Classic sundae

Virgo, tell me pliz. I went around all the shops, but I could not find pure cream. They all contain carrageenan additive.
What is it, you can't get natural ice cream now?
In Wikipedia, it seems, at first, not everything is so scary, but at the end it is written that from him it can be

Or am I panicking about not literacy?

Virgo, tell me pliz. I went around all the shops, but I could not find pure cream. They all contain carrageenan additive.
What is it, now you can't get natural ice cream?
In Wikipedia, it seems, at first, not everything is so scary, but at the end it is written that from him it can be

Or am I panicking about not literacy?

Altusya, I think that this carrageenan is added to the cream of 33 and 35%, which are for whipping, so that they keep their shape. I used 22 and even 10% cream for this recipe. With 22% cream, no questions arose, and 10% whipped, but not into a persistent foam, but in the end the ice cream was very tasty, and even better for the figure.

Ol, I just don't have an ice cream maker and I decided to take more% to stir it up in the freezer. But thanks for the experience

Ol, I just don't have an ice cream maker and I decided to take more% to stir it up in the freezer too. But thanks for the experience

Clear. I bought the cheapest one in Auchan and am very happy with it. We eat ice cream immediately after preparation, there is no need to freeze it additionally, only if what is left.

Yeah, I will keep in mind that it is possible and not expensive. Can't you write a brand and a model? Maybe in a personal, or maybe we're off topic here

yesterday the children gave me an ice cream maker Elby, and my friends advised me. which is good. Girls, I don’t understand what kind of cream to put - shop liquid 20% or bazaar. Honestly. do not want cream, can you do without them?

Girls, I'm doing something wrong. I didn't succeed ... the cream was market-based and thick. I diluted them with milk and chocolate. HELP!!!!!

I also do not understand at some points. I don't even want to start a recipe. Low fat cream does not whip. The recipe says "pour milk into the cream and whip into a dense mass." Then it turns out that the fat content of the cream also decreases, hence - they will not whip. Something I do not understand?

Oh. I do not know. I just went and bought 33 percent of cream and 20. from the market it did not work out. Although I took them after the freezer and beat them with a mixer. and froze. this is my second experience. First, I made a strawberry-creamy one, everything worked out. And then this sundae and that's it .... just a knife in the heart. Well, now I'll try to do it from the store.

The desire to buy an ice cream maker came true after I repeatedly read that I should try as a number of times the ice cream recipe from Anastasia. I believed everyone, thank you all! Respect to Anastasia!
It turned out very tasty. The ice cream was homogeneous, without any crystals. BUT I would still like to hear a comment, maybe there is some kind of trick, so that the cream and milk would be whipped into a standing cool foam? or only the culinary cream is whipped to that extent. I tried to beat it in a blender glass and a whisk (in the sense of a mixer), the result is the same - the consistency of a milkshake with a more frothy cap on top. Or is this exactly what was required?

[Anastasia]

Anastasia Thank you so much for the ice cream from childhood! Finally, what I was looking for! I made it from homemade cream and milk, well, the rest according to the recipe, everything was perfectly whipped, mixed and frozen, though it froze in the freezer, since I didn't get an ice cream maker. There were no crystals, everything turned out uniformly.Thank you again!

Girls! Is it possible to make more mixtures for an ice cream, cook some of it right away, and store the rest in the refrigerator next time?

Girls! Is it possible to make more mixtures for an ice cream, cook some of it right away, and store the rest in the refrigerator next time?

you can, I always do that.

I made this ice cream with 20% cream, and I took twice as much milk as in the recipe - everything works out great. Yes, cream and milk do not whip into a mass, they rather whip into a froth, but the result is excellent ice cream.

but I couldn't, I already stopped trying, and then here on the forum I read that the mixture was a little freeze and I did it! delicious!

Anastasia, thank you very much for the recipe !!! I used Kesha's ice cream maker for the first time today !! Cream and milk were knocked out like a cocktail, but in the end the ice cream was a bomb !!! You won't be able to make a reserve! The children didn’t even let them to the end for freezing !!!!!!!

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 !!!!!!!!

tell me in what proportions? more precisely, and how to whip? mixer or blender? Thank you

[helga]

helga
The girl to whom you are addressing your question has not visited the site since 2011,
so I will advise you to pay attention to this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=131301.0

I do with these ingredients all the time, only without a thickener and have adjusted the amount of products, reduce berries, add condensed milk and cream. I take cream at least 20%, otherwise the ice cream will not have a creamy taste, but with a milk one (since there are a lot of berries and the total fat content per 100 grams of the product is low).
My advice: after you make the mixture, before putting it in the ice cream maker, try it - tweak it to your liking if necessary.

