Classic sundae

[For 2 containers of 650 ml ice cream:]

Classic sundae

Category: Dairy and egg dishes

Ingredients
For 2 containers of 650 ml ice cream:
Cream 35%	400 ml
Milk 3.2%	200 ml
Powdered sugar (I took a spoon from a bread machine, without a slide)	12 Art. l.
Vanillin	taste
Egg	4 things
For a 1.1 liter ice cream maker:
Cream 35%	200 ml
Milk 3.2%	100 ml
Powdered sugar	6 tbsp. l.
Egg	2 pcs
Vanillin

Cooking method

• Today I have got the most natural, classic ice cream, very tasty.
• In my 1.1 liter ice cream maker, exactly 1/2 portion fit, that is, I divided all the products in half. A portion when frozen was placed in a 650 ml container under the eyeballs.
• Combine milk and cream and whisk them with 1/3 of sugar. powder. into a solid mass. In another container, beat the yolks with vanilla with another 1/3 sugar. powder is white. And finally, in the third container, beat the proteins with a mixer until they are elastic with the remaining powdered sugar. Then we combine all three compositions, mix thoroughly and place in an ice cream maker for 25-30 minutes. In the ice cream maker, the mass grasps well, no liquid remains at the bottom. Finally freeze in the freezer.

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[Anastasia]

Anastasia but it tastes too creamy? I have tried making ice cream several times. I didn't really like this overly creamy taste. At first I even thought that it gives off like eggs And then I made ice cream without eggs, but the taste is still the same. Muuzh said that I have glitches and ice cream is normal. But this is not a glitch, I am so sensitive

[Anastasia]

Anastasia but it tastes too creamy?

Maybe it turns out - here you can't tell - in our family they love the two extremes of ice cream - either sundae, or fruit - like there were 7 kopecks each. So for my taste, the real ice cream turned out to be like a Soviet one for 48 kopecks.

Well, if the ice cream is 48 kopecks, then you should try it. I just love the usual white ice cream.

[Sundae with banana and strawberry liqueurs]

Sundae with banana and strawberry liqueurs

Made an ice cream according to my basic recipe from 200 ml of 35% cream + 100 ml of milk, 2 eggs and 6 tbsp. spoons of sugar. powder. She poured the prepared mixture into an ice cream maker and when it began to stick, poured 100 ml of banana liqueur into the ice cream maker. I gave the mixture a little more to hang out in the ice cream maker - anyway, it will not be possible to freeze the mixture in an amicable way in the ice cream maker - the alcohol does its job here, the mixture remains soft. For normal application, the mixture will only freeze in the freezer after 12 hours. When transferring the mass from the ice cream maker to the storage container, I poured a little strawberry liqueur - I wanted it not to mix there at all, like a banana, but to remain interspersed.
In general, what I got was rated very highly.
I will also experiment with other liqueurs.

[Anastasia]

Although I don't have an ice cream maker, I made ice cream too.
Yesterday I sent a response several times, but the Internet was cut down, therefore, I did everything without clarification. So the ice cream spoon I bought 3 years ago came in handy.

Anastasia, the ice cream was according to your recipe - ice cream.
Only the cream was very thick, homemade. And I put 100 ml of cream in 200 ml of milk. I baked wafers and photographed everything. Whenever there is an opportunity, I'll post a report.
Very, very tasty ice cream turned out, thanks!

I am very glad that you have made a filling and you liked it! You're welcome!!!

[Anastasia]

I make ice cream from homemade cream, buy it at the market. Until then, it turns out delicious - no words. In my childhood, in general (!), I did not eat ice cream, and now I eat off for all the years, and with a KIND word Anastasia I remember.

[Anastasia]

I make ice cream from homemade cream, buy it at the market. Until then, it turns out delicious - no words. In my childhood, in general (!), I did not eat ice cream, and now I eat off for all the years, and with a KIND word Anastasia I remember.

