Ice cream in an ice cream maker without eggs. How to make homemade ice cream without eggs
I’ll tell you about my attempts, maybe someone can tell me what went wrong the second time.
The first time at home there was only 33% cream and milk. And potato starch. Therefore, I took 2 times less starch (as recommended compared to corn), and instead of 10-20% cream I mixed fat and milk (approximately 1 to 2). The ice cream turned out great.
The second time I took everything as per the recipe (corn starch, 200 g of 10% cream and 500 g of 20% cream). And it didn’t work out 😟
First, when I poured the starch into the boiling mixture, it immediately thickened. It became very thick, like custard (the first time I cooked it for a few minutes with potato starch). And when I mixed the cooled mixture with the rest of the cream and poured it into the ice cream maker, it remained liquid 😢 Moreover, seeing after 20 minutes that the mixture was not thickening, I poured in another 250 ml of heavy cream, but it didn’t help ((
By the way, advice for those whose caramel milk has curdled. I just strained it through a strainer (either the first or the second time) and it turned out very well
Hello, Olya. I read your story and am sitting wondering what could have gone wrong.
The only thing that comes to my mind is starch. Maybe there was something wrong with him? My mixture did not thicken immediately with either corn or potato starch. It needed to be boiled. Since the mixture thickened immediately, was there either too much starch, or was it too strong?
The mixture might not thicken in the ice cream maker if it was not cooled well. Before pouring it into the ice cream maker, I cool it almost until the moment when the ice cream begins to freeze along the walls. Otherwise, my ice cream maker simply doesn’t have time to freeze everything. The fattier the mixture, the easier it is to thicken. But if the ice cream doesn't thicken, then extra cream won't help, at least if you have an ice cream maker with a bowl that is pre-chilled in the freezer.
Tell me, what type of ice cream maker do you have?
I have a clatronic. Where the bowl needs to be cooled in the freezer.
By the way, today I made ice cream according to Chadeika’s recipe (also for the second time), and it didn’t thicken either ((But the first time it thickened (the only difference was in the starch. Then it was also potato). In general, I’ll try it a third time again with potato , but I don’t know what kind of cream to take ((
And I have the same clatronic. So it's all about starch 😊 You can already be calmer. By the way, my ice cream maker has noticed that in hot weather it can’t cool the mixture well. That's why I try to cool it as much as possible. You can safely use any cream. Which ones do you like best? We simply don’t have fat people, so I take 10%. I even made it with just milk. and everything works out, but the mixture must be cooled very well in the freezer. Until the start of crystallization and do not miss the moment when the ice cream maker stops freezing. In the heat it takes 25-30 minutes. Then it’s already visible. that the bowl itself has thawed and the ice cream in it begins to liquefy right before our eyes. Moreover, the lower its fat content, the faster this happens.
So change the starch - and feel free to try it. By the way, if the mixture does not thicken well, put it in the freezer, and then stir it with something a couple of times during the freezing process. And the ice cream will be saved 😉
The most delicious homemade ice cream is in our selection! Prepare what you like - ice cream, creamy, chocolate!
- cream from 33% - 200 ml;
- milk - 100 ml;
- egg yolks - 2 pcs.;
- sugar - 60 g;
- vanilla pod - 1 pc.
Mix milk with sugar in a small saucepan with a thick bottom. Using a knife blade, cut the vanilla pod along its entire length, remove the seeds and also add to the milk mixture. Thanks to vanilla, the ice cream will be filled with a delicious natural aroma, but in the absence of this ingredient, you can get by with a bag of vanilla sugar or a pinch of vanillin. Heat the mixture until hot, but do not bring it to a boil.
In another container, gently beat the egg yolks using a whisk. In this case, we just need to achieve homogeneity - we should not beat the mass, otherwise foam may form on the surface, which will complicate the process of preparing the ice cream.
Pour hot milk into the mashed yolks in a thin stream, continuously stirring the mixture.
