Ice cream

Category: Confectionery
Ice cream

Ingredients

milk 1 cup (250 ml)
wheat flour (premium grade) 1 table. l. (no top)
sugar 1 glass (200 gr)
chicken egg 2 pcs
butter (softened) 200 g
vanilla sugar 1 sachet

Cooking method

  • Delicious recipe. When I made this ice cream, I immediately thought that it turned out very little. Divided into 4 portions, put in the freezer. When everything froze well, they began to eat and then I realized that this portion would be enough! Ice cream is very nutritious and delicious.
  • For cooking we need:
  • Mix sugar, flour and egg and whisk (do not beat).
  • Bring the milk to a boil and pour into the egg mass in a thin stream, stirring constantly so that the eggs do not curl.
  • Pour the mixture into a saucepan and bring to a boil, stirring constantly. As soon as it begins to show signs of boiling, immediately remove from heat, cool.
  • Add a bag of vanilla sugar and softened butter to the cooled mass, beat with a mixer. Caution! Do not beat for a long time so as not to "kill" the butter.
  • If you are going to make cake or pastries, then you should use the cream right away.
  • And if you want to treat guests to ice cream with ice cream flavor, then put the cream in the freezer for several hours to freeze it. You do not need to mix anything during the freezing process! Crystals in ice cream are not formed due to the oil in the cream.

Note

The original recipe is taken from the site "cook".
The author of the recipe warned that the cream could exfoliate. In this case, it is advised to put the cream not several. seconds in the microwave to melt the butter, and then beat again.
Personally, I didn't stratify anything. I strictly did everything according to the recipe. It seems to me that it can delaminate due to low-quality oil or if you beat it for a long time.

In the original, the author serves ice cream in bowls with an ice cream spoon, such balls are obtained. Since I do not have such a spoon, I just put it in cups and we use it, scraping with a teaspoon (as we used to eat ice cream).

Trendy
Cool! I haven't made ice cream with butter yet. But I really wanted to, only there was no recipe. Now he is! Thank you!
AlenaT
And the picture is hde ???)))
Zhivchik
Quote: Trendy

Cool! I haven't made ice cream with butter yet. But I really wanted to, only there was no recipe. Now he is! Thank you!

As for me, this is the usual custard used for cakes. And there is it separately, like ice cream, and even with so much oil (for cream) ...
I don’t know ... maybe someone likes to eat just one oil. And in this recipe, the proportions, it turns out, are almost like butter. You can also consider this recipe like ice cream, if there were 100 g of butter, and not 200 g ...
lungwort
Yes ... a bit fat. Even for butter cream, the ratio of milk to butter will be too much. But the taste and color ...
Natusichka
Trendy - Julia! I liked the recipe, although I don't really like fatty ones. It's worth it to try. Well, if he does not have to go to court, then he will not disappear, it can be used as a cream.

Girls, it also seemed to me when I read the recipe that there was too much oil, but I still decided to cook it strictly according to the recipe and did not regret it. After the freezer, there is practically no butter, but only a creamy taste! You can try with 100 grams of butter, but personally I didn't think it was very fatty.

AlenaT, Can't you see the picture? She's so big!
Zhivchik
Quote: Natusichka

Girls, it also seemed to me when I read the recipe that there was too much oil, but I still decided to cook it strictly according to the recipe and did not regret it. After the freezer, there is practically no butter, but only a creamy taste!

It is according to this recipe that I have been making custard for 30 years and after the refrigerator it is practically not felt in the cake, because before that the cake costs me half a day not soaked in the refrigerator. But so that the cream itself ...
By the way, we have this cream (slightly different), just like a cream, not ice cream:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24050.0

And here I described my recipe:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24050.0

Wow ... almost three years ago.

But the taste ... not all markers are the same ...
Gray Bim
Isn't this cream for baking?
Natusichka
DEAR MODERATOR! VERY PLEASE YOU REMOVE THIS RECIPE !!!!!
Trendy
And I am totally against deleting this wonderful recipe!
And I do not agree at all with the attacks on the author. Everyone is free to do or not to do this dish. I made this ice cream this weekend. When I put the butter I tried it and stopped at 120 g. The ice cream turned out to be very tasty.
And on account of the fact that this is just a custard, then in translation from English ice cream is frozen cream. You can watch the programs of Yulia Vysotskaya, she also prepares custard first, and the amount of butter is a matter of taste.
AlenaT
I am also against deleting it !!!
I have already downloaded it, I want to try it, but it is clear that it will be delicious ...
Natashadon't be upset, people just exchange opinions.
I'm sure no one wanted to upset you.
And I can already see the picture)))
Natusichka
Girls, I, too, without any offense ... I asked to delete the recipe, since almost all of our forum users who participated in its discussion criticized ... which means that the recipe did not come to taste. So why should he then be ?? Moreover, the girls wrote that there is already a similar recipe ...
Well, see for yourself. If it is needed, then let it be, it is not needed, it means in the basket!

annapetsyk
This is a good recipe for me. Maybe a little too much oil, so + less. There is no comrade for taste and color and will not please everyone.
Natusichka
Well then, cook with pleasure!
LiudmiLka
Natusichka, good recipe. When I brew this type of cream, I always smell the ice cream and I always wanted to freeze and eat it. I will definitely do it. Well, what's that fatty - there is a lot of it and you don't need to eat it. Instead of store-bought poison, it's better to do it yourself. And you don't need to mess around with an ice cream maker
Natusichka
Lyudmilka, I wrote there, above, that I eat it, scraping it with a teaspoon (as we used to eat ice cream in childhood), it turns out that you take a little and with a purr of pleasure dissolve in your mouth! I personally don't feel the oil as such, only the creamy taste!
Trendy
Quote: LiudmiLka

And you don't need to mess around with an ice cream maker
Speaking of the ice cream maker. In my experience, it's generally best not to make this ice cream in an ice cream maker. I just wanted to speed up the process, and the oil immediately became grains. I had to get the cream out of the ice cream maker, thaw it and beat it again.
And when the ice cream just froze in the cup, everything was as it should be - uniform.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers