Hello. Dear readers of the Domovenok-Art blog! Do you love ice cream? If yes, then this article is for you. Buying a portion of a cold favorite delicacy in the store every time, I think that few people think about its composition and read the labels. And if it reads, then in very rare cases it does not detect any preservatives and other chemical additives.

If you care about your health and those of your loved ones, then you probably thought about how to make ice cream at home. I recently experimented and what I want to tell you: ice cream at home can be made in three steps. And these actions are so simple that even a child can repeat them. Don't believe?

Let's demonstrate now! We present you our eggless ice cream recipe. This instruction is perfect for those who do not like to spend a lot of time cooking, that is, for the lazy ... Well, or for those who value their time (underline the appropriate option 🙂)

So, to make ice cream at home, we need:

- cream (33% fat) - 400 ml;

- condensed milk - 250-300 g;

- vanilla.

And that's all you need for delicious homemade ice cream. Surprised? You can also prepare various fillings, such as chocolate, nuts, berries, jam - to your taste.

Cooking ice cream without eggs at home

Step 1: Purchasing and preparing products

To create homemade ice cream, of course, we need high-quality products. Take the condensed milk that is made according to GOST, it contains only milk and sugar.

Choose fat cream, 33% percent is what you need.

Oh, and be sure to check the expiration dates of the products. Then you can be sure that ice cream will not cause harm, but will bring only joy.

So, we put the products for the future ice cream in the refrigerator closer to the back wall (but not close to it) so that they cool well. It is in the refrigerator, not in the freezer, we don’t need ice in cream at all. Whipping warm cream will be problematic.

Step 2. Cooking delicious homemade ice cream

To work, we need a mixer (or a food processor with a mixer attachment). Pour the cream into a bowl and turn it on for a minute and a half to beat this product a little.

Turn on the mixer again and beat the products until stable peaks are obtained. Just be careful not to overdo it, they say over-whipped cream turns into butter. I personally have never seen this, maybe because we don’t sell cream fatter than 33%, but it’s worth remembering this.

And if you wish, add at this stage all the necessary fillers such as nuts, chocolate, grated fruits, etc.

Well, have you ever seen so much liquid ice cream?

Step 3. Homemade ice cream - for freezing

All that remains for us to do is to shift our milk mass into a mold, or you can just put it in a saucepan, close it and put it in the freezer overnight.

By morning you will have the most tender and freshest homemade ice cream made by yourself.

1 year ago

Who doesn't love ice cream? This is a favorite treat for 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 make ice cream free of small ice crystals, take it out every 30 minutes during the freezing process 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 ice cream with chocolate chips, chopped nuts, as well as pieces of your favorite fruits and berries.
• Instead of chicken eggs, you can take quail eggs as a basis. Just keep in mind that there are 4 quail eggs for 1 chicken egg.
• If the ice cream has not frozen to the desired consistency, do not rush to throw it away. From it you can make a dessert that does not require complete solidification.

Classic ice cream can be served with any syrup or fruit puree. It will be delicious if sprinkled with candied fruits or chopped nuts. From the indicated number of products you will receive 6 servings of ice cream.

Compound:

• 150 g of granulated sugar;
• 300 ml cream with a fat content of 33%;
• 10 g vanilla;
• 3 eggs;
• 125 ml milk.

Cooking:

Advice! To make the milk-egg base for ice cream cool faster, place the container with it in a cup of cold water and stir the mixture periodically.

The easiest recipe

Quickly and without hassle, you can cook ice cream without eggs at home. This ice cream is tender and incredibly tasty.

Compound:

• 500 ml cream with a fat content of 33%;
• 200 ml of condensed milk;
• 10 g vanilla.

Cooking:

On a note! You can diversify the taste of ice cream if you add fruit puree to the creamy base. By the way, then the energy value of the delicacy will become less.

We comply with GOST

It is easy to make ice cream according to GOST at home. Such a delicacy reminds many of childhood, when ice cream was sold in ordinary cups. Shall we try?

Compound:

• 420 ml milk with a fat content of 3.2%;
• 350 ml cream with a fat content of 33%;
• 150 g of granulated sugar;
• 15 g vanilla;
• 50 g of dry milk;
• 20 g starch.

