Ice cream. Question answer. Recommendations. Recipes

[~ Natalia ~]

~ Natalia ~, and there is no jelly, gelatin is added as a binder, thickener.

Didn't you make this ice cream? Is it very different from the usual ice cream?

(Can I upload recipes here?)

[prascovia]

prascoviaWell, I read your information and understood why I did not have any butter balls - I always whipped cream, added condensed milk, and at the last stage I added gelatin.

[~ Natalia ~]

~ Natalia ~, no, I didn't. In my opinion, this is rather confusing. Yesterday I made ice cream according to the above recipe, but I also added melted chocolate with coffee. My grandson liked it so much that he asked for more food twice and told me that he had never eaten such delicious (in my opinion, not quite usual to his taste) ice cream.

[Lilida]

Lilida, congratulations! The kid is happy - it's great! Now you can consider this improved ice cream your signature.

[~ Natalia ~]

~ Natalia ~, Thank you. You just need to buy chocolate and coffee, otherwise I myself like this ice cream. I bought chocolate with coffee Russia is a generous soul. Who loves coffee - ice cream should like it.

Who loves coffee - ice cream should like it.

I wrote just above that I was looking for a recipe for coffee ice cream according to GOST. I don’t know if this was produced in Moscow, but, in my opinion, in other regions it was somewhat different from ours. They put some kind of confectionery additives in it, from which I went completely crazy! It was such a taste and smell. I still remember him! Where to get it, at what cold storage facility, I can't imagine! And they probably won't. Or even the recipe has not survived since Soviet times. Just a pain in the heart!

[~ Natalia ~]

~ Natalia ~, I don't remember seeing coffee ice cream in Moscow. And where are you from, maybe this is your region (region) chip was. And you try it with any chocolate with coffee, maybe there will be something, even if it looks like it.

[🔗]

looking for a recipe for coffee ice cream according to GOST

I would like to add that you can vary the taste as follows: lovers of creme brulee should take boiled condensed milk, coffee ice cream is made from condensed milk coffee, and chocolate ice cream from cocoa, respectively, not to mention the pieces of fruit added after. That's all

... of 🔗

This recipe for GOST, 39, it seems, is a year. It is very simple and I did not find similar options on the site, although I may be mistaken. It takes about 5-7 minutes. 1 liter 32-35% cream, 80g. sugar, 1 tsp. l vanilla sugar, 1 can of condensed milk, 5-8 grams (about 1 tablespoon, without a slide) gelatin. You need to start with gelatin and soak it to swell in a minimum amount of water. Then in a high cup, beat down the cream, sugar, condensed milk and vanilla with a blender. Approx. 2 min. Then melt the gelatin in a water bath and, without stopping whipping, pour a thin stream into the cream. As soon as you do this, you need to carefully monitor the whipped mixture. After about 1 minute, its volume will double. The cream will begin to whisk into a firm foam. And after another 1 minute, the blender's vest will start to leave a clear mark. If you raise it up, then, as with well-beaten whites on a meringue, the turrets will remain standing. left only in the freezer. As soon as there is a clear mark on the cream, it is better to stop, for the first time I got a gorgeous sweet butter ...

[Irsha]

Irsha, I looked here for recipes for coffee ice cream. There are a lot of them. It seemed to me that the most correct recipe would be coffee and cocoa addition. But you need to try everything, looking for the taste that suits.

Hello! I am trying to make ice cream in a recently bought ice cream maker, but I still can't: the mixture does not thicken. I assume that the temperature in the freezer is not low enough during the preparation of the freezer. Tell me, please, should the liquid between the walls of the freezer freeze? It sounds unfrozen.

Tell me, please, should the liquid between the walls of the freezer freeze? It sounds unfrozen.

The liquid between the walls should not gurgle.
Either you did not keep the bowl in the freezer for long, or the temperature in the freezer is not sufficient.

