Composition / ingredients
Step-by-step cooking
Step 1:
How to make homemade cream ice cream from cream? Prepare the products. Pay special attention to the choice of cream — buy a natural, high-quality product, without vegetable fats, 33% fat content at least. The taste of the finished ice cream will depend on this. Cool them well before cooking. I was cooking half a serving.
Step 2:
Take a saucepan or a saucepan with a thick bottom — it is important that the products do not burn when cooking. Pour the egg yolks into it, add powdered sugar, add vanilla (or vanilla sugar). Mix the products well until smooth.
Step 3:
Pour the milk into the yolk mass in portions, stirring it well after each addition.
Step 4:
Boil the mass over medium heat with constant stirring until thickened. Do not bring it to a boil, otherwise the yolks may curdle. The result should be a thick homogeneous cream, very tasty, by the way. Cool it completely.
Step 5:
Pour the cold cream into a deep bowl. Start whipping them at low speeds of the mixer, gradually increasing the speed. Beat the cream to steady peaks.
Step 6:
Pour the completely cooled yolk cream into the cream.
Step 7:
Mix the cream into the cream. It will turn out a homogeneous rather liquid mass, very similar to the taste of melted ice cream.
Step 8:
Put it in a container with a lid and put it in the freezer for at least 8 hours. Take out the ice cream every 2 hours and mix it with a spoon — this will prevent the formation of ice crystals. Serve the finished ice cream with berries, nuts or chocolate. Bon appetit!
Very tasty ice cream! Homogeneous, without ice, with a delicate creamy taste. I recommend it!
What is the difference between vanilla, vanillin, vanilla extract and vanilla sugar, how to use and replace them correctly, so as not to spoil the taste of the dish , read in this article .
How to whip cream properly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream itself should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Vanillin - 288 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
