Sundae according to GOST

Category: Culinary recipes
Sundae according to GOST

Ingredients

Cream 33-35% 1 liter
Sugar 80 gr.
Condensed milk 1 can
Vanilla sugar 1 tsp
Gelatin 1 tbsp. l without slide

Cooking method

  • The indicated amount of ingredients is too much for my ice cream maker, so I made 1/3 of the norm. But it was possible to make half the norm ... Several times I made this ice cream without an ice cream maker, I just laid out the resulting mixture in molds and into the freezer, did not mix anything
  • Soak gelatin in a little water (I soaked in milk) to swell. Beat cream with sugar and vanilla sugar, add condensed milk. Melt the gelatin in a water bath, cool and pour into the cream, without stopping whipping. Transfer the resulting mixture to an ice cream maker. I had it ready in 25 minutes.
  • P.S: recipe from here 🔗

Note

In an ice cream maker

Sundae according to GOST

Cutter after freezer

Sundae according to GOST

CurlySue
Thank you! Just in search of the optimal recipe.

Since the cream in your recipe does not heat up, I have a question: Have you tried replacing it with homemade sour cream?
And is it worth trying?
Elven
To your health!
Have not tried Why? I have self-made cream, according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10023.0
To me on you We are namesakes by the way
Giraffe
Should cream and condensed milk be at the same temperature? There is a thought on Friday (when I buy cream) to try to pile)
CurlySue
Quote: Elven

To your health!
Have not tried Why? I have self-made cream, according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10023.0
To me on you We are namesakes by the way
Wow! Thank you!!!!
This is exactly what I was looking for. They bring home milk and sour cream to me. Slvki tried to defend, all the same, more than 0.5 liters from a 3-liter can does not come out. And they are not like that ...
And then I bought butter for future use - and make cream when you need it.
Huge thank you !!!
Kizya
Wow, what a wonderful recipe! I also want to make such ice cream, only there is no ice cream maker. And you can do without it, well, somehow in the freezer, or not?
Elven
Tatyana, I had everything from the refrigerator.
Elena, you're welcome! For me this cream recipe is just a lifesaver
Elven
glad, of course, you can do without an ice cream maker, just put the resulting mixture in a container and in the freezer
CurlySue
Quote: Elven

glad, of course, you can do without an ice cream maker, just put the resulting mixture in a container and in the freezer
It is also recommended to take it out of the freezer during the hardening process (in the first few hours) and periodically beat it with a mixer or blender, 3 times.
In order for the mass to come out more magnificent and there were fewer water crystals.
Elven
Quote: CurlySue

It is also recommended to take it out of the freezer during the hardening process (in the first few hours) and periodically beat it with a mixer or blender, 3 times.
In order for the mass to come out more magnificent and there were fewer water crystals.
This ice cream does not need to be mixed, no crystals form. Checked personally!
CurlySue
This ice cream does not need to be stirred, no crystals will form. Excellent! Verified personally!
Where have you been before? I wouldn't buy an ice cream maker then.
Elven
Quote: CurlySue

This ice cream does not need to be stirred, no crystals will form. Excellent! Verified personally!
Where have you been before? I wouldn't buy an ice cream maker then.
I bought it myself only a month ago.And this recipe has been walking on the Internet for a long time already.You first try it, suddenly you don't like it
CurlySue
So I did - a month ago.
I'll try, unsubscribe. But already on the trail. week, because I got sick, I cough, right now I will definitely not do it, because I can’t resist.
Lyi
Quote: Elven

I have self-made cream, according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10023.0
To me on you We are namesakes by the way
I tried several times to get cream in this way from homemade milk from a thrush (cow), to no avail! Oil begins to churn, that is, grains of oil and whey.
Sabrina
Thanks for the ice cream !!!
A separate thank you for the cream !!!!
Live and learn
Elven
Quote: Lyi

I tried several times to get cream in this way from homemade milk from a thrush (cow), to no avail! Oil begins to churn, that is, grains of oil and whey.
And I constantly make from store milk and butter, everything works out great

Sabrina, to your health! And for the cream, thank you not for me, but Qween
Sabrina
Quote: Elven

Sabrina And for the cream, thank you not for me, but Qween
And thanks to her
anscor
and what does gelatin give in this recipe? and a can of condensed milk is how many grams?

Elven
Gelatin is a stabilizer. Here's what they write on the Internet "The obligatory components of all types of ice cream are stabilizers: gelatin, food starch, premium wheat flour. They bind free moisture and increase the viscosity of mixtures, thereby increasing the product's resistance to melting."
Bank of condensed milk standard 380 gr
obando
Great recipe. Indeed, the taste of ice cream familiar from Soviet childhood. Immediately after preparation, the ice cream melted quickly, but after being kept in the freezer at night, the structure changed, the ice cream became more noble, or something, buttery, although it made 10% fat from the cream. Before using, I held the cream in the freezer for about 30-35 minutes so that it whipped better. Instead of sugar, I took powdered sugar with vanilla, added literally 2 teaspoons with a slide of powder to 400 ml of cream so that the ice cream was not cloying. And after soaking, the gelatin warmed up for 10 seconds in the microwave, only you need to make sure that it just dissolves and warms up, but does not boil! Condensed milk was previously kept in the refrigerator for several hours to cool. Many thanks to the author of the recipe!
Elven
To your health! Glad you liked it.
Quote: obando

