Ice cream "Ideal" (vanilla and chocolate)

[FINALLY PERFECT ICE CREAM]

Ice cream "Ideal" (vanilla and chocolate)

Category: Dairy and egg dishes

Ingredients
Milk	150-200 ml
Cream (35%)	450 g
Sugar	5-6 st. l.
Gelatin	1 tsp from the top-mounted bread maker
Seasoning for coffee and desserts from Kamis	pinch

Cooking method

• Oh yeah! Yes! Yes! Here! Here it is! The most delicate, creamy texture that does not melt for a long time, without a single crystal of ice! FINALLY PERFECT ICE CREAM!!!!
• I've done just vanilla and chocolate twice already. It just turned out awesome!
• Vanilla:
• in 50ml of milk I poured 1 teaspoon with a tip (from a bread machine) of instant gelatin for 20 minutes, then left it in a milk cooker (if anyone does not have this device, then as advised earlier - on a water bath), poured a 450g pack of 35% cream + 100- 150ml milk +
• 5-6 tablespoons of sugar = brought to 60-70 degrees, then poured this warm mixture of 6 tablespoons into milk and gelatin, stirred and poured everything into the hot mixture, added a pinch of seasoning to coffee and desserts from "Camis" (composition: cinnamon , candied sugar, cloves, cardamom, vanillin - a great thing! I highly recommend this thing for ice cream lovers!) = I brought it all as recommended to 90 degrees, cooked a little. Strain through a sieve, when the mixture cooled down - put it in the refrigerator overnight. The next day, the mixture was liquid jelly like this (as it was written much above). She whipped it in a food processor and poured the whipped mass into an ice cream maker. All ice cream is ready! how cool it was!
• For lack of condensed milk, she didn't pour, and I think she wouldn't make much of the weather there.
• Chocolate:
• I did everything in the same way, only 150ml of milk poured it separately into a saucepan and broke the floor of a tile of a neutral chocolate "Alyonka" \ "Seagulls" it is 50g and a teaspoon put cocoa. When the chocolate melted, she poured it all into the cream, already warm with gelatin. Further steps are the same, just do not forget that you have chocolate and add less sugar than 6 tablespoons.
• The husband said that the taste of this chocolate was the same as it used to be!
• and don't be afraid the taste of gelatin doesn't get caught at all!
• I must also try to do the same with agar, although I probably have it expired. Interestingly, is it critical?

Note

Serg22, you were so right about the gelatin! This is what you need! Eggs rest forever! Ice cream will never need them again!

Natunzik Photos

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Ndaaaaaa! Of course, I used to make delicious ice cream before (as it seemed to me), but after this last ice cream, an old joke came to mind about how an old couple had taken banal asthma for an orgasm all their lives!

Oh, how right you are !!!
I prepared ice cream according to your recipe ... Yes, only, as it turned out now, I was sorry for the gelatin.
And today I made up my mind and banged 2 tablespoons with top (soaked in milk, warmed it up, cooled it down, everything was right) + chopped frozen raspberries + 10% cream with a submersible blender, well, sugar, vanilla, everything as it should be.
When the mixture was put into the ice cream maker, she was already so strong and fluffy, even serve it on the table, and after 15 minutes the mixer began to get stuck in the ice cream maker ...
When I tried it, it turned out straight: perfect !!!
And only then I remembered that it was based on your recipe, and you also called this method ideal
Right now I am typing, eating slowly (my hands are busy with the keyboard), but it stands in a vase and practically does not melt Or rather, it melts, of course, but it does not lose its shape !!!

True, I still have one joint: I was too lazy to pass raspberries through a sieve, as a result, for some reason, the bones sank to the bottom, and in my portion (and I first put them in containers, and eat the leftovers myself), and so, in my portion got all-all bones
And still it is super-duper !!!
Thank you for such an ideal, and most importantly, egg-free way.

and how much is a spoon from a bread machine in grams?

In principle, a spoon from a bread machine is the same as a regular teaspoon without a top (for gelatin in this case). I will not tell you in grams. But again, gelatin is not necessary once at a time - sometimes such a portion is not enough.

