 2 g

To make the spiced syrup: 1 teaspoon of cinnamon is mixed with 150 g of granulated sugar and diluted in 250 g of water, add 7 pcs. cloves and 4 teaspoons lemon juice. The mixture is boiled for 5 minutes over low heat, filtered and cooled. The syrup should be stored in a hermetically sealed container.

Cocktail “Southern”

Recipe (1 serving):
Milk - 150 g
Ice cream - 50 g
Cocoa, st. spoon - 1/2
Instant coffee, teaspoon - 3/4
Water, teaspoon – 2 Cocoa and coffee are diluted in hot water, mixed with milk. After cooling, add the ice cream and then whip it in the usual way.

Milkshake with float

This drink is prepared in the same way as an ordinary milkshake, but a piece of ice cream is placed in each portion of the drink poured into glasses.

Recipe (in g for 1 serving):
Milk - 125 g
Ice cream - 25 g per shake and 25 g per float
Syrup - 25 g

Ice cream is wonderful in itself. This is simple joy that everyone needs. Incredibly delicious ice cream desserts can be easily prepared at home.

Touches to the portrait

Making complex ice cream desserts (like, say, strawberry desserts) is a special skill reserved for the patient few. No, really, how long and difficult can it be to invent something when it’s already asking to be put into your mouth!

All you have the patience to do on a summer day is spread the sweet mass into bowls and decorate a little.

Here are a few simple but common additives:
- tea rose petals, ground with sugar and citric acid (by the way, they are perfectly stored all winter in tightly closed jars and are excellent as an additive to compotes and desserts, filling for puff pastry baskets);

Finely chopped fresh mint leaves + a tablespoon of martini;
- elderberry jam + 1-2 spoons of “Prikarpatsky” balsam (or any other thick herbal balm with a slight nutty flavor or cognac or black rum);
- dark chocolate crumbled into small pieces + cognac and chopped hazelnuts;
- a couple of spoons of spicy cranberry-orange sauce with ginger (this, however, is more of an option for winter and Christmas days) or light lingonberry sauce;
- fresh berries + thick but low-fat yogurt with berry filling.

Milk rivers, berry banks

It's hard to think of something more inspiring on a hot summer day than ice cream with fruits or berries.

Raspberries, strawberries, blueberries, plums, peaches... - come on, which of these doesn’t ask for an ice cream bowl?

In French Provence, ice cream is combined with berries in a curious way:

Ingredients:
2 handfuls of berries (strawberries, raspberries, blueberries),
1 tbsp. l. powdered sugar,
1 tsp. balsamic vinegar,
1 tbsp. l. olive oil,
a couple of basil and/or mint leaves.

Preparation:
Grind 1 handful of berries well in a blender with olive oil and powdered sugar. Olive oil will help brighten the color of the sauce and give it a softer consistency, like an emulsion.

You can rub the berry mass through a sieve to remove the seeds.

Add a little balsamic vinegar and stir.

Place ice cream on a plate and top with berries (strawberries should be cut into slices). Pour the sauce over the plate around the ice cream and garnish the dessert with basil and mint leaves.

Here’s a berry version, easier to prepare, but no less tasty:

Ingredients (for 2 servings):
250 g raspberries,
2 kiwis,
4 scoops of vanilla ice cream,
2 tsp. liquid honey,
4 tbsp. l. sweet white wine or port,
1 tbsp. l. toasted almond flakes.

Preparation:
Peel the kiwi and slice thinly. Place raspberries and kiwis in bowls, pour wine over them.

Drizzle honey on top and sprinkle with almond flakes.

The berries will quickly disappear, but the celebration of taste will not end. At a minimum, there will be melons, pears and peaches left. On their own, they are nobly aromatic, but they acquire a special style and charm when combined with ginger, strong alcohol, and cloves. And from children's fun, ice cream turns into a truly aristocratic evening decoration.

Ingredients (for 4 servings):
8 scoops of creamy ice cream,
1 small ripe melon,
1/3 tbsp. Sahara,
1/3 tbsp. water,
4 tbsp. l. grated ginger root,
1 tbsp. l. olive oil.