Thank you

I brought you my ice cream and a huge gratitude to the author.


to be honest, it reminds me more of Creamy Ice Cream (I didn't like ice cream, and now it's not really ...) And it turned out to be just fabulous, awesome

Thanks for the Sundae recipe! It turned out the first time. Very tasty.

Girls, today I want to make a second try. The first one failed - the cream of 33% did not go astray (did not know that it was necessary to cool them)
I skimmed the cream of homemade milk today. Liquid cream.
The question is, why add milk? lower fat content? to not make butter? if you take 300ml of cream?

[simfira]

simfira, I take 200 g of milk per 100 g of homemade matured cream (that is, kept in the refrigerator, thick). Immediately put everything in one bowl + sugar and beat with a mixer. At first it will be watery, and then it gets thicker and thicker. Beat until the desired density.

I do not recommend whipping unripe, fresh, liquid cream - you may not get a thick cream. If the cream is not very heavy, then add the cream and milk 1 to 1.

If the homemade cream is not diluted with milk, then in a couple of turns with a mixer you will get butter.

Qween, thanks for the quick answer, How long does it take for the cream to ripen?

If I buy cream in the morning, I make cream or ice cream from them the next day. Enough for the cream to stand overnight in the refrigerator. But let me remind you that I mean homemade separator cream.

Yeah, the second attempt is also unsuccessful, the cream is not whipped, first you need to learn how to whip the cream .. or choose ice cream without them

And my first experience with ice cream was a success !!! Thanks to Anastasia for the recipe! The pastry shop took 30 percent cream, they whipped with milk into a light foam. The whole mixture seemed liquidish, but already thickened in the ice cream maker, and you can't stick a spoon from the freezer. The taste is rich, creamy. Happy husband

Thank you, everything worked out, very tasty! Only I was afraid to use raw chicken eggs and made from quail. I have really worried about separating the whites from the yolks.Tell me who makes the quail, how is it easier and easier to separate them? And if you beat it together with the yolks, will it strongly affect the taste of the ice cream?

Girls, tell me how much cream and milk you need to whip in a food processor and at what speed? And when to add powder? I read somewhere that the powder is needed not immediately, but after the cream and milk are whipped. In my first experience, the cream turned into a very sweet butter.After adding the powder, everything stratified in general ...

[Alenka212]

Alenka212, you know, just yesterday I made ice cream according to this recipe: chilled milk and cream (33%) and sugar. powder mixed together in a mixer for max. speed until it has increased in volume. then the yolks and at the end the whipped whites were mixed, but already at medium speed so that the whites would not fall off. I'll post pictures in the evening

[julia_bb]

julia_bb, and in time how much cream with milk was whipped? And add the powder right away? And the cream is silent if it is not quite fresh ...

Lena, to be honest, I made ice cream for the first time, because I just bought Klatronic myself))
I immediately threw the icing sugar into the milk and cream and began to stir with a mixer. Whipped in time for no more than 5 minutes. Maybe I would have whipped it more, but my container turned out to be too small and the cream and milk were already pouring over the edges)) Here's what I did, 20 minutes after the ice cream maker started working, I added grated chocolate.

Beauty! there is something to strive for...

Thank you for the first time, I think it worked out fine)) And you will receive everything! And on the pictures everything always looks more appetizing) So we prepared for the summer

Thank you very much ANASTASIA for the ice cream recipe - I did it without an ice cream maker because I hadn’t bought it yet, but it turned out very tasty and I and the children are just delighted! thank you very much!

[eggs]

I also want to make an ice cream like I get some cream

girls, about eggs and salmonella - if the eggs are washed with an ordinary household soap before cooking, it destroys most of the bacteria, including salmonella, better than Protex and Safeguard, because it contains a lot of alkali))) so you can safely use washed eggs in tiramisu and homemade ice cream

So I tried this recipe, I don't have an ice cream maker. Someone advised on this forum to make ice cream just without it, in order to determine whether this unit is needed. You know IT TURNED !!!!!! : victory: I mixed everything and set it to freeze, since we live in our own house, I just took it out on the veranda, on the porch. Frosts press at minus 40: Dk that you cannot compare with the temperature of the freezer !!!! : girl_skakalka: So I, let's run, stir, I think too responsibly, because at first I just mixed the liquid, then the liquid began to thicken and set, reached the state of thick sour cream, Now the question is, when it was already possible to pour into glasses, apparently I quit stirring early, because in the morning there was a crust of ice on top of the ice cream, and inside it was delicious, well, very, tasty: girl_dance: SUPER, SUPER: yahoo: The recipe is excellent, I'm an ice cream star: girl_love: Respect and respect to the author of this recipe

kneaded, set to freeze (and forgot to add vanillin), after how many minutes to start the ice cream? Or how is it done there if there are no adaptations?

