Ice cream basic

Category: Dairy and egg dishes

Ingredients

Yolks 3-4 pcs
Sugar 1 glass
Milk 2.5 cups
Thick cream 0.5 cups
Vanillin on the tip of a knife

Cooking method

  • Dotsya said on Friday that an urgent need to make ice cream, she invited her friends for a tasting on Sunday. Well, I did right on Friday. And today I had to do it all over again, since very little remained of the first batch. The guests liked the ice cream very much, they said, why isn’t such delicious ice cream sold in the store? And I specially in the supermarket looked at the composition of what they sell: milk powder, palm oil, flavorings identical to natural, emulsifiers, stabilizers!
  • In ten days of mastering the ice cream maker, I've already done it five times. First, I decided to set up a basic recipe for a creamy one. The technology I have is this: I beat 3-4 yolks with a mixer with a glass of sugar (in the original source there were 1.25 glasses, it was cloying for my taste) and vanillin on the tip of a knife. Beat thoroughly for 7-10 minutes. Then I add half a glass of heavy market cream and 2.5 cups of milk. I mix all this literally for a minute with one whisk at a reduced mixer speed, since the spray is flying very strongly. Then I pour it into a saucepan and bring it almost to a boil over a not very high heat. And then, like everyone else, I cool it down to room temperature, then into the refrigerator, if I'm not going to do it right there (but the yield of the finished product turns out to be much less) or into the freezer for an hour, and then into an ice cream maker. Usually 30-40 minutes are enough ...
  • Along the way, a question arose: the Clathronic instructions say - a maximum of 800 ml of liquid, and the packaging indicates the output of 1 kg. I have never been able to weigh the result, but where can another 200 grams come from? And this is if you freeze clean water, and milk and cream will be lighter ...


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