Ingredients for making ice cream

What fat content is it better to use milk? leska
Seasonings in Kamis and Kotanyi mills
Raw eggs are scary. How to get out of the situation besides a water bath? mish
About raw eggs kolynusha
Homemade market cream Andrei
Persimmon dopleta

[frightening is the fact that almost all recipes include raw eggs]

: - \ Girls, you will read and decide that an ice cream maker is the most important thing in the house ...: (and I will not ripen everything - I think - would it be a waste of money spent and a machine standing in the corner with a dead weight. How often do you use an ice cream maker ? Me frightening is the fact that almost all recipes include raw eggs (and the quality of the shops raises fair doubts), how, besides the water bath, which has already been written, you get out of the situation ...

ANSWER:

There are many recipes that do not contain eggs. And the ice cream is delicious. I can't even say which one tastes better: with or without eggs. In addition to ice cream, sorbets can also be made. Eggs are not used in their preparation (in most cases).

About the eggs. I think chicken can be replaced with quail. The latter, as you know, are not susceptible to salmonel and can be safely consumed raw.

["Seasoning for coffee and desserts" in the mill - Kamis]

I baked waffles again today, and added "Seasoning for coffee and desserts" in the mill - Kamis... It turned out mega tasty! Mom said that when she was little, corn sticks were sold with exactly that flavor.

Well you give! And I have not even seen such a seasoning at Kamis, although I really respect this company! I will now look for one. Thank you for the addition

Anastasia, be sure to look, I think you'll like it. Still delicious, "twist" this seasoning on cappuccino or cocoa foam, etc.
And, probably, homemade ice cream will be great too. If you try, please write.

Yes, I'm already trying to find information about the seasoning, so at the office. The Kamis website says that this seasoning gives an exquisite taste to ice cream!
Well, tomorrow I'll try to find somewhere nearby. It's a pity there is no Platypus.

In the Platypus there is a Kotani seasoning. Also Melnichka. The child likes to sprinkle ice cream, and I am delicious on top of the coffee foam

Thank you! I do not even doubt that it is delicious! I saw these millers. But the mixture from Camis is interesting that it is a mixture. I would also like to try.

Mams, but we do not have such millers and do not exist.
Is there any special chocolate in the chocolate mill?

Qween , yes no, normal, it's just in granules, it's easier to grind it.
And today Kotani also bought a cinnamon sugar mill. The child immediately ground himself on his hand - the smell! I love coffee with chocolate and cinnamon ...

Girls, the link is for the description of the Kamisova mill. Tasty written, you need to look in stores
🔗

Do eggs remain raw in ice cream?
In the recipe from the book for the ice cream maker, the mixture with eggs must be boiled ...

Yes, the eggs stay moist. For safety, they can be replaced with quail. I tried making ice cream, where the egg mixture was heated in a water bath. I didn't like this ice cream. Feeling that it has been thawed and then frozen. Very tiny. Perhaps this recipe was unsuccessful. But after that I don't want to experiment with heating. And it's not a fact that heating disinfects eggs.

+1. I also absolutely did not like the homemade ice cream with temperature-treated eggs. The taste is not at all the same. I do it at my own peril and risk with raw.

[which milk is better to take? What is the fat content?]

A which milk is better to take? What is the fat content?

ANSWER:

I take the most common milk, sterilized, from a bag, 3.2%. Usually it is "House in the Country".

I just don't know if it's true or not, but they say that this milk is made from powdered milk. It's just that when we tried to make ice cream in our machine for the only time, we got one ball from a liter of milk, weighing about 50 g. and to my surprise he swam in half a liter of water that was released from the milk. I won't say exactly what milk it was, but in my opinion the same house in the village

[eggs - I'm afraid of raw]

How to deal with eggs - I'm afraid of raw, you never know what, can replace quail?

ANSWER:

Of course, it is better to replace chicken eggs with quail eggs.

Thank you! I'll try with eggs!

Zubastik , I want to warn you, ice cream where eggs are cooked is not tasty to me. Perhaps the recipe was just not successful, but after that I did not contact such recipes anymore. Sundae from Anastasia tested. Try it first, and then experiment with it.
Good luck, we keep our fists for you.

And in general, comrades! Before buying ice cream, I never thought about how harmful it is, ice cream itself. This is how much cholesterol is there per 100g. if solid eggs, yolks and cream. I myself do not even allow milk to exceed 1.5% in everyday life due to high cholesterol, but here it is!

