Ice cream. Question answer. Recommendations. Recipes

[shuska]

shuska , yeah.
Why were you whipping with a blender? Beat with a mixer.
What was the consistency of the cream before mixing with milk? Like butter or softer?

shuska but with its own oil.

Yeah, only the kids didn't appreciate

[shuska]

shuska , yeah.
Why were you whipping with a blender? Beat with a mixer.
What was the consistency of the cream before mixing with milk? Like butter or softer?

When I was making ice cream from 33% cream, I also whipped it with a blendar. It worked well. And here is the case. The cream was harder than melted butter. Well, you know, when they stand at the withers and harden.

............ I made the first ice cream - "sundae" with egg yolks. I taste too egg, it looks too much like custard, only frozen ............

And I made my first vanilla ice cream according to a recipe, where eggs with cream seem to be brewed (I don't remember whose recipe here anymore) - it's a complete nonsense - my husband said "disgusting - it really looks more like frozen custard with egg flavor, not ice cream" ...
And then I switched to quail eggs (one chicken = 3, 4 quail eggs) and no cooking - just beat with a mixer with sugar.
The taste of the egg is not observed, and even useful as (so I can’t persuade myself and pour raw 4-5pcs on the meat - as it says on the box)

[shuska]

shuska, 33% store-bought cream lends itself well to a blender. But the pets are not. Stir fresh cream with milk (for ice cream) as soon as you bring it from the market, and then refrigerate it. Then make ice cream out of this.
You will take a closer look at the process, practice, and then you will boldly mix cold heavy cream with milk.

[shuska]

shuska, 33% store-bought cream lends itself well to a blender. But the pets are not. Stir fresh cream with milk (for ice cream) as soon as you bring it from the market, and then refrigerate it. Then make ice cream out of this.
You will take a closer look at the process, practice, and then you will boldly mix cold heavy cream with milk.

And in what proportion should you mix cream with milk? And, what do you think, is it better to beat with a mixer, or can you mix cream with a blender?

Mix as for ice cream (you’ll make it later) - 150 g of cream for 150 g of milk, this is still not store-bought cream, but diluted homemade. Beat with a mixer.

Practice, and then I'll teach you how to make sour cream from homemade cream.

I make an ice cream from homemade cream, I give current 1: 2 with milk

Practice, and then I'll teach you how to make sour cream from homemade cream.

I already know how, can I have a sour cream recipe?

[marysichca]

I already know how, can I have a sour cream recipe?

marysichca , sure, with pleasure . One of these days, I will make sour cream, and then I will photograph everything, show and tell.

[marysichca]

marysichca , sure, with pleasure . One of these days, I will make sour cream, and then I will photograph everything, show and tell.

thanks, I'll wait

I make an ice cream from homemade cream, I give current 1: 2 with milk

tell me 1: 2 is 1 milk, 2 cream? or vice versa? I also make it from homemade cream. It seems to be delicious, but not very similar to the usual taste of ice cream. I would like to get an ice cream like it was before (USSR). True, I have not tried starch yet ...

2 milk 1 cream

Thank you.

Always happy to help

[A. Zemerov "Young mistress"]

A. Zemerov "Young mistress"

Chocolate ice cream
Milk 1.5 cups, cream 2 cups, sugar 1.25 cups, eggs 3 pcs., Gelatin 1 teaspoon, cocoa 3 teaspoons.

Thoroughly grind the cocoa with sugar, add 15-20 g of hot milk and add to the hot mixture prepared in the same way as for ice cream. Prepare milk mixture from the norm of products for chocolate ice cream, as for milk ice cream, add cocoa, stir and place in the cold. For the rest, proceed as described for preparing milk ice cream.

