Ice cream. Question answer. Recommendations. Recipes

I made lemon ice cream from David Leibovitz today, I really liked it. It tastes like frozen yogurt, not ice cream - but this is clear from the recipe itself. I used 500 ml of 20% cream, but for my taste the extra lightness and lack of creaminess will not hurt the ice cream. Therefore, next time I will replace 1/3 of the cream with yogurt.
The zest is completely crushed in the processor, so it is not felt at all. It will be necessary to take this technique into service: first grind it in a blender with sugar, then add the liquid and scroll again.
The photos turned out to be some kind of defective, with stripes. But the structure of the ice cream is visible.
Yes, with an orange, I think it will be delicious too!

[Katrin]

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

Katrin, thanks, I'll wait.
And give me a link to this Temka, please, so that I don't miss
Would you like to decorate lemon as a separate topic?

[Olga VB]

Olga VBI will try not to forget. But if you want to urgently prepare this particular ice cream, then just translate the entire page in Google. The recipe is simple, the explanations are very clear, every step is scheduled. In the recipe for "bread ice cream" I did not change anything, followed the recommendations of David Leibovitz.
I will not add anything new with my topic, except that I will advertise an unusual, but delicious recipe

Lemon, probably, will not be a separate topic, now there is no time for detailed photography.
But it is very simple to prepare it, especially since the translation is already there.
If something is not clear, ask here, I will explain.

then pay attention to the recipe with brown bread roasted: 🔗

I will also wait for the recipe, or to start the translation. Iskatel-X help with translation?

[Yulia]

Yulia
Recipe with brown bread roasted - read the introductory part that comes before the recipe itself. Nothing new / educational.
They praise how incredibly tasty it is. Further, I did not have time to read.

[The Super Lemon Ice Cream cure by David Leibovitz]

The Super Lemon Ice Cream cure by David Leibovitz

Step by step cooking
The post was deleted. Issued a recipeohm:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=437345.0

[Iskatel-X]

But if you want to urgently prepare this particular ice cream, then just translate the entire page in Google. The recipe is simple, the explanations are very clear, every step is scheduled. In the recipe for "bread ice cream" I did not change anything, followed the recommendations of David Leibovitz. I will not add anything new with my topic, except that I will advertise an unusual, but delicious recipe

I’m not worried about myself, I’m about humanity.
I myself have already looked, but I will probably do it already during the holidays.
And if you fill out the recipe, then others will be able to do it, and, moreover, early.

Well, Iskatel-X, you have wonderful photos, you have a recipe, please fill out a separate topic so that everyone can use it.
And for you it will be a great initiative - the first recipe issued on our website.
And given your meticulousness and serious attitude to everything that you are interested in here, I think that it will not be the last.
Good luck!
By the way, it would be nice to get acquainted already. My name is Olga, and you?

[Iskatel-X]

Iskatel-X, that's what hunting means more than bondage
What a beautiful ice cream you made! Indeed, I want to run and do.
What about fat content? Next time I will definitely either add yogurt or take 10% cream.
You can put more zest, you are right. Well....or is it we have such unscented lemons ...

[Katrin]

Katrin
While you were typing, I designed it with a theme.
Answered in the topic.

PS The post with the photo was deleted, the rules of all forums.

Recipe with brown bread roasted - read the introductory part that comes before the recipe itself. Nothing new / educational.

It's a pity, so we will translate it on our own, Google will help us)

It's a pity, so we will translate it on our own, Google will help us)

Okay, let me post the recipe and comments here, how do I make this ice cream?
And look at the pictures and photos of the process at David Leibovitz's website, ok?

[Iskatel-X]

Iskatel-X, with your light hand, the whole family reoriented ourselves to citrus ice cream. It goes very soulfully with us, despite the terrible and cold weather outside the window.
I discovered another delicious recipe in the book by D. Leibovitz. This is not exactly what you wanted - rather, gelato, and far from ice cream, but also very tasty.
It is done in almost the same way as lemon: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=437625.0

As I promised, I'm spreading not quite ordinary, but very tasty ice cream with brown bread roasted. The recipe itself and the photo can be viewed on David Leibovitz's website: 🔗