[Andrei]

This is how much cholesterol is there per 100g. if solid eggs, yolks and cream. I don’t even allow myself milk above 1.5% in everyday life due to high cholesterol, but here it is!

Agree. But after all, we do not eat it every day, and yet homemade ice cream is less harmful in its naturalness than purchased ice cream, where all the cholesterol is also added with all kinds of chemistry in the form of flavors, thickeners, stabilizers, etc. And cholesterol in bulk is also in cakes, cakes and even, in some varieties of sausages, and even in lard it is probably 100% - all this is mostly food not for every day, but many are very loved all the same and have the right to exist with health reservations. By the way, I also love low-fat milk, but not because of cholesterol, but because the lower the fat content of the milk product, the better calcium is absorbed from it.
Andrei
Still, try making ice cream with 33% fat or higher whipping cream. I didn't like it at all with 10% and even with 22%, but with 33% it was quite another matter. I guarantee it will freeze right before our eyes, it will be delicious, and it will melt slowly. With an ice cream according to my recipe, we make iced coffee in hot coffee and it doesn't melt quickly.

By the way, I also love low-fat milk, but not because of cholesterol, but because the lower the fat content of the milk product, the better calcium is absorbed from it.

I didn't know that! I thought on the contrary, the less fatty milk, the less calcium it contains. Although of course there is no logic here.

I didn't know that! I thought on the contrary, the less fatty milk, the less calcium it contains. Although of course there is no logic here.

For comparison, you can try to make cottage cheese (protein + calcium) from 2 bags of different fat content, from a bag of 2.5 it will be much more than 3.5%, and from the other, more whey is fatter, it was revealed empirically, we are now fatter milk if we take rarely and only for tea

[Zubastik]

And in general, comrades! Before buying ice cream, I never thought about how harmful it is, ice cream itself. This is how much cholesterol is there per 100g. if solid eggs, yolks and cream. I myself do not even allow milk to exceed 1.5% in everyday life due to high cholesterol, but here it is!

Zubastik so you can afford yourself a tasty time with sports are friends. The beauty of homemade ice cream is also that the cholesterol in the cream is excreted from the body. And read the composition of the purchased one. Some refractory fats. Such cholesterol cannot be removed either with the help of sports or with the help of medicines. So join the ranks of ice makers.

[Zubastik]

Zubastik so you can afford yourself a tasty time with sports are friends.

My cholesterol is much higher than normal, no sport helps, and diet.
And she sent her friend to pass the lipid spectrum, thin, taking care of herself and nutrition, so too cholesterol goes off scale. From what and why it is not clear.
You have to eat omega-3 fatty acids so that at least the level of good cholesterol is normal. Right now, I've ordered lecithin, I'm waiting for it to come. And if you do not use them, do not play sports and do not go to the sauna, hello atherosclerosis is called.
Sorry for the off.

[Recommended Use of Food Agar for Ice Cream Production]

I searched, searched and found out. And about Agar and about ice cream

Recommended Use of Food Agar for Ice Cream Production
Food agar is a stabilizer that improves the structure and consistency of ice cream, and is used as gelatin, forming strong jellies in aqueous solutions, and the gelling ability of agar is higher than the gelling ability of gelatin.

Agar binds part of the free water in mixtures, increases their viscosity and whipping, and increases the dispersion of air bubbles. All this contributes to the formation of smaller ice crystals in ice cream, better preservation of the original structure of the product during storage, and increases the ice cream's resistance to melting.

Application methods:

1. Agar is kept for 30 minutes in cold water for swelling (1 part of agar is taken with 9 parts of water) and heated to 90 - 95%. The resulting 10% solution is introduced into the mixture, the temperature of which is 60 - 65 ° C, during the heating period for subsequent pasteurization;

2. The agar solution can be added to the mixture without preheating;

3. Agar can be added to a batch pasteurizer in dry form at a mixture temperature of 50-60 ° C.

Mass fraction of agar in frozen milk, cream and ice cream - not less than 0.3%; in fruit and berry, aromatic - not less than 0.7% or in combination with other stabilizers.

[Andrei]

AndreiDo you live in Kiev?
Buy homemade good cream on the market... I make ice cream out of these. Until then, it turns out delicious - no words. In my childhood, in general (!), I did not eat ice cream, and now I eat off for all the years, and with a KIND word Anastasia I remember.