Cooking:

Milk-based ice cream

Delicious and no less healthy ice cream ice cream without cream at home is obtained. This recipe can also be used in an ice cream maker.

Compound:

• 500 ml of milk;
• 4 eggs;
• to taste granulated sugar;
• vanilla extract;
• chocolate.

Cooking:

Remember the song: “Suddenly a magician will fly in a blue helicopter ...”? Become such a magician for your household and cook them a delicious homemade ice cream. It will be no worse than an eskimo. Cook with pleasure and bon appetit!

Ice cream - probably, few people will refuse a portion of this beloved cold delicacy on hot summer days. Those lucky ones who have an ice cream maker can make ice cream at home.

Fortunately, this is not as difficult as it might seem at first glance, and the availability of ingredients and a variety of recipes allows you to enjoy all the flavors.

Ice cream maker - like any technique, has its own characteristics, requires proper handling and compliance with certain conditions. Then the device will serve the owner for a long time, delighting with high-quality work.

Regardless of the type of ice cream maker (automatic, manual or semi-automatic), the principle of operation is always the same - the device cools the contents with regular stirring, which allows the mass to freeze more evenly.

With this in mind, you should never put large pieces of fruit or other ingredients (berries, nuts, chocolate) into future ice cream. All fillers must be crushed beforehand.

Warm and hot substances require more energy to cool them, therefore, in order to avoid burnout of the motor of the ice cream maker and damage to the cooling elements, only those products whose temperature does not exceed 40 ° C should be placed in the device.

Do not put pieces of ice or sugar in the mixture, do not pour in liquids - solids can damage the spatulas, and additionally poured liquid can freeze and not mix properly with the mass, which will make the ice cream unpleasantly squeak on the teeth, like broken glass in it.

Cream ice cream ice cream recipe in an ice cream maker

It is not at all difficult to prepare everyone's favorite ice cream. This is a versatile and, perhaps, everyone's favorite kind of ice cream that your family and all guests will certainly enjoy. Perfect for a holiday dessert.

Ingredients:

• 2 eggs;
• 4 tbsp. spoons of sugar;
• 300 ml of milk;
• 200 ml cream.

Cooking time: 30 minutes. 10 servings of 60 g, calorie content of each - 125 kcal.

Eggs should be thoroughly ground with sugar until a white foam forms.

Then add milk, and stir well, put on a slow fire. We need to heat the mixture, making sure that it does not stick to the bottom and does not burn. - for this it is important to constantly and evenly stir.

Thus, continuing to mix, heat until the mass is completely thickened. You should get a light airy cream. Now we remove the mass from the heat and let it cool, but while it cools, we prepare the second cream.

To do this, whip the chilled cream until the mass increases by 4-5 times. Cream of cream does not need to be interrupted to sharp peaks - it should be thick, but not hard. We combine both creams and carefully, gently mix with a plastic or wooden spatula (these materials have a lower thermal conductivity).

Put the creamy mass into a bowl of an ice cream maker and send it to freeze.

When serving, ready-made ice cream can be sprinkled with chopped walnuts or chocolate chips for beauty.

Recipe for ice cream on yolks at home in an ice cream maker

Ice cream with yolks is not only very tasty, but also very useful, especially for a growing child's body and for everyone who has an increased energy consumption. If it is cooked correctly, then the presence of yolks in the delicacy is not felt at all.

Ingredients:

• 300 ml of 30% cream;
• 160 ml of milk;
• 3 egg yolks;
• 5 st. spoons of sugar.

Cooking time: 45 minutes. 10 servings of 60 gr, each calorie content is 114 kcal.

Beat the yolks with sugar until a white foam forms, but do not interrupt into flakes - the mass should be white and only slightly thickened. While stirring, heat the cream to 80ºС. Be careful not to let the cream boil.

Now, intensively stirring the yolks so that they do not curl up too quickly - pour a little cream into them. Pour the resulting yolk mixture back into the cream and mix thoroughly.

We return the mass to a slow fire and, stirring with a spatula, or whisking with a mixer at the slowest speed, bring to a slight thickening, the structure should be like that of a cream. Now, remove the mixture from the heat and let it cool to room temperature, stirring occasionally. Pour into an ice cream maker and freeze.

