Homemade ice cream
Composition / ingredients
6
servings:
Cooking method
Oh, who doesn't like ice cream, raise your hand! No, it's the favorite food of both adults and children! I usually prefer to buy store–bought ice cream - no hassle for you. But when my children come, I usually pamper them with homemade ice cream. I have one culinary recipe, which I will introduce you to now!
Of course, you need an ice cream maker. Of course, you can also freeze ice cream in the freezer. But the water in it will freeze in pieces. And the ice cream maker will beat the mixture to a soft ice cream of a homogeneous consistency. Today we have ice cream with mint and citrus juice.
Put mint, water and sugar in a saucepan. After bringing all this to a boil, reduce the heat and cook the mixture for 2-3 minutes. Then remove the saucepan from the heat, and let it cool for half an hour.
Strain the syrup, discard the mint leaves and send them to the refrigerator for a mint syrup.
Beat the cream in a bowl until it thickens.
In a separate bowl, whisk the milk with the yolk and mix them with whipped cream.
Pour the mass into a heavier saucepan and cook while stirring until our cream thickens a little. Remove from the heat and let it cool down, do not immediately proceed to freezing.
Mix mint syrup and juice - lemon and orange, and add the mixture to the resulting cream. Let's mix everything up.
We will pour this blank for ice cream into an ice cream maker and freeze it by whisking. Then decorate with a mint leaf.
Of course, you need an ice cream maker. Of course, you can also freeze ice cream in the freezer. But the water in it will freeze in pieces. And the ice cream maker will beat the mixture to a soft ice cream of a homogeneous consistency. Today we have ice cream with mint and citrus juice.
Put mint, water and sugar in a saucepan. After bringing all this to a boil, reduce the heat and cook the mixture for 2-3 minutes. Then remove the saucepan from the heat, and let it cool for half an hour.
Strain the syrup, discard the mint leaves and send them to the refrigerator for a mint syrup.
Beat the cream in a bowl until it thickens.
In a separate bowl, whisk the milk with the yolk and mix them with whipped cream.
Pour the mass into a heavier saucepan and cook while stirring until our cream thickens a little. Remove from the heat and let it cool down, do not immediately proceed to freezing.
Mix mint syrup and juice - lemon and orange, and add the mixture to the resulting cream. Let's mix everything up.
We will pour this blank for ice cream into an ice cream maker and freeze it by whisking. Then decorate with a mint leaf.
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
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Orange juice - 36 kcal/100g
- Egg yolks - 352 kcal/100g
