Ice cream. Question answer. Recommendations. Recipes

And I found a recipe for how to make ice cream in 5 minutes. Maybe someone will come in handy
Ice cream in a package in 5 minutes
1 tablespoon sugar
0.5 cups milk or cream
1/4 teaspoon vanilla (or other condiment)
6 tablespoons salt (it slows down ice melting)
Enough ice to fill a gallon bag
1 large resealable bag and 1 smaller resealable bag.
How to do:
Fill a large bag halfway with ice. Add salt. Regular table salt will work, but salt that has larger crystals will be much better. Combine salt and ice and set aside.
Pour milk into another container and combine with sugar and vanilla
Pour the mixture into a small bag
Close the bag making sure it is tightly sealed
Place the small bag with the mixture in the large bag with salt and ice. Make sure the bag is completely covered in ice. Seal the outer bag. Shake the bags vigorously for five minutes. You can use a towel to hold them, as they will be very cold and slippery.
Now open the bag and take out the small bag. Take a spoon and enjoy

I bought Cezon))))
Girls, tell me, does it make sense to bring milk and cream from the store (pasteurized) to a boil?
And does the egg come with white or just the yolk?

Hello!
I bought a Clathron ice cream maker, made it according to the recipe in the book ... It turned out liquid and with crystals ... What did I do wrong ???
Upset with the whole family (((((((((((

Usually I get crystals if I make it from milk. Therefore, I switched to 10% cream, ice cream tastes better on them. But if it turns out to be liquid, check the temperature in the freezer and reduce it to -18C and below.

So it's all about the temperature ??? Strange ...

[Verka]

Verka, I warm up the cream in a milk cooker, the water in the walls boils, and the cream is warmed up, but very heated, the beginning of the boil. In my personal experience, yolks are better than whole eggs. and mix the yolks with sugar (I take brown), but do not beat. (but again, I repeat this for my taste and my family).

I bought Cezon))))
Girls, tell me, does it make sense to bring milk and cream from the store (pasteurized) to a boil?
And does the egg come with white or just the yolk?

In the classic recipe, only yolks and they are sure to go astray with sugar or powder. It is not necessary to boil.

And I, by trial and error, picked up an ice cream recipe for myself. It tastes exactly like a creamy ice cream from the store. I can share it with someone. I take a glass of sterilized milk 3.2%, a glass of 10% cream, half a glass of sugar, a packet of vanillin and one fresh whole egg. First, I beat the sugar, vanilla and egg well with a blender until the sugar dissolves, and then add milk and cream and also mix well with a blender with a whisk attachment. And in the ice cream maker this mixture. Without any cooking. Everything is very simple and delicious.

I love to do this)

Ingredients:

300 ml milk
250 ml heavy cream (35%)
3 yolks
140 g sugar
350 gr strawberries
130 gr cream cheese
Cooking method:

Wash, peel and puree the berries in a blender.
Pour milk and cream into a saucepan and bring to a boil, then let cool.
Beat the yolks with sugar until light.
Add yolks to milk mixture, put on fire again and boil until thick. Cool down.
Stir berry puree and cream cheese to the whole mixture.
You can add pieces of berries or garnish with strawberry coolies (strawberries grated with sugar) on top.
Freeze, but at the same time it is advisable to take the ice cream out of the refrigerator every hour and stir to avoid the formation of large ice crystals.

and I also love sorbet)
Ingredients:

1 kg cherries (fresh or frozen)
150 g sugar
100 ml of water
juice of half a lemon
Cooking method:

Pour water into a saucepan, add sugar and cook sugar syrup (until sugar crystals are completely dissolved).
Cool the syrup slightly.
If the cherries are fresh, wash and remove the pits.
Put the cherries in a blender, pour over the sugar syrup, lemon juice and puree the mixture.
Pour the resulting cherry puree into a mold and put in the freezer for several hours.
It is advisable to take out the sorbet tray every hour and mix the contents thoroughly so that ice crystals do not form.
Before serving, remove the sorbet from the freezer and let it melt a little to make it easier to form portioned balls.

How ice cream is made in Thailand

Class, just a painter-plasterer and construction tools.

[Ludmila]

Ludmila, very interesting! This is the first time I see this! Thank you!

How ice cream is made in Thailand

brilliant way !!!

Hope someone responds.
I have two questions, two problems

1. I constantly taste the cream in ice cream. As if I'm not eating ice cream, but frozen cream with sugar. The texture of the ice cream comes out great, the automatic freezer does its job perfectly.
While experimenting with fat content and brands, I try both farm and industrial products. Let's see what happens. I found a way out for myself in using 20% ​​cream (instead of 33%), so I will reach 10%.
Has anyone else noticed this?

2. Freezing mass always behaves differently. Sometimes ice cream in the process of freezing in a freezer increases in volume, as if whipping. And sometimes it remains in its original volume. I won't say that this dramatically affects the taste of the ice cream, but I wanted it to be whipped after all.