Preparation:
Grate the ginger. Sprinkle a little olive oil into a preheated frying pan and lightly fry 2 tbsp. l. ginger - so that it acquires a golden hue. Sprinkle 1 tsp ginger. sugar - it will caramelize a little. Place it in a cup and let cool.

In a saucepan, bring a third of a glass of water to a boil, add a third of a glass of sugar, 2 tbsp. l. ginger Boil for 10 minutes over low heat, strain the resulting syrup through a fine strainer.

Cut the melons, peel, remove the seeds, cut the pulp into small cubes. Pour syrup over the melon cubes and place in the refrigerator for a while to soak.

Before serving, place the melons in bowls, place 2 scoops of ice cream in each bowl, and sprinkle with cooled golden ginger.

Feel free to open a good port or white Muscat wine.

On a cool evening in a cozy room, ice cream desserts will also go great. Especially if you splash them with something warming.

Ingredients (for 4 servings):
400 g ice cream,
50 g white raisins,
50 g black raisins,
4 tbsp. l. black rum,
2 tbsp. l. grated almonds,
12 oblong shortbread cookies (lady fingers).

Preparation:
Pour boiling water over the washed raisins, let stand for 15 minutes, drain and let dry. Pour in rum and let steep for several hours

Let the ice cream melt a little, mix it with raisins, put it in molds and put it in the freezer for 30 minutes.

Place three cookies on each plate. Take out the ice cream molds, quickly lower each one into hot water for a few seconds, and place the ice cream on the cookies.

Sprinkle grated almonds on top.

The idea of ​​combining ice cream with cookies (especially mixing with crumbs) seems especially successful in winter. This makes it seem warmer, more comfortable, without ceasing, of course, to be ice cream. And if you add a little more chocolate, or dried fruits, or strong alcohol, then no winter is scary!

This is perhaps one of the strangest things invented by human culinary genius. It’s a kind of oxymoron that you absolutely can’t wrap your head around until you try it and see with your own eyes: yes, it happens. After this, you can already believe in talking fish, and sweet chili, and the urbanism of nomadic tribes.

This ice cream dessert, like many gastronomic perversions (we wanted to say miracles) came from Japanese cuisine. Which is not at all surprising: Japan is in many ways an oxymoronic country itself.

The pinnacle of the genre is deep-fried ice cream. For example, like this:

Ingredients (for 4 servings):
400 g ice cream,
2 squirrels,
1 tbsp. l. starch,
100 g coconut flakes,
a handful of berries (strawberries, raspberries),
2 tsp. honey,
1/3 cup heavy cream,
powdered sugar,
oil for frying.

Preparation:
Remove the ice cream from the freezer and let it soften a little. Form 4 balls out of it, putting 1-2 berries in each. Freeze the balls into stones (this will take 2 hours).

Place egg whites, starch, and coconut flakes in separate bowls. Beat the whites lightly.

Dip frozen ice cream balls one by one into starch, protein, and coconut flakes. And - again in the freezer, for about 20 minutes.

Meanwhile, make the berry sauce. You can - the most basic one: puree the berries with a blender or simply crush them with a fork, mix with a small amount of warm liquid honey and cream, mix well.

Pour oil into a deep fryer or deep frying pan and heat it to approximately 170ºC. Drop the balls into the oil one at a time, for 5 seconds each. They should turn golden. Place them on a paper towel for a few seconds to drain excess fat, and immediately transfer them to dessert plates and top with berry sauce.

Serve immediately.

The main charm of this dessert (besides, of course, the surprise that will not escape any of the potential eaters, rest assured) is the wonderful combination of a warm crispy crust and a tender cool center. And the berry sourness will pleasantly highlight both.

If you hate the thought of deep frying, but want to try something new, go the other way and bake an ice cream cake in the oven. Place about 0.5 kg of ice cream on the finished cold sponge cake (can be with nuts, chocolate chips, marshmallow pieces or berries), and top it well with egg whites whipped tightly with sugar.
Place the cake in a well-heated oven for 3-4 minutes and serve immediately.
This ice cream dessert is suitable for both children and adults.

A spoonful of peace

But these were Far Eastern difficulties, and in the Middle East, for example - in Turkey, ice cream is eaten in a much more understandable way to us:

Ingredients (in any quantity):
cream or fruit ice cream,
Turkish delight (2-3 types),
nuts (almonds, hazelnuts, hazel, pistachios),
cardamom,
rose or orange water,
oriental coffee (for serving).

