Melon creamy ice cream with yoghurt
Category: Dairy and egg dishes
Ingredients
Cream 33% Prostokvashino 200 ml
Homemade yogurt 2 jars
Melon 1/4 small
Sugar syrup
Cooking method

200ml buttermilk cream (33%) + 2 jars of homemade yogurt + a quarter of a small melon + sugar syrup (150/150, cook 45 minutes). I am lazy, I whip everything at once in one bowl (in which I cook sugar syrup). the first joint - I gave the ice maker a little time for the freezer! I had to shove it in the evening, and I only in the morning (I really wanted it to dry up overnight, well, after my first experiment). in general, in the evening I made melon ice cream. softish of course it was, but in the morning you can say got up with a stake! and it seemed like there was cream, but all the same it froze hard, but the taste is pretty very bad, you can clearly hear the melon. one minus, which I didn’t like as a child - after eating this ice cream there is a "creamy bloom" on the palate.
Freken Bock
fugaska , if you do not whip the cream separately, then it is quite possible to get by with a lower percentage, and with the percentage, the "creamy bloom" will go away. It comes from slashed heavy cream as the butter flakes off. You also have it spinning for a long time, in 4 minutes it is as if oil appears. Is it on the walls of the ice cream maker, probably at the end of the mix?

And I was making a tea sorbet according to Praskovye-Shuska, only I did not dare to add lemon to the tea with cream. For me, a lover of tea with milk, it turned out very tasty. But I want to know. shuska, Olya, when you replace part of the water in a recipe with cream, do you also add lemon juice? Today I will cook strictly according to Praskovya and wait for your answer.
fugaska
the cream I have not broken, and the butter does not remain in the ice cream maker ... I sin exclusively on too little melon, because there is no such plaque with berries! and also my mother smelled the taste of this cream and says that she doesn’t like it. if it were not for artificial cream, she would have been happy to have to experiment with the "short-lived" cream, there and the percentage is much lower
I'm thinking about homemade cream, but they are very fatty, even if diluted with milk ...
girls, who will tell you when I will stop making ice cream? I have little space in the freezer, ice cream is accumulating, and the family has not yet realized that it is possible to look into the freezer and dig up something tasty - I "pack" it into sour cream boxes, it turns out portioned ice cream!
Gypsy
Quote: fugaska

I really wanted it to dry up overnight, well, after my first experiment).
What for? Is there a towel or not?
NatalyaN
Sveta, when you embrace yourself, then you will stop!
fugaska
made fun!
there is a towel, but the bucket was very frozen, the ice immediately set the water. So I decided to dry it at night, but yesterday I didn't repeat this unforgivable mistake, I stuffed it into the freezer "like a roll", wiped it with a towel (!!!) as much as possible!
and to the question "when you overeat yourself" - this is when? Well I love popsicles, and judging by the range of frozen berries, I'm not experimenting soon !!! and we have not yet reached that ice cream that my children will like (and will be allowed) !!!
in general, I disappeared ...
NatalyaN
I sympathize, Svetik!

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