Homemade ice cream without eggs

Made of two ingredients, with any taste - easy and simple! Homemade ice cream without eggs is the simplest and most delicious recipe for your favorite dessert of cream and condensed milk. You can take any flavor, I have vanillin. You can add berries, fruits, nuts, cocoa, chocolate.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 39 % 16 g

Carbohydrates 51 % 21 g

308 kcal

GI: 10 / 0 / 90

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make homemade ice cream without eggs? Very simple and fast. First, prepare the necessary ingredients according to the list. There are only three of them, and you can add vanilla at will. Cream needs a fat content of 33-35%, suitable for whipping.
Step 2:
Pour cold cream into a bowl.
Step 3:
Pour in the vanilla. Vanillin can be replaced with 1 tbsp vanilla sugar.
Step 4:
Whisk the cream with vanilla with a mixer until a fluffy, airy, tender mass is obtained. It is important not to break the cream, otherwise they will separate and the butter will separate from them. In properly whipped cream, the trace from the whisk should remain and not tighten or tighten very slowly.
Step 5:
Add condensed milk to the cream. It is very important to choose high-quality condensed milk. A lot of marriage is being sold now. Real condensed milk should be without milk fat substitutes, made from natural products, thick.
Step 6:
Continue to beat the mass at low speeds for no longer than a minute so that the cream does not exfoliate. You just need to achieve uniformity of the mass.
Step 7:
Cover the bowl with a lid or tighten with cling film and put it in the freezer.
Step 8:
After 30-40 minutes, take out the ice cream and mix thoroughly with a fork or spoon so that no ice pieces appear, and return the ice cream to the freezer again. After 30-40 minutes, repeat the mixing. Then repeat the procedure 3-4 more times. After the last stirring, return the ice cream to the freezer and leave until completely frozen.
Step 9:
Put the finished ice cream in the cremans. Garnish with berries and mint and serve. Bon appetit!

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.

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 .

Choose high-quality, proven condensed milk. Without vegetable fats and food additives. The composition should contain only two ingredients: milk and sugar. As a result, the taste and quality of the finished dish will depend on the quality of condensed milk.