Preparation:
Lightly toast and chop the nuts. Cut Turkish delight (it is better to take varieties of different colors and flavors) into small pieces. Remove the seeds from the cardamom pods and grind them in a mortar.
Mix all this with ice cream, place it in bowls, lightly sprinkle with rose or orange water.

Serve with oriental coffee (brewed in a cezve).

And one of the most wonderful ice cream desserts was invented in France in the 18th century. It's called Maseduan.

There are a lot of variations of maseduans (experiment and choose a combination to suit your taste), but what they all have in common is the combination of ice cream with fresh berries and fruits lightly boiled in syrup, liqueurs or cognacs and, often, jelly. Fruits and berries, which is important, must be of the same season. So no strawberries with grapes or cherries with cranberries. However, if your soul wants it, down with the conventions.
In its most general form, the maseduan looks like this:

Peel the fruits and berries and cut them into as uniform cubes as possible. You need to focus on the size of the smallest berry in the dish.

Lightly boil dense, hard fruits (apples, pears, dense varieties of plums and cherry plums) in sugar syrup with cinnamon or vanilla; turn off the heat, sprinkle with cognac or rum. For berries or fruits with a soft texture (apricots, peaches), simply pour syrup with alcohol without heating.

Jelly some fruits and berries. Mix some of it with ice cream.

Layer the jelly and ice cream into a tall cylindrical pan (ideally a springform pan).

Place the mold in the freezer for a couple of hours.

Remove the mold and carefully divide the maceduan into portions.

Experiment with different combinations of fruits and berries; different types of alcohol; choose different spices for different fruits: cinnamon, cloves, vanilla, cardamom, anise, ginger. Don't be afraid to add something new - mint, tea rose, violets, finely chopped ginger root, dried lemons... Try making a cream-based jelly for maceduan. In general, go for it, and this ice cream dessert will surely take pride of place in your culinary schedule.

We suspect that in almost every country you can find a unique recipe for ice cream dessert. To write everything down—not one life is enough.

And you know, something tells us that if someone says that they don’t like ice cream, it means that they simply haven’t found their own way of eating it yet. With berries or dried fruits, with chocolate or whipped cream, with fresh juices or liqueurs, with cookies, marshmallows, meringues... - it’s worth trying this and that to make sure: ice cream is one of the best sweets in the world. And ice cream desserts look great on a children’s table or on a royal one.

The most delicious homemade ice cream is in our selection! Prepare what you like - ice cream, creamy, chocolate!

• cream from 33% - 200 ml;
• milk - 100 ml;
• egg yolks - 2 pcs.;
• sugar - 60 g;
• vanilla pod - 1 pc.

Mix milk with sugar in a small saucepan with a thick bottom. Using a knife blade, cut the vanilla pod along its entire length, remove the seeds and also add to the milk mixture. Thanks to vanilla, the ice cream will be filled with a delicious natural aroma, but in the absence of this ingredient, you can get by with a bag of vanilla sugar or a pinch of vanillin. Heat the mixture until hot, but do not bring it to a boil.

In another container, gently beat the egg yolks using a whisk. In this case, we just need to achieve homogeneity - we should not beat the mass, otherwise foam may form on the surface, which will complicate the process of preparing the ice cream.

Pour hot milk into the mashed yolks in a thin stream, continuously stirring the mixture.

Pour the resulting mixture into a saucepan, place on low heat and cook until slightly thickened. It is important not to overheat the milk, otherwise the yolks may curdle! To avoid this trouble, choose a thick-bottomed pan for cooking the cream and cook over low heat. Also, do not forget to continuously stir the cream, especially at the bottom (it is most convenient to use a silicone spatula for this).

We check readiness as follows: run your finger along the silicone spatula. If the mark remains clear and does not float with cream, immediately remove the pan from the heat.

Tip: if the yolks still curdle, you can grind the mixture through a fine sieve or puree with a submersible blender. However, unfortunately, it is no longer possible to avoid the eggy taste of the ice cream. In this case, it is better to remove the pan from the heat sooner rather than later.