Found this recipe yesterday morning and fired up to cook. In the evening I cooked it, and now I’ve pounded it in a food processor.
While I was cooking, I had a question: How long approximately did you cook your ice cream in a milk cooker? I kept mine in a water bath for about an hour until it reached 90 degrees.
I took cream (separated from milk) for ice cream, because I add sour cream (fermented milk) to milk for kefir (curdled).
I thought I took everything into account and it will work out. But all the same, the first pancake turned out to be lumpy. In a food processor, about half a minute later, oil began to separate and the mass became heterogeneous, although it was still tasty. I put the freeze on. I will report later on the very final result.
Tell me please, did I overwhelm him or undercooked? How long did you beat?

Have tried ice cream. Voluptuous, cold, but fatty for us. Maybe because the oil has separated. But dairy. the fat was clearly felt.

I don’t know how to comment on what you didn’t do very well. I just didn't make such heavy cream - mine is like liquid kefir. I cook the nover mass itself somewhere the same. And the fact that then you get butter I don't even know why - after all, the mass already contains gelatin, and the mass itself turns out like a liquid jelly and I don't understand what kind of oil comes out of it.

[ZHIRULKA]

ZHIRULKA
What brand do you take cream and gelatin?

cream - Pereyaslov-Khmelnitsky combine - 33%, and I like gelatin - Mriya shvidkorozchinny - it's small.

Is this cream at Lybidskaya and at the Polytechnic or elsewhere? I can't get to them in any way ..

I don’t know these places, but I know others: metro Levoberezhnaya (market), metro Lesnaya (market from the side of the trolleybus), stop Bereznyaki on st. Buchma is necessary - there are stalls along the first - here in them there is a stall from the plant. But until 14.00, as a rule, everything is dismantled there.

All these stalls are from a dairy.

And also on Vorovskogo, a kiosk right next to the entrance to the former Haymarket. Here are the lowest prices. The representatives of the dairy plant trade directly. They come in the morning, leave at 15:00.

Thank you for the ice cream recipe - it is really sooo tasty, only it is eaten very quickly!
Yesterday I did it again, only I didn't remember about the "technology", but there was no time to go to the computer, I made it to my boar: I whipped the cream until a thick foam, all the other ingredients poured into it, 20 minutes in an ice cream maker - and delicious food! By the way, lately I don't bother much with gelatin: I heat it up (of course, together with the liquid) for 15-20 seconds in the microwave several times, stir it between the heatings - it seems to me that it’s faster, but the result is the same!

[Girulka]

Girulka Thank you, great recipe! Everything turned out great! I took market cream and 1 st. l. gelatin. Very tasty But I didn't bother with any degrees and a water bath, I just put it on the fire and warmed it up for 3 minutes without boiling it, and then, without straining it, beat it in the same saucepan with a mixer until smooth. Everything! It turned out very quickly And then according to the recipe ...

To your health! Eat and delight your relatives with a tasty treat!

Brought a big thank you for the recipe
Yesterday I did. I rasped the gelatin in a micro, heated the mixture in the same place, as it cooled down, in the freezer for 1 hour. Then she whipped it into an ice cream maker. Cream took 1 sachet of 10% and one 15%. It turned out gorgeous. Only Camis didn’t find the seasoning.

Can anyone explain to a beginner what is the point of this hot water bath recipe? what does it give? what happens at 90 degrees? then in the fridge anyway?

[the importance of heating the milk and cream to a temperature of about 175 ° F, which is essential to achieving a smooth texture.]