And to your health! I am very glad that you like ice cream so much - it's nice when people remember with a kind word! I accidentally got it when I was almost disappointed in the ice cream maker - so it happens - bam, and somehow it turns out what was needed.

[Anastasia]

Anastasia , as I saw this recipe, for some reason I immediately thought that this is what I might like. And - bam, this is it!
No prior disappointments, and no ice cream maker.
Now this ice cream should be in the freezer all the time, otherwise, somehow, the husband was very upset when it was not there (apparently, someone didn't cook it, and didn't put it there).

Yesterday I made an ice cream according to Anastasia's recipe. The whites are not whipped (((But the taste is great !!!!

[marysichca]

marysichca , why didn't the whites be whipped?
Maybe they weren't cold, or did you get the yolk?
Was there liquid in the ice cream at the bottom?

You describe in more detail, we will decide what is wrong.

[marysichca]

marysichca , why didn't the whites be whipped?
Maybe they weren't cold, or did you get the yolk?
Was there liquid in the ice cream at the bottom?

You describe in more detail, we will decide what is wrong.

Eggs from the refrigerator. The first time I threw it into the combine - liquid and that's it. Then I took the other 2 squirrels, first beat the whites to a thick mass, then added powder and again they became liquid. I spat everything connected and in the freezer. The liquid was the first time it interfered, and then no longer.

[marysichca]

marysichca , then the whites are not whipped right.
I beat with a mixer, like on a meringue.

You check like this:
so as not to remove the bowl of the combine - cut through the squirrels with a knife (like a cake), a clear cut should remain from the knife, which grows very, very slowly. And only then add sugar little by little, and beat the whites further.

When you mix all three components of the ice cream, then there should be no liquid at the bottom, and with further freezing and stirring, too.

With well-whipped whites, the ice cream will be even better, and noticeably.

Try again and write.

[marysichca]

marysichca , then the whites are not whipped right.
I beat with a mixer, like on a meringue.

You check like this:
so as not to remove the bowl of the combine - cut through the squirrels with a knife (like a cake), a clear cut should remain from the knife, which grows very, very slowly. And only then add sugar little by little, and beat the whites further.

When you mix all three components of the ice cream, then there should be no liquid at the bottom, and with further freezing and stirring, too.

With well-whipped whites, the ice cream will be even better, and noticeably.

Try again and write.

Probably added sugar early. And in the combine knocked squirrels?

[marysichca]

marysichca , actually, it's better to try even a regular whisk (like for an omelet). Longer, of course, will be, but the result is more reliable.
And in the combine with what nozzle did you beat? And then in mine, the manufacturer offers such an option that my hand will not rise.

PS: I meant the whisk, the one that is twisted in a spiral.

I have a BOSCH ProfiMixx 46 MUM 4655EU combiner with an anchorage whisk for cream.

I have a BOSCH ProfiMixx 46 MUM 4655EU combiner with an anchorage whisk for cream.

Then I should. I also have the same Bosch harvester - it beats up the squirrels wonderfully with a whisk with frequent twigs.

[Qween]

Then I should. I also have the same Bosch harvester - it beats up the proteins with a whisk with frequent twigs.

Exactly such a whisk
This was my first experience with both ice cream and a food processor.
Next time I will try to beat the whites first, and then add sugar, as I told Qween

[marysichca]

marysichca , that's wonderful. Otherwise, my protein attachment looks like a wavy plate at the bottom of the bowl.
We are waiting for the report.

Yes, tovarischis- they ate my ice cream, they just flew into the stomachs of the family))); I only managed to make a left photo, they took away the ice cream cone

Anastasia's recipe for her favorite ice cream
For a 1.1 liter ice cream maker:
200 ml cream 35%
100 ml milk 3.2%
6 tbsp. tablespoons of powdered sugar
2 eggs
vanillin
In my 1.1 liter ice cream maker, exactly 1/2 portion fit, that is, I divided all the products in half. A portion when frozen was placed in a 650 ml container under the eyeballs.
Combine milk and cream and whisk them with 1/3 of sugar. powder. into a solid mass. In another container, beat the yolks with vanilla with another 1/3 sugar. powder is white. And finally, in the third container, beat the proteins with a mixer until they are elastic with the remaining powdered sugar. Then we combine all three compositions, mix thoroughly and place in an ice cream maker for 25-30 minutes. In the ice cream maker, the mass grasps well, no liquid remains at the bottom. Finally freeze in the freezer.