Indeed, the taste of ice cream familiar from Soviet childhood.
And my parents told me that it doesn't look like it, but it's still very tasty
DenRassk
I was going to make ice cream, but the question arose - should there be gelatin in the "correct" GOST ice cream? It seems to me that there should be yolks ... And in 🔗 they also write about yolks ...
Elven
Well, depending on what year GOST In some program they said that in the ice cream according to GOST in the USSR there was gelatin (or maybe agar-agar, I don't remember), but how: pardon: the year this GOST was not said
Elven
Here's what I found on the internet:
The taste of Soviet ice cream corresponded to GOST 117-41. It was considered one of the toughest in the world and was introduced on March 12, 1941. There was not a single preservative in it, only natural milk And all types of ice cream were produced using the same technology
The recipe by which ice cream was made in Soviet times is fundamentally different from the one used in production today. First of all, Soviet ice cream was distinguished by the fact that it was based only on natural milk, no vegetable fats were mentioned in the recipe, and the role of preservatives or stabilizers in this ice cream was played only by starch and gelatin... Soviet ice cream was very high in calories, but its taste was much better than that of imported counterparts.
DenRassk
Elven, Thanks for the answer. It turns out the most correct ice cream - with agar-agar? or all the same with eggs?
I just can't figure out for myself what should be in the right ice cream - an egg or agar-agar / gelatin / starch.
In principle, any of these ingredients is safe (we take a quail egg), but recipes for the same ice cream come across both with an egg and with agar-agar / gelatin / starch .... how should it be ideally?
The fact that there are different GOSTs, I know ... but in the last recipes there are no ... but finding the same 41st year does not work ...
Elven
DenRassk, honestly, I don’t know which is correct. If you make this ice cream in an ice cream maker, then gelatin can be excluded from the recipe. I did it with and without him - I didn't notice the difference in taste.Try this recipe, then with eggs - and then decide for yourself which is better. Everyone has different tastes. And I generally grew up on "chemical" ice cream, I did not find the present. Therefore, for me, homemade ice cream is incredible deliciousness.
nakapustina
Lena, thanks for the recipe! I made ice cream for Christmas, just didn't add sugar. Very tasty and simple!
Elven
nakapustina, to your health!
Leima
I decided to make this ice cream today. It's so delicious ... More precisely, ice cream is still being made. But I tried the mixture, the whole blender could not resist and licked it. I liked it so much that it was just a pity to wash out the remnants that did not pour out.
Elven
Irina, and ice cream is even tastier than the mixture!
Veronka
Elven, tell me, how much is a can of condensed milk in ml, but here we have cans of different volume are sold
Veronka
Quote: Elven
Bank of condensed milk standard 380 gr
oh I found the answer, but I seemed to read the whole Temka, but only now I saw
Elven
Quote: Veronka
oh found the answer
yes, a can of 380 gr.
Manatee
Lena, thank you very much for the recipe! I have been doing it for a long time, but I have been writing on the forum quite recently. Before coming to visit, all my friends ask: "Did you knead the ice cream?" I knead regularly, it turns out like in my childhood ... Thank you again!
NataST
I was interested in your ice cream, and your daughter has already been demanding ice cream for her every day, so the recipe caught my eye just in time! But at home there is no gelatin In the subject I saw that you can add starch?! How much should I put it then?
Taia
NataST, I have been doing it for a long time without gelatin and without starch. Good at it.
Elven
Hope, to your health! I'm glad that I liked the ice cream
Quote: NataST
In the topic I saw that you can add starch?! How much should I put it then?
Oh, Natasha, I don’t know, really. Probably you can do without it. Will you do it in an ice cream maker?
Elven
While writing,Taia, already answered so feel free to do it! I'm waiting for the report
NataST
Elven, I don’t have such a miracle, the cream remained from the cake, so quickly and now I’ll make a small portion for testing!
Elven
Oooh okay! I think it should work out well, for reliability, stir a couple of times during the solidification process
kil
I did it with yolks and according to this recipe, I like it more with yolks, but with this it is much easier in terms of preparation and the taste is good, but real from childhood even on yolks.
Veronka
and today I almost did something business, bought condensed milk and did not pay attention that it is not sweet at all, it is good that in the process of whipping I tried it with my finger, I had to add more sugar, my family loves everything sweet, tomorrow we will take a sample
Elven
Veronica, I will wait for impressions
NataST
Elena - I am bringing my "thank you" - I made ice cream yesterday, already ate it - everything turned out great! And it froze, and without crystals and delicious The child is delighted, and now, apparently, I will make an ice cream every weekend
Instead of sugar, I added powdered sugar with ground vanilla - hence these dark blotches on the ice cream, and starch was also in the composition. The photo, of course, is too simple, there was no time to look for a special spoon to lay out and create an entourage with beautiful balls - both the husband and the child stood with spoons and demanded to "try it as soon as possible" Here is a report !!! THANK YOU!!!
Sundae according to GOST
Elven
Natasha, to your health! I am very glad that I liked the ice cream. I would also eat it every day
Veronka
Lena, the ice cream is delicious, everyone at home said that it is much tastier than the store, summer is coming, so I will often do it.
Elven
Veronica, fine! I am glad that I liked the ice cream
chief physician
Tell me please!
Is it possible to whip the ingredients in a blender. High speed won't be a hindrance?
Elven
Quote: head physician
Is it possible to whip the ingredients in a blender. High speed won't be a hindrance?
Sergei, I don't know, depending on which blender I think, in a stationary blender it will turn out
Galina, why not lay out a separate recipe? Maybe someone will come in handy
chief physician
How long does it take to drive in time?

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