Pour the resulting mixture into a saucepan, place on low heat and cook until slightly thickened. It is important not to overheat the milk, otherwise the yolks may curdle! To avoid this trouble, choose a thick-bottomed pan for cooking the cream and cook over low heat. Also, do not forget to continuously stir the cream, especially at the bottom (it is most convenient to use a silicone spatula for this).
We check readiness as follows: run your finger along the silicone spatula. If the mark remains clear and does not float with cream, immediately remove the pan from the heat.
Tip: if the yolks still curdle, you can grind the mixture through a fine sieve or puree with a submersible blender. However, unfortunately, it is no longer possible to avoid the eggy taste of the ice cream. In this case, it is better to remove the pan from the heat sooner rather than later.
Cool the freshly prepared cream to room temperature. At the same time, whip the cold cream until thick.
Add the cooled cream to the whipped cream mixture and mix. Chill the mixture in the freezer for 3 hours. During this time, it is necessary to remove the container 5-6 times and mix the mass thoroughly to avoid the formation of ice crystals and to obtain a smooth and uniform texture.
When the consistency of the mixture becomes similar to soft ice cream and is difficult to mix, transfer the mixture into a silicone mold, cover with a lid and put it in the freezer for another 3-4 hours (you can leave it overnight).
Before serving, let the frozen ice cream sit for a while at room temperature. Then scoop up the slightly melted mixture with an ice cream spoon and form into balls. If desired, complement the dessert with chocolate chips, mint leaves or berries.
Recipe 2: homemade ice cream - creamy ice cream
- 500-600 grams of whipping cream (fat content from 30%)
- 100 grams of powdered sugar (or fine sugar)
- a pinch of vanillin
Place chilled cream, powdered sugar and a little vanillin in a deep bowl. Beat until fluffy and stable foam is achieved, 4-5 minutes.
Place the whipped mixture in a plastic container.
Place in the freezer overnight.
We take out the ready-made ice cream, let it thaw a little and you can put it in bowls.
This ice cream can be made in different ways - with the addition of cocoa (carob), frozen berries - it is especially tasty with honeysuckle (only the berries must first be pureed with a blender, and then added to the whipped mixture and beat again).
Recipe 3: how to make homemade ice cream sundae?
The recipe for homemade ice cream sundae can be reproduced at home, it will turn out very tasty, natural and taste like the Soviet ice cream.
- egg yolks (4 pcs.);
- milk (300 ml);
- cream (33%, 300 ml);
- powdered sugar (180 g);
- vanillin (½ teaspoon).
So, first of all, bring the milk to a boil and then cool it to approximately 30 degrees.
Add powdered sugar and vanilla sugar to the yolks.
Whisk.
Pour in milk. Beat again.
Place on low heat and stir until the mixture thickens. As everyone around advises, you can check the thickness by running your finger along the spatula - if a clear mark remains, the mixture is ready.
Let cool to room temperature and then chill in the refrigerator.
Meanwhile, whip the cream.
Mix with cooled cream.
We transfer the entire mixture into a container in which it will be convenient for us to mix the future ice cream with a blender.
Then take it out and quickly (so that the ice cream does not have time to melt) mix with a blender.
Place it in the freezer again for 2 hours. We repeat the procedure 2-3 more times with an interval of 30-60 minutes. Thanks to the blender, the ice cream will have the desired structure. A blender allows you to crush ice crystals and form an airy mass.
When the ice cream is completely frozen, take it out and use a special spoon to make balls. You can first put the ice cream in the refrigerator for about 15 minutes so that it melts a little - this will make it much more convenient to make balls.
Place the ice cream in bowls and sprinkle or top with whatever you like. I - grated chocolate. Homemade ice cream tastes just as good as store-bought ice cream, and its content is guaranteed to contain no “extra” additives. Recipe tested.
Recipe 4: homemade ice cream and milk ice cream
- milk - 1 glass;
- butter - 25 grams;
- egg yolk - 1 piece;
- sugar - ½ cup;
- vanilla sugar - 5 grams;
- starch - ½ teaspoon.
In a deep, convenient container, mix sugar, starch and vanilla sugar.
Add one egg yolk.
Grind the mixture until smooth. Pour in a little milk.