Well sooo tasty, just class

Oh, Anastasia, right? Eh-ba !!! I got it wrong as always. Sorry
Ice cream class anyway
I bought horns in Poland - a package of 20 in my opinion))) and they sell all sorts of different syrups there)))

[drying]

drying , and want the best recipe for cones and waffles dough?
If, of course, you have a waffle iron.

Thank you, I wrote it down from ANASTASIA, but I have such a waffle iron with hearts, like individual cookies, I will eventually buy it, and it was suitable for the horns

[drying]

drying ice cream class! I think I won't live up to the summer without ice cream looking at such goodies

[drying]

drying , Yes everything is correct . The recipe is great.

obgorka_gu , I also had nothing ice cream, just disappeared.

Finally I tried the ice cream maker. The first ice cream we had was Plombir from Anastasia well OOOOOOO Very tasty. Anastasia thanks for such a good recipe, especially for beginners !!!

girls, congratulate me and I already have an ice cream maker. made an ice cream from ANASTASIA. very tasty, just something melts quickly with me ..... it should be, or did I interfere with it a little in ice cream? 20 minutes. there was just no time to interfere any further ...

[INGUSHA]

INGUSHA , Congratulations .
I would not say that this ice cream melts quickly.
The main thing is that it is delicious.

I also have ~ 20 minutes cooking, but then I still freeze it in the freezer.

girls, congratulate me and I already have an ice cream maker. made an ice cream from ANASTASIA. very tasty, just something melts quickly with me ..... it should be so, or did I interfere with it a little in ice cream? 20 minutes. there was just no time to interfere any further ...

it seems to me that all homemade ice cream melts quickly enough, there are no stabilizers

I also put it in the freezer after 2 hours it was still soft, and after four it was like in a store (y) when the food melts faster, but I also think because of the lack of stabilizers.

oh they are raw there! Eggs in Anastasia's ice cream recipe! We have no home, so I'm afraid to cook something like that

Yesterday I received my ice cream maker, LL, I sent the container to the freezer, now I looked through the whole branch and I just can't decide where to start. and docha is already waiting for ice cream, advise ...

[Sundae from Anastasia]

Maybe from this?

Sundae from Anastasia
For a 1.1 liter ice cream maker:
200 ml cream 35%
100 ml milk 3.2%
6 tbsp. tablespoons of powdered sugar
2 eggs
vanillin
1. Separate the whites from the yolks;
2. We put whipped whites with two tbsp. l. powdered sugar;
3. In another container, beat the yolks with vanilla and two one tbsp. l. powdered sugar;
4. In the third container, beat milk, cream and two one tbsp. l. powdered sugar;
5. Then we combine all three compositions, mix thoroughly and place in an ice cream maker.

Assorted by Anastasia
300g frozen assorted berries (strawberries, currants, cherries)
3/4 250ml sugar cup
100g natural yogurt
100g 25% sour cream
50 ml milk
juice of one small orange
Defrost the berries and grind in a blender with sugar until the sugar ceases to be felt. Squeeze the juice out of the orange. Add it and all the other ingredients and beat well again with a blender. Send to ice cream maker for 25-30 minutes. Bring to soft ice cream and finally freeze in the freezer.

To start...

[Sundae from Anastasia]

Maybe from this?

Sundae from Anastasia...

Definitely!

[ALN]

ALN now the berry season has begun. Make more with fresh berries

Thank you, I want to replace frozen berries with fresh ones. I just have strawberries and cherries ...