Cool the freshly prepared cream to room temperature. At the same time, whip the cold cream until thick.

Add the cooled cream to the whipped cream mixture and mix. Chill the mixture in the freezer for 3 hours. During this time, it is necessary to remove the container 5-6 times and mix the mass thoroughly to avoid the formation of ice crystals and to obtain a smooth and uniform texture.

When the consistency of the mixture becomes similar to soft ice cream and is difficult to mix, transfer the mixture into a silicone mold, cover with a lid and put it in the freezer for another 3-4 hours (you can leave it overnight).

Before serving, let the frozen ice cream sit for a while at room temperature. Then scoop up the slightly melted mixture with an ice cream spoon and form into balls. If desired, complement the dessert with chocolate chips, mint leaves or berries.

Recipe 2: homemade ice cream - creamy ice cream

• 500-600 grams of whipping cream (fat content from 30%)
• 100 grams of powdered sugar (or fine sugar)
• a pinch of vanillin

Place chilled cream, powdered sugar and a little vanillin in a deep bowl. Beat until fluffy and stable foam is achieved, 4-5 minutes.

Place the whipped mixture in a plastic container.

Place in the freezer overnight.

We take out the ready-made ice cream, let it thaw a little and you can put it in bowls.

This ice cream can be made in different ways - with the addition of cocoa (carob), frozen berries - it is especially tasty with honeysuckle (only the berries must first be pureed with a blender, and then added to the whipped mixture and beat again).

Recipe 3: how to make homemade ice cream sundae?

The recipe for homemade ice cream sundae can be reproduced at home, it will turn out very tasty, natural and taste like the Soviet ice cream.

• egg yolks (4 pcs.);
• milk (300 ml);
• cream (33%, 300 ml);
• powdered sugar (180 g);
• vanillin (½ teaspoon).

So, first of all, bring the milk to a boil and then cool it to approximately 30 degrees.

Add powdered sugar and vanilla sugar to the yolks.

Whisk.

Pour in milk. Beat again.

Place on low heat and stir until the mixture thickens. As everyone around advises, you can check the thickness by running your finger along the spatula - if a clear mark remains, the mixture is ready.

Let cool to room temperature and then chill in the refrigerator.

Meanwhile, whip the cream.

Mix with cooled cream.

We transfer the entire mixture into a container in which it will be convenient for us to mix the future ice cream with a blender.

Then take it out and quickly (so that the ice cream does not have time to melt) mix with a blender.

Place it in the freezer again for 2 hours. We repeat the procedure 2-3 more times with an interval of 30-60 minutes. Thanks to the blender, the ice cream will have the desired structure. A blender allows you to crush ice crystals and form an airy mass.

When the ice cream is completely frozen, take it out and use a special spoon to make balls. You can first put the ice cream in the refrigerator for 15 minutes so that it melts a little - this will make it much more convenient to make balls.

Place the ice cream in bowls and sprinkle or top with whatever you like. I - grated chocolate. Homemade ice cream tastes just as good as store-bought ice cream, and its content is guaranteed to contain no “extra” additives. Recipe tested.

Recipe 4: homemade ice cream and milk ice cream

• milk - 1 glass;
• butter - 25 grams;
• egg yolk - 1 piece;
• sugar - ½ cup;
• vanilla sugar - 5 grams;
• starch - ½ teaspoon.

In a deep, convenient container, mix sugar, starch and vanilla sugar.

Add one egg yolk.

Grind the mixture until smooth. Pour in a little milk.

Place the remaining milk on the fire. Add 25 grams of butter. The butter must be real, consisting of 100 percent cream from cow's milk. Bring the mixture to a boil.

Pour the egg mixture into the boiling milk. Stirring, bring to a boil. Remove from heat and place in cold water. Cool, stirring occasionally.

Pour the cold mixture into molds. It can be a large form or small portions. I have a large silicone mold and molds for small cars.

Place the molds in the freezer for a couple of hours.

Ice cream from small molds will be ready in 30-50 minutes. Taking it out of the silicone molds is very easy.

From a large mold, spoon ice cream onto serving plates. It is incredibly tasty, tender and aromatic.

