How to make ice cream at home recipe. Video: how to make homemade ice cream. How to make Italian chocolate ice cream at home

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 about 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 boiled 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.

In the warm season, parks and avenues of big cities are oversaturated with ice cream kiosks, and this is not surprising. In the heat, you want to cool down with a treat that both adults and children love. As a rule, a purchased product is stuffed with artificial colors and preservatives, which has an adverse effect on health, especially if a person is allergic. Hence the need to make ice cream at home.

1. Girls and women on a diet should forget about counting calories. The exquisite taste of ice cream and its creamy structure are obtained as a result of the use of natural fats. If you prepare a delicacy from low-fat ingredients, the ice cream will not be tender, but hard, crumbly, with ice crystals. When you eat such ice cream, it will begin to crunch on your teeth like sand. The exception is considered to be sorbet made from fruits; in this case, the fat base has nowhere to come from.
2. An important feature of the preparation is that the mixture must be stirred throughout the entire freezing cycle. Usually the interval between actions is from 20 minutes to an hour, it all depends on the overall size of the composition. The thicker the mass, the more often it needs to be stirred. The total number of receptions will vary between 4-6 times. If an ice cream maker is used to prepare the product, it must be pre-cooled before pouring the mixture.
3. Flavorings can be in the form of a powder, suspension (flavored alcohol) or gel. In all cases, they must be intervened as a last resort. Wait until the mass has completely hardened, and then proceed with the modernization.
4. If you choose an ice cream recipe that involves adding custard, you will need to cool it in several stages. After mixing all the ingredients, place the mixture in the general compartment of the refrigerator, wait a certain interval so that the delicacy becomes cold. Only after this can you move the container with the product into the freezer, without forgetting to stir the composition. Culinary experts recommend refrigerating custard-based ice cream overnight. This will allow the mixture to “settle”, and you will end up with a creamy and smooth texture without bubbles.
5. When storing homemade ice cream in large quantities, ice crystals inevitably appear. This can be prevented by mixing liqueur with the necessary flavoring additives into the composition. Of course, the product is suitable for use by adults, but not by children. You can replace alcohol with gelatin, honey, invert or corn syrup; the listed ingredients will not allow the ice cream to freeze. To maintain a soft texture, the product should be kept in a shallow bowl, covered with cling film or a bag on top.
6. Additives in the form of chocolate/coconut chips, dried or fresh fruits, candied fruits, marmalade, nuts and other things must be mixed into the partially frozen mixture. In this case, all additional components must be pre-cooled so that temperature changes are minimal. After adding the ice cream, it is recommended to mix well.

On a note

To make homemade ice cream, you need to choose only fresh ingredients. The final result directly depends on this. In the case of flavorings, you should give preference to natural compounds. The same applies to cream and milk. It is also worth considering that a full-fledged vanilla pod will make the aroma rich; this cannot be achieved by adding the composition from bags.

The most common type of ice cream. The texture of the product is very sweet, but many do not hesitate to additionally top it with honey, melted chocolate, jam or sauce. An ideal ice cream should be fat (at least 15%), only then it will turn out tasty.

• granulated sugar - 85 gr.
• powdered milk - 40 gr.
• cream with fat content 35-40% - 275 ml.
• fresh milk - 325 ml.
• corn starch - 1 sachet (12-15 g.)
• vanillin - 25 gr.

1. In a separate container, dilute corn starch in 50 ml. fresh milk, leave to swell. Place the heavy cream in the refrigerator so that it is cool before adding.
2. Prepare an enamel pan with a thick bottom; the mixture should not burn.
3. Combine granulated sugar, vanillin and milk powder into a homogeneous bulk mixture. Begin pouring in the remaining 275 ml in a thin stream. fresh milk. Stir constantly so that the mixture does not form lumps. Otherwise, crush them with a fork.
4. Turn the stove on low heat and bring the milk mixture to a boil. When the first bubbles appear, start pouring in the swollen starch.
5. When you combine both compositions, continue to simmer the mass over the fire, it should thicken well. As soon as this happens, turn off the stove.
6. Fold the gauze into 3-4 layers and strain. Pour the liquid into a cold bowl and cover with cling film. Leave in a cool place to allow the mixture to cool to room temperature.
7. Remove the cream from the refrigerator, beat it in a convenient way (whisk, mixer, two forks), the product should rise 1.5-2 times.
8. Pour the cream into the previously prepared mixture, beat again (not too much). Let stand for about a quarter of an hour, then put in the freezer.
9. As the ice cream hardens, it is necessary to take it out every 15 minutes and mix thoroughly.
10. When the ice cream has cooled evenly, pack it into paper or waffle cups, and place pieces of cling film on top to prevent the formation of ice.