Qween, yes, I live in Kiev
Do they sell cream in the bazaar? Homemade sour cream, yes, it is like cream, but often sour.
I will ask how the time will be, it has already become interesting

Yeah, they sell "homemade" and cream and milk and sour cream, but if you saw how, with what hands and in what dishes they do everything, you would have bypassed all this homemade stuff and never bought it!

Example one: a friend bought homemade milk from a peasant woman for more than one year - it's delicious! And then she somehow ended up visiting where she lives and she was told that her cow was sick with leukocytosis and it seems that drinking such milk and derivatives from it is generally contraindicated! Such cattle are killed, but they do not use it themselves and they poison others!
Example two: My mother and I often rested in the Carpathians. We rented a hut from the villagers and lived for a month in the summer, where with the owners, where without. And they saw how they made this sour cream. A container with milk is lowered into a well with cold water and sour cream is gradually collected. But the most important thing is how they ran there in turn and ate this sour cream from a common can: either with their fingers, or with some kind of dirty spoon licked ten times (and they were not very clean)! Fu! And how they made the curd and with what gauze! Ma saw it as she never bought anything homemade again! Let not such a natural store, but at least undergoing processing.
And how can you buy! You don't know whether the animal is healthy or not. You do not know whether the owners of the animal are healthy, because often all sorts of malnutrition from the human table gets into its diet. And how unclean they are in the village (not all of them, of course, but many)! I myself saw what kind of dishes they have, how and with what water they wash them, and how clean they are! Just imagine that at home that old woman selling sour cream,if our city old women who have all the blessings of civilization allow themselves a srach in an apartment, and a stench on their bodies?

Andrei , ZHIRULKA Without going into details, I will say that I am more than confident in the quality of the dairy products I buy. And if, suddenly, I could not pick up the milk there, I will never buy it anywhere else.
Of course, if you are not sure of the quality, then you should not even take it for free, this is the health of your families.

ZHIRULKA, I also agree with you. In addition to the uncleanliness of the owners themselves, there must also be a healthy animal. Milk must undergo an examination before being sold.

[E]

At the expense of the ingredients for making ice cream.
At the Pekarsky House they gave me a taste of the Kamel dry mix for ice cream. the benefits are described in the annotation, one can only admire, though honestly all (or not all) are listed Eshki. Bottom line: I did it, I have a chocolate mixture. In "Salta-3" the liquid mixture remained, but in the "Klatronic" ice cream maker it worked. But in the end I got the taste of ice cream in a glass (like "Furor", for those who live in Ukraine, maybe they tried it). I recently wrote that last summer I absolutely did not want to eat ice cream, so I finally understood why. I am so accustomed to the products prepared with my own hands that I can’t bear these very Eshocks, especially when they are so felt. So, in my face, ice cream makers have lost one, no lie - there are four of us in the family, customer buyers.

Comrades, how many gram spoons do you need to put agar-agar into ice cream (about 800 ml)? I put in a good pinch, but it seems to me that this was not enough. (maybe because I was too lazy to "boil" it, and poured boiling water over it)
I made orange ice with cream - it turned out super! (unfortunately I didn't take a picture of my first ice cream) Morgeo with agar really didn't melt quickly.

Comrades, how many gram spoons do you need to put agar-agar into ice cream (about 800 ml)? I put in a good pinch, but it seems to me that this was not enough. (maybe because I was too lazy to "boil" it, and poured boiling water over it)
I made orange ice with cream - it turned out super! (unfortunately I didn't take a picture of my first ice cream) Morgeo with agar really didn't melt quickly.

Application of agar-agar in ice cream production:
Agar-agar is kept for 30 minutes in cold water for swelling (7-9 parts of water are taken for 1 part of agar) and heated to 90-95 degrees. The resulting 10% solution is introduced into the mixture, the temperature of which is 60-65 ° C, during the heating period for subsequent pasteurization; You can add agar solution to the mixture without preheating; Agar-agar can be applied to a batch pasteurizer in dry form at a mixture temperature of 50-60 ° C. Mass fraction of agar in frozen milk, cream and ice cream - not less than 0.3%; in fruit and berry, aromatic - not less than 0.7% or in combination with other stabilizers.

Comrades, how many gram spoons do you need to put agar-agar into ice cream (about 800 ml)? I put in a good pinch, but it seems to me that this was not enough. (maybe because I was too lazy to "boil" it, and poured boiling water over it)

I think it is because of this. Agar-agar still needs to be heated well, but simply pouring boiling water over it is not enough.