Recipe 5: how to make ice cream at home

• 0.5 liters of cream (the higher the fat content, the tastier the ice cream will be)
• ¾ cup sugar
• 4 chicken eggs
• Chocolate chip cookies (or other flavors)

Break eggs into a bowl and add sugar.

Beat well with a fork and grind the sugar. Pour in the cream and mix well again.

Pour the resulting mixture into a small saucepan and place over very low heat. Stir constantly, do not bring to a boil, otherwise the eggs will curdle. Remove from heat when the mixture begins to thicken; the consistency should resemble liquid sour cream.

In total, the pan will spend 15-20 minutes on the fire. Well, you can also find out the readiness of the desired consistency by running your finger along the spoon. If the spoon is covered in cream and a fingerprint remains, the mixture for homemade ice cream is ready.

After removing from the stove, pour the mixture into any container convenient for freezing. In general, any food-safe plastic container can be used.

Add any filling (in this case, crushed cookies, or you can use berries, chocolate chips or pieces of fruit).

Let sit for about an hour until the mixture cools slightly (the mixture will cool faster if you place the container in a sink with cold water). Then transfer the container with the mixture to the freezer. Homemade ice cream will harden and gradually thicken. The thickening time can range from 5 to 6 hours, so it is better to do it at night or in the morning so that you can enjoy it by the evening.

Before serving, remove the container of homemade ice cream with cream from the freezer and place in the refrigerator for 20 minutes. Roll the prepared ice cream into small balls using a tablespoon (if you don’t have a special ice cream spoon) and place in tall glasses, bowls or plates. Ice cream can be decorated with grated chocolate or berries. Serve immediately. Bon appetit!

Recipe 6: how to make ice cream from milk? (step by step photos)

• milk - 2.5 cups
• sugar - 1 glass
• vanillin - to taste

Pour the milk into a homemade saucepan, bring the milk to a boil, then remove the saucepan from the stove and let the milk cool to a temperature of 36 degrees.

Add sugar and vanillin to the egg yolks (if you want to make vanilla ice cream and not a regular ice cream). Mix well and grind the mass. You can use a blender for this.

Stir the resulting mass constantly, pouring milk into it in a thin stream.

Heat the final mixture over low heat, while continuing to stir. The mixture should become thick.

Cool the resulting mixture and our cream first, then place it in the refrigerator.

Pour the cream into a separate bowl. Whip the cream until it becomes thick.

Add whipped cream to the cooled cream and mix the mixture.

Transfer the mixture into a plastic container, cover with a lid, and place in the freezer for one hour. Then we take out the slightly frozen mixture, beat it with a mixer and place it in the freezer again. We repeat the procedure again.

Then we leave the mass of future ice cream in the freezer for 3 hours. Now our ice cream is ready. To soften the ice cream slightly, place it in the refrigerator for 20 minutes before serving.

Recipe 7: delicate chocolate ice cream (with photos step by step)

As you know, homemade ice cream is much tastier and healthier than store-bought ice cream. I suggest making homemade chocolate ice cream. It turned out soft, homogeneous, without ice grains. It has a rich chocolate taste and color.

• 50 g chocolate;
• 3 glasses of milk;
• 4 yolks;
• 200 g sugar.

Fold the beaten yolks into the chocolate-milk mixture. To prevent the yolks from curdling, add them gradually and stir immediately. Place over low heat and cook, stirring constantly, until thickened, without allowing the mixture to boil.

The consistency of the mixture should be such that if you run your finger across the spoon, a trace will remain.

Pour the homemade chocolate ice cream mixture into a freezer-safe pan, cover with film or foil and place in the freezer to freeze for 3 hours.

Powdered sugar - 6 tbsp.

Separate chicken yolks from whites. Beat the yolks with three tablespoons of powdered sugar until the yolk mass is clear. Beat the egg whites to stiff peaks with the remaining powdered sugar.

Pour milk into the yolk mixture and whisk with a whisk.

Beat the cream with a mixer until creamy. Add condensed milk. Stir until smooth.

Add the yolk-milk mixture and vanillin to the creamy mixture. Whisk.

Add whipped whites. Beat with a mixer or whisk.

Cover the container with cling film and place in the freezer. After an hour, remove the ice cream and stir. Repeat this procedure 2-3 more times and leave until completely frozen.