• vanillin - on the tip of a knife
• cream with fat content 38-40% - 240 ml.
• cream with fat content 15-18% - 220 ml.
• granulated sugar - 110 gr.
• cocoa powder - 65 gr. (5 heaped teaspoons)
• chopped salt - 1 pinch

1. Heat less fat cream on the stove or in the microwave and pour cocoa powder over it.
2. Pour the heavy and remaining low-fat cream into a separate saucepan and bring to a boil. Reduce heat, slowly add vanillin and granulated sugar, stir until the crystals are completely dissolved.
3. Add the cocoa mixture to the mixture, which is simmering on the stove, and warm the mixture well. Turn off the stove, add salt, cool.
4. After the mixture has cooled to room temperature, transfer it to an ice cream maker or put it in the freezer.
5. Cover the bowl with film and stir the product every half hour. After 1.5 hours, you can transfer the ice cream to waffle cups.

There are several variations of fruit sorbet, let's look at the most popular ones.

• powdered sugar - 165 gr.
• fresh melon - 600 gr.
• freshly squeezed orange juice - 85 ml.
• fine salt - 1 pinch

1. Peel the melon and remove the seeds. Grind the fruit into small squares so that you get about 0.4-0.5 kg. pure composition.
2. Pour orange juice into a blender, add salt and powdered sugar. Add melon to the mixture and grind the mixture into porridge.
3. After preparing the fruit puree, leave it for 15-20 minutes so that the salt and powder dissolve.
4. Now pour the mixture into a bowl, cover it with film and put it in the refrigerator for half an hour.
5. After the expiration date, move the product to the freezer and wait until it hardens. Do not forget to stir the composition periodically.

Strawberry sorbet
To the existing ingredients, add fresh or frozen strawberries and 40 gr. honey. Wash it, then put it in a blender with the melon and other ingredients, and chop. Next, follow the general technology.

Grapefruit sorbet with kiwi
Peel 1 grapefruit, do the same with 2 kiwis. Cut the fruits into pieces and place in a blender with melon, salt and powdered sugar. After this, continue cooking according to the recipe.

• granulated sugar - 175 gr.
• chicken/quail egg - 2/4 pcs., respectively
• chocolate (dark, bitter) - 1 bar
• pitted cherries - 120 gr.
• cream (fat content not less than 30%) - 450 ml.
• whole milk - 225 ml.

1. Grate the chocolate on a coarse grater and place in the refrigerator until completely cool. Cut the cherries in half and set aside to cool.
2. Beat the eggs in a convenient way to form an airy mass (3-5 minutes of using the mixer is enough). Begin to slowly add granulated sugar while stirring.
3. After adding the component, beat the mixture for another 5 minutes, at this time pour in the milk and cream.
4. Transfer the product to a shallow container, cover with plastic wrap, and place in the freezer.
5. Throughout the cooling cycle, remove the ice cream and stir.
6. After 1.5-2 hours the mixture will almost freeze, it is at this point that you need to add the cooled chocolate chips and cherries.
7. After mixing the ingredients, return the product to the freezer and wait for the final preparation.

Important!
If desired, you can use not ripe, but frozen or canned cherries. The main thing is to first drain the syrup and remove the seeds. You can also replace cherries with sweet cherries.

Chestnut and ricotta ice cream

The product is considered a delicacy of Italian cuisine, but this does not mean that it cannot be prepared in any other country. Ricotta is a cheese with a nutty taste; if desired, it can be replaced with roasted chopped hazelnuts.

• fresh chestnut - 620 gr.
• ricotta or hazelnuts - 425 gr.
• fresh milk - 280 ml.
• granulated sugar - 245 gr.
• candied citrus fruits (lemon, kiwi, grapefruit) - 75 gr.
• rum (preferably dark) - 125 ml.
• butter - 80 gr.

1. Peel the chestnuts, place them in water and bring to a boil. After this, remove the fruits, cut into pieces, and fry. Then grind the chestnuts into powder in a convenient way (coffee grinder, blender, food processor, etc.).
2. Pour whole milk and 60 g into an enamel pan. sugar, turn on the stove and simmer over low heat until the sand dissolves.
3. In another container, grind the butter with 185 g. remaining granulated sugar, pour in 200 ml. purified water and dark rum.
4. Place the pan on the stove, simmer the mixture and at the same time stir it with a wooden spatula so that the sugar completely melts.
5. After melting the butter with the other ingredients, remove the pan from the stove and leave to cool to an acceptable temperature.
6. When the mixture has cooled, add the chopped chestnut crumbs, candied citrus fruits and ricotta (or crushed hazelnuts), and mash well with a fork.
7. Stir the first composition of whole milk into the resulting mixture, then place the product in the freezer.