Eggless chocolate ice cream recipe

Delicious chocolate ice cream can be easily made at home. Delicate creamy taste of ice cream in combination with dark chocolate gives a spicy contrast.

Ingredients:

• 100 gr. dark chocolate;
• 400 gr. condensed milk (this is one standard jar);
• 500 ml of 33% cream;
• 2 tbsp. spoons of cocoa powder.

Cooking time: 35 minutes. 16 servings of 60 gr, each calorie content is 230 kcal.

Chocolate needs to be melted - it is best to do this in a water bath or in the microwave, in short pulses. In a separate deep bowl, mix the cream and condensed milk, add the sifted cocoa there and start beating with a mixer for one minute.

If cocoa scatters all over the room, then first mix it into the mass with a spatula, and then whisk. Now we introduce chocolate into the creamy mass, and continue beating until a beautiful homogeneous cream is obtained.

Transfer the mixture to an ice cream bowl and freeze.

When serving, ready-made ice cream can be additionally decorated by sticking chocolate tubes into it, but keep in mind that they will significantly increase the calorie content of the dessert.

Recipe for making strawberry ice cream for an ice cream maker

Strawberry ice cream tastes amazing and is easy enough to make. These berries have long been famous for their beneficial properties, and in combination with milk, their value only increases, as does their taste.

Ingredients:

• 200 gr. strawberries;
• 100 gr. powdered sugar;
• 1 st. a spoonful of lemon juice;
• 200 gr. 33% cream;
• 200 gr. condensed milk, or custard.

Cooking time: 40 minutes. 16 servings of 60 gr, each calorie content is 230 kcal.

Peeled strawberries should be chopped, sprinkled with powdered sugar and sprinkled with lemon juice. The easiest way to do this is with a blender. Combine cream and cream (or condensed milk) and beat with a mixer until a thick, fluffy cream is obtained.

Strawberries must be introduced into this creamy mass and mixed with a spatula, distributing the berry mousse evenly throughout the mass. We put in the ice cream maker until the mass is completely frozen.

Homemade ice cream recipes without an ice cream maker

Do not despair if it is not yet possible to purchase an ice cream maker for some reason, it is quite possible to make delicious homemade ice cream without an ice cream maker - here are a few simple and affordable recipes:

Milk soft ice cream

Classic, very tasty and easy to prepare ice cream with milk. Almost a dietary dessert that will suit everyone without exception (of course, if a person does not suffer from milk intolerance).

Ingredients:

• 2 eggs;
• 400 gr. (2 cups) milk;
• 3 art. spoons of sugar;
• flavoring (vanillin or a little cocoa).

Cooking time: 30 minutes. 10 servings of 60 g, each calorie content - 82 kcal.

Grind eggs with sugar until white, adding flavoring, pour in a little milk and stir until smooth, then add the remaining milk and put on fire, with constant stirring, bring to a boil, but do not cook. Eggs thicken the mixture very quickly, therefore, remove the resulting cream from the heat and leave to cool to room temperature.

Beat the cooled mass with a mixer for a minute or two, no more, and send it to the freezer for a couple of hours.

It is desirable to mix the mixture for the first time for a more uniform freezing of the mass.

Incredibly delicious, fatty, nutritious ice cream that always turns out.

Eskimo is a dessert that is quite high in calories, therefore, it is better to cook it for the weekend, or for a celebration, and not for every day.

Ingredients:

• 400 gr. (one jar) condensed milk;
• 500 ml. 30% cream.

Cooking time: 30 minutes. 15 servings of 60 gr, each calorie content is 192 kcal.

In a plastic bucket or mixer bowl, combine cream and condensed milk, stir, then beat with a mixer for exactly a minute. Pour the cream into molds or pour into a lower container (so that it freezes faster than it settles to the bottom) and send it to the freezer for 1.5-2 hours.

