Ingredients for making ice cream

[prascovia]

prascovia,
Look on the first page of the topic for a list of all the recipes, including information on thickeners (starch, agar, gelatin). Right here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=646.0
an ice cream recipe, which I prepare with some variations (for example, I don't use sugar, there is more than enough of it in condensed milk). You will see that it is similar to GOST, but simplified for home production. Starch works as a thickener (in many recipes, the yolks take on this role if they are heated). And what is it - starch - confuses you?

Rina72 wrote you an answer and flew to study the topic from the first page and immediately understood what the starch is for. Mersi

dumb for scho

[Rina72]

Rina72 To avoid custard, you need to thoroughly grind the yolks with sugar with a mixer until they turn white. I once did it somehow, like mix it up and that's enough. The yolk is then boiled and nothing can kill its egg taste, and the whole mass is in some kind of flakes.
What I like about making ice cream is its complete non-criticality to proportions. I came up with a very simple principle for myself: an ice cream maker DOES NOT CHANGE the taste of the mixture, but only freezes it. It follows that the taste of the ice cream is exactly the same as the taste of the mixture. It turned out too sweet - add milk until it is normal. Not sweet - powdered sugar (sugar is also possible, but only in a still warm mixture and stir until dissolved).
A little offtopic: my wife noticed in the net that the WTO requires Ukraine to prohibit the sale of dairy products not through a store and not packaged, not processed, etc. And that the bills are already in the supreme zrada ready for consideration No words! I do not want to make ice cream from this white liquid, which does not turn sour even in the heat! Why is this WTO to us? A friend of mine works in Italy, she says, yes, the farmer is obliged to hand over all the milk from them, and then go and buy himself in the store for his own use! Well, not nonsense? We have already brought the villagers to the handle, dairies accept milk at a hryvnia a liter! It's cheaper than mineral water ...

[Jefry]

JefryThanks for the info on yolks. I remember that I actually beat it well, but my taste is such that I can feel some products even when others do not. My husband then liked the ice cream (with yolks) very much, he did not notice this specific taste. I couldn't eat. The cream should be cream, not ice cream, although I adore eggnog and custard eclairs too.

Yes, the ban on the sale of milk is complete nonsense. It is not for nothing that farmers in prosperous Europe are now ready to pour milk into the sewer, and not hand it over for processing. By the way, oddly enough, this is not only in Europe. The situation in the USA is about the same. The employee talked about his relative. who was going to marry an American farmer. I came to get acquainted with the family and the environment. In the morning she decided to make herself an omelette, went to the chicken coop, took fresh eggs, cooked and ate. So the whole family was in shock, this lady was immediately sent to the hospital for almost gastric lavage. That is, they hand over milk and eggs, and for their own consumption they buy in the supermarket. And God forbid eat an egg that did not pass through the counter

I have such a taste that I can feel some foods even when others do not. My husband then liked the ice cream (with yolks) very much, he did not notice this specific taste. I couldn't eat.

And I could not eat ice cream made from dry ice cream mix purchased at the Bakery House, so I can taste Yeshek, even kill me, it’s still in the jar, and my hand doesn’t rise to throw it away, but I won’t cook either, I’ll probably wait until the expiration date will not end, then I will throw it away.

I really want to buy an ice cream maker, but I have a problem, almost all recipes need cream, I won't buy in the store, because, as I take milk from the hostess, she also has sour cream and cottage cheese, but she doesn't have cream Maybe I someone will tell you whether it is possible to make only from milk, rather fat master's?
Please tell me.

Sure you may. At the beginning of the section there is a list of all the recipes. There is one dairy in the recipes that I gave, but I did not cook this.
P.S. And how is it that the hostess does not have cream if she makes sour cream? If not separator, then at least the usual ones should be (I remember how we bought fresh milk, and in the morning my mother collected cream from a can for us for pancakes)

Anastasia even though my first experience with ice cream was unsuccessful, I still want an ice cream Please tell me if it is possible to replace 35% cream with 20%, firstly, so that it is not so fat, and secondly, I did not find such fat content in our city, only "a house in the village "20%. And one more thing: I tried to whip the same cream 20% for a cream - it was useless, for 15 minutes the mixer threshed, as they were liquid and remained. Maybe there are some secrets?

Girls, I just came from the Metro, I saw different liqueurs there, but the price - gold ice cream, and my interest was attracted by syrups, a bottle of 1 liter. - strawberry, lemon, banana, coconut, mint and other fruits, price 359 rubles. Someone needed mint ice cream - syrup is probably very suitable

Girls, I just came from the Metro, I saw different liqueurs there, but the price - gold ice cream, and my interest was attracted by syrups, a bottle of 1 liter. - strawberry, lemon, banana, coconut, mint and other fruits, price 359 rubles. Someone needed mint ice cream - syrup is probably very suitable

Not probably, but absolutely sure, it will do! I did it with mint syrup and chocolate chips - it turned out delicious and exactly the same as in the IL PATIO pizzeria.
In the Platypus, the same syrups cost 50-100 rubles more. for example
🔗
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Choice-eyes run

Then next time I will definitely go broke for syrups, only first I need to make ice cream, something in the freezer doesn't want to freeze

And I take syrups here
🔗

m.Alekseevskaya, Caliber plant

Hairpin can you come there and take a bottle of the desired syrup, that is, retail?