[Agar agar]

The use of agar-agar in ice cream production: ..............

I know all this - I read it, but to me more specifically - not in%, so as not to sit and count - if only someone from his own experience said how much agar he put in!

And by the way, I found something else about him:
"Agar agar insoluble in cold water. It dissolves completely only at temperatures from 95 to 100 degrees. The hot solution is clear and limited in viscosity. When cooled to temperatures of 35-40 degrees, it becomes a clean and strong gel, which is thermo-reversible. When heated to 85-95 degrees, it again becomes a liquid solution, again turning into a gel at 35-40 degrees. "

It turns out it is useless to simply "add to the mixture without preheating" (as cited above).

I made a protein custard according to Tortyzhka's recipe, but not for 6 eggs, but for 3. Agar put 0.5 tsp. That is, the agar was subjected to boiling as expected. About 80% of the cream was left unused and I made ice cream out of it. The idea of ​​using the leftover cream belongs to foxtrader, for which thanks to her. Added juice of 2 oranges and 20% cream on the eye. From this volume of ice cream, it turned out 2 times less than I usually make. That is, if I made a full bucket, then 0.8 tsp of agar fell on it. I put ice cream with and without agar in different bowls. It melted everywhere the same. I think there is no point in bothering with him.

Girls, I heard that gelatin is put in ice cream and sorbets not so that it melts more slowly or keeps its shape better, but in order to better bind the particles of ingredients and fight ice crystals, preventing them from forming in a large quantity ... For me it is quite relevant that with regards to sorbets and ordinary ice cream with milk and cream. I made the usual buttercream, as we sold for 10 kopecks :-) So there are really a lot of crystals in it. I didn't like it very much. It was necessary to try adding gelatin at that stage. You just need to know the proportions, otherwise there will be no difference.

It was necessary to try adding gelatin at that stage. You just need to know the proportions, otherwise there will be no difference.

Look with gelatin more carefully, otherwise I somehow wanted to make natural jelly from fresh orange juice with gelatin. Bottom line: the taste of jelly with gelatin is pretentious - the gelatin still rolls only on the cold - there its "spisyphic" taste does not really interfere. I don’t experiment with gelatin anymore, and therefore I bought agarchica especially for dessert purposes!

But for me, agar smells very specific.

[foxtrader]

foxtrader , it is absolutely certain that agar plates have a specific smell. And then, I'm used to masking.
And I hope to get a new one, in powder, and test it soon. Does he smell like algae too?

[Qween]

Qween, I have never seen in records. I have it in powder. Has a smell.

I also have agar powder made in Chile, grade 900. I did not notice the smell. Neither marmalade nor custard.

I also have agar powder made in Chile, grade 900. I did not notice the smell. Neither marmalade nor custard.

Likewise!

[there is no peasant cream, but in the store I looked at the composition of the whipping cream, was horrified and left it on the shelf.]

Hurray-ah-ah !!!!
Accept! There is one more ice cream company in the company: the first experience with popsicles (recipe from Anastasia) turned out to be successful and super tasty
Next in line is the ice cream (also from Anastasia) from page 13, but for now there is no peasant cream, but in the store I looked at the composition of the whipping cream, was horrified and left it on the shelf.
There is no ice cream maker, but with the handles (blender) everything worked out perfectly.
And then "Ostap suffered": the search for a waffle iron begins, because my old Soviet one burned out a long time ago, and I want ice cream in small bags and glasses

Umka, of course we accept! Thank you very much for your feedback on the recipe! I am very pleased that you liked it! Tell me, what in store cream confused you, like there is nothing in the composition besides the cream itself? Have you stumbled upon vegetable cream? I am at the shops and do-Valeo, Petmol - I really like it. And about the waffle iron - look for a Chelyabinsk-made waffle iron in your city - Slastena - it is for thin waffles.

Anastasia, I live in Odessa, that's why the cream producers are different. And she didn't even remember the composition, but definitely not just cream!

Umka , I also, at first, manually made ice cream, and later bought an ice cream maker.
We are waiting for masterpieces.

Umka , do not look at "whipping cream" - it is a "dairy-vegetable product" It contains nothing but chemistry ... Pay attention to Petmol, Prostokvashino, Parmalat. The cream should contain nothing but the cream itself.