Place the remaining milk on the fire. Add 25 grams of butter. The butter must be real, consisting of 100 percent cream from cow's milk. Bring the mixture to a boil.
Pour the egg mixture into the boiled milk. Stirring, bring to a boil. Remove from heat and place in cold water. Cool, stirring occasionally.
Pour the cold mixture into molds. It can be a large form or small portions. I have a large silicone mold and molds for small cars.
Place the molds in the freezer for a couple of hours.
Ice cream from small molds will be ready in 30-50 minutes. Taking it out of the silicone molds is very easy.
From a large mold, spoon ice cream onto serving plates. It is incredibly tasty, tender and aromatic.
Recipe 5: how to make ice cream at home
- 0.5 liters of cream (the higher the fat content, the tastier the ice cream will be)
- ¾ cup sugar
- 4 chicken eggs
- Chocolate chip cookies (or other flavors)
Break eggs into a bowl and add sugar.
Beat well with a fork and grind the sugar. Pour in the cream and mix well again.
Pour the resulting mixture into a small saucepan and place over very low heat. Stir constantly, do not bring to a boil, otherwise the eggs will curdle. Remove from heat when the mixture begins to thicken; the consistency should resemble liquid sour cream.
In total, the pan will spend 15 - 20 minutes on the fire. Well, you can also find out the readiness of the desired consistency by running your finger along the spoon. If the spoon is covered in cream and a fingerprint remains, the mixture for homemade ice cream is ready.
After removing from the stove, pour the mixture into any container convenient for freezing. In general, any food-safe plastic container can be used.
Add any filling (in this case, crushed cookies, or you can use berries, chocolate chips or pieces of fruit).
Let sit for about an hour until the mixture cools slightly (the mixture will cool faster if you place the container in a sink with cold water). Then transfer the container with the mixture to the freezer. Homemade ice cream will harden and gradually thicken. The thickening time can range from 5 to 6 hours, so it is better to do it at night or in the morning so that you can enjoy it by the evening.
Before serving, remove the container of homemade ice cream with cream from the freezer and place in the refrigerator for 20 minutes. Roll the prepared ice cream into small balls using a tablespoon (if you don’t have a special ice cream spoon) and place in tall glasses, bowls or plates. Ice cream can be decorated with grated chocolate or berries. Serve immediately. Bon appetit!
Recipe 6: how to make ice cream from milk? (step by step photos)
- milk - 2.5 cups
- sugar - 1 glass
- vanillin - to taste
Pour the milk into a homemade saucepan, bring the milk to a boil, then remove the saucepan from the stove and let the milk cool to a temperature of 36 degrees.
Add sugar and vanillin to the egg yolks (if you want to make vanilla ice cream and not a regular ice cream). Mix well and grind the mass. You can use a blender for this.
Stir the resulting mass constantly, pouring milk into it in a thin stream.
Heat the final mixture over low heat, while continuing to stir. The mixture should become thick.
Cool the resulting mixture and our cream first, then place it in the refrigerator.
Pour the cream into a separate bowl. Whip the cream until it becomes thick.
Add whipped cream to the cooled cream and mix the mixture.
Transfer the mixture into a plastic container, cover with a lid, and place in the freezer for one hour. Then we take out the slightly frozen mixture, beat it with a mixer and place it in the freezer again. We repeat the procedure again.
Then we leave the mass of future ice cream in the freezer for 3 hours. Now our ice cream is ready. To soften the ice cream slightly, place it in the refrigerator for 20 minutes before serving.
Recipe 7: delicate chocolate ice cream (with photos step by step)
As you know, homemade ice cream is much tastier and healthier than store-bought ice cream. I suggest making homemade chocolate ice cream. It turned out soft, homogeneous, without ice grains. It has a rich chocolate taste and color.
- 50 g chocolate;
- 3 glasses of milk;
- 4 yolks;
- 200 g sugar.
Fold the beaten yolks into the chocolate-milk mixture. To prevent the yolks from curdling, add them gradually and stir immediately. Place over low heat and cook, stirring constantly, until thickened, without allowing the mixture to boil.