• corn starch - 10 gr.
• heavy cream (from 35% and above) - 110 ml.
• granulated sugar - 110 gr.
• powdered milk - 35 gr.
• whole milk - 345 ml.

1. Place 50 gr. sugar in an enamel pan, make syrup from it by melting it on the stove.
2. When the granules have completely melted, pour in 75 ml. whole milk. Simmer the mixture on the stove until the product resembles the consistency of condensed milk.
3. Dissolve 30 ml corn starch. milk, leave until swelling.
4. In a separate bowl, combine the milk powder and the remaining granulated sugar into one mixture, then pour fresh milk into the mixture and stir constantly.
5. Add sugar syrup, infused starch, cream, mix and strain.
6. Cool in the refrigerator, then transfer to the freezer until finished cooking.

There are many options for making ice cream at home. Ice cream and creme brulee products are considered classics of the genre. For gourmets, ice cream based on ricotta and chestnut will be unusual; children will love the delicacy with chocolate chips.

Video: how to make homemade ice cream

I don’t know how your family’s relationship with ice cream develops, but my family simply adore it! A few years ago, the taste of ice cream began to deteriorate very badly, and for the first time I thought about how to make ice cream at home from natural products without all these chemical dyes, taste improvers and other nastiness.

Naturally, first I asked my friends a question about how to make ice cream with your own hands, and heard many different options - starting from fruit sorbets, for the preparation of which you don’t need practically anything other than fruit and a freezer, and ending with a variety of ice cream cakes that you can use amaze the family. My housekeeping girls advised me a lot of things, and I will be happy to tell you how to make homemade ice cream.

Important Notes

If you are thinking about how to make ice cream, then let's first understand a little about how to prepare it properly.

1. Homemade ice cream is made from a milk base and sugar. Other ingredients can be added or left out as desired or depending on the recipe - for example, for a simple low-calorie ice cream recipe, you only need white yogurt and any toppings.
2. The most important rule when making ice cream is to prevent large ice crystals from forming. You've probably tried this unfortunate delicacy - frozen ice crystals crunch just like sand on your teeth. It's tasteless and not very healthy.
3. You also need to choose only the freshest and highest quality products. This compote can be made from darkened apples by cutting off the ugly parts from them, but you won’t be able to do this with ice cream, the taste will be ruined.
4. Use as natural ingredients as possible. Yes, buying vanillin and colored dye is much simpler and easier than using natural vanilla pods or tinting homemade ice cream with berry juice. But all this affects the quality. Even supposedly tasteless dyes have their own taste.
5. Think carefully about the fat content of your dish. It's one thing if you want to make vanilla ice cream or creme brulee ice cream as a dessert or treat - then you don't have to pay attention to the amount of sugar and fat. And it's a completely different matter if you just prefer to eat it for a snack in the hot summer - in this case, you should choose a lower-calorie ice cream recipe at home.

Do you need an ice cream maker?

Is it possible to make ice cream at home without an ice cream maker? Naturally! What's good about an ice cream maker:

• a special container that is used only for one product - you are guaranteed not to smell the borscht flavor in your ice cream;
• automatic mixing (more on this later);
• the ability to cook in large portions at once;
• correct freezing.

Every homemade ice cream recipe without an ice cream maker ends with the same words: "and then stir every half hour". The delicate texture of this wonderful dessert is the result of the interaction of milk protein, sugars and fats. The fattier the ice cream, the softer and more tender it is. However, in order to get a high-quality texture of your favorite dessert, you will have to solve a difficult problem - either buy an ice cream maker, or don’t be lazy and whip the ice cream yourself. I ultimately chose the second option, because my kitchenette has absolutely nowhere to put this household unit.

Why do you need to mix? Fat and water have different characteristics, and the water in milk will freeze first. The crystals tend to coalesce, meaning that without stirring you'll end up with a chunk of ice in the sweet fat. When stirring, the ice crystals are crushed and evenly distributed throughout the mass.

Recipes

With milk

How to make ice cream from milk? I’ll tell you right away that you can’t make ice cream from milk; you will need some ingredient to thicken your homemade milk ice cream. I’ll tell you about thickeners in a little more detail, but for now I’ll share the recipe.

Economical recipe for homemade milk ice cream:

• 1 liter of good milk (it is better not to take ultra-pasteurized milk);
• 1 stick of butter (the spread will not give the desired consistency);
• 2 cups sugar (if you have a grinder, it is better to grind the sugar);
• 5 yolks from chicken eggs;
• 1-1.5 tsp. potato or corn starch.

