Even at home, creamy ice cream can be prepared in accordance with GOST, with the same taste from childhood. This delicate classic dessert requires natural products and strict adherence to the recipe. If you have an ice cream maker, the freezing process will be easier, but you can also manually achieve the desired consistency of the ice cream.
Creamy ice cream recipe according to GOST
You will need:
- chicken yolk - 4 pcs.;
- cream (35%) - 500 ml;
- cream (10%) - 200 ml;
- icing sugar - 1 glass;
- vanilla sugar - 1/8 tsp
In a deep metal bowl, beat the egg yolks with powdered sugar until white. Add 10% cream there gradually, add vanillin and mix well with a mixer. Place the bowl over low heat.
Stirring continuously, bring the mass to a temperature of 75 ° C. The required degree of thickening is checked as follows - the groove on the spoon, drawn with a finger, does not immediately disappear. This moment must not be missed, otherwise the yolks will curl up and you will have to strain the mass through a sieve, discard the yolks and repeat all over again with new yolks.
Strain the properly thickened cream through a sieve into the mold where you are going to freeze the ice cream. Put the mold in the freezer until the mass is semi-frozen.
Beat the cream with a fat content of 35% with a mixer in a strong standing foam. Introduce them into partially frozen cream. Beat everything well again and put it back in the freezer. After 1, 5 hours, take out the mass and mix again. At this stage, you can add nuts, candied fruits, chocolate if desired. Stir everything and freeze ice cream until tender.
Ice cream sundae
You will need:
- milk - 100 ml;
- egg yolks - 2 pcs.;
- cream from 33% fat content - 200 ml;
- sugar - 60 g;
- vanilla pod - 1 pc.
Combine milk and sugar in a heavy-bottomed saucepan. Cut the vanilla pod lengthwise with a knife, remove the seeds and add them to the milk mass. If you can't find the pod, you can get by with a pinch of vanillin or a packet of vanilla sugar. Heat the mixture in a saucepan until hot, but do not boil.
In another bowl, gently whisk the egg yolks until smooth. Pour hot milk into the crushed yolks in a thin stream, stirring the mixture continuously.
Pour the resulting mass into a saucepan, put on low heat and cook until slightly thickened. During the process, it is important to continuously stir the cream, especially at the bottom, using a silicone cooking spatula.
Check the degree of thickening regularly. To do this, slide your finger along the silicone spatula, if the trace is clear and does not float, you can remove the pan from the heat.
Cool the cream to room temperature, whip the cold cream into a dense foam at this time. Put the cooled cream to the whipped cream, mix everything. Remove the mixture to cool in the freezer for 3 hours.
During these 3 hours, it is necessary to remove and mix the cream 6 times so that ice crystals do not form, and the texture of the ice cream is smooth and uniform.
When the mass is similar in consistency to soft ice cream and it becomes difficult to mix it, you need to transfer the mass to a silicone mold, cover and put in the freezer for 3-4 hours, or better overnight.
If desired, add mint leaves, chocolate chips or berries to the dessert before serving.
Homemade ice cream recipe without boiling cream
You will need:
- 600 grams of cream fat content from 30%;
- 100 grams of powdered sugar;
- a pinch of vanillin.
Put chilled cream, vanillin and powdered sugar in a deep bowl. Beat everything with a mixer until firm foam, about 4-5 minutes.
Place the whipped mixture in a plastic freezer container and put in the freezer overnight.
In the morning, take out the ready-made ice cream, let it thaw a little and put it in portioned bowls. Such an ice cream can be made with the addition of cocoa or carob, fresh or frozen berries.
Homemade ice cream sundae: a step by step recipe
The taste of homemade ice cream, prepared according to this recipe, is distinguished by a special naturalness and is very reminiscent of the taste of the Soviet ice cream.
You will need:
- 300 ml of milk;
- 4 egg yolks;
- 300 ml of cream 33%;
- 180 grams of powdered sugar;
- 1/2 tsp vanillin.
Pour the milk into a heavy-bottomed saucepan and bring to a boil. Then cool to about 30 ° C.
In a separate bowl, break the yolks and add vanillin and icing sugar. Beat everything with a mixer. Pour the cooled milk into the egg mixture and beat again.
Put the whole mixture on a low heat and cook, stirring occasionally, until the mixture thickens. Check the density by running your finger over the spatula, if a clear mark is visible, then the ice cream cream is ready.
Leave the cream to cool to room temperature, then transfer to a suitable container and refrigerate for 2 hours.
Whip the cream until a firm foam and mix with the chilled cream.
Transfer the entire mass to a container, in which it will then be convenient to mix the cream with a mixer and also it can be put in the freezer.
Remove the cream in the freezer for 2 hours. After the time has elapsed, remove and mix quickly with a mixer so that the ice cream does not have time to melt. Put in the freezer again for 2 hours.
Repeat this procedure 3 more times with an interval of 30-40 minutes. Thanks to constant beating, the ice cream will get the desired structure. The mixer will crush the ice crystals and form an airy mass in the cream.