The consistency of the mixture should be such that if you run your finger across the spoon, a trace will remain.
Pour the homemade chocolate ice cream mixture into a freezer-safe pan, cover with film or foil and place in the freezer to freeze for 3 hours.
Separate chicken yolks from whites. Beat the yolks with three tablespoons of powdered sugar until the yolk mass is clear. Beat the egg whites to stiff peaks with the remaining powdered sugar.
Pour milk into the yolk mixture and whisk with a whisk.
Beat the cream with a mixer until creamy. Add condensed milk. Stir until smooth.
Add the yolk-milk mixture and vanillin to the creamy mixture. Whisk.
Add whipped whites. Beat with a mixer or whisk.
Cover the container with cling film and place in the freezer. After an hour, remove the ice cream and stir. Repeat this procedure 2-3 more times and leave until completely frozen.
Homemade ice cream is ready!
I've always been interested in how to make ice cream at home. But I was afraid to simply translate the products, because there are so many different recipes, and I need to choose the most successful one. But now, having become a mother, I began to think about it seriously.
There are many products sold in stores with a very long list of ingredients. And not all of them are safe. What’s most unpleasant is that various additives are also found in baby food. Therefore, a lot of mothers began to try to replace store-bought food with homemade equivalents.
I belong to this majority. And for a long time I have been making my own sausage and sweets. With the arrival of spring, the child began to ask for ice cream. But I don’t want to buy something with an unknown composition and vegetable fats.
Therefore, for those who are interested in this topic, I have selected 12 recipes on different bases so that you can choose the one that you consider the best.
Before we begin to understand the process of making milk ice cream, I want to give a few tips that you need to follow.
- If you have a large defrosting container, the delicacy will take longer to freeze. Better take portion molds.
- Also, in a large container, the mass retains more air and therefore you can feel ice crystals in the finished product. Therefore, it needs to be taken out and stirred every 30 minutes (the first 1.5 hours).
- For small forms this is not necessary.
- Only COLD egg whites and cream whip well. And it is better to do this in a chilled container.
Well, now let's start cooking.
We will make all recipes by hand, without using an ice cream maker. Not every housewife has it, but it takes up a fair amount of space. I think that this type of kitchen appliance is not at all necessary and we can do without it.
Ingredients:
- 250 ml milk
- 25 g butter
- 1 egg yolk
- 0.5 cups sugar
Heat the milk, add the butter and, stirring, bring to a boil.
Grind the sugar and yolk until smooth. And add a little milk to it. We should have the consistency of liquid sour cream.
Pour this mixture into the hot milk in a thin stream, stirring constantly. Bring to a boil and remove from heat.
Place in cold water and continue stirring. We are waiting for the mass to cool down.
Now pour it into molds and put it in the freezer.
You need to wait at least 3 hours. And then it’s time to take out the treat and treat yourself.
Homemade delicacy made from cream and condensed milk
Cream ice cream is more delicate than milk ice cream. And with the addition of condensed milk it acquires a creamy flavor. It turns out really very tasty. But it’s also quite high in calories!
And the recipe itself is incredibly simple.
Ingredients:
- 0.5 l cream (33%)
- 1 can of condensed milk
You need to choose the right condensed milk. The one in the cans and on the label that says “made according to GOST.”
Chilled cream needs to be whipped. We turn on the mixer at low speed first, then gradually increase it to maximum. We achieve stable peaks. This is when the mass becomes airy and thick.
Gradually pour condensed milk into them and continue whisking. This will take about 5 minutes.
Transfer to freezer containers and place in the freezer for at least 3 hours.
A simple recipe for making ice cream without cream
I found an unusual recipe without using cream and milk. Honestly, very unusual. But it turns out pretty good.
I was confused that vegetable oil was used. But, if you choose unflavored, you will not feel its taste at all.
Instead of strawberries, you can take any fruits and berries.
Ingredients:
- Eggs - 3 pcs
- Strawberries – 350 gr
- Vegetable oil (odorless) - 50 g
- Sugar - 4 tbsp. (with a slide)
- Separate the whites from the yolks.
