Ice cream a la Baskin Robbins

Category: Dairy and egg dishes
Ice cream a la Baskin Robbins

Ingredients

cream 35% 500 ml
condensed milk 300 ml
powdered sugar 2 tbsp. l.
milk 150 ml
gelatin 1.5 tsp.
salt 1/2 tsp
pitted cherry 300 g

Cooking method

  • I really wanted to make ice cream with whole berries. It turned out amazingly tasty!
  • So, dissolve gelatin in milk, let it swell for 15-20 minutes. Meanwhile, whip the cream with the powdered sugar, add the condensed milk and beat again at low speed. Add salt (salt prevents water from crystallizing). Heat milk with gelatin in a water bath until the gelatin is completely dissolved (I heated it in the microwave), the main thing is not to let it boil. Pour the resulting mixture into the cream, mix thoroughly. Add cherries (I had frozen, added without defrosting). Stir, pour into an ice cream maker.
  • After 45 minutes, the ice cream was ready. When transferring to a container, distribute the cherries evenly in the finished ice cream.
  • I held it for another 1 hour in the freezer and voila!
  • PS: putting in containers, added 1 tbsp in half a portion. l. rum and mixed well.
  • The result is a drunk cherry

The dish is designed for

1200 g

Note

Ice cream like a kid at the Baskin Robbins cafe. I remember when these cafes first appeared in our city, the most coveted parental gift was to go there for the weekend.
And you come, you stand in front of the window and it was already breathtaking! 20 kinds of different ice cream We only then tried ice cream and sherbet. And here is such a "chaos".
In general, try it, nostalgia is guaranteed!

Rada-dms
Just a lovely sight !!! I have long wanted to make ice cream with the addition of gelatin. I take it into service! Tell me, does it taste very sweet, comparable to an ordinary ice cream?
Kara
Rada-dmsIt tastes like a regular ice cream, but you can adjust the sweetness to your taste anyway by adding more or less powdered sugar to the cream. In addition, cherries give sourness, which makes the taste exquisite (and if you also add a little alcohol, it's generally a song!)
If you add alcohol, then you need to do this at the very end of freezing, regardless of whether you are making ice cream in an ice cream maker or just in the freezer. If added immediately, it will not solidify well.
Rada-dms
Kara, Thank you! I think that a drunken cherry will be enough for an alcoholic nuance, I don't really like it when ice cream itself is with alcohol :) Thank you very much for the recipe !!!
Sonadora
Well, goodbye figure! Irinhow delicious!
Elena Tim
Quote: Sonadora
Well, goodbye figure!
Well ... my figure is generally difficult to spoil ... beauty, you know, there is nothing to spoil it!
Even Irkin's ice cream! Well, I will do it, since such is the case!
Ir, I described it and took a picture so tasty that it is impossible to resist! Already in the bookmarks!
ReNa
This recipe is good, but I don’t have an ice cream maker. Do you think it can be made without it?
irysikf
What a beauty And there are many frozen cherries. Do you need to whip cream into a fluffy mass?
Trishka
The recipe seems to be very tasty, but unfortunately there is no ice cream maker. Can you tell me how to do it without it? ...
Elena Tim
Girls, ice cream, of course, you can do without an ice cream maker. It's just that while it freezes in the freezer, you must take it out several times and mix it well so that there are no ice crystals in sweat. That's all!
irysikf
and it is necessary to whip cream until fluffy, so to speak, until tender?
Kara
Irina, absolutely right, whip like a cream
irysikf
thanks, outlined
Serg22
Yum-Yum. Confuses 1200 grams.I have a bucket of 1.5, I always try to bring the volume of the mixture to 900. After cooking in an ice cream maker, I have it almost to the top of the bucket. As if all this did not climb higher. Probably better to count it for me.

About salt, who is interested. How to dispel the myth. Salt does not particularly play a role in the formation of ice crystals, but more importantly the milk solids - fat, lactose.
There is a lot of condensed milk, and so, I would add more, if you reduce condensed milk, a little dry milk. Who will reduce the sweetness.

Trishka, Do without an ice cream maker, but advice, leave the mixture to ripen in the refrigerator for 12 hours, or better for 24. Then in the freezer and stir well after a short time. Until thickens well. If you are not lazy to knead constantly, you will get it without an ice cream maker.

Of course, someone does how, but I am not lazy to make mixtures with gelatin in advance and let it ripen using technology. As if ... it should be so. In this case, add the cherries after ripening.
Mirabel
AAAA what ice cream!
I'll do it with strawberries. Hope it turns out no worse than with a cherry
GruSha
A very intriguing title :-)
We'll finish the mint and I will definitely do it !!! Irina, thanks for the photo
Kara
Quote: Serg22

There is a lot of condensed milk, and so, I would add more, if you reduce condensed milk, a little dry milk. Who will reduce the sweetness.

Sergey, you can, of course, not add powdered sugar, and reduce condensed milk. Honestly, I don't like sugary dishes, and with the specified combination of products, taking into account cherries, it turned out not very sweet. But here, as they say, the taste and color ...

Of course, someone does how, but I am not lazy to make mixtures with gelatin in advance and let it ripen using technology. As if ... it should be. In this case, add the cherries after ripening.

But this is very interesting! I really hope you can share the result of the experiment.

Quote: Serg22

leave the ripening mixture in the refrigerator for 12 hours, preferably 24.

