Ice cream without milk and cream at home

Step-by-step cooking

1. Step 1:

   

   Measure and prepare all the necessary ingredients.

2. Step 2:

   

   Carefully separate the whites from the yolks. Try not to let a drop of yolk get into the whites, otherwise they will not climb properly afterwards.

3. Step 3:

   

   Pour 100 g of sugar into a bowl with yolks and pour in refined vegetable oil.

4. Step 4:

   

   Beat with a mixer for about 3-5 minutes. The sugar crystals should completely dissolve.

5. Step 5:

   

   Wash the fruit, dry with paper towels, peel and cut into small pieces.

7. Step 6:

   

   Put the fruit slices in the bowl of a blender and grind to a homogeneous puree.

8. Step 7:

   

   Put the fruit puree in a bowl with the beaten yolks. Beat again with a mixer until smooth.

9. Step 8:

   

   In a separate container, whisk the whites. In order for the protein to beat well, the eggs must be fresh and chilled (from the refrigerator). Beat with a mixer at a minimum speed. In parts, add the remaining amount of sugar and vanilla sugar (or vanilla on the tip of a knife). Do not stop the whipping process. When the sugar is completely dissolved, increase the speed of the mixer and beat the protein mass to steady peaks.

10. Step 9:

    

    Gently mix the proteins into the fruit mass. Knead with a kitchen spatula in one direction from top to bottom, so the proteins will not settle.

11. Step 10:

    

    Arrange the ice cream into pre-prepared molds. Refrigerate for 3-4 hours.