Proper operation will significantly extend the life of the ice cream maker. Here are a few tips that are easy to follow:

1. Do not place the device near sources of heat and moisture. Too warm room prevents normal operation of the ice cream maker, and high humidity can cause a short circuit and burnout;
2. Always make sure that the ventilation grilles are not covered with something - the air must circulate freely. Without a constant air flow, the ice cream maker will not be able to cool the appliances efficiently, it will overheat and, in the end, will become unusable;
3. After transportation, wait a few hours before turning it on so that the coolant can settle to the bottom of the tank, or if you left the device overnight on the street, also wait about three hours so that the condensate formed inside objects at dawn evaporates and does not cause a short circuit;
4. If you understand that the ambient temperature is far from the norm (too high, 35-40ºС.), then it is better to transfer the ice cream maker to the cellar, or in extreme cases, wrap the device with a dry towel and wrap it with foil over it, this will stabilize the temperature and prevent overheating of the motor. But do not cover the vent caps.

In principle, caring for an ice cream maker is not at all difficult, like any other home appliances, with proper and careful handling, it will serve the owner for more than one year.

But making homemade ice cream with it is very easy and convenient. This is a great opportunity to regularly delight yourself and loved ones with delicious desserts.

Another recipe for homemade ice cream is in the next video.

Many sweets that are offered to us in stores contain substances harmful to the body. At the same time, the full composition of the product is not always indicated on the packaging. And not every vegetarian can afford to choose any of them, as gelatin, eggs and other “forbidden” foods are often added to desserts. In this case, it is better to cook something sweet at home. It's not as difficult as it seems.

Today we will treat ourselves to homemade banana ice cream without eggs. The recipe for ice cream at home is very simple, but you need to be patient, as the stage of stay of the product in the freezer takes several hours. Perhaps this is the most difficult stage of preparation. Banana for the recipe is better to take a ripe, soft.

I wanted to try cream ice cream. And it is better to take cream with 33-35% fat content. Then they will be thick after beating. To make homemade banana ice cream from the equipment, you will need a mixer.

Cream ice cream is suitable for lacto-vegetarians.

Ingredients:

• cream 33-35% 250 ml
• banana 1 pc
• condensed milk 70 g

Output of the finished dish: 450 g.

Cooking time: 10 minutes + 2 hours to freeze.

Cream ice cream without eggs, vegetarian recipe with photo:

1. All ingredients must be from the refrigerator. Whip cream for 1 minute.

1. Add condensed milk. Beat until you get a thick cream. Mash the banana into a puree. You can grind it with a blender by adding a little water.

1. We send the banana puree to the cream, mix thoroughly. Transfer to a freezer mold.

Eggs make the dessert thicker. But you can achieve the desired consistency without them. This is important for those who are worried about the composition of raw eggs or are allergic to chicken protein.

There are several ways to make homemade ice cream. Here is the classic version:

1. Combine chilled cream and milk, beat until thick.
2. Add condensed milk and continue beating for another 5 minutes. Then send to the freezer for half an hour.
3. Take out and whisk again. Freeze for another 30 minutes. Repeat the cycle 2 more times.

There is another interesting way to prepare treats. Mix all ingredients and pour into ice cube molds. Freeze in the freezer for 3 hours. Beat the cubes with a blender and put in the freezer for another 10 minutes.

And the easiest option is to use an ice cream maker. Products are simply loaded there, the smart device will do the rest.

You can add pieces of fruit, berries, chocolate chips, raisins, vanillin, cocoa to the dessert. It turns out very tasty ice cream with melon pulp. If you want to get a homogeneous mass, fruits and berries are pureed and added to the composition immediately. Large pieces of chocolate or fruit should be placed on the last whipping cycle. This way they will stay intact. Colored ice cream is obtained by adding a little food coloring.

Ice cream: cooking secrets

To make the dessert perfect and not exfoliate, you need to take into account some culinary subtleties:

• The cream should be whipped gently, do not bring to the foam, otherwise the delicacy will turn out to be oily. It is better to use a nozzle in the form of a whisk. And select the lowest speed of the mixer.
• Before cooking, cool not only the food, but also the dishes in which you will beat them.
• If you decide not to use condensed milk, then you need to take powdered sugar, not sand. It will take time until the latter is completely dissolved, and the cream will churn to a very greasy state.

You can also whip cream with milk by hand. It's even easier to combine all the ingredients in a plastic container and shake it, bringing the contents to a density.

Homemade ice cream is usually served in a bowl. But if you wish, you can bake waffle cones or cups.