Place two tablespoons into the yolks. sugar and pour in the vegetable oil. Beat this mass at maximum speed for about 4 minutes.
Grind the strawberries in a blender until pureed.
Now mix both masses and beat for another 1 minute.
Now we need to beat the whites. Important! The whites should be cold.
There should not be a drop of water on the dishes or whisks. Completely dry tools, otherwise the whites will not beat.
Add a tablespoon of sugar and continue beating for another 1 minute. Then add the berry mixture to them and mix.
Prepare cups and molds and fill them with the prepared mixture.
Freeze it.
It can be quite difficult to remove the treat from the molds later. That's why we take it out of the freezer.
The kind that we put in cups in hot water for a second and it almost jumps out onto your plate.
If the molds are small, then you don’t need to take them out and stir them every half hour. And if it’s large, then you need to prevent ice crystals from forming.
Ice cream without eggs in 5 minutes
Most of the recipes are quick to prepare. But sometimes you need to whip egg whites or cream. And this takes some time.
If you're in a hurry or don't want to fuss. This is a very quick option for you, in which we mix cream and milk together and do without whipping.
Ingredients:
- glass of sugar
- 500 ml milk
- 500 ml cream
- Vanillin
Pour cream and milk into a saucepan. Add sugar and vanilla.
Turn on medium heat. Stirring constantly, heat, but do not bring to a boil. The mass will thicken a little and we remove it from the stove.
Then cool and put in the freezer overnight.
That's all. The whole process took no more than five minutes.
How to quickly and easily prepare a fruit treat
For those who don't need the extra calories from sugar and cream, I suggest making popsicles.
You can use fruit juice, fruit pieces or pulp puree for it.
Ingredients:
- Orange juice - 50 ml
- Cherry juice - 50 ml
- Peach puree - 50 ml
- Plastic cups
- Skewers or toothpicks
- foil
Puree the peach in a blender. You can buy ready-made ones in the baby food department. We will make ice in stages.
We need each layer to harden. This way we will get very beautiful layers and feel the taste of each of the fillers.
Pour some orange juice into glasses and put them in the freezer for 1.5 hours.
Place the remaining sauce and puree in the refrigerator to cool.
Then we take the molds out of the freezer and add another type of juice on top.
Take the foil and cut three pieces from it. Which will be larger than the circumference of our molds. Insert a toothpick into it in the center and cover the cups. Let it freeze again for 1.5 hours.
Then we take it out, remove the foil and spread the peach puree in the outermost layer. Remove from freezing again.
Creamy ice cream with lemon
I also suggest you break away from the standards and create a lemon ice cream. It is not as cloying as regular one and has a slight sourness and citrus aroma.
Ingredients:
- 3 yolks
- 120 g sugar
- zest and juice of 1 large lemon
- 350 g heavy cream (from 30%)
Wash the lemons and remove the zest from them using a fine grater.
Add zest, sugar, yolks and lemon juice to the saucepan.
Over medium heat, with constant stirring, cook this mixture until slightly thickened. You will have the consistency of cream. Then remove the saucepan from the heat and cool to room temperature.
Whip very cold cream to soft peaks and combine with the cooled lemon mixture.
It is important to add a cold mass; if you add warm or hot, the cream will simply separate.
Mix both masses, pour into molds if you don’t have an ice cream maker and cool.
To prevent ice crystals from forming, the mixture must be removed from the freezer several times and
stir slowly with a whisk.
Recipe with sour cream and condensed milk
Sour cream is much fattier and denser than milk, so it contains fewer water molecules. This means that when frozen it will not produce ice crystals. The taste of this ice cream is much more delicate and richer.
Ingredients:
- 400 g fat sour cream from 20%
- ½ can of condensed milk
- Any additive (frozen berries, grated chocolate, chopped nuts or cocoa)
Place sour cream and condensed milk in a common bowl.
We grate or cut the chocolate, which we pour into the liquid ingredients. Mix the whole mass so that the chips are evenly distributed throughout the mass.
And pour it into molds or plastic cups.
To make it convenient to take out and hold the yummy, we insert disposable spoons into the center.
