Ice cream "Creamy pleasure"

Ice cream "Creamy pleasure"

Category: Dairy and egg dishes

Ingredients
boiled condensed milk	1 can
cream 33%	500 ml
milk	100 ml
gelatin	1 tsp
salt	pinch
baileys	optional

Cooking method

• The classic ice cream is ridiculously simple and quick to prepare. Soak gelatin in milk. Beat the cream like a cream, add the boiled condensed milk, beat at low speed. Dissolve the gelatin (I do this in a micron, the main thing is not to let it boil), pour into the creamy mixture, add salt, mix until smooth. All! Pour into an ice cream maker, after 40 minutes the ice cream is ready, 5 minutes before the end of the program, pour in 2 tbsp. l. baileys, optional but highly desirable, imparts an exquisite taste

Note

Morning with freshly brewed coffee mmmm

Ira, and we have such cream disappeared from the stores, they cost only 10% and 20%, so for now, bookmark ...

I am glad, I am sure that it will work out great with 20%. Boiled condensed milk is much thicker than usual, plus gelatin. Try

Uraaaaaaaaaa !!!!!!!!! So all the same we will eat ice cream, great !!! Ira, thanks for sharing, I will come with a report !!!

You're welcome
We are so hot right now that you can't survive without ice cream

I am glad, I am sure that it will work out great with 20%. Boiled condensed milk is much thicker than usual, plus gelatin. Try

Unfortunately, it won't work. checked more than once. 20% is not enough. Better not to translate the product, the result will not live up to expectations.
There is a recipe - Tender cream https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10023.0
Honestly, I myself have not tried to make cream, or increase the fat content with butter.

Unfortunately, with low-fat cream, the texture is not as smooth and silky as with fat ones. But nevertheless, it will still be delicious!
Ir, a good idea with boiled condensed milk! I've already set my sights on this recipe!
Wait, just pop the white ice cream and make yours! Thank you!

I went to AUCHAN today, specially bought 20% petmol, I'll try it in the evening. I once did it with 20% and added a thickener for the cream, it worked great! But then the condensed milk was ordinary, liquid, that's why I was reinsured. Today I will try without a thickener, because boiled water should compensate. I barely picked out yesterday's Rogachevskaya spoon, it was like butter.

Now I take the cream "house in the village" 25% - it turns out to be an average between fat and not very cream, if you beat the mixer with mines. 10, then they whip until sour cream is thick and do not need a thickener, the ice cream turns out to be creamy, without crystals - and in general, I am completely addicted to ice cream

I do it with 20% cream and it's okay.
Only I take Lakomo in Ashan, they are more like me than all the others.
In addition, in any recipe, you can use only cream instead of milk and cream.

I report about 20% cream (I have 22% petmol, but I'm sure Sergey won't be confused by 2 extra percent)

products used

condensed milk like this

the cream was whipped for 10 minutes at maximum speed, the thickener was not added, the consistency of sour cream turned out

here with condensed milk

in an ice cream maker after 35 minutes, 5 minutes before the end of the program, poured 2 tbsp. l. baileys, the mixture melted a little


I put it in a container and sent it to the freezer to ripen for 3 hours. The silicone spatula licked the whole, the taste of the ice cream is no different from the previous one from 33% cream

Summary: make this ice cream from 20% cream, without doubts that everything will work out!

[Irina]

Summary: make this ice cream from 20% cream, without doubts that everything will work out!

Irina, Yes!
By the way, do you have a nozzle for Kesha?
How satisfied? I keep thinking, take - not take?
It takes up a lot of space ...

[Kara]

KaraOf the recipes I recently ran with 20 percent, I deliberately went to "spoil" the products, since ice cream is a reversible process. I did not like. The mass is insufficiently plastic smeared, crushed on the tongue with a pronounced lack of fat content. In short. I will not argue, I have made ice cream 250 times. For the last couple of years I have just experimented this way and that. I personally don't like non-fatty ice cream. Too simple, as it were, poor. And plus get ice crystals the percentage is much higher. So I'm talking to specifically increase the fat content of the oil. It's my personal opinion. I do not impose it on anyone. This is my IMHO! Do as you like, everyone has a different taste. I don't need to prove it on purpose. I studied the production of ice cream and even in the store I don't like how it used to be 10 kopecks each. Water with water.

ps I like neighbors here to enjoy something tasty. So, I was ashamed to treat to ice cream, which came out of 20%. Before that, I treated them with normal fat content. I do not know how you can not tell the difference in 10% cream.