It is interesting to hear your opinions and remarks, especially those who have been making ice cream for a long time and have "got their hands on it".

[Katrin]

Katrin, the ice cream maker I only have a few days, so the experience is small

1. Do you whip cream? When I was making the first ice cream, I whipped the cream and got frozen cream mixed with small pieces of butter (whipped it), next time I whipped it with care, the taste is like yours. Now I just stir it - the taste is much better. I make ice cream by mixing cream with yogurt, regular milk, condensed milk with and without sugar, I liked the latter the most. Of the brands, I prefer Parmalat (y), Lakomo, White City in last place. I also played with the fat content, I like less fat ice cream, and my husband asks for fatter. My favorite is yoghurt with various berry fillings.

2. If the ice cream has not increased in volume, I turn on the repeated cycle for 10-15 minutes, however, I have had this only once.

[Katrin]

Katrin, My experience is also not great. Ice cream maker only two weeks old. Now I stopped at the recipe of ice cream from E. Malakhovets. I experiment with cream, but the taste of cream is not felt. First, beat 4 yolks and 75 gr. sugar, add a bag of 10% cream "Every day" from Auchan (200 ml.), with continuous stirring in a water bath, bring it to such a state that there is no white foam on the surface. I cool it down, preferably for the night or for 3-4 hours, so that it does not smell like an egg, and then I mix Parmalat 35% or White City 33% with whipped cream (0.5 liters). Vanillin or clagnac was added to the hot mixture. It didn't smell like cream. I also made simpler recipes (without preliminary preparation of the yolk mixture), but I did not like the taste. It looks like frozen milk. My husband said the ice cream is perfect.

From cream of lower fat content, my ice cream also increased, but according to E. Malakhovets' recipe, it does not increase so much. May depend on the fat content of the mixture. the ice cream hardens in 40-45 minutes, and the milk one hardens for 60 minutes.

[Cvetaal]

Cvetaal, did it in different versions: and whipped cream, and just poured it in.While whipping, I follow them, there was already a case of turning them into butter, but in my distant youth I read from Chadeyka that ice cream with whipped cream turns out softer, but as for me, there is no difference. I mainly use Petmol, I used to take Valio, but ... you know, it is no longer on sale.
Yoghurt and I love and often do, my question was about the classic white ice cream.
How do you enable recycle? My machine won't let me do this: the ice cream froze and became rather stubborn. In any case, it won't churn with me.

Bottling, in your situation (cream + cream) I will smell sooooo I make 50x50 milk and cream.
And we liked the recipes without eggs much less.
Yes, you're right, the low-fat ice cream frothed well. Everything was messed up in my head, I tried so many recipes! I'll have to try again, thanks for the idea)

How do you enable recycle? My machine won't let me do this: the ice cream froze and became rather stubborn. In any case, it won't churn with me.

In my freezer, the ice cream is still malleable in an hour, so, if necessary, I restart the process

I make an ice cream like this
I beat 4-5 yolks with 1/2 or 2/3 cup of sugar, cream 20 (33) percent + 2/3 cup of milk pour into a multicooker + a pod of vanilla or vanillin and set the multi-cook mode to 80 degrees, then add this hot cream to the yolks with sugar, stir it with a whisk and send it back to MV, but I already put the multi-cook at 95 degrees and stir it gently with a whisk until the first bubbles appear in the custard. Then this mixture must be cooled, or even better so that it ripens in the refrigerator for 12-24 hours and then into the freezer
it turns out a real ice cream. And then, on this basis, you can make any other tastes.

used to cook in a saucepan, but I liked it much more in MV

- this is chocolate, melted a bar of chocolate there.

Irina, thanks for the recipe, you will have to try, but how much cream do you put in? And how does the finished ice cream hold its shape, it melts very quickly for me ...?

[Cvetaal]

Cvetaal, cream 0.5 (half a liter), I like it more, of course, with 33 percent cream.

6 tablespoons salt (it slows down ice melting)

strange !? Ever thought salt melts ice?

[Svetlana 73]

Svetlana 73, +1, in general, the recipe is nothing ...

[kil]

kil, I made ice cream based on your recipe, only I did not heat it at 95 degrees, but kept it for an hour at 70, then I put the mixture in the refrigerator overnight. So in the morning it was already a real ice cream! Then she whipped it into an ice cream maker. It turned out sooooo delicious!
Still, it turns out much tastier on yolks than on gelatin, and when you take it out of the freezer it is soft and beautiful balls are obtained and does not melt quickly.

In general, many thanks for the recommendations

[Svetlana 73]

Svetlana 73, to health

And I'm with a question. Made ice cream with a mixer from: Ober's whipped cream + 20% cream + condensed milk. The ice cream is delicious, but it melts quickly. I need a competition so that at least 15 minutes does not melt, what should I do? Cream 30% no,

Has anyone made a fruity cherry with gelatin?