Quick yoghurt treat
The easiest and fastest way to make ice cream is to use live store-bought yogurt. You don't even need to mix it with anything. It turns out very tasty if you take the product with pieces of fruit.
Ingredients:
- take a jar of yogurt
- stick or disposable spoon
In a closed jar of yogurt. Cut a hole in the top foil.
In which we will place our spoon.
And put it away to freeze. After three hours, we take out the jars and place them in warm water so that the treat comes out quickly.
And remove the top label.
Healthy sweetness from cottage cheese
Of course, we won’t find cottage cheese ice cream on store shelves, but we will be happy to prepare it at home. This option is suitable for those who do not eat cottage cheese, but understand that this product is very beneficial for the body.
The cottage cheese will not be felt in the finished delicacy, but will benefit the body.
Ingredients:
- 150 g soft curd
- 200 ml milk
- 2 eggs
- vanillin
- sugar
Separate the yolks from the whites.
Add sugar and vanillin to the yolks and grind.
Cool the whites in the refrigerator and beat until stiff peaks form.
We add cottage cheese to them. Stir and pour in the egg mixture.
Pour this mixture into molds and freeze.
The whole process is also quick and uncomplicated.
Diet banana dessert without sugar
This option also applies to fruit ice cream. But the banana itself is very aromatic and dense, so it is better not to mix it with other berries. I decided to highlight this recipe separately.
We replace sugar with honey, but you can completely remove all additional sweetness from the composition. Leave only two ingredients.
Ingredients:
- 1 spoon of honey
- 2 very ripe bananas
- 1 tbsp. milk
Peel the banana and cut it into pieces. Cover with cling film and freeze them. This will make the banana easier to chop and will not turn black when exposed to air.
Place the pieces in a blender and add a spoonful of honey. It can be replaced with dates.
Beat the ingredients into a homogeneous mass.
Divide into portions and send to freeze again.
And for those who are nostalgic for the times of the USSR, I suggest making ice cream with the taste of Soviet ice cream. This is the taste that you remember from childhood.
Ingredients:
- milk 3.2% - 430 g
- cream 33-36% - 360 g
- sugar - 140 g
- vanilla sugar - 15 g
- powdered milk - 50 g
- starch (any) - 20 g
Pour starch into 100 ml of milk. Stir until no lumps remain.
Combine milk powder, sugar, vanilla sugar. Add two tbsp. milk and mix thoroughly.
Then pour in the remaining milk. Place on the fire and bring to a boil.
Add starch and stir until thickened over medium heat.
Pour the mixture into a bowl and cool in a container with cold water.
Whip cold cream in a chilled container until stiff peaks form.
Mix them with the cooled milk mixture.
Transfer the ice cream into a container.
And freeze for 3 hours.
Recipe with green tea from Yulia Vysotskaya
This wonderful host has many delicious recipes. She also experiments and creates different types of this delicacy. I liked the recipe with green tea, which is described in the video.
In my opinion, the finished delicacy turns out incredibly tasty.
Look how many options there are for you! After all, you can take any recipe as a basis. Prepare the mixture and pour it into different containers. And put different additives in each: vanillin, mint, cocoa, berries, etc.
And you can make different types of ice cream at one time. And it will not only be tasty, but also healthy, without chemical impurities and strange preservatives.
1 year ago
Who doesn't love ice cream? This is a favorite delicacy of both adults and children. Unfortunately, store-bought products have recently raised doubts about their high quality, because manufacturers add dyes and various food additives to ice cream. Do you want to enjoy a delicious and healthy dessert? Make ice cream at home.
- To ensure that the ice cream is free of small ice crystals, remove it every 30 minutes during freezing and stir.
- Ice cream requires dairy products with a high fat content.
- To give the delicacy an airy and delicate structure, add a little agar-agar or gelatin.
- You can complement the taste of the ice cream with chocolate chips, chopped nuts, as well as pieces of your favorite fruits and berries.
- Instead of chicken eggs, you can use quail eggs as a base. Just keep in mind that for 1 chicken egg there are 4 quail eggs.