We make cream sundae like this, we take 480 gr. milk 140 gr. draining. butter 82% 150 gr. condensed milk, sugar or powder 90 gr. 50 gr. powdered milk, 100 gr. water and a teaspoon of gelatin. Milk with plums. We heat with butter to 80 degrees, then beat the blender with the foot for 3-5 minutes, then you can immediately add sugar if there is no powder. We put it in the refrigerator for 12 hours, less is possible. Remove from the refrigerator, add condensed milk and whisk, then add powder and milk powder. At the end, add the gelatin previously soaked in water. Pour the mixture into the ice cream maker and turn it on. It turns out 1 kg. real ice cream according to GOST. And you don't need any eggs, otherwise many are afraid of contracting salmonella. Everything is simple and fast. The oil should be taken good, not cheap.

Pour the mixture into an ice cream maker and turn it on .. It turns out 1 kg. real ice cream according to GOST.

What model of ice cream maker do you have?
I am not familiar with such models of ice cream makers where you can make 1 kg of ice cream at a time.

Ice cream machine UNOLD 48845.2 liters. This recipe is for 1 kg, you can halve it and everything will be fine.

[alex52860]

alex52860, Thanks for clarifying. You have an automatic ice cream maker, big.

[alex52860]

alex52860,
Thanks for the recipe ... ..... really simple, but it tasuusnooooo, though I only had boiled condensed milk, so it turned out to be crème brlée ...

The liquid between the walls should not gurgle.

Thank you very much for your reply!

At the end, add the gelatin previously soaked in water

that is, gelatin is not subject to heat treatment?

that is, gelatin is not subject to heat treatment? Heat gelatin, it is frozen, and pour into the finished mixture, whipping with a mixer. And then whoever wants to do what, you can pour it into the molds and put it in the freezer, without mixing it also turns out good ice cream, we tried it more than once.

We make cream sundae like this ..........

Could you fill this out with a recipe so that information on the pages does not get lost?

[Ice cream with zest]

Ice cream with zest
I read different recipes. Most suggest - to cook the zest in different versions.
Please tell me if you can take the classic "Favorite, universal recipe", or a similar
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=66440.0

I mixed 300 g of strawberries frozen with a blender (thawed half of it), 120 g of sugar and cream 33% 180 ml. You could add a little milk and add to the ice cream maker.

Is it possible to completely replace strawberries with zest by weight, or in the proportion: strawberry + zest?
Zest, isn't it more for flavor?
You can do it from any berries. Zest is not berries.

In some recipes, the berries are rubbed through a sieve.
Why isn't grinding in a blender enough?
Thank you

In some recipes, the berries are rubbed through a sieve.
Why isn't grinding in a blender enough?

Many berries contain small seeds that spoil the flavor and texture of ice cream. Even if fresh berries are consumed entirely and do not notice the seeds (as in strawberries, for example), then in ice cream they will be clearly superfluous.
Everything is individual, of course. I tried to limit myself to one blender - I didn't like the result. Now I always rub fruits and berries through a sieve.

[Katrin]

Katrin
Thank you very competent answer!
I looked through a lot of recipes, nowhere is it explained why to wipe.

Still, they also explained to me about the zest. Can I make ice cream on one zest? Instead of berries, of course. We save the cream, etc.
I added a little, when mixed, it turns out delicious!
I couldn't find a recipe, only on the zest.

Whey after cottage cheese, if added while kneading - how to calculate it? How many? Is she the equivalent of what ingredient? % fat - the same as cottage cheese?

[alex52860]

We make cream sundae like this

alex52860, thanks, great recipe, and very fast to execute.

[Iskatel-X]

Iskatel-X, here is the ice cream with zest: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=430802.0 You can use a little more sugar instead of white chocolate.

[Manka]

Manka
With the zest, the aroma and taste are excellent! I am looking for recipes where it is to the maximum, and so that not very fatty ice cream turns out.

You can use a little more sugar instead of white chocolate.