It’s unlikely that I’ll succeed. They will eat me instead of ice cream this day

But I disagree about salt.
Here

The difference is in consistency: ice cream, even if it contains pieces of nuts, fruits or cookies, is a homogeneous, smooth, creamy mass. Such uniformity can be achieved only by continuously stirring the cooling substance so that crystals do not form in it. It is difficult to combine cooling and stirring without the aid of electricity: ice melts slowly, and ice cream solidifies just as slowly. It will have to be stirred continuously for many hours in a row. Salt, on the other hand, makes the ice melt much faster, and at the same time it takes heat from the environment, in particular from the mixture intended for freezing.



Or else you can read here 🔗

I noticed how I began to add a little salt, the ice cream is frozen after 30 minutes in a regular, non-automatic ice cream maker.

I especially bought this salt for ice cream

Ice cream a la Baskin Robbins

Kara
Irisha, Ksyusha, you can of course without an ice cream maker. But Lenka Timonovna has already answered you everything in detail, while I sleeping worked like a black man on a plantation.
Lenochka,
Kara
Quote: Sonadora

Well, goodbye figure! Irinhow delicious!
Manechka, so STE you, fulyuganka, it was not an experiment that knocked me out with your ice cream masterpieces.
I'm like yours berry ice cream I saw, that's it! Neither sleep nor eat
Mirabel
Kara,
You are absolutely right, the ice cream with salt was ready much faster than usual. Less. the ice maker worked for half an hour.
very, very tasty ice cream turned out! I took fresh strawberries and berries slightly "beat" in the process.
The portion was reduced by a third.
Thanks for the recipe!
Kara
Mirabel, glad you liked it!
Trishka
Thanks for answers! I didn't quite understand "about ripening in the refrigerator", that is, do everything according to the recipe (without adding cherries), put in the refrigerator for 12-24 hours without interfering, and then + the cherries in the freezer, and stirring occasionally (after 30-40 minutes) bring to condition. So?
Kara
Ksyusha, I'm certainly not Sergey, but I'll try to express my opinion about maturation.

In my opinion, ice cream does not need it, because.in the end we don't want jelly, but ice cream. But, who knows, maybe Sergey has secret knowledge.

I can tell you how to do it without ripening and without an ice cream maker. Put the cherries into the finished mixture, mix and put in the freezer. Within 1 hour, take out 3 - 4 times and mix. All!
I am sure you will succeed.
Kizya
Kara, Irochkawhat beauty, how exquisite and how delicious it should be. We will surely pamper ourselves!
Kara
Glad, try it, I'm sure you'll like it!
Kizya
I don't even doubt it!
Trishka
Irina, thank you very much! Happy Great Victory Day to ALL !!!
Wild cat
Quote: Elena Tim

Girls, ice cream, of course, you can do without an ice cream maker. It's just that while it freezes in the freezer, it must be taken out several times and mixed well so that there are no ice crystals in sweat. That's all!
Flax, and how long to pull it out? And how many times to stir? How much to freeze?
Kara
Marish, I will answer instead of Lenka, if you do not mind.It takes about 2 hours to freeze, take out and mix every 15 - 20 minutes

PS: adjust to your freezer and its capacity!
Wild cat
Quote: Kara

Marish, I will answer instead of Lenka, if you do not mind.It takes about 2 hours to freeze, take out and mix every 15 - 20 minutes

PS: adjust to your freezer and its capacity!
I don't mind if Lenka doesn't mind !!! (and waabche then the owner of the recipe mona mustache!)
Tomorrow I'll run off to buy some cream and we will stay!
While by hook or by hook I stop myself from buying an ice cream maker!

And yet, Irish voprosik why add gelatin? DOES HE FEEL AL NO?
Mirabel
Wild cat, And in vain! very nice toy! especially in summer, in the heat.
Kara
Quote: Wildcat


And yet, Irish voprosik why add gelatin? DOES HE FEEL AL NO?

Gelatin (or agar-agar, I experimented here) - instead of eggs, so that the mass does not freeze with water (ice does not form), but it turns out a whole tasty morocho! Neither gelatin nor agar is felt AT ALL! Proven by professional sniffers!

And boldly buy an ice cream maker! You will not regret! I have a prefix for Kesha, but I am seriously thinking about the machine, that is, mine can be made every other day (because the nozzle should stand in the freezer for a day). Ice cream in my family is eaten in one evening, and if there are guests, then there is clearly not enough! Here!
Wild cat
Quote: Kara

Gelatin (or agar-agar, I experimented here) - instead of eggs, so that the mass does not freeze with water (ice does not form), but it turns out a whole tasty morocho! Neither gelatin nor agar is felt AT ALL! Proven by professional sniffers!

And boldly buy an ice cream maker! You will not regret! I have a prefix for Kesha, but I am seriously thinking about the machine, that is, mine can be made every other day (because the nozzle should stand in the freezer for a day). Ice cream in my family is eaten in one evening, and if there are guests, then there is clearly not enough! Here!
Oh, someone would give an apartment that la ... The places in the kitchen are not ma! All 3.5 squares are filled to the brim!
Here I think more wardrobes to load under the ceiling!
Kara
Marish, you will laugh, but my devices have already taken place in the cabinets in the living room
Wild cat
Quote: Kara

Marish, you will laugh, but my devices have already taken the place of the cabinets in the living room
Kara
Well, where to go ?! My kitchen is 16 sq. m. can no longer cope

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