1) First of all, you need to boil the milk and dissolve the butter in it, then the mixture should cool slightly, while you can work on the sugar, starch and yolks.

2) You need to grind the yolks thoroughly and stir in sugar and starch. If it doesn't mix well, you can add a few tablespoons of milk.

3) Place the milk-butter mixture back on the stove and heat, gradually pouring in the yolks and sugar until everything is combined and the mixture boils.

4) After this, place the pan in a basin or sink with cold water and stir until the mixture cools to a pleasant warmth.

5) After cooling, you need to pour the milk ice cream at home into molds or containers, and then freeze for about four hours.

There are many recipes for ice cream made from milk, but they all repeat this one in one way or another - somewhere the ratio changes, somewhere additional ingredients are used, I told you the basic method of preparation, which can be adapted to suit yourself.

On cream

Do you want to pamper your family with ice cream? Forget about dieting and make homemade ice cream from cream.

You will need:

• 1 glass of milk;
• 1 glass 35-40% cream;
• 2 tbsp. milk powder;
• 0.5 cups sugar.
• 2 tsp corn starch
• 1 tsp vanilla sugar.

We prepare delicious creamy ice cream at home: In a convenient saucepan, you need to mix the milk powder and sugar, and then pour in almost all the milk (leave a couple of spoons to dissolve the starch in them). This mixture needs to be heated, and then add the starch and heat slowly until the mixture thickens. After that, let it rest and work on the cream.

Well-chilled cream should be whipped until it stands in peaks, and then gently folded into the cooled milk mixture. Place the resulting ice cream in the freezer and set a timer or alarm clock - every twenty minutes you will need to whip it (it is best to do this with a mixer).

By the way, the calorie content of ice cream sundae is easy to calculate - just add up the calorie content of all the ingredients based on weight, and calculate the desired value.

You can also make ice cream from cream and condensed milk- most often condensed milk is added in cases where you want to make ice cream that melts on the tip of your tongue with a slight sourness (due to fillers).

You will need:

• a can of good condensed milk;
• half a liter of low-fat cream;
• 1 cup very heavy cream;
• a teaspoon of vanilla sugar;
• one or two cups of berry filling (you can use almost any berry, I prefer blueberries).

Making ice cream at home from condensed milk is quite simple. The berries need to be pureed in any convenient way (even with a blender, even through a sieve, in general - as you like). In a separate bowl, combine the remaining ingredients, beat well and place in the freezer.

Stir the mixture every half hour until it turns into soft ice cream. Then beat the mixture well, add berry puree, and put it back in the freezer.

In my opinion, there is no recipe for ice cream made with cream that is easier than with condensed milk - even my daughter can do it.

Lactose-free and vegan option

Can ice cream be made without milk? If one of your family members is lactose intolerant or has special dietary guidelines, you can make treats without animal products. I made vegan ice cream just out of curiosity to add variety to our desserts.

How to make ice cream without cream and milk? Use coconut, rice or soy milk for the right texture and taste.

Make chocolate curd ice cream using soy milk.

Have to take:

• 2 cups soy milk;
• 6 tablespoons cocoa powder;
• 2 teaspoons coconut flakes or nuts (as a filler);
• sugar or stevioside (or any other sweetener) of your choice;
• a little lemon juice.

Add lemon juice to the soy milk (a tablespoon is enough) and let it sour - it took me no more than half an hour. Soy milk makes a good curd mass; you need to add cocoa, sweetener and filler (nuts or shavings) to it, and then mix well with a blender.

Fruity

How to make banana ice cream? In general, banana ice cream at home is the salvation of many mothers when a child demands ice cream, but for some reason he is not allowed. There is nothing faster and easier than homemade banana ice cream, the recipe for which I give below.

So, you will need:

• 2-4 bananas;
• sugar, honey or invert syrup (to taste, about 1 tbsp);
• a handful of any berries or fruits;
• a little lemon juice.

Making banana ice cream at home:

• first you need to peel the banana, cut it into small pieces and freeze;
• put well-frozen bananas through a blender;
• add fruits or berries, splash in lemon juice and add sugar to taste;
• beat well and place in the freezer to refreeze.

The best fruit ice cream at home is also prepared with the addition of avocado - they need to be mixed with banana one to one. And if you add any fruits or berries with a bright taste (for example, raspberries), then it is better to do without sugar or honey.

Secrets and answers to frequently asked questions

How to make chocolate ice cream a darker color? Instead of using regular instant cocoa, use cocoa powder that requires boiling. Make a small cup of strong, rich cocoa and your ice cream will be a deep chocolate shade.