How much more?
white chocolate 100 g - what is the sugar equivalent?
Thank you

PS You can answer in the subject with the recipe, but write here. what they answered so that the notification would come.

With the zest, the aroma and taste are excellent! I am looking for recipes where it is to the maximum, and so that not very fatty ice cream turns out.

I don't quite understand why you need a huge amount of zest in ice cream?
Zest is still a spice, not a full-fledged ingredient, so you need to add it to ice cream in doses. Can you imagine if lovers of vanilla / cinnamon / cardamom, etc. will use them in recipes to the maximum?

Low fat ice cream can be made easily if you have a compressor ice cream maker at home. In any recipe, simply decrease the amount of cream and increase the amount of milk. Or replace the 35% cream with 20%. I almost always do this, because since Soviet times I love milk ice cream and do not really like the fat classic ice cream.

I can advise you on a yogurt ice cream recipe. It is very delicate but neutral in taste, so it should be served with toppings.
🔗
And here feel free to use 20% cream - the compressor freezer will still whip up good ice cream.
Again, if you want to get ice cream with a pronounced lemon flavor, then heat the milk and cream with the zest, let it cool completely, and then strain through a sieve. Pieces of zest in the finished ice cream will be extra "garbage", so it is better to get rid of them, but they will completely give up their aroma. What you need)))

[Katrin]

Katrin

Pieces of zest will fully release their flavor

What you need!
I didn't like it very much with milk.
It tastes better on cream.

Warming up the cream with zest - how long and how hot?
Then strain and cool.
Doesn't it make the cream worse? Fat content, etc.?
Thank you

The cream is brought almost to a boil, but not boiled - they do not like it. Then close the lid and let it cool naturally. Perfectly tightens the aroma from the zest during heating + cooling. Strain already cooled.

What is the reasonable amount of Zest for 500g (this is 540ml) of 33% Cream?
Thank you

Whose zest will you take: lemon, orange, lime?
Well, the question (everyone understands?) Is only about a thin ethereal-oily crust without "cotton wool"

about a thin ethereal-oily crust without "cotton wool"

Of course

Whose zest will you take

Orange
- Orange peel is used significantly less than lemon peel (although, like lemon peel, it contains only aromatic substances, not acid).

More than one fruit is not worth

Orange
- Orange peel is used significantly less than lemon peel (although, like lemon peel, it contains only aromatic substances, not acid).

I highly recommend using a mix of orange and lemon zest in any proportion. It turns out to be a wonderful citrus bouquet! I use this for baking biscotti.

[Iskatel-X]

Iskatel-XIf you want, I'll see what David Leibovitz has about citrus ice cream. I have his book, and I trust his recipes. Almost a classic of the genre.

[Katrin]

Katrin
Recommend about citrus ice cream. Orange Peel - gives flavor, and it is healthy!
I will add Lemon as you recommend.
I did not mix it before, so that one does not shade the other.It turns out that they are remarkably combined.
Sometimes, there is also Grapefruit, but it is probably not in any way - in "company" with orange and lemon?
Thank you

[Iskatel-X]

Iskatel-X, I can only send you a screen in English here. Unfortunately, no translation.
Here is the link to the dropbox: 🔗
🔗

[Katrin]

Katrin
Thank you. when ready, I'll post it in Russian, but it's not fast.
Didn't figure it out:
500 ml half-and-half - What? half and half.

By the way, both links to the same picture (text).
Maybe there is a second one? Or a random repeat?

[Iskatel-X]

Iskatel-X, maybe you should try making lemon sorbetto with the addition of zest? But here it is better to use a freezer ice cream too.

[Yulia]

Yulia
Added to the classic strawberry.
In it - Favorite, universal recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=66440.0
It turned out delicious. The orange flavor was added to the strawberry. Experimenting ...

I added milk to 33% cream (lacked in proportion), I didn't like it. Ice crystals are felt.

