The classic ice cream "Lakomka" was a sundae in chocolate glaze. It was made exclusively from natural products, so it had a very delicate pronounced creamy taste. At home, it is impossible to comply with the entire technological process. Nevertheless, there are many recipes for homemade Lakomka ice cream, which is in no way inferior to store-bought ice cream in taste.
Two recipes for ice cream "Lakomka"
To make homemade Lakomka ice cream from cream you will need:
- 500 ml of heavy cream (not less than 35%);
- 7 egg yolks;
- 170 g icing sugar;
- vanillin.
First of all, beat the cooled egg yolks together with the powdered sugar and vanilla very thoroughly with a mixer. It is recommended to beat the mixture for at least 15 minutes. As a result, the yolks should turn pale yellow. The cream must first be cooled very well, then whisk it into a strong foam.
Then, using a wooden spatula, very carefully combine the whipped cream with the egg yolks. Transfer the prepared ice cream to a special container, cover with a lid or cling film and put in the freezer for 40 minutes. When the mixture begins to solidify, remove the container from the freezer and beat the ice cream with a mixer again. This is done to break up the ice crystals that form and make the ice cream consistency smooth and smooth. Then remove the whipped mixture for another 40 minutes in the freezer.
After this time, take out the ice cream and beat it again. Then put the container with "Lakomka" in the freezer for 4-5 hours. Place the ice cream in the refrigerator about 30 minutes before serving to make it a little softer.
Ice cream "Lakomka" can be made with condensed milk. It will need the following ingredients:
- 600-800 ml of heavy cream (33-35%);
- 350-400 g of condensed milk.
Place the cream in the refrigerator before cooking and chill well. Then remove and beat with a mixer or blender until foamy. Without stopping whisking, carefully, in small portions, pour in the condensed milk. It is this that gives the ice cream sweetness, therefore, the taste of the finished ice cream depends on the amount of condensed milk. Transfer the whipped mass to a plastic container, cover and refrigerate as described in the previous recipe.
Chocolate truffle glaze recipe
An obligatory component of Lakomka ice cream is chocolate icing. To prepare the chocolate truffle glaze, you need to take:
- 4 yolks;
- 50 g granulated sugar;
- 1 tsp instant coffee;
- 80 ml of boiling water;
- 170 g of dark or milk chocolate;
- 115 g of butter.
Whisk the sugar and instant coffee yolks in a small bowl. Then beat boiling water into the mixture. Do this carefully so that the yolks do not boil. Then place the bowl in a large bowl with mildly boiling water and heat the mixture in a water bath to 70 ° C, stirring constantly. Then remove from heat and add finely chopped chocolate and butter, cut into small pieces.
Stir the frosting until the chocolate and butter are completely melted and the mass is smooth and elastic. Then cool the prepared glaze. Before serving, pour the balls of Lakomka ice cream, laid out in bowls, with chocolate truffle icing.
