Fruit Ice Cream in an Ice Cream Maker
Love ice cream? Here's a homemade treat for you! Fruit ice cream made in an ice cream maker is delicious, smooth, and very creamy. This chilled treat made at home will please grown-ups and kids alike. Children can enjoy it right after the ice cream maker stops, while adults will want to freeze it a bit more.
Gilda
Recipe author
Fruit Ice Cream in an Ice Cream Maker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 16 %
10 g
Carbohydrates 83 %
52 g
337 kcal
GI:
4
/
0
/
96
- Choose any fruit and berries for the ice cream. You can leave berries whole and cut fruit into pieces. In winter, dried fruit is a good option — just soak it in water first. Don't forget to put the ice cream maker's bowl in the freezer for twelve hours; this ensures a good result and makes the ice cream tasty and fluffy. The minimum freezing time for the bowl is eight hours. You can use it right away, of course, but then you'll definitely need to keep the ice cream in the freezer afterward, and it may come out runnier. Pour the heavy cream into the bowl of a mixer. You can use homemade or store-bought cream — the key is that it's well chilled; you can even put it in the freezer about half an hour before you start. Add a third of the powdered sugar to the cream and start whipping, gradually adding the rest. Whip on low speed first, then increase to maximum. Fold pieces of fruit into the whipped mixture, stirring gently with a spoon so the fruit is evenly distributed. Take the ice cream maker's bowl out of the freezer and set it in the machine. Pour the fluffy whipped mixture into the frozen bowl. Run the ice cream maker for forty minutes. By the end, the ice cream will change color and turn very fluffy, airy, and wonderfully smooth. Kids and anyone who likes soft ice cream can be served right now. Transfer the ice cream to a container and freeze it overnight. The result is ice cream as good as store-bought — and very, very tasty!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Powdered sugar - 374 kcal/100g
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