Homemade cream and condensed milk ice cream

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Take only fat cream. They will need to be whipped, and only cream with a fat content of at least 30% is whipped. Before whipping, it is better to cool the cream, so they will rise better.

2. Step 2:

   

   Start whipping cream at low speeds of the mixer, then switch to fast. Cream, if it is greasy and well cooled, is whipped quickly. But do not overdo it, the cream can turn into butter with too long whipping. As soon as obvious traces of the mixer begin to form, stop.

3. Step 3:

   

   Now add condensed milk. For homemade ice cream, take a good, high-quality product without milk fat substitutes. The taste of the future ice cream depends on the taste of condensed milk.

5. Step 4:

   

   Turn on the mixer again and mix the cream with ice cream. At this stage, it is not necessary to interfere for a long time - we remember about the transformation of cream into butter. Just mixed until smooth - and that's it.

6. Step 5:

   

   We put our future ice cream in a container with a lid and put it in the freezer.

7. Step 6:

   

   Next, we will need to take out and mix the creamy mass every 40 minutes. This will prevent the formation of ice crystals in ice cream. It will need to be done 3-5 times, as long as there is enough patience and time. Each time the ice cream will become thicker and harder. We leave it for final freezing for 6-8 hours. Before use, we take out the container and leave it for 5-10 minutes so that the ice cream becomes soft. Enjoy your meal!