For roasted nuts:
draining. oil - 45 g
brown bread without crusts - 250 g
sugar - 100 g
cinnamon - 3/4 teaspoon spoons
sea ​​salt - 1/4 tsp. spoons
Preheat the oven to 170˚-180˚. Line a baking sheet with parchment.
Break the bread into pieces the size of a grain of corn, sprinkle with a mixture of sugar and cinnamon.
Melt butter in a skillet. Drizzle over the slices of bread, stirring to distribute the butter evenly. Salt.
Spread the roasted bread on the parchment in a thin layer and bake for 20 to 30 minutes. Every 7-10 minutes. mix. Don't let it burn! The grill will darken slightly, and after cooling it will harden.
Allow to cool completely.
This amount is enough for two to three servings of ice cream. You can make smaller ones for a trial. The roasted nuts are stored for a very long time in the refrigerator in a closed container.

Ice cream
250 ml milk
375 ml cream (I take 22%, but the recipe requires 33% cream)
65 g white sugar + 65 brown sugar (you can take 130 g white sugar, but better with the addition of brown!)
salt - a pinch
225 g cream cheese (I use Kaimak) or sour cream
vanilla / pod
yolks - 5 pcs.

We prepare ice cream in a classic way.
Heat a little milk, 125 g cream, sugar, salt, vanilla. Separately, lightly beat the yolks with a whisk, pour the warm mixture into them and put back on the fire.
Warm up, stirring, until slightly thickened or until a temperature of 175˚ is reached.
Let cool and brew for a couple of hours.
Then add the remaining cream, cream cheese (or sour cream), whisk lightly with a hand whisk and cook in an ice cream maker.

We form ice cream.
We spread the ice cream-grilled in a container in layers, slightly mixing the layers.

My comments.
- "Brown Irish bread", which is indicated in the original recipe, we cannot find. According to the recipe, it is similar to our good old Doktorsky bran bread (which has not been sold for a long time either). Therefore, I always make with Borodino bread or with any other rye spicy bread.
- For safety reasons, it is better to bake the roasted nuts for 20 minutes, because it is easy to burn it and turn it into stone. As it cools, even very soft roasted nuts hardens significantly.
- Add roasted nuts to ice cream to taste.
- Optionally, alcohol can be added to ice cream (this is indicated in the recipe). He's very appropriate here. I added (until it was over) 1 teaspoon of "Old Tallinn".

[Katrin]

Katrin
Interesting recipes.
To roasted nuts, "still need to grow," in the sense of learning how to cook it correctly, to deal with the oven.
For Orange, we are waiting for good oranges. In stores, today is not the best choice. Surely delicious ice cream!

Tell me please. It seems to me that I once read a discussion of ice cream with low-fat cream (or even milk) and butter. Somewhere on the internet. Perhaps even here, at the Bread Maker. I can't find it. Did I dream it or is this recipe possible?

Maybe you read that the oil in industrial methods are introduced with emulsifiers, so that the mass does not exfoliate?
See answer 161 from alex a few pages earlier. There milk and butter heat up together

Maybe ... That completely flew out of my head, where I saw.

[Angora]

Angora, here on the forum there is a recipe for "Sweet cream". There is what you are looking for. Sorry, it is difficult to insert a link from the phone, hammer in the search

Found it. Thank you!

Question about frozen ice cream. When I did it and immediately on the table, in the bowls, eat, everything is clear.
I transfer and send to the freezer (-21). And then the ice cream is very hard. Barely special. apply a hot spoon. Maybe you need to add something to it so that it doesn't catch so much? This is especially true for chocolate! I make with cream 20% and fatter.
Store sundae does not freeze so much. What to do?

Natalya, I put ice cream in the microwave for 30 seconds or 1 minute at full power, depending on the volume, the ice cream gets the desired consistency

[Cvetaal]

Cvetaal, then this is his normal state? Just very cold? I have only been doing siala for a couple of months, so the result is not always clear to me.
Svetlana, thank you!

[Bast1nda]

Bast1nda, this is normal.
It is recommended to place ice cream in the refrigerator for 20-30 minutes in advance. Yes, for a long time, but it will melt evenly and will not lose its airiness. If you leave a container of ice cream on the table to thaw at room temperature, it will melt faster from the edges, turning into milk, and the middle will remain firm.
I always keep it in the refrigerator before serving, we are already used to it and we calculate the time in advance.