By the way, you can diversify chocolate ice cream at home in the summer - try adding mint or orange syrup to the finished treat, you will be pleasantly surprised.

Is there a low calorie ice cream recipe? No, you have to choose - either a chic creamy taste (for example, the first on the list, homemade ice cream replicates the taste of Soviet ice cream just perfectly), or low calorie content. Not only I, but even professional chefs don’t know how to make ice cream without cream and fat.

Is it possible to adapt the chocolate ice cream recipe for adults? Naturally. Any ice cream will only get better if you add a little alcohol to it - in the case of chocolate, it could be your favorite liqueur or ordinary cognac.

How to make ice cream at home without stirring? Only in the ice cream parlor.

Can you make ice cream at home using cream from the village? Yes, it will just be sour - country cream always contains sour notes. You can set a goal and fix it with alcohol and fillers.

How to turn an ice cream sundae into a popsicle at home? You need to cook chocolate glaze and dip the ice cream. It is better to cook the glaze according to old confectionery recipes (not five minutes).

How many calories are in ice cream? It depends on how you prepared it. To find out how many calories are in ice cream prepared by you personally, calculate the mass of each ingredient used and the calorie content, and then add everything up - you will get the calorie content of the product. In general, ice cream contains calories in a small volume - about 200 kcal per hundred grams.

What are the benefits of ice cream and, accordingly, the harm of ice cream? This is a tasty and healthy dairy product that contains a lot of fat. If you eat it twice a week, there will be no harm.

Can I make my own recipe? Experiment! Use ricotta and cottage cheese instead of milk, add milk powder and all kinds of soft cheeses, try new toppings and you will become an ice cream guru.

By the way, if you want to make homemade ice cream that will taste... like creme brulee, then look at this recipe with photos. The photo will help you remember the sequence of actions.

And watch the video instructions, the video instructions will help you follow the recipe and get the desired caramel texture.

And finally, a homemade ice cream recipe from my children:

• mix a glass of cream, a can of condensed milk and a glass of frozen berries (any);
• Beat the mixture well and add broken cookies;
• finely chop or grate marshmallows;
• Mix everything well and freeze.

The result is delicious ice cream - my children love to add the creme brulee flavored sauce I made to it. Naturally, such a dessert is higher in calories than regular milk ice cream, but its production does not require much effort.

Ice cream is a product that everyone loves, especially children. Any housewife can make such a delicacy in her kitchen. You will need few ingredients to create the ice cream, so this dessert will not cost much. Ice cream contains cream, eggs, sugar and milk. For people who are allergic to dairy products, you can prepare a treat without milk.

Today there are many options for creating a delicious dessert. You can, as in the old days, make ice cream in a regular freezer. A masterpiece created with your own hands will not only be tasty, but also healthy. It has natural fats and proteins that are necessary for the human body. So, how to make ice cream at home?

Ice cream that our mothers and grandmothers made

In the summer you always want to try something cold and tasty. Therefore, many mothers spoil their children with delicious homemade ice cream. It's very easy to make. The main thing is to remember some nuances of preparation. To do this we need to take:

• 2 cups country cream, high fat content;
• 2 glasses of good milk;
• 3 yolks;
• 200 grams of fine sugar or powdered sugar;
• a packet of vanillin.

Important! All products should be cold to make them easier to whip.

Cooking method:

1. The milk is first boiled and then cooled to a temperature of 35 degrees.
2. The yolks are thoroughly mixed with sugar or powder, as well as vanillin. Then the homogeneous mass must be beaten well with a mixer. When a dense foam is obtained, it is carefully mixed with milk.
3. Place the pan with the mixture on a preheated stove and heat until a thick mass is obtained. Be sure to mix everything so that the food does not burn. Then the container must be removed from the heat, kept until completely cooled at room temperature, and then refrigerated.
4. While the milk mixture is refrigerated, beat the heavy cream thoroughly. Then they are added to the frozen cream and mixed well with a mixer.
5. The resulting mass is placed in a container with a lid and sent to the freezer.

Now all that remains is to be patient, since it will still take about four hours to completely prepare the ice cream. Every half hour you need to remove the container and mix the contents well. Only after these manipulations will the homemade ice cream be ready. You can serve it with any filling: chocolate, berries, jam.

Ice cream with chocolate and vanilla

If you add berries or cocoa to ice cream, it will take on a completely different taste. For example, to prepare a vanilla-chocolate ice cream, you will need to take the following ingredients:

• 150 grams of cocoa powder;
• 150 ml milk;
• 100 grams of pistachios;
• 200 grams of high fat cream;
• one vanilla pod (stick);
• 200 grams of powdered sugar;
• three egg yolks.