[Iskatel-X]

Iskatel-X, I myself became curious, so I asked my friends to translate. But they sent me a link to a blog: a girl makes ice cream according to David Leibovitz's recipe. In English, it is true, but everything is perfectly translated by a google translator. There are pictures on the site, so everything is very clear. I guess I'll try too.
The zest, by the way, in this recipe goes into ice cream and is not filtered. Apparently, it needs to be crushed very well.
Yes, another important detail. In English-language recipes, half-and-half are heavy cream diluted with milk, they are sold ready-made. We can take either low-fat cream - for example, 20%, or also dilute it with 33% milk. I wrote above that I always do this.
And in my opinion, excess fat will only hurt lemon ice cream. This is not an ice cream

Here is a link to the blog: 🔗

I guess I'll do it too, it looks delicious.

[Katrin]

Katrin
Thanks for the clarification of half-and-half, and the link to the recipe.

Issued Recipeohm:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=437345.0

Translated the recipe.
Healing Lemon Ice Cream by David Leibovitz
🔗
We get ~ 1 liter of ice cream.
Ingredients:
- 2 lemons, unprocessed preferred (from own Lemon tree)
1/2 cup (100 grams) sugar
1/2 cup (125 ml) freshly squeezed lemon juice, made from about 3 lemons
- 2 cups (500 ml) 20% cream, or dilute 33-35% milk, in a 1: 1 ratio (50/50).
- A pinch of salt
Preparation:
1. Place the lemon zest in a blender or food processor. Add sugar and mix until the lemon zest is finely chopped.
2. Add lemon juice and mix until sugar is completely dissolved. Add cream and salt and mix until smooth.
3. Prepare Ice Cream, according to the instructions of your Ice Cream Maker.

[Iskatel-X]

Iskatel-X, thanks for the translation of the recipe, interested))

2 lemons, unprocessed preferred (from our own Lemon tree)

👍
Supplement from a translator? It didn’t seem to be in the recipe ...

[Katrin]

Katrin

unprocessed

From your own Lemon tree - decryption. No chemicals, preservatives, etc.
Someone has Ficus, Aloe, Onions. Someone has a Lemon tree.

There will be unusual recipes, post links. Those who interested me - I will translate.
Languages: English (preferred), German.

There will be unusual recipes, post links

If you like unusual ice cream, then pay attention to the recipe with brown bread roasted: 🔗
This is one of the favorites in our family, I do it often, and in winter it is especially important. The bread is not felt at all, it is perceived precisely as crispy roasted nuts with spices.

And another adorable one - mint with chocolate chips, I've already posted it here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430077.0... Excellent balanced taste for those who like to combine chocolate and fresh mint.

True, we are not yet ripe for ice cream with bacon

[Katrin]

Katrin, please post here a recipe for ice cream with brown bread roasted. It seems to me that this should be interesting to many.

[Katrin]

Katrin
Interesting recipes, you need to comprehend and try to cook.

What does the phrase mean

in winter it is especially important.

What's so winter in it?
Thank you

[Katrin]

Katrin, please post here a recipe for ice cream with brown bread roasted. It seems to me that this should be interesting to many.

I can post it, but I have no "intermediate" photos, only a photo of the ice cream itself. The next time I do it, I will try to document everything. And then I'll lay it out with a clear conscience

[Iskatel-X]

Iskatel-X, there are recipes that I immediately fall for. And there are those who have become unexpectedly loved. For example, mint with chocolate. I would never have thought that this ice cream would take root in our family! I remember that in the distant and hungry 90s we were treated to sweets from England "Five o'clock" (sorry for the transcription): these are chocolates with liquid mint filling. It's a shame to admit, but we seem to have thrown them away. None of the family could eat a bite. Then this combination seemed monstrously tasteless.
And now we are wildly in love with ice cream with the same combination of products.

This I mean that you have to try everything and not give up unusual recipes.

Ice-cream made from bread is winter because 1. satisfying (you want something lighter in summer), 2. spicy (brown sugar, cinnamon, roasted nuts). Reminiscent of classic Christmas baked goods.