Coffee is introduced into ice cream in the form of an extract, which is prepared as follows: ground coffee is brewed in a threefold amount of water, after boiling three times, it is filtered through cheesecloth and introduced into a hot milk mixture prepared as for ice cream. This ice cream is called coffee ice cream.
================================

Milk ice cream
Milk 3.5 cups, gelatin 1 teaspoon.
Put eggs, mashed with sugar, and sugar in the warmed milk. Boil the mixture with constant stirring at a temperature of 80-85 degrees until the mixture thickens somewhat. The finished mixture lingers on the paddle, will fall from the paddle in fragments. Then set aside the mixture, strain, add gelatin, previously soaked in water, and leave to cool and ripen at a low temperature. After ripening, freeze and beat at the same time. Before freezing, put vanillin, rubbed with powdered sugar.


Ice cream creamy
Milk 1.5 cups, cream 2 cups, eggs 3 pcs., Gelatin 1 teaspoon.
The preparation method is the same as milk ice cream.

=================================
Berry ice cream
Garden strawberries (strawberries) 3 cups, sugar 2 cups, gelatin 1 tablespoon, water 2.5 cups.
Rub the berries (strawberries or raspberries) through a hair sieve into a porcelain dish. Pour sugar into a saucepan, add hot water, boil. Put gelatin, citric acid and fruit essence in hot syrup and set aside to cool. Then combine with chilled berry puree, stir and transfer to an ice cream maker for freezing.
Freezing is provided here in a mechanical manual ice cream maker.

=================================

I have a suspicion that if you prepare ice cream according to the previously cited recipe, and instead of pure condensed milk take condensed cocoa, it will turn out very chocolate and very ice-creamy, and the above recipe, frankly, does not inspire me very much.

Rina72! Thanks for the recipes! And especially for the remark at the end. I also think that adding condensed cocoa will be the most chocolate. We will try.

Rina72! Thanks for the recipes!

Tell me the recipe for a regular ice cream with cream or 10% or 20%

Business is that in our city only 10 and 20% of natural cream are sold (meaning with a shelf life of no more than 5 days).
There are also 35% leaks, but they have a very long shelf life. I don’t buy this in principle.

But I basically take only real cream, in the sense of a cow, and not of vegetable origin, from coconut oils and the like with butter flavors.

[Creamy]

Creamy
If I can buy natural cream, I would also buy it. At the moment there are 2 manufacturers out of 3 that produce normal "live" cream in our city. Was in their production. I saw the process.

Well, after all, someone will throw a recipe for ice cream from 10% or 20% cream

PS The ice cream maker should be brought from the online store tomorrow evening

[Creamy]

Creamy, I take any recipe and make it with the cream that is in the house. Basically I have 20%
But the recipe is original for 20:

cream - 500 ml
icing sugar - 100 gr
vanilla sugar - 30 gr
Mix everything, the ice cream maker "turns" it for about 30 minutes. It turns out a classic ice cream. Bon Appetit!

[anita-ekb]

Oh, forgive me please !!! I answered anita-ekb... Confused early in the morning !!!!!! Sorry girls!

[Gael]

Gael
Thank you
Probably with 10 and 20% cream, it is not so fatty and not so high in calories.

Calories still strain me a lot:
10% about 120 kcal
20% about 213 kcal
33% -38% of 330 kcal

PS I will conduct experiments

[anita-ekb]

anita-ekb, has not spoiled anything with less heavy cream)), I also care about calories. By the way, I experimented with natural yogurt, it's also delicious

[anita-ekb]

anita-ekb !
I use this recipe from Anastasia
https://Mcooker-enn.tomathouse.com/in...=142934.0
This is a real classic ice cream.
Here in the recipe
400 ml cream 35%
200 ml milk 3.2%
Instead of milk, pour all 600 ml of 10% or 20% cream, calculate the proportions yourself, but you won't spoil the porridge with butter, I would add all 600 ml of 20% cream. It will turn out for that. I myself also use homemade 100% cream.
Delicious ice cream for you!