Can anyone explain to a beginner what is the point of this hot water bath recipe? what does it give? what happens at 90 degrees? then in the fridge anyway?

simfira, behind the spoiler, copied the step-by-step description of making the perfect ice cream base from the SCOOP book. 125 SPECIALTY ICE CREAMS from the Nation's Best Creameries by ELLEN BROWN

STEP BY STEP TO PERFECT PRODUCTS
You’ll be thrilled to know there are very few techniques you need to learn to make ice cream, and they all can easily be mastered. As noted above, there are two basic bases — one made with eggs and one without. But one aspect common to both methods is the importance of heating the milk and cream to a temperature of about 175 ° F, which is essential to achieving a smooth texture. This temperature is just below the point of scalding; for a visual cue, it’s when you see a film start to form on the surface of the milk.
Custard Creations
There is a very simple series of steps that goes into making the custard for an egg-enriched, or French-style, ice cream. The first is to heat your milk and cream along with any other flavorings or ingredients. If the recipe calls for dry ingredients such as nonfat dry milk powder or cocoa powder, they should be stirred into the milk and cream as it heats.
While the liquid is heating, it's time to whisk the egg yolks or eggs. I believe you get a better texture and flavor if the egg is beaten with some sugar, which is why I’ve divided the sugar in these recipes so that some dissolves in the hot liquid and the remainder is whisked along with the eggs. The mixture should have lightened in color from orange to pale yellow, and its texture should be as thick as a hollandaise sauce when you’ve finished whisking it.
Then comes the crucial step of “tempering” the eggs. This means that you beat about one-third of the heated milk into the beaten yolks. If you’re pouring with one hand and stirring with the other, it’s convenient to rest the mixing bowl on a damp kitchen towel to keep it from spinning. An alternative method is to put the pan of hot milk on a trivet on the counter near the bowl and use a soup ladle to add the requisite mixing amount of milk. Once you’ve added a third of the heated milk, pour the egg-and-milk mixture into the pan with the remaining hot milk.
For the next step, some split-second timing comes in. You want to keep the pan over medium heat so that it doesn’t take all day to heat, and you want to keep stirring it constantly, reaching all over the bottom of the pan with the bowl of the spoon. At 160 ° F, the custard mixture will start to give off puffs of steam. When it reaches between 170 ° F and 175 ° F it will thicken and look like eggnog. To check, run your finger down the back of the wooden spoon; it's ready if it makes a clean line. That’s what you’re after; as soon as that happens to remove the pan from the heat and keep stirring for thirty or forty seconds to start cooling it down. A common mistake is just to turn off the burner and leave the pan on it. The residual heat from the metal grate will keep cooking the custard.
I give a large range of time for this to happen because every cook defines medium heat in a slightly different way. It can take three minutes, or it might take you six minutes. But what’s important is to keep stirring and not walk away
You’ll see that every custard recipe includes the caveat “do not allow it to boil.” If it does, your eggs will scramble. It can begin to boil at about 185 ° F rather than 212 ° F, which is why I stress the need for a thermometer to simplify your cooking.
Concerning eggs and salmonella: You’ll see that the only recipes in this book annotated with a note regarding eggs not fully cooked are a few meringues in Chapter 10. According to the U.S. Department of Agriculture as well as medical sources, eggs are fully cooked once they reach 165 ° F.
Other Thickening Strategies
Making a starch-thickened custard is the alternative to making an egg-based custard, and it’s really almost impossible to mess it up, providing you watch the pot carefully so that the milk and cream don’t boil over onto the stove. But, like making an egg mixture, there are a few key steps.
Cornstarch must first be dissolved in a cold liquid so it won’t make lumps when it’s blended into a hot liquid. And as long as you’re blending the cornstarch, I added any nonfat dry milk powder to that step, too. So, rather than adding hot liquid to eggs you’ll be adding the mixture of cold liquid and cornstarch powder to the almost simmering milk and cream. Once the cornstarch slurry is added, the liquid should simmer gently or until thickened.
Cooling it down
These recipes employ a time-honored, effective technique for cooling liquids properly: time. The first step is to pour the ice cream custard into a container and press a sheet of plastic wrap directly onto the surface of the hot liquid. This prevents the dairy solids from coagulating and forming a thick “skin.” When the custard reaches room temperature, you chill it to a temperature of between 38 ° F and 40 ° F by putting it on the top shelf of the refrigerator. And you preferably leave it overnight. This is called the “ripening” process in ice cream jargon.
But if you are in a hurry to get the machine going — it’s 6 p.m. and you want to serve the ice cream for dessert at 8 p.m. — you can go through a rather laborious cooling process. But the goal is that it must not be any hotter than 40 ° F or the texture will not be smooth.
While the custard is heating, chill a metal mixing bowl in the freezer, and have a larger mixing bowl into which the chilled one will fit when the larger bowl is filled with ice. Then you’re going to replicate the environment of an old-fashioned cranked ice cream maker by placing ice cubes and salt in the larger bowl, and stirring the custard in the smaller bowl set over the ice until it has chilled. You must be careful, however, as the ice melts, that you do not inadvertently get salty ice water into the custard