Homemade ice cream is ready!

Good day everyone!

On the eve of the next holidays, in anticipation of spring, when thoughts about gifts and meetings with family and friends are in my head, on a culinary blog I want to talk about something light and pleasant that we can please each other with, which will be pleasant for everyone. About ice cream!

I would even say that this is a post of love for ice cream)) I wonder if there are people who don’t like this magical treat?

We simply adore him! If in the summer everyone eats portioned ice cream on the street, then in the cold season it’s so great to bring home a box of ice cream, put it in bowls, pour over or sprinkle with your favorite additives that will make the ice cream even tastier, and enjoy it despite the cold outside.

It is these additives, or toppings, for ice cream that I want to tell you about. They are so easy and so loved, they are made in no time. Thanks to them, an ordinary ice cream turns into an incredibly tasty one. ice cream dessert.

Banana Sandy

I learned this recipe from my mother, and she once copied it from the “Book about Tasty and Healthy Food.”

Ingredients:

- banana;

- Orange juice

Cut banana into circles and place on ice cream. Cut the orange in half, make cuts in the pulp, squeeze out the juice, pour it over the ice cream. You can also use regular juice from a tetra pack.

It was surprising to me that Soviet housewives were offered ice cream with bananas and oranges, but the recipe is wonderful! The sourness of orange juice, the sweetness of banana and the tenderness of ice cream are so deliciously combined. Mom often treats us to this ice cream on holidays.

Ice cream Kamchatka style

The name is such because we first tried this ice cream when we went on vacation to Kamchatka during the New Year holidays. There were a lot of unusual things for us there, from landscapes, volcanoes and ending with swimming in hot water pools in the open air.

But the culinary discovery for me was precisely this ice cream, which we were served for dessert: poured puree from kiwi pulp. Friends, this is awesome, unusual, very tasty! And it’s so simple that it’s strange, why didn’t I think of this myself?

Ingredients:

- kiwi pulp

To prepare, we clean the kiwi, coarsely chop the pulp, grind it into puree in a blender, and pour it over the ice cream.

Incredible taste and very beautiful combination of sourish tender kiwi puree and sweet ice cream!

Children's ice cream

Children especially love this option. And I like it for the combination of textures: delicate smooth ice cream and candy-nut crumbs.

Ingredients:

- chocolate candy bar (or with dense filling)

- 3 walnut halves

Proportions are approximate. Instead of candy, you can take a piece of chocolate. Grate the candy and nuts on a fine grater and mix. Sprinkle the resulting crumbs over the ice cream.

Sea buckthorn ice cream

Ingredients:

- sea buckthorn, pureed with sugar

This is the simplest thing you can serve ice cream with: jam, jam. But sweet ice cream with sweet jam is a little overkill, in my opinion. Therefore, I suggest that it is better to take berries pureed with sugar (they put less sugar in them than in jam), and use berries or fruits that are not very sweet in themselves (not strawberries or peaches, but, for example, sea buckthorn or honeysuckle).

And a few more words about

How to choose ice cream

If possible, choose real ice cream with familiar, simple ingredients: milk, cream, sugar... No added vegetable oil/vegetable fat/dairy fat substitute, colors, preservatives, etc. Otherwise, you may end up with a tasteless product with an unpleasant aftertaste of extraneous fat.

I hope you have the opportunity to buy real ice cream. In our small town, fortunately, the local dairy still produces that same ice cream, real creamy ice cream, and even popsicles are covered with chocolate icing, and not just a sweet brown mass.

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Friends, to be honest, with this article I am also pursuing my own selfish goals)) Surely you also love ice cream, and perhaps you also add something tasty to it. Share your favorite options. We are big fans of this cold delicacy, and I, as the biggest fan, am looking for new interesting options) Thank you in advance)

Help yourself and treat your loved ones!

And congratulations to our dear men on Defender of the Fatherland Day!

With love, Elena Nazarenko

Ice cream is the most desired treat during the summer season. It is not only tasty, but also refreshing. It is also often used as an additional component of summer drinks and for serving some desserts. Below are a few recipes that describe how to make ice cream at home.

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.

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.

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.

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.

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 that of 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.

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.

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.

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.

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 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.

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.