I will conduct experiments

You can look at my profile, I avoid fatty recipes, I do with dairy products no higher than 10% fat
Chocolate ice cream
Blueberry-strawberry platter
Coffee and rum ice cream
Sorbet: cherry, apricot, strawberry

[anita-ekb,]

anita-ekb,

I generally do it without sugar on low-fat cottage cheese and it turns out great, with calories everything is right and the taste does not cause complaints





🔗

Fronechka, try half by weight fresh berries and soft cottage cheese or curd cheese
And I also really like berries, bananas and soft cheese in equal parts (I take 5% Philadelphia)

but in general, what kind of ice cream I didn’t come up with. I add agar instead of eggs, coconut milk instead of cream and any fillers (most of the recipes are in the profile)

Hello, how much agar agar is needed to replace 2 eggs in ice cream?
Thank you.

[anbut]

anbut, I probably put it wrong: I do not replace eggs in other people's recipes, I make my own recipes without eggs and cream.

The amount of agar is calculated based on the weight of the mass to be thickened
I can tell you how much agar is needed to make a normal ice cream without eggs
Agar needs 1 tsp for every 500 g of future ice cream mass

I watched the show with Vysotskaya today and decided to make ice cream brulee. Everything went smoothly. But when I began to melt the sugar, it did not melt at all, and so it lay in grains in the pan, I dripped a little water, it turned gray, the water evaporated and grains turned out again .. or am I doing something wrong or sugar-non-sugar ?? ?

Or am I doing something wrong or sugar-non-sugar ???

Most likely the second, mabut GMO

I made ice cream according to the recipe from Vysotskaya's show. There is a cream - a liter of cream with 8 eggs being cooked, I did everything, but ..... he gives it away with eggs, even a glutton, my husband said that something was not very ... I made half a portion ..

I generally don't like egg ice cream, it looks more like custard

I somehow got on such eggs in the fall, made a custard cream .. and it smells like eggs, I did it myself somewhere wrong .. then again .. they smell .. then the eggs are old .. after that I checked at home in water - for freshness ...

[what percentage of fat content of milk and cream to use]

greetings to all, I bought a Clatronic ICM 3225 yesterday

more questions about recipes:

what percentage of fat content of milk and cream to use when reading recipes, the volumes are indicated, but% is not bold.

ANSWER:

BAKS_MAN Congratulations!!!
I will try to answer you.
1. Milk 3.2% or 2.5% if you are not afraid of the figure, then 6% is possible.
The fatter the cream, the better 22% or 33% is possible and 11%, but it will be less creamy.
I make the cream myself. I don't know how many% are in them.

thank you =) I'm just afraid for the figure, but in such weather, oh, how I want ice cream, and if there is an opportunity to regulate its fat content myself, and even the use excludes any chemical substances (as in the case of a store one), then the desire just goes off scale)

i.e. milk 2.5% + cream 11% - also an option? purely from myself, is "less creamy" a tangible difference or slightly?

Also a very even option. I haven’t learned how to make cream yet. I always bought 11%

I make ice cream with 1.5% milk and 10% cream, so I like the ice cream more.

I decided that it was too late for me to worry about my figure, so I take homemade cream from the milkmaid, they are almost 100% fat, when they freeze, they can be cut with a knife, and I dilute them with fat cow's milk. That is, I leave the proportions in the recipes the same, but their fat content is completely different. But it turns out an ice cream!
So be guided by your taste.
Shl. One more cream, in my case I do not whip it, otherwise it churns into butter, but I just stir it well.

Sergei, Congratulations on your purchase! let it serve for a long time and please
As for the fat content of milk and cream ... I'm not a magician, I'm just learning, so I'll tell you my vision of the situation, and it's up to you. In kizhkas with the theory of cooking and recipes, at the moment in recipes I have met only whipping / heavy whipping cream - this is fat cream (35-40%), and whole milk (3.25%, according to Wikipedia). Low-fat cream will not churn, which will affect the density of the final product. Well, the taste is natural. Someone does not like fatty ... or cares very much about the number of calories. Therefore, if the author's recipe does not indicate the fat content of dairy products, the choice is yours) I would take the most fatty ones - it tastes better for me

I make ice cream with 20% cream, maybe not like with wild ones, nevertheless it is very tasty and still not so greasy! just yesterday I was preparing a cherry, tender and very tasty! at first I also tried with heavy cream, then quickly calmed down.