Cooking method:

1. Milk is poured into the pan and cocoa is poured. Both products mix very well. All the seeds are taken out of the vanilla pod and also placed in the pan. Then the container is placed on low heat. It is necessary to bring the mixture to a boil, do not forget to constantly stir it with a spoon. After boiling, remove the pan from the heat. It is necessary to cool the contents to room temperature.
2. Now add cream to the resulting mixture and quickly beat everything with a mixer for half a minute. The pistachios are finely chopped with a knife, the yolks and powdered sugar are also mixed.
3. Then both mixtures are mixed together into a homogeneous mass, which is poured into the ice cream maker along with the pistachios. You need to beat everything for an hour.
4. The finished ice cream goes into the freezer for 60 minutes.

After this, you can eat the ice cream, sprinkling it with pistachios.

Delicious homemade ice cream without milk

Ice cream is made from milk, but now you can prepare a delicious treat without this product. The taste of such ice cream will be completely different, but also very original. To prepare this ice cream you will need:

• 130 grams of lemon juice;
• three egg whites;
• 300 milliliters of heavy cream;
• 100 grams of sugar;
• a pinch of vanillin;
• 2 apples.

Cooking method:

1. First, mix sugar and cream in a saucepan, and then put on fire. This mixture needs to be cooked for half an hour at low temperature. After desolation, allow the mass to cool. Then beat it with a mixer for a minute until foamy.
2. Lemon juice, sugar and egg whites are also whipped into foam, and then combined with sweet cream. Afterwards, everything is mixed until a homogeneous mass is obtained, which is placed in the freezer for several hours. After every hour, remove the container and mix the contents well.
3. The apples are left to decorate future ice cream. Their pieces will make a good dessert stand.

Homemade ice cream with apricot flavor

Children often love to eat ice cream with different fruit flavors. But ice cream on sale comes with various colorings and additives, so it’s better to prepare such a delicacy at home from high-quality products. For the apricot dessert you will need to prepare the following products:

• freshly squeezed lemon juice 50 ml;
• half a kilogram of apricots;
• 100 grams of sugar and 80 grams of powder;
• whites from three eggs;
• cream 300 grams;
• vanilla to taste.

Cooking method:

1. First you need to wash the apricots and remove the pits. Leave a few halves of the fruit, and finely chop the rest.
2. Pour cream into a bowl and add sugar. This mixture should be simmered for about half an hour over low heat until thickened. Then cool the resulting mass to room temperature.
3. Now add the remaining ingredients and quickly beat into foam.
4. The ice cream is almost ready, all you have to do is put it in the freezer for two hours. Then take it out and mix it with a mixer and put it in the freezer again for 1.5 hours. When you consume the resulting delicacy, do not forget to garnish with apricot halves.

Ice cream according to state standard

In the Soviet Union, all products were made with high quality according to a certain standard, including ice cream. And the ice cream was very tasty, today many people dream of this.

The product contains the following components:

• 1 liter of 35% cow's cream;
• 3 tablespoons sugar;
• a packet of vanillin;
• 1 jar of condensed milk;
• 7 grams of gelatin.

Ice cream preparation process:

1. Pour the gelatin with a spoonful of cold boiled water and leave until it swells.
2. After combining all the remaining ingredients, mix them with a mixer at low speed. Then beat for a minute on high speed.
3. Place the prepared gelatin in a water bath to melt. And then slowly pour it into the creamy mixture.

Important! You need to whip the dessert for no more than two minutes, otherwise you will end up with butter instead of ice cream.

1. The prepared mass is placed in a container and placed in the freezer for 3 hours. But every half hour it needs to be taken out and stirred. Only after these manipulations will you get a real ice cream.

Ice cream from the past

As you have already noticed, the main ingredient of the ice cream is cream. Therefore, let’s dwell a little on the preparation of creamy ice cream, which is always enjoyed by both children and adults. First you need to prepare 1 liter of chilled heavy cream and 200 grams of condensed milk, also a mixer with a high capacity, since the products will double during whipping.

Pour the cream into the mixer bowl and begin to beat until it thickens. Then pour condensed milk into them, but do not turn off the mixer. You should get a homogeneous mass, which is placed in a container and sent to the freezer. The mixture must be stirred periodically for three hours. When the ice cream is ready, you can put it into bowls or waffle cups.