Sergei, I didn't even think to prove anything to you. Rada had doubts about the cream, for her sake I was not afraid to "transfer products". You, as you say, have tremendous experience in ice-making, but I've only been dabbling for two months. So why don't you share your recipes and experience with all members of the forum, I think everyone will be useful. I remember that it was with you that we had discussion about adding salt to ice cream. I even made ice cream from 0% cottage cheese, adding a little salt, of course it was not greasy (it was the dietary option that I needed), but there was not even a hint of ice crystals in this ice cream.

[Irina]

Irina, Yes!
By the way, do you have a nozzle for Kesha?
How satisfied? I keep thinking, take - not take?
It takes up a lot of space ...

Olenka, a nozzle from Keshka, yeah. It is included in the basic kit. When I was choosing a kitchen machine, I was also worried that Kenwood takes up a lot of space. And I am very glad that I made up my mind. In fact, not so much, 37 by 21 cm (for example, the Panasonic 18 multicooker takes my corner 26 * 26).

But how much time and effort the cache saves me!

Irina, I have Kesha, 080, and I am also very pleased with him.
I keep thinking about ice cream ...

Aaaaa, well, there really is a large plastic bowl. I can say that if the family loves ice cream, and you plan to make it often, then it makes sense to buy a vending machine, since the Kenwood attachment is not at all cheap, but to be honest, I expected more from it. Right now I am seriously thinking about the machine.

Listen, I looked - it really turns out cheaper and more convenient.
There is also no need to put it in the freezer and the volume can be chosen convenient, and takes up less space
What have you looked after?
Tek-s, I'll go to Temko, I'll try the devon ...

in-in, I have not crawled out of that Temko for an hour, until for some reason I like 70 sput

[Kara]

KaraAnd I often fought with ice crystals, because it is not possible to eat the entire portion of ice cream at once, at least to me. Salt doesn't affect ice at all! I do not invent ice cream recipes, everything has been invented for a long time. There is a base - my favorite creamy one. What to stuff there? Anything. That will be 101 milien recipes. I just long ago set out to understand why ice cream at home is not the same as in the store, and even not the same as it was in the USSR.
It is unpleasant for me when the forum maintains an artificially "pleasant communication" with a bunch of praise and so on. First of all, the technological process and the final high-quality result are important to me. And forgive the "artificial" praise, I do not understand. This does not apply to your recipe. I collected a bunch of recipes, just for the collection and of course I sometimes check them on my friends.... And then I come across a recipe that I'm 100% sure will not work, but how it is praised. Dozens of enthusiastic posts. I do, it turns out just guesswork. Left for cocktails. I couldn't eat it. I did it out of principle. To be honest with myself - I did, personally checked. and not bash with unverified data. And the point is to write that recipe with problems. There is a rule everywhere. Where a handful - do not go. crushed by authority. So I said nothing. I just didn't write anything. I learned to understand who and vinegar wine. It is a pity that the company is not accepted to criticize, it is not customary to point out mistakes and the inedibility of the recipe. Only - Masha, Dasha, Sasha, the recipe is super, oh what a mnyak, shushi mushi, the recipe is incomparable, I will do it, the consistency is delicious, just brilliant, a fairy tale, not a recipe and stuff like that.
Now imagine a situation when you have guests and you went online and stumbled upon a recipe, you are for the first time on the Breadmaker's website and have no idea what the rules are, who puts what here. You make a recipe and the output is nasty. Unpleasant in front of guests.
It is good if you have experience or you trust the author. There are authors here that I personally trust. I made more than one recipe and everything is really great. I'm not talking about ice cream at all.

ps In response, I will now sound - I do not like the forum, get down. Yes with pleasure. I will continue to be silent, even if instead of honest criticism of recipes, there will always be lies, hypocrisy, flattery, and so on. I'm not angry, I expressed my opinion. And in this context, I think it is absolutely correct.