Anka_DL, thanks))), but in this volume I will translate with a dictionary for a week.
I did it, I liked it. Just another question for those who have done or have experience, should the mixture increase during whipping and by how much?

I also don’t understand why to cook the mixture? If we take sterilized cream and the same milk and do not add eggs, why heat it, what does it give? I translated the text in Google - there, as far as I understood, the emphasis is on the smoothness and homogeneity of the mixture, which can only be achieved by heating, moreover, preferably using a thermometer (otherwise it suddenly overheats, this will lead to a violation of uniformity, ah-ah-ah! )
I whip (and "whip" - it is loudly said, rather, I mix it with a mixer), cream with carrageenan and milk, sometimes I add condensed milk, sometimes brewed strong cocoa. If cream with carrageenan (and this is 33% cream for whipping), then I can not add gelatin, the result is still good, carrageenan, the same agar, right? But gelatin does not allow melted ice cream to turn into liquid, it lasts longer.
By the way, if there is ordinary cream in the ice cream mixture, they never whip into a dense or thick mass, they do not increase in volume, I do not even understand how this is possible. But in the process of the ice maker's work, yes, the mass increases, it becomes airy!
In short, people, if anyone understands the process, explain what exactly does the heating of the ice cream mixture give?
I don’t heat it up, I’m lazy, or maybe in vain, and maybe my ice cream has a chance to become EVEN MORE delicious!

Thank you very much for the recipe! It really is "PERFECT"!

I also don’t understand why to cook the mixture?

Well, to cook is a loud saying. In all recipes, it is precisely "heat".
In the same article it is said that this is necessary for ripening. And the possible heterogeneity is simply a side sign of immature. It may not be there.
Compare yourself: "raw" milk, even ultra-pasteurized, and heated, even if not brought to a boil, taste completely different - in the same place proteins are somehow fermented or something else happens.
I think that if it was possible to do without heating, no one would bother, especially on an industrial scale.

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I think that if it was possible to do without heating, no one would bother, especially on an industrial scale.

in the same place proteins are somehow fermented or something else happens.

The industrial scale is not particularly interesting, although the need for heating is quite understandable here - milk is pasteurized during the preparation process.And ripening, by the way, takes place already cooled, after homogenization.

Well, I don't bother - I completely do without heating (because I never use eggs, I use sterile milk and cream), the ice cream is delicious!

How something happens somewhere is also not particularly interesting, it is interesting which process leads to which result, which one can be neglected without sacrificing quality, which is absolutely and absolutely necessary and why.

Time passes, and your recipe lives on! Please accept my thanks for this completely hassle-free. but lovely ice cream. The children said that the ice cream was from a store. At the same time, the cream was 25% of the total.

Good day. The recipe is perfect. I make with agar agar, plus on the tip of a spoonful of xanth and guar gum, and a sweetener. Children cannot be taken away

Good day. The recipe is perfect. I make with agar agar, plus on the tip of a spoonful of xanth and guar gum, and a sweetener. Children cannot be taken away

Good day! Please tell me how much agar-agar do you put ... what proportions? What is the cream at the same time? Fat content?
.... are you not afraid to give sahzam to children?

Good day. Agar-agar 1 tsp with riding on 200 ml of milk + 200 ml of cream 30%. I'm not afraid of sahzam, and no one will convince me that sugar is healthy, and sazham harm. It's just that sakhzam should choose a normal one and not skimp on it.

I heat only because I use homemade skimmed cream of unknown fat content from a famous thrush))
I am more worried about the nuance that after keeping in the refrigerator, the mass is clearly divided: cream from below, gelatinous layer on top.