Ice cream with currants

Ice cream with berries is always a tasty treat. In order to make a currant ice cream, you need to prepare the following components:

• half a kilo of cream;
• yolks from 7 eggs;
• 230 grams of roasted peanuts and the same amount of candied fruit;
• a glass of sugar (200 g);
• 100 grams of honey;
• 400 grams of currants, preferably black;
• 130 ml water.

Cooking method:

1. We start by mixing candied fruits and nuts.
2. Pour water, honey into a container and add 100 grams of sugar. Bring the mixture to a boil over low heat, simmer for about 10 minutes.
3. The whites are whipped into a fluffy foam, and then slowly introduced into the resulting syrup. When the whole mixture has cooled, add the nut mixture to it.
4. The final stage is whipping the cream and mixing it with the rest of the ingredients. Then the ice cream is put into molds and placed in the freezer for 8 hours.
5. All that remains is to prepare the currant filling. To do this, you need to make a syrup from 100 grams of sugar and 80 grams of water. Grind the currants in a blender and mix with the resulting sugar syrup. Then strain it.
6. Before serving, pour the finished ice cream with currant syrup.

1. To prevent a liquid consistency when adding canned fruits or berries to the ice cream, it is necessary to drain the juice completely. And the aroma of berries or fruits can be increased by increasing the number of fruits.
2. The most difficult thing about making ice cream is whisking it periodically during the freezing process. But without frequent stirring, you will end up with milk ice. Therefore, the easiest way is to use an ice cream maker, which will make your work easier.
3. There are times when a mixture standing on fire boils quickly and the yolks simply curdle. This mistake can be corrected: pass the entire mass through a sieve, and then add raw yolks, beaten with powdered sugar.
4. All components that will be added to ice cream must first be cooled in the freezer.
5. An important point is to prepare the mass in a water bath. For milk, you need to take a glass, fireproof container. By the way, such dishes would be the best option for the freezer, because they do not give the food any foreign flavors.

Of course, ice cream is not easy to prepare. But if you have a desire, you are interested in cooking, then you can always try. After all, food prepared at home is considered much healthier and tastier than purchased food. Every mother wants her children to get as little additives from food as possible, so it’s definitely worth trying to make a treat at home!

Ice cream, one of the favorite treats of children and adults, appeared in Europe in the 13th century, although frozen fruit was already enjoyed in Ancient China. This dessert can taste like chocolate, coffee, vanilla, caramel, fruit, berries, nuts, mint or green tea.

The ice cream with cognac, cookies, meringue, halva, candied fruits and dried fruits is very tasty. Some restaurants serve ice cream made from rose petals, pumpkin, carrots, ginger, coconut, honey and spices. And if you make ice cream yourself, I wonder what will happen?

A few words about the ice cream maker

Sometimes it seems that making it yourself is a very troublesome task, so many housewives buy special electric ice cream makers. This is very convenient - just add the necessary products, set the program, and after a while the ice cream, creme brulee or creamy ice cream with chocolate is ready. The main convenience of the device is that it simultaneously beats the mass and freezes it, since without whipping the mass will not turn out homogeneous, there will be small ice crystals in it. However, not everyone has the space in their kitchen for extra equipment, but that doesn't mean you can't make your own ice cream at home. It is not at all necessary to purchase new kitchen devices; you can whip the cream yourself with a mixer and set the required temperature in the freezer. Today we will talk about how to make ice cream with your own hands, and we will try to do it in a master class. Your family will certainly appreciate this new experiment!

Secrets of making ice cream at home

Ice cream is made from whipped cream, which is mixed with egg yolks, milk, sugar and various additives. Some ice cream recipes for making at home do not contain milk and yolks; in other descriptions you can find cottage cheese and yogurt. However, all cooking methods have common subtleties and secrets that every sweet tooth should know about.

Use only high-quality and fresh products - natural cream, expensive high-quality chocolate, ripe and juicy fruits. The higher the fat content of the dairy products, the softer the ice cream will be, so buy cream with 30% fat content.

Do not forget about thickeners, which are important ingredients in the dessert, because they make its texture soft, velvety and dense at the same time. Gelatin, egg yolks, agar-agar, starch, milk powder or lemon juice are usually used as thickeners - thanks to them, the ice cream does not melt for a long time. Otherwise, after 10 minutes the ice cream ball will leave a puddle of milk in the bowl.

To obtain a more uniform consistency, it is recommended to use powdered sugar instead of sugar, and before freezing the milk mass, you can rub it through a sieve to make it lighter and airier. Before freezing, the mass should resemble sour cream in thickness, since an ice cream base that is too liquid will acquire a watery consistency when finished.