And here it is, delicious !! I hope the photo conveyed all the creaminess

while for some reason I like 70 sput

Shaw, an ice cream maker for 70 tyrof?

Sergey, that's why I myself decided to check my own recipe with the changes so that the other person understands whether it is possible to reduce the fat content of the cream and how this will affect the result. And I say the result is excellent! But if you are sure otherwise, just do not cook according to this recipe! And eulogy has nothing to do with it.

Perhaps your criticism is not taken seriously because you yourself did not offer a single recipe and did not show a single dish prepared according to someone else's recipe.
And it also happens that your final dish did not work out, not because the recipe is bad, but because the products are not the right ones, or the oven / stove is pumped up, or, excuse me, the handles are crooked.
For example, for the second week I have been struggling with the Chuchelka ciabatta recipe, and I seem to be doing everything point by point, I changed the flour, and I follow the temperature, but the holes are not like that, although the bread turns out to be delicious, it is eaten in a day. But I keep trying, because I know the recipe is proven, I am mediocre
At this forum, healthy criticism, backed up by arguments, is perceived very positively.

Shaw, an ice cream maker for 70 tyrof?

The Lord is with you! The usual prefix to kenwood

Ahhh, you mean the Wishlist, yeah, I found one

In 🔗

The usual prefix to kenwood

Damn! I'll go download a hysteric to Timon, sho threw me a cheap thing for thirty, and he's proud too!

For example, for the second week I have been struggling with the Chuchelka ciabatta recipe, and I seem to be doing everything point by point, I changed the flour, and I keep track of the temperature, but the holes are not like that

Irina, and this have you tried?
We liked her the most.
The husband does not want any other bread at all.
I make a complete recipe with dry yeast - it flies away in a couple of days. And the holes .... are caves, not holes.
True, not the first time. But from the second.

Ol, and I out could

And my first try such was... Better now.

Eeeerk! Ice cream is great! The most delicate "silk" cream! A very pleasant addition comes from boiled condensed milk. Only I don't have a Baileys, so I'll have to walk sober.

And the photos? Foty where?

Ir, I just don't want ice cream. I will treat my husband, I'll take a picture, okay?

Persuaded * sat down to wait * went to "manti" to torture you just like that!

Phew, I barely picked it up!
Ir, ice cream is fabulous, today it has become even tastier. Made from 35% cream. Tastes like sweetened baked milk. In general, boiled condensed milk is baked milk, only condensed milk. It turned out awesomely tasty! Thank you!

Mmmm ... Probably very tasty, I can smell right away that I would like it. We will try!

Ira, I will cook today ... The condensed milk is good, thick, I also took a thickener for cream Dr. Oetker just in case (we have a lot of this stuff), can I add it or can I do without it?

Radochka, I didn’t add, but just in case it’s possible, it certainly won’t be worse.

Mmmm ... Probably very tasty, I can smell right away that I would like it. We will try!

Lyudmila, try it, it's very simple and quick to prepare

[Sat down to wait!]

So, Irk! That's why you demanded pictures? Schaub ride past? I don't know anything, now write an enthusiastic ode about what a clever needlewoman I am, what delicious ice cream I can make, not what you are!
Sat down to wait!

So I don't write because

The student has surpassed the teacher (C)

Lenk, delicious?

Yes, that's not the right word, Ir! Pure pleasure!
Oh, how I like this rat, nimaguuuu! Uuuu-Ha-Haaaaa!

And the bowl is cool! * admire *!

And the bowl is cool! * admire *!

?

A! At the request of the workers, you continue to admire?

Not at all, I'm preparing you for my test in manta rays

True?
Oh, I'm waiting!

Ira, but I didn't succeed, it was delicious, but it was not ice cream ... I'll try to make cream myself according to the Qween recipe, I need them for cakes too, but they are still not in stores ...

Radochka, it's a pity very, very strange ... Girls here here they do it practically on milk, not like on heavy cream

Nothing, it happens ... I'll make some cream and try again ...

good afternoon to the author and everyone, everyone, everyone !!! I have a question ... - will it work in the camera? no ice cream ((

It turns out after whipping, place it in a container and freezer. Stir every 30 minutes 4-5 times

thank you! everything worked out and was instantly eaten))

Well, fine!