And here is the composition of the "whipping cream": "water, hydrogenated vegetable fat 25%, sugar 12%, milk protein, emulsifiers, stabilizers, natural vanilla cream flavor, food coloring. "- we don't need it !!!

Mams, thank you, I will look after the supermarkets, but yesterday nothing decent, like "Prostokvashino", came across, and it was too late for the market.
There is 10% cream, I will try with them, although I think that this fat content is small

Umka, do not transfer cream. 10% will not beat up under any circumstances. Even 22% "of their own free will" are unlikely. Whipping requires 30-35%. There are thickeners for whipping 20% ​​cream, but they are also not natural ... So look for good fat ones. Finnish cream, I think you have it.

Umka, there is cream 33% "To your health" - for example, in the Marshal in the dairy department, I repeatedly took

Qween, Fugaska, Mams, Anastasia
girls, thank you all. I understood about the cream, I will search and experiment, but later, for me now, unfortunately, antiangin is more relevant

Recover!

By the way, I wanted to note that fatty creamy ice cream is a great prevention against sore throats! Well, naturally, when you get better.

Umka, Recover! Tillotama is absolutely right, fat creamy ice cream during a sore throat - Relieves a sore throat, it becomes much easier to live. But in a reasonable size, of course

[where will I put this burst of proteins]

Well ... finally, she pulled herself together and launched the Clatronic ice cream maker. Made a mixture based on the "Real Ice Cream" with cooking.
now I'm thinking where will I put this burst of proteins, if for a bun with poppy seeds, mayonnaise and now here's ice cream, I have only yolks?

On the meringue !!! 🔗

Yes, I know that on the meringue. How long will I have to bake it ?! And I also promised my husband with a Kiev cake (I already have proteins, probably under a liter, but my hands still do not reach).
I still need to dispose of any N kilogram jams with grated pies. And the men are already shouting that I will order them to use too much sweet

If it's too much, then I suggest the following options for utilizing proteins (I always do this after Easter):
1. Protein omelets, for insurance and color I add 1 egg., The rest is proteins.
2. I also make batter only from proteins.
3. I add to potato pancakes (potato pancakes, pancakes)
The lion's share of my proteins goes to Mascarpone Merengo roll (but this is already a sweet dish).

Lilya, thanks! And where is the recipe for the roll hidden?

Here's the recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10226.0

Use vanilla carefully !!! If you do not calculate it, the ice cream itself will be very bitter and then the throat is very ticklish and bitter after it !!! In short, discarded products! I threw out my second walrus, it was like a very "vanilla" vanilla!

[ZHIRULKA]

ZHIRULKA, correct warning. Better to use vanilla sugar instead of vanilla. Vanillin is really difficult to dose (literally "at the tip of a knife"). I often find in recipes "1 sachet vanillin"- the authors write without hesitation, without distinguishing between sugar and pure vanillin, and the results are appropriate

And further. Pure vanillin does not dissolve well (according to technology, as far as I remember, it must be dissolved in alcohol). And vanilla sugar is easier to dose and easier to dissolve.

[vanillin]

....... I often find in recipes "1 sachet vanillin"- the authors write without hesitation, without distinguishing between sugar and pure vanillin, and the results are appropriate

Aha! so I poured the recipe (well, I'll save myself on my beloved!) although I knew that this was not sugar and it was a little needed! And about the old woman happens ... hehe

Aha! so I poured the recipe (well, I'll save myself on my beloved!) although I knew that this was not sugar and it was a little needed! And about the old woman happens ... hehe

Shaw, twice ?!

And why throw the product away? You take a quarter (or how many times is the dose exceeded?) And use it as a concentrate for a new portion of pure ice cream.

Just don't throw slippers at me

I also constantly use vanilla sugar and according to the recipe where they write vanillin, I constantly give 1 bag of vanilla sugar.

Vanillin (vanillal) - colorless needle crystals with a vanilla smell. Vanillin formula is C8H8O3. It contains functional groups such as aldehyde, ether and phenolic. Vanillin is found as a glycoside in fruits and is the main component of vanilla extract. It is used mainly synthetic as a flavoring agent in the food, perfumery and pharmaceutical industries.

Also found application in the more expensive, but with a stronger smell, ethyl vanillin. It differs from vanillin by the presence of an ethoxy (-O-CH2CH3) group instead of a methoxy (-O-CH3).