[drunk cherry recipe?]

Has anyone come across drunk cherry recipe? or maybe write a recipe for these cherries from my experience, I really miss this ice cream, you can say I bought an ice cream for it, not a word about the recipe on the Internet

ANSWER:

With a drunk cherry, I'm not an advisor. I have not seen this on sale either

only I remember when it was sold by weight, at the beginning of the "noughties", it was very tasty, what now, some kind of chemical problem with dyes. it was creamy, with natural cherries, grated or cooked, with a hint of rum and chocolate or waffle crumbs, it is more difficult to restore in memory, I remember that it was white with dark red interlayers, in which there was exactly the taste of cherries, rum and crumbs

it was creamy, with natural cherries, grated or cooked, with a hint of rum and chocolate or waffle crumbs, it is more difficult to restore in memory, I remember that it was white with dark red interlayers, in which there was exactly the taste of cherries, rum and crumbs

and if you take a recipe for ordinary creamy ice cream .... or ice cream .... and in the process of freezing, add cherry jam, chocolate and waffle crumbs. You can drop some rum.
And I would mix alcohol with cherries. It seems to me that then she will not freeze into stone

Better to pour over the cherry with rum and let it brew. Prepare a creamy ice cream, at the end of cooking add chocolate chips and quickly mix the ready-made ice cream by hand with a drunk cherry.

SEALER WITH BLACKBERRY. Taken from the internet.

Lanier, why don't you issue this with a separate recipe

[Arochka]

Arochka, so here it is
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=295101.0
Only now I myself don't know what to do with Catherine's message in this Temko

Catherine, is this your recipe? Or can you indicate the source? Did you cook it yourself? Don't have your photo?

Lanier, why don't you issue this with a separate recipe

Arka. I have it laid out in a separate recipe. The topic is where the ice cream recipes. Thank you.

[Arochka]

Arochka, so here it is
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=295101.0
Only now I myself don't know what to do with Catherine's message in this Temko

Catherine, is this your recipe? Or can you indicate the source? Did you cook it yourself? Don't have your photo?

Anka_DL. I have indicated the source is internet. I made ice cream myself according to this recipe. I can't upload my photos yet
"digit" is being renovated. I didn’t know that you shouldn’t post the recipe here. Excuse me.
Can I delete a post? Write please. Thank you.

Anka_DL. I have indicated the source is internet. I made ice cream myself according to this recipe. I can't upload my photos yet
"digit" is being renovated. I didn’t know that you shouldn’t post the recipe here. Excuse me.
Can I delete a post? Write please. Thank you.

All is well, just why duplicate. They immediately issued a separate recipe - that's great. So it will definitely not get lost in the message history. So I corrected the message above, but in the recipe itself, you indicate the source in the notes. Well, how will your photo be, then we will add if by that time you have no possibility of editing, I will be glad to help

look _

thanks for the video. She works with a trowel like a real builder, as if she is putting putty on the wall ...

I also liked the work

Good afternoon ice creamwinebusiness! Girls, no one has come across Turkish Dondurma ice cream? After the godfather visited and tasted this ice cream in Turkey, he just fell ill with it. Now he is trying to reproduce at home, but what happens is vaguely reminiscent of Dondurma. Wikipedia says that it is "a Turkish cuisine product reminiscent of ice cream. It is made from milk, sugar, salep and mastic."... But there is no mastic in the recipes found on the Internet. Maybe this is the reason for the failure? Or salep (the root of the archidea) is not Turkish - it is forbidden to export it from Turkey, therefore it was replaced with the Transcarpathian one.

Hello everybody! Girls, tell me, please, how to understand that ice cream is ready? I read in the instructions that when the scapula starts to turn in the other direction, then the ice cream is ready. Today I made ice cream for the first time. It took 45 minutes to prepare, and I did not wait for the blade to turn. She probably didn't take the ingredients very well. Readiness determined by eye.