- If the ice cream has not frozen to the desired consistency, do not rush to throw it away. You can make a dessert from it that does not require complete hardening.
The classic ice cream can be served with any syrup or fruit puree. It will be delicious if you sprinkle the delicacy with candied fruits or chopped nuts. From the specified quantity of products you will receive 6 servings of ice cream.
Compound:
- 150 g granulated sugar;
- 300 ml cream with a fat content of 33%;
- 10 g vanilla;
- 3 eggs;
- 125 ml milk.
Preparation:
Advice! To make the milk-egg ice cream base cool faster, place the container with it in a cup of cold water and stir the mixture periodically.
The simplest recipe
You can quickly and without hassle prepare eggless ice cream at home. This ice cream is soft and incredibly tasty.
Compound:
- 500 ml cream with a fat content of 33%;
- 200 ml condensed milk;
- 10 g vanilla.
Preparation:
On a note! You can diversify the taste of the ice cream by adding fruit puree to the creamy base. By the way, then the energy value of the treat will become less.
We comply with GOST
It’s easy to make a seal according to GOST at home. This delicacy reminds many of their childhood, when ice cream was sold in ordinary cups. Shall we try?
Compound:
- 420 ml of milk with a fat content of 3.2%;
- 350 ml cream with a fat content of 33%;
- 150 g granulated sugar;
- 15 g vanilla;
- 50 g milk powder;
- 20 g starch.
Preparation:
Milk-based ice cream
Ice cream sundae without cream at home is tasty and no less healthy. This recipe can also be made in an ice cream maker.
Compound:
- 500 ml milk;
- 4 eggs;
- granulated sugar to taste;
- vanilla extract;
- chocolate.
Preparation:
Remember the song: “Suddenly a wizard will arrive in a blue helicopter...”? Become such a wizard for your household and prepare them a delicious homemade ice cream. It will be no worse than a popsicle. Cook with pleasure and bon appetit!
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Homemade ice cream recipes are a real extravaganza of flavors! And the most important thing is confidence in what this ice cream is made of, especially if it is given to children. That's why we suggest making ice cream using one of our ice cream recipes below, which do not contain either cream or eggs. The absence of cream will also significantly optimize the family budget, since this is the most expensive ingredient.
Content
How to make homemade ice cream - cooking technology
There are two simple ways to make ice cream at home - with and without an ice cream maker. Both methods also require a blender to ensure the ice cream is truly fluffy and tender.
Making homemade ice cream in an ice cream maker
In order to make ice cream in an ice cream maker, you need, of course, the ice cream maker itself. We have already written in more detail about what this is in another article. A very convenient device that allows you to get soft and pleasant ice cream in 20 minutes. But to do this, you need to first freeze the bowl of the ice cream maker in the freezer for 12-18 hours (the instructions for the ice cream maker usually indicate this information more accurately).
To make ice cream in an ice cream maker, you need to prepare an ice cream mixture according to any recipe and cool it thoroughly. Then turn on the ice cream maker and pour the mixture through the special window in the lid.
Let the ice cream maker work for 20-30 minutes - and your soft ice cream is ready. It is often very soft and flowing, and melts right before your eyes.
Holds its shape poorly. Therefore, this ice cream can be transferred into a container with a silicone spatula and placed in the freezer for 30-40 minutes - the ice cream will harden a little more and keep its shape.
You can also make ice cream for future use - just put it in a container or silicone mold in the freezer. Before using this ice cream, it is better to let it sit for a few hours in the refrigerator.
Making homemade ice cream without an ice cream maker in a blender
Making ice cream without an ice cream maker is a little more labor-intensive, but it's not very difficult. You still need to mix the ice cream mixture for any recipe. It should be no higher than room temperature. The mixture in the blender bowl is then placed in the freezer. After 15-20 minutes, take out the mixture, mix with a silicone spatula, separating it well from the edges of the bowl and beat a little with a blender. Place in the freezer again for 15-20 minutes. It will be enough to do this about 4-5 times, and the homemade ice cream is ready - it will be very tasty and tender, due to the fact that the ice cream was constantly mixed and whipped (this is what the ice cream maker usually does for us).
