Composition / ingredients
Step-by-step cooking
Step 1:
How to make ice cream without an ice cream maker at home? Prepare the food. Cream will need the fattest, at least 30% fat content. Choose high-quality and natural cream, without vegetable fats in the composition. Pour them into a deep bowl.
Step 2:
In a bowl with cream, add sugar and vanilla. Keep in mind that depending on the selected product (vanillin, vanilla sugar, vanilla extract), its amount will depend. Put a little vanilla, literally on the tip of a knife. Read more about flavors at the end of the recipe.
Step 3:
Mix the ingredients and beat with a mixer until a thick mixture is obtained. You can add condensed milk to taste, but it will make the delicacy more caloric. The main thing is that all products should be of the same temperature and chilled.
Step 4:
Transfer the creamy mass into small containers and send it to the freezer for 20-30 minutes.
Step 5:
After the specified time, remove the ice cream mold from the freezer and mix it with a spatula or mixer. Send the ice cream back to the freezer for the same time. The procedure should be repeated several more times, depending on what degree of freezing you like ice cream — hard or soft.
Step 6:
I like soft ice cream, so I repeated the freezing procedure only twice. Decorate the ice cream with berry syrup, fresh berries, grated chocolate, chopped nuts and serve to the table. Enjoy your meal!
To the ingredients specified in the recipe, you can optionally add chicken eggs (for this amount of cream, you will need 4 eggs, which must be beaten with sugar until fluffy, and then mixed with already whipped cream). So the ice cream will get a taste reminiscent of Soviet-era ice cream, but since the products in the manufacture of ice cream are not subjected to heat treatment, you need to be sure of their quality and safety in order to eat raw. For fat content, softness and creamy taste, you can add softened butter (it also needs to be beaten separately until fluffy, and the amount depends on taste preferences, but I would not recommend adding too much - experiment, starting literally from 50 grams and, if necessary, increase the amount, but gradually).
How to whip cream properly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves 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.
For whipping cream, it is better to prefer powdered sugar. The cream is whipped up fast enough and the sugar may not have time to melt.
Add sugar or powdered sugar gradually, when the cream is already a little whipped (soft peaks will remain on the surface of the cream from the whisk). If you add powdered sugar (sugar) all at once or before whipping cream, they may not be whipped.
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 .
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Vanillin - 288 kcal/100g
- Cranberry syrup - 26 kcal/100g
- Frozen berries - 38 kcal/100g