UPD: at the bottom in the containers, a yellowish layer was formed, did I mix the yolks badly, or what fell there? Another frost settled after 2 stirring .. early or something interfered with or did not need to touch at all

It's a mess, it is imperative to interfere, about 1 time in 30 minutes, otherwise water droplets will crystallize in the ice cream and it will not be the same. And the yellow at the bottom is the fat settling. What has settled is not scary! You don’t need meringues, but ice cream. Everything will work out!

[Kara]

oh thanks for the recipe =)) it turned out delicious from homemade cream, only tiny pieces of ice are felt, here already my crooked hands made themselves felt
Kara, for the future, how many times do I need to stir and how much to freeze?

The girls say at least 5-6 times.But I haven't tried it myself, I have an ice cream maker.

[Kara]

Kara, ok =) thanks, we will do =)

[Kara]

I interfered more often, thanks Kara, Irina will run less often.
I tried again, made cream in a different oil, it turned out very tasty !!! : goody: Even my husband ate and praised, although he was very skeptical about my experiments

I made an ice cream according to this recipe, everything worked out even without an ice cream maker. Thanks to the author

Tasty...

[Anastasia]

Anastasia
What's the point separate whipping of yolks and whites?
Why not just beat the eggs without dividing them?

Cream 35% 400 ml
Milk 3.2% 200 ml
As a result, we get:
Cream 24.4% 600 ml
Maybe just take 20% cream, or 22% (less common)?
Thank you.

I made ice cream according to Anastasia's recipe, I liked that the eggs do not need to be heated with milk, cooled as in other recipes. Everything is very fast, the main condition is that all products are well cooled and the containers for whipping too. In the end, I connected all the ingredients in an ice cream bucket and mixed it carefully with a spatula with a couple of movements, the mass turned out to be airy and frothy, a lot depends on the products and the power of the mixer. I'm sending it to the freezer for the final home freezing, the tasting will be tomorrow. Here is a photo for the morning. The taste is pleasant, it does not melt quickly.

Thanks for the recipe! Very tasty ice cream turned out

[Anastasia]

Anastasia, I was tempted by the recipe Especially the fact that you can do without an ice cream maker Only there is a question: how to make it also chocolate? Add cocoa or melted chocolate?

[Anastasia]

This is delicious !!! Great RESPECT from me))))

My husband was extremely indignant when I decided to buy an ice cream maker, because he considered it another unnecessary device cluttering up our kitchen.
But when he tried ice cream made according to this recipe, he was speechless! He said that this is what he dreamed of for half his life, and took his words about the uselessness of this unit back!

Added on Monday 16 May 2016 5:06 PM

Anastasia
What's the point separate whipping of yolks and whites?
Why not just beat the eggs without dividing them?

Cream 35% 400 ml
Milk 3.2% 200 ml
As a result, we get:
Cream 24.4% 600 ml
Maybe just take 20% cream, or 22% (less common)?
Thank you.

I want to answer about the separate beating of yolks and whites - this is very important, because this is the only way to achieve the splendor and airiness of the mass, in a word, the desired consistency. Squirrels and yolks will never beat up like that.

Thank you so much for the recipe, I really liked the taste, But ... without an ice cream maker, it is not at all the same, I certainly did it in an ice cream maker, but she stood in the freezer where it turned out to be too small (the crow did it 2 times in this fucking Siemens too (with what a pure German) it is not possible to lower t either way, he does not understand the Russian language) in general, it practically remained in its original form, threw it into the freezer, but it turned out to interfere 2 times as a result from the bottom of the ice. Whipped strictly according to the recipe. And then it came, threw a bowl into another freezer, in 20 minutes it turned out a magnificent delicious ice cream, (and those 2 times in all 40 minutes did not thicken anything) I made a half portion, the only thing seemed to me very sweet (I replaced 3 sugar powders, 2 st l of grape glucose and 1 tbsp of sorbitol it is possible and you cannot use such an explosive mixture .... BUT the result completely suited me, the sugaryness is gone.
And the main thing for me in this recipe is the absence of the taste of custard (as in the case when eggs are added to hot milk.