To give the ice cream a more piquant taste, add a little cognac, rum or liqueur to it, of course, if adults are tasting it. Children like ice cream with chocolate, fruit, cookies, nuts, fruit or berry juices. Keep in mind that alcohol will slightly increase the cooking time of the ice cream, and the juices will give it a creamier texture.

All liquid additives (juices, syrups, alcohol) are added to ice cream at the initial mixing stage, but nuts and pieces of fruit are best added after the ice cream has thickened. If you are making ice cream with gelatin, dissolve it first and then heat it.

During the freezing process, you should churn the ice cream as often as possible, ideally every 15 minutes, when it is soft and smooth, leave it in the freezer for another 3 hours or more, it all depends on the temperature. The cooling ice cream is whipped to remove ice crystals. The hardening time also depends on the recipe; different types of ice cream have their own cooking characteristics.

Ice cream is served in beautiful bowls and glasses, garnished with fruits, dried fruits, nuts, chocolate chips, cookies, marmalade or a sprig of mint. You can pour fruit, chocolate, or coffee syrup over the dessert, sprinkle with cinnamon, poppy seeds or cocoa powder. It is very original to serve ice cream in waffle cones, on a stick, in “cups” of fruit or in the form of balls in combination with warm pastries.

How to properly whip ice cream

As already mentioned, the cream must be thick enough, otherwise you will not be able to whip it.

Whip the cream after cooling it in the refrigerator - this way you will achieve results faster. In this case, the dishes and the mixer whisk should also be chilled. Do not turn off the mixer until the mixture thickens, and stop immediately without waiting for fluffy foam, otherwise the ice cream will lose its airy and light texture. You can use a whisk or mixer, although some housewives use the old-fashioned method to pour the cream into a closed container and shake vigorously.

The cream should be whipped slowly, gradually increasing the speed, otherwise you will end up with butter instead of soft cream. Do not beat for too long - as soon as soft peaks appear, gradually reduce the intensity of whipping. It is not recommended to beat in a blender, since its sharp knives cut the mass, which is why it turns out layered.

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?

How to make yogurt ice cream at home

Yogurt ice cream is very popular among those who follow the principles of a healthy diet or are simply watching their figure, fearing extra calories. With this ice cream, your waistline is in no danger!

Mix two peaches or nectarines cut into pieces, after peeling them, 100 g of sugar, a glass of natural yogurt and 1 tbsp. l. lemon juice, beat all ingredients in a blender to chop the fruit well. Pour the mixture into a mold and place in the freezer for 3 hours. Every half hour, take out the ice cream and beat it with a mixer - for an hour and a half, after which the ice cream can be left alone until it completely hardens. This dessert can be prepared with any fruits and berries, and sugar can be easily replaced with honey.

The simplest ice cream

This recipe is suitable for those housewives who do not have time to grind the yolks, boil them in milk and do many other necessary steps, although you will still have to turn on the mixer and mix the ice cream in the freezer.

Whip 0.5 liters of chilled heavy cream to very stiff peaks - the cream should not flow down from the whisk. Add pieces of fruit, chocolate, marmalade, nuts, berries, condensed milk or coconut flakes to the creamy mass, mix very carefully to maintain the airy structure.

Freeze the mixture in the freezer in a plastic container, whisking it every half hour or a little less often - check the consistency of the ice cream. During the entire cooking time you need to beat it at least 4 times. The most delicate and melt-in-your-mouth dessert can be served in waffle cones with grated chocolate. Delicious!

Italian ice cream "Gelato"

This unusual ice cream seems very exotic due to tropical fruits, but its taste leaves no choice for either adults or children. Dessert is eaten immediately, and people remember it for a long time, so prepare a lot of it, besides, this ice cream is very healthy and does not spoil your figure.

Grind about 400 g of ripe mango, cut into pieces, in a blender, add 100 ml of regular fat milk and 100 ml of coconut milk, sugar to taste - some people like sweet desserts, while others prefer to enjoy the taste of natural products.

Place the mixture in the freezer and freeze it, whisking with a mixer every half hour to give the ice cream a smooth texture without chunks of ice. Enjoy a refreshing dessert on a hot day!

Serving utensils

Interestingly, June 10 is celebrated around the world as Ice Cream Day. The holiday is fun and tasty, since it is on this day that producers organize free tastings of new varieties of delicacies, organize contests, competitions and other entertainment. Who’s stopping us from arranging such celebrations every week? On the website “Eating at Home!” You'll find plenty of homemade ice cream recipes with photos and step-by-step instructions that are suitable for both experienced and novice cooks. And for serving, you can always find beautiful dishes in. Agree that ice cream lifts your spirits and makes our lives much more enjoyable!