The easiest way to make ice cream at home is if you have a special device - an ice cream maker. This device is able to regularly stir the cooled mass, which is what is needed to get a delicate dessert without ice crystals. However, you can achieve this result manually.
Homemade ice cream is good because its composition is always known for sure (as opposed to a factory product, which can be seasoned with preservatives and thickeners of unclear quality). There are a lot of recipes, and it is better to start with ice cream without eggs in case of fear of poisoning. Mix 100 g of sugar with 35 g of milk powder, dissolve everything in 250 ml of milk and boil. When the liquid boils, pour in a mixture of 50 ml of milk and 10 g of starch. Reduce heat and, stirring occasionally, let thicken, then cool. Cool and beat 250 ml of cream with 35% fat, and then carefully add to the broth. Transfer to a low-rimmed dish and place in the freezer. Remove every 15-20 minutes and stir vigorously with a broom or whisk with a blender until the mixture reaches the desired density and temperature. Or pour the prepared mixture into an ice cream maker.
You can also make homemade ice cream without cream. To do this, take any seasonal or frozen fruits and berries, peel and seeds, mix with an equal volume of yogurt (it is better to use homemade) and add sugar to taste. Beat the mixture with a blender and freeze. If you do not want to stir the product often, it is better to buy special small portion molds. In them, the ice cream will solidify quickly and evenly. Suitable for fruit dessert are currants, strawberries, raspberries, peaches, apricots, apples, etc.