After the final freezing, the ice cream can be removed and served in the bowls. To do this, use a special spoon to make dessert balls. If the freeze is too strong, you should first put the ice cream in the refrigerator for 15 minutes so that it softens a little and you can roll the balls.
Recipe for ice cream sundae with butter
You will need:
- 25 grams of butter (no vegetable fats);
- 1 egg yolk;
- 1 glass of milk;
- 1/2 cup sugar
- 5 grams of vanilla sugar;
- 1/2 teaspoon of starch.
Mix sugar, starch and vanilla sugar in a deep bowl, add one egg yolk and rub thoroughly until smooth. Pour a little milk into the mixture, mix.
Pour the remaining milk into a heavy-bottomed saucepan and place over low heat. Add butter to milk and bring to a boil. If the butter is not natural, the food will be spoiled and the recipe will not work.
When the milk boils, pour the egg mixture into it. Stir constantly, bring the mixture to a boil and remove from heat. Place immediately in cold water and, stirring occasionally, cool.
Pour the cold mass into portioned silicone molds, large or small curly bowls. Place the molds in the freezer. For large molds, the ice cream freeze time is at least 2 hours.
In small molds, it can be ready in 30-50 minutes. Spoon the ice cream out of the large pan onto each plate. Dessert according to this recipe turns out to be incredibly tender, tasty and aromatic.
How to make an ice cream at home from milk
This step-by-step recipe is not only simple and straightforward, but is distinguished by the use of the most common products. It can be used to prepare a healthy dessert with a minimum calorie content.
You will need:
- 2.5 glasses of milk (better than country milk);
- 2 egg yolks;
- 1 cup granulated sugar;
- vanillin to taste.
Pour milk into a heavy-bottomed saucepan and bring to a boil. When it boils, immediately remove the pan from the heat and let the milk cool at room temperature to 36 ° C.
Send egg yolks to a separate bowl, add sugar and vanillin. The last ingredient is only required if you want to make vanilla ice cream, not a regular ice cream.
Mix the ingredients well and grind into a homogeneous mass. It is best to use a blender with an appropriate attachment for this.
Pour milk into the resulting mass in a thin stream, stirring constantly. Transfer everything to a heavy-bottomed saucepan and put on low heat. Stir constantly while heating. The mass will gradually thicken.
Cool the resulting cream at room temperature, then put it in the refrigerator. Then transfer the mass to a plastic container, close the lid and put into the freezer for 1 hour.
After an hour, take out the slightly frozen cream, beat with a mixer, close again and put in the freezer. Repeat this procedure one more time.
Then leave the almost frozen cream in the freezer for 3 hours. The ice cream is ready. To soften it slightly before serving, place the container in the refrigerator for 20 minutes.
How to make homemade dry cream ice cream
These ingredients are enough for 3 servings of ice cream.
You will need:
- 100 g of dry cream;
- 300 ml of regular cow's milk.
Milk must be refrigerated properly before use.
In a special bowl for a blender, dissolve the dry cream with chilled milk so that there are no lumps left in the mass and the mixture becomes homogeneous.
Then beat the mass thoroughly using a special whisk-attachment to the device. As a result, you should get a dense, well-kept mass with white standing peaks. It usually takes 5-6 minutes to whip such a number of ingredients to the desired consistency.
Transfer the resulting cream mass into a plastic or silicone mold, close it tightly and put it in the freezer for 3 hours.
After this time, beat the semi-finished product again using the same special attachment to the blender. This is necessary in order to avoid the formation of ice crystals in the ice cream and to obtain an inhomogeneous structure of the dessert.
Then again tightly close the container with the semi-finished product and put it in the freezer for 3 hours. After this time, the ice cream will be ready. You can lay it out in portioned bowls and decorate with berries or chocolate chips to your liking.
Recipe for creamy ice cream with condensed milk
You will need:
- 100 g of condensed milk;
- 500 g cream, 33% fat;
- 200 ml of milk;
- 4 things. chicken eggs;
- 2 g vanillin;
- 6 tbsp icing sugar.
Cooking step by step
Separate the chicken yolks from the whites. Put the yolks in a deep bowl, add 3 tablespoons of powdered sugar and beat until the yolk mass is clear. Put the whites with the remaining powdered sugar in a separate bowl and beat until firm peaks.
Add milk to the yolk mixture and beat everything with a whisk. Beat the cream separately with a mixer until creamy. Add condensed milk to the cream and stir the cream until smooth.
Combine the creamy mass and the yolk-milk mixture, add vanillin to taste. Beat everything until smooth.
Add whipped proteins to the total mass, gently introducing them in small portions. Beat the cream with a mixer or whisk until smooth.
Cover the container with cling film and put in the freezer for 1 hour. After an hour, take out the ice cream and stir. Repeat the same procedure 2-3 more times, depending on the consistency, after the last stirring, leave the dessert in the freezer until completely frozen. Homemade ice cream with condensed milk is ready.