Natural vanilla extract is a mixture of hundreds of compounds, artificial and mostly pure substance. Due to the lack and high cost of natural vanillin, ways have been found for its synthesis from more accessible components. Historically, the first was the synthesis from guaiacol. Currently, it is synthesized from both guaiacol and lignin, a constituent of wood and a by-product of the pulp and paper industry. Lignin-based vanillin has a rich aroma due to the presence of apocinin impurity.

And why throw the product away? You take a quarter (or how many times is the dose exceeded?) And use it as a concentrate for a new portion of pure ice cream.

It was just that such an aftertaste was disgustingly bitter that I just thought of throwing it out!

does anyone use vanilla in pods and what do you do with it? And then my body does not tolerate synthetic vanillin.

does anyone use vanilla in pods and what do you do with it? And then my body does not tolerate synthetic vanillin.

The simplest thing is to buy a vanilla pod, put it in a glass jar, and pour granulated sugar on top. The bank is good to close. The first time will be infused for 7-10 days. All. So much for vanilla sugar. And natural! And the pod has been sitting in the bank for a year. Sugar runs out - I pour a new one, a whole year - still on one pod

Another option. If you bake something. Then we cut the pod in half, scrape the black seeds out of it - this is in the dough. And the rest of the shell - in a jar of sugar

Exactly, I remember my mother told me that once there was no vanilla sugar and in May my grandmother did the same as V in a jar.

In old recipes (ice cream and creams), the seeds from the pod are scraped into a cream, and the pod itself (or part of it) is boiled in milk. If you are interested, I will try to find the appropriate recipes and post them in full.

Girls, all the time I want to say and I forget: in Soviet times, we were treated to powder for making an ice cream. It resembles powdered milk. So no one (Soviet ice cream) was made of cream and eggs.

At the same time, dad brought dry ice cream (chocolate and vanilla) "from abroad" in bags such as jelly. It was necessary to dilute this bag with milk and freeze it.
The ice cream was delicious. Maybe even now the "bourgeois" have it, but I won't buy it.

At the same time, dad brought dry ice cream (chocolate and vanilla) "from abroad" in bags such as jelly. It was necessary to dilute this bag with milk and freeze it.
The ice cream was delicious. Maybe even now the "bourgeois" have it, but I won't buy it.

There are no eggs in the GOST recipe for ice cream. There is only milk, cream, sugar and starch. By the way, the other day I sculpted something like this (cream 33%, cream 10%, condensed milk and starch), it turned out very similar (only I went through with condensed milk, it turned out too sweet).

And as for dry ice cream in bags - my daughter-in-law several years ago definitely made a cake from such ice cream for her son's birthday. So, you can search with us, almost certainly there will be.

Qween, I think this is from childhood, when there was little of everything - even the powder seemed delicious.

Recently I attended a presentation of ice cream makers by Italians and tried dry mix ice cream. Very viscous creamy ... For my taste, this is not ice cream, but frozen cream, which leaves much to be desired to taste.And so the mixtures are sold ...

[Rina72]

Rina72 , yes, I know that the Soviet ice cream is without eggs, we just do it here with eggs, so I "hinted" about it.

Tillotama , yeah. In childhood, all overseas nonsense seemed like something magical.

[Qween]

QweenAs far as I understand, eggs go as thickeners. I made the first ice cream - "ice cream" with egg yolks. I taste too egg, too much like custard, only frozen. And in one fairly old cookbook for homemade ice cream, starch, gelatin, and agar (even flour flickered) are indicated as possible thickeners. I prepared the second ice cream - the very thing (but, as I wrote, I missed the amount of condensed milk). So I think, why are people not satisfied with the same starch or wheat flour?

[Rina72]

Rina72 , I noticed that ice cream with eggs does not spread as much when thawing. And I don't like ice cream with eggs that have undergone heat treatment, because the taste of eggs is very pronounced.

[Rina72]

Rina72 , thank you for the starch idea! Because eggs in ice cream are terribly annoying too! And you brewed cream with starch? jelly - ice cream gyyyy

[Tillotama]

Tillotama, I'll just retype the text from the cookbook later. The amount of starch is about 10 grams per 1 kg of ice cream (I won't say for sure now, but the order is about the following). I boiled cream, poured a mixture of milk, condensed milk and starch into them and boiled this mixture too.

Girls, I bought fresh mint and I'm wondering if I can stuff it into ice cream
It seems that I met somewhere. Or am I confusing something?