Recipes for making homemade milk ice cream
There are many recipes for making homemade ice cream; eggs and cream are often used in the recipes. Eggs to thicken the mixture, and cream to increase the fat content of the milk used to make ice cream. Indeed, truly delicious ice cream is quite fatty, because if it does not have enough fat content, ice crystals will be felt in the ice cream. But you can “fatten” ice cream not only with cream, but also with other ingredients - like powdered milk or cottage cheese. It is these that we propose to use to make delicious, inexpensive and healthy homemade ice cream. Below are several recipes with ideas and proportions - but in fact, you can add a lot of ingredients to ice cream and experiment by replacing one with another from the recipes below. The most harmful element in ice cream, of course, remains – sugar. But you can reduce the amount of sugar according to your taste (although, of course, the ice cream should still be quite sweet). Or replace some of the sugar with its substitutes - we use very concentrated stevia syrup as this. Very tasty, healthy and not so high in calories.
Classic vanilla ice cream recipe
Ingredients for making vanilla ice cream
- Homemade milk (or high fat milk) – 500 ml.
- Powdered milk (preferably according to GOST) – 6 tbsp. spoons
- Cottage cheese (homemade or high fat) – 6 tbsp. spoons
- Sugar – 5 tablespoons
- Stevia (syrup, powder)– to taste so that it is sweet enough, or increase the amount of sugar.
- Vanilla essence – 5-10 drops(depending on the manufacturer), can be replaced with regular vanillin.
Mix all ingredients with a blender.
If the cottage cheese and milk were in the refrigerator before cooking, then you can immediately start preparing the ice cream in the ice cream maker. Or first cool the mixture in the refrigerator (or you can put it in the freezer for 30 minutes).
It is possible and delicious to add any fresh or frozen berries to such ice cream - literally 0.5 - 1 glass will be enough to give a unique and fresh aroma and as a result you will get strawberry ice cream, or blueberry or raspberry, or even ice cream with black currants - it turns out unimaginable tasty.
Banana ice cream recipe without cream
Ingredients for making banana ice cream
- Homemade milk – 500 ml
- Banana – 2 pcs.
- Powdered milk – 8 tbsp. spoons
- Sugar – 5 tbsp. spoons
- Stevia or additional sugar
- Vanilla or vanilla essence - to taste
Mix all ingredients until smooth in a blender. Prepare in an ice cream maker or in a blender bowl in the freezer as described above.
Chocolate ice cream recipe
- Homemade milk – 500 ml
- Powdered milk – 6 tbsp. spoons
- Cottage cheese – 6 tbsp. spoons
- Cocoa powder – 6 tbsp. spoons
- Sugar – 5 tbsp. spoons
- Vanilla - to taste
Recipe for coffee ice cream with coconut milk (can be made lean)
Coconut milk itself is very fatty, so it replaces cream, cottage cheese, and milk powder. And if you use soy milk in this recipe or prepare almond milk yourself, you will get absolutely lean but incredibly tasty ice cream - it’s even hard to believe.
Ingredients for making coffee ice cream
- Coconut milk or cream (at least 30% fat) – 350 ml.
- Regular milk (soy, almond) – 250 ml.
- Ground coffee – 2 tbsp. spoons
- Water – 150 ml.
- Sugar – 5 tbsp. spoons
- Stevia – to taste or additional sugar
To prepare this ice cream, you first need to brew strong coffee from the specified amount of water and let it cool at room temperature. Strain the coffee through a strainer and mix all ingredients with a blender. Prepare as directed in the instructions above or in the instructions for your ice cream maker.
Yogurt ice cream recipe
Ingredients for making yogurt ice cream
- Homemade yogurt (or other without additives, non-sour) – 500 ml.
- Powdered milk – 8 tbsp. spoons
- Sugar – 5 tbsp. spoons
- Stevia – to taste or add extra sugar
- Vanilla essence - to taste
Mix all ingredients with a blender. It would be appropriate to add any berries you wish to this yogurt ice cream. Prepare as indicated in the instructions above.