I did it with fresh strawberries, it turned out great. Beat strawberries with sugar + 20% cream and in an ice cream maker for 20 minutes. it turned out great, and the child is not afraid to give !!!!!!!!

I report, yesterday I made an ice cream from Anastasia, I will immediately say that I liked it, but either I whipped a little something that was not so airy, it turned out, LL made ice cream for about 40 minutes for sure and I shifted it not so frozen, what is interesting is the problem in not enough freezing of the bowl ?, used it for the first time and therefore, as indicated in the instructions, kept it in the freezer for 24 hours, did not dare to do the second portion after 2-3 hours, let it freeze well. today I will make fruit, or rather berry, the only thing confused me is that the eggs remain raw ...
And it melts really quickly, probably because it is natural without any stabilizers, but my daughter liked it and it makes me happy
Thanks everyone for the tips

........ the only thing confused me is that the eggs remain raw ...

I am also an opponent of raw eggs and therefore I take quail eggs in the super (there is even a date on the box!) I usually take 6-8 pieces for kneading (and there is no egg taste as with the usual ones). Try it.

I report - I made an ice cream according to Anastasia's recipe - the mixture is very tasty
But in an ice cream maker, it froze in 40 minutes only to the state of melted ice cream and the structure is lumpy.
I took 33% Prostokvashino cream and, since I forgot to buy milk, Prostokvashino cream 10%. Quail eggs - 8 pcs instead of 2 chicken eggs.
Still - my mass did not increase in volume and the ice cream turned out to be small
Something I am doing wrong And therefore the question is - 33% of the cream to what extent should be whipped - I whipped them to the state of medium sour cream - whipped for a long time. And how much do you need to cool the mass before putting it in the ice cream maker?
Z. Y. What can prevent ice cream from freezing - after all, there are recipes for most of the milk and freeze, judging by the photographs?

[Coffee sauce]

it seemed to work out - during the night spent in the freezer, the ice cream got stronger, the lumpiness went away, the mass is plastic, it keeps its shape well and thaws so beautifully
Slightly crunchy - but no more than ice cream parlors serving soft ice cream
I experimented with vegetable cream Confectionery cream "To health" - here a full liter container is full to the eyeballs - this cream was whipped much faster and better than buttermilk 33% (of course - there are so many stabilizers) and the mixture was kept in the refrigerator overnight - it got frozen - as a result in the ice cream it took about 10 minutes and the structure is absolutely smooth - here, as I understand it, depends on the cream.
but - on animal cream it tastes better without the almond flavor. Well. I decided that the taste of coffee with almonds went well and layered with coffee sauce - it turned out better.
Coffee sauce
0.5 l strong coffee
1 sec. l. cocoa
2 sec. l starch
100 grams of sugar
Add cocoa, sugar to coffee and bring to a boil, dilute starch for 3 s. l. cold water and, stirring, pour into the coffee in a thin stream. Cook with constant stirring until thickened.
Can be used as a topping or to layering on creamy / vanilla ice cream
On vegetable cream confectionery "Health"

Well, I did show miracles of patience and endurance - yesterday they didn’t stage it. Made it this afternoon. Made the same Sundae from Anastasia.

The taste is simply indescribable. I don’t remember that, even in waffles. Although I slightly shifted the sugar (I did not take into account the vanilla sugar in the total amount of powder). The consistency is excellent soft ice cream, but not too strong (although it did not flow from the spoon). As much as they could - they ate with the child, the rest went into the container to wait for the rest of the household (let's see what it will be after the freezer).

The cream took 33% petmol, but I doubt them a little - they were heterogeneous right from the bag, i.e.liquid + some amount of thickened creamy mass. I've never used high-fat cream before - is this normal? It was whipped with milk and powder well, although not in a "standing" state (or maybe I was just too lazy to wait with my brown). After standing for a while, it stratified a little ... maybe the consistency of the ice cream was softish from this? For further experiments there is still a packet of parmalate. I was puzzled to find out the exact specifications for my freezer. There is an opinion that there is still more than -18 ...