I usually take the ice cream out of the freezer for 15 minutes to thaw at room temperature. Of course, it's ideal to keep it in the refrigerator, but it doesn't always work out in advance.
But I didn't know about the microwave, I would have to try

Good day! Please tell me about the popsicle. Glaze question. I did it 2 times. First time great. And the second time, the chocolate icing did not stick to the ice cream at all. The first time, the chocolate was decent and added little butter. And the second time I used Russian 70% and prescription oils (chocolate bar and 50 grams of butter). Maybe with such chocolate you need it without butter?

Hello girls! I thought, I thought, where to "settle" my question. Can I ask it here? Once upon a time, back in Soviet times, ice cream was sold in yellow glaze. Maybe someone knows the recipe for glaze. Not very long ago, in the local confectionery "Italian Quarter" I bought a cake "Nut", the top was covered with a similar glaze. But who will tell ...

I went to ice cream, read the composition of the glaze, it can help.
Coconut oil, icing sugar, skimmed milk powder, lecithin, lemon to-that, nature. lemon flavoring, B-carotene.

Hello everyone, maybe it was already discussed here, but alas, there is no time to read, in the evening they asked to make ice cream, and now I am running to work. The question is, I want to replace 2 eggs with agar agar in the ice cream recipe, but I don't know how much to put it and how to use it correctly, maybe there is already a ready-made recipe, I will be very grateful. Have a nice day, everyone. Good luck.

Agar-agar ice cream
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=454401.0

[anbut]

anbut, Anatoly, here here you can see all the ice cream and sorbet recipes on our forum.
In addition, contextual search works on the forum.

Usually eggs are replaced with agar in the following proportion:
Mix 1 tablespoon of dry agar-agar with a tablespoon of water (bring to a boil (complete dissolution of the agar), beat and cool the mixture). It is almost a complete replacement for egg white.

In addition, a banana (1/2 for each egg), chickpea broth, tofu cheese (equivalent to volume eggs, about 60ml), flaxseed broth (1 egg = 1 tablespoon of flaxseed flour + 3 tablespoons of water), starch (2 tablespoons for each egg), applesauce (sour apples are richer in pectin), there are other substitutes.

At the same time, it must be remembered that all this replaces, basically, only protein, and for ice cream, the yolk is more important.
Good luck!

[Tosha]

Tosha, Olga VB,
Greetings Antonina and Olga, thank you very much for your answers, as always, I wanted to make ice cream right away, but it didn't work out even today. Good luck.

I am waiting for Irina Chadeeva's book "Ice Cream. The Taste of Our Childhood". One, kind man from Cezuana Moscow, bought it to me and sent it.

[anbut]

anbut, besides the forum, there are recipes at this link

🔗

I don’t do with eggs, we liked a very simple recipe for whipped cream 500 g, condensed milk 350 g and any berries after the blender.
Good luck!

I don't do with eggs,

So I don't do it with them. Cream, condensed milk, well, in general, according to GOST Creamy sundae. I took the recipe on cooking. I also made creme brulee using it.

If I need a quick ice cream, I do this: 500 ml. cream 33-35%, add 200g of thick condensed milk (I have Rogachev) - beat a little and add 2-3 tbsp. l. invert syrup (I have it very thick, I have to heat it to flow). Beat until airy and increase the volume by 2 times. Such ice cream can be frozen simply in the freezer. It is no longer necessary to interfere with it, it does not crystallize.
After beating, I transfer the air mass into small containers with lids and into the freezer. The ice cream is not stone, it leaves quickly and does not melt for a long time. Very tender and creamy.
I have a freezer, but this particular ice cream does not need it.

Good afternoon, please advise the recipe for a delicious ice cream for the first time. Available: compressor ice cream maker, homemade milk.

Tell me, plz, is the ice cream mixture capable of re-freezing? Given: ice cream made by hand, but clearly unmixed, very firm, although very tasty. Now with an ice cream maker. I want to defrost this mixture completely and try to pass it through the device. What to expect, does anyone know?

In general, re-freezing is not recommended for any food, including ice cream. I suggest this option: before serving, slightly soften and "beat" with blender knives. You get soft ice cream, but no crystals.

Thanks, I'll try