I am looking for a recipe for Soviet coffee ice cream according to GOST. All the recipes are there, but this is not. And it is the tastiest.

Hello everyone! I have something that stopped making ice cream .... I do it according to the recipe from the book, and according to my old recipe., But something with an ice cream maker, (I have a freezer) or with my hands. In the ice cream itself, when it freezes, grains of oil appear. Although it may have been so before, but I did not notice. Dalala on gelatin and yolks ... Who can enlighten me?

[prascovia]

prascovia, it seems to me, depends on the cream ...: girl-yes: Maybe the cream is bad, or interrupt them if you enter at the last moment.

And I'm with a question. Made ice cream with a mixer from: Ober's whipped cream + 20% cream + condensed milk. The ice cream is delicious, but it melts quickly. I need a competition so that at least 15 minutes does not melt, what should I do? Cream 30% no,

Maybe add corn starch?

[Rada-dms]

Rada-dms, I introduced the cream in two ways and whipped it and then combined it with the custard milk mass, and warmed it up together with the custard mass. I always felt clots of oil. I took natural high-quality cream of different brands. It seems to me it is necessary to add that something that does not allow the formation of oil.

[prascovia]

prascovia, but do not want to make an ice cream according to GOST? There is never any oil there.

[~ Natalia ~]

~ Natalia ~, I'll try, but where to see the recipe?

[Soviet ice cream-sundae]

In the ice cream itself, when it freezes, grains of oil appear.

girls, I remember Soviet ice cream-sundae, of good quality, which always felt the smallest splashes of oil - and it was so delicious !!

the smallest splashes of oil were always felt in it

Yes? I don’t remember. I only remember that

it was so delicious

[~ Natalia ~]

~ Natalia ~, depending on what year GOST, if according to GOST 1939, then 1 can of condensed milk is taken for 1 liter of cream, 1 tbsp. l of gelatin, plus 100 g of sugar and 100 g of butter. Today it is very high in calories. But I take 0.5 liters of cream, 1/3 cans of condensed milk and 0.5 tbsp. l gelatin, and sugar and butter are too much. I always made ice cream without an ice cream maker. It was delicious.

Even if you do not take butter, but make ice cream from heavy cream, you will feel inclusions of oil.

[~ Natalia ~]

~ Natalia ~, depending on what year GOST, if according to GOST 1939, then 1 can of condensed milk is taken for 1 liter of cream, 1 tbsp. l of gelatin, plus 100 g of sugar and 100 g of butter.

A ice cream how was the oil introduced into the mixture?

[~ Natalia ~]

~ Natalia ~, I do not understand the question. If you are about making ice cream according to this recipe, then I was not interested in the technological process.

Even if you do not take butter, but make ice cream from heavy cream, you will feel inclusions of oil.

I make it according to a child's recipe, this is probably a later version of GOST. But the butter I collected on the blades of the ice cream maker only the first times when I started making it, and then it stopped. I don’t know what it’s connected with - maybe because the blade itself was spinning quickly, and the cream churned into butter ... But there was no ice cream in the ice cream itself, which is why I recommended this recipe to the person. And from Soviet ice cream, there was also butter on the tongue (sometimes), but I read somewhere that this is a violation of technology behind the factory, but in general this should not be.

[~ Natalia ~]

~ Natalia ~, I do not understand the question. If you are about making ice cream according to this recipe, then I was not interested in the technological process.

Sorry, I'm still sleeping. I wanted to write like a drain. oil is introduced when making ice cream. Okay.

[~ Natalia ~]

~ Natalia ~, yes, for sure it was made soft or simply melted and everything was mixed rather than whipped, but at what stage - I don't know.

I found a recipe for bird's milk ice cream, where condensed milk was whipped with butter, and then cooled and added to whipped cream with sugar and gelatin was added.

Good morning! I was "hooked"! I sat for half a night looking in the network for an answer to the question why grains of oil are formed? Here's What I Found In industrial production, ingredients are emulsified under pressure in this process, the oil breaks down and combines with lighter or liquid ingredients. In my case, since I cannot create pressure, I need to add an emulsifier such as condensed milk, or liquid glucose, molasses, agar agar, gelatin, SMS, honey.
I kindly ask all interested ice makers to express their opinion.

[Lilida]

Lilida, Thank you! I'm wondering what its consistency is. I can't even imagine how you can combine ice cream and jelly.

[~ Natalia ~]

~ Natalia ~, and there is no jelly, gelatin is added as a binder, thickener.

[prascovia]

prascoviait seems to me it's not about the pressure. Could it be the quality of the food or the way you beat it (too fast, for example)? After all, a huge number of people make ice cream, and they do not have grains. I don't know, this is just my guess.