Technical question - can ice cream from two batches be put into one container? For example, 20 minutes one dose? goes into the freezer and then another 20 minutes another dose - do we report there? Or is it better to get a few smaller containers?

You can report, I always do that.

Maybe this is not a supernova idea, but (just in case) I am sharing a little experience. For owners of bosch refrigerators (I have an old KGV, I don’t remember which one by number) it will definitely fit (although other brands may also have this feature).

On the day of spinning the ice cream, a few hours before the process, turn the freezer with the bowl on "superfreeze" (lowering to -24gr).

It got frozen much more quickly. If yesterday the dose of "Plombir from Anastasia" was spinning for about 35-40 minutes, and in the end it was quite soft, then this time the machine went into reverse for 20 minutes and the consistency was good. It's even a pity that only one portion was mixed with me.

In any case, when there is a need for large portions at a time, I will definitely use superfreeze.

My Clathronic Ice Cream Maker has arrived. She put the bowl freezing. I have 25 in the freezer, the bowl has cooled down in 3 hours.
Made ice cream "Plombir from Anastasia" - really the taste of childhood, and not the burda that is sold under the name "ICE CREAM".
ICE CREAM TURNED OUT !!!! DELICIOUS !!!!.

And I ventured into Anastasia's ice cream without an ice cream maker. Impressions are twofold - I'm still afraid of raw eggs and this, as it turned out, interferes with my pleasure. I was also very sweet, although I measured out the powder with a spoon from a bread machine without a slide. The ice cream froze wonderfully (I stirred it several times), but the heterogeneity is slightly felt, but this, I think, is due to the fact that there is no ice cream maker yet. The pets liked it very much, the cat is delighted, never saw her like that! ate

The cream with milk and powder whipped up in a strange way - there was a decent foam head on top, and there was liquid on the bottom. Girls, is it the same with you, or did I not whip the cream (I was afraid to whip it to butter), or can I look for other cream? I took 35% of Pereyaslav-Khmelnitsky.

The cream with milk and powder whipped up in a strange way - there was a decent foam head on top, and there was liquid on the bottom. Girls, is it the same with you, or was it I who did not whip the cream (I was afraid to whip it to butter), or can I look for other cream? I took 35% of Pereyaslav-Khmelnitsky.

I constantly make ice cream with this cream and everything always comes out well. I beat milk + cream with a combine at the highest speed.

My first ice cream didn't work out ... for some reason the milk curdled ...

But the classic ice cream turned out - hurray!
Thanks for the great and delicious ice cream!

Great recipe, thanks. It turned out very tasty and everything is very simple. True, I don’t have an ice cream maker, but now I think that I don’t need it, everything is perfectly frozen in the freezer and without crystals, which I was so afraid of. But I didn’t take 35% of the cream, we cannot find such, but 33%, so and did not add milk.
Here is such an ice cream I got

And as for the eggs, girls, do not be so afraid of them, take fresh ones, wash them properly, for greater reliability, hold them for 15 minutes in a 5% solution of soda or pasteurize them: "To pasteurize the eggs, you will need eggs, a large saucepan, and a stove. Start by removing the eggs you are going to pasteurize from the refrigerator and let them come to room temperature.Then fill the pot with water and put it on high heat. The pot should be large enough to hold the eggs without touching each other. There should be enough water in the pot to cover the eggs completely. Boil water in a saucepan and let it simmer for a while. Then place the eggs in boiling water and immediately remove the pan from the heat. Let stand for 3 minutes, remove eggs from water and place in refrigerator. Use pasteurized eggs just like regular eggs.
Pasteurization slightly changes the taste and aroma of eggs, they become less saturated. But the changes are so subtle that some people don't even feel them. In any case, it's best to keep yourself safe from Salmonella. "(Source 🔗)

I made ice cream according to your recipe, although the cream was 25% and I took quail eggs, it turned out very tasty!