[Nut]

Nut! I didn’t look here, sorry!
Yes you can. There is a showroom, you choose everything, write it down on a piece of paper, give it to the seller, and then go to the warehouse. In general, it is very interesting there. Just be careful, the syrup is oooooooooooo heavy. Once without a husband I jerked, took four bottles ... and half an hour later I tearfully begged my husband to take me away. This is not water, but syrup!

I threw updated recipes on wawawa after adding Louise, and ... you know, I already got sick ... I think I'm unlikely to try 10% ... I numbered them there, so let's give comments by number, otherwise there are a lot of milk and chocolate.

Please tell me who knows the fat content of homemade cream. I understand that the figure will be inaccurate, that the cream may be different. But at least approximately. Those that quickly freeze in the refrigerator. Closer to the fat content of the oil, probably?

Girls, who has a Kenwood ice cream (nozzle), tell me, did I understand correctly that you can keep a bowl of refrigerant in the freezer all the time, store it there? I have no instructions in Russian.

Please tell me who knows the fat content of homemade cream. I understand that the figure will be inaccurate, that the cream may be different. But at least approximately. Those that quickly freeze in the refrigerator. Closer to the fat content of the oil, probably?

The fat content of the oil is from 72 to 84%, depending on the grade. The thicker the cream solidifies, the fatter it becomes. 35% is liquid (pouring), but thick.If they do not pour, but the spoon is not worth it, it falls, then somewhere 40-45%, if the spoon is standing and does not fall, 50-55%
Has anyone tried using agar in ice cream recipes? I read. that it prevents water crystals from forming. with its help, you can reduce the calorie content of the product and add usefulness.

Some of our girls wrote about agar above. We must try, by the way.

I forgot where I read it. But the point is. that part of the cream is replaced with milk. Milk is boiled with agar and a thick milk is obtained. It is introduced into the frozen mixture, everything is whipped, but when it solidifies, the milk does not give crystals of water - it is bound by agar. Ice cream has a softer taste and no feeling of excess fat.
I tried to make ice cream at home, but it was because of the heavy cream that they were reluctant to eat homemade ones. I'm going to do everything with diluted milk. but hands do not reach ...

about agar on page 21 of the topic.

What in your opinion best emphasizes the taste and coolness of the ice cream?

Lemon and mint. I can't find my recipe book, so I don't remember exactly the proportions
and the recipe is
Dissolve sugar in lemon juice and pour champagne over everything.
pour the mass into the container.
I turn on the freezer early and pour the sorbet already chilled, serve it in a champagne glass with a leaf of mint or basil.
I tried this sorbetto on about. Capri.

[Anastasia]

Anastasia Hello, I beg you, tell me, your ice cream recipe contains 35% cream ... they cannot be replaced by 10% and 20%. .. we have no homemade sour cream nearby, nor cream with such a fat content ... and I want ice cream from tomorrow ... I understand that it is ideal with such a fat content, the main thing for me is to tame the Wishlist ... I won't ruin the recipe with my own 10 or 20 percent. I will very much wait for an answer. thanks in advance

[nelya]

nelya, I did it with 20%, everything worked out!

So, I'll keep my promise. I got out to the dacha, already for 5 days, but one with a dog ...
Brought a new bread maker - but that's a separate story.
Began experimenting with a minifreezer. Every day I drove a batch. He confirmed his theoretical thoughts, namely:
Ice cream is divided according to the degree of fat content, this mainly depends on the fat content of the products used and, first of all, cream.
I would divide ice cream into two degrees of fat content (of course, there is a gradation).
"Light" - low fat and "Heavy" - fat. Each has its own charm. I love light, but this is my taste.
Lung is preferable in summer, it quenches thirst well, BUT strongly overloads the throat and is dangerous for weak glands.
Heavy, "winter" ice cream. It does not remove thirst, it is hard to “lay down” in the stomach, but the throat does not load much and is practically not dangerous to health.
According to the manufacturing technology, it should be borne in mind that the lighter the ice cream, the larger the crystallization during freezing. The heavier it is (fatter), the creamier it is, the crystals are almost invisible. So - this is the main axiom of ice cream.
I've tried a ton of options. Took cream 33 and 10, milk 6%. Twisted different variations from the lightest to the heaviest. Since I'm a lazy person, I adapted yoghurts for flavoring effects ...
He derived for himself the proportional variant. A glass of cream, 33 for heavy ice cream, about 20 for medium and 10 for very light ice cream. A large package (200-250 g) of yogurt, preferably with natural berries - fruits. Half a glass of sugar, beaten with 1 egg, vanillin if desired. It always worked out - excellently. 5 days, 4 batches.
Variations I tried:
1 Chocolate - with “chocolate” dessert and 10% cream. Quite light, but weak chocolate, I will try other options.
2 Cherry with 33%. Heavy, greasy - but piercing.
3 Strawberry with 10%, light, pleasant.
4 Coffee with 10%, instant coffee, used instead of coffee ...
I measured the batch weight on the scales - the result was 700 grams (someone asked).

In general, to everyone who is obsessed with ice cream like me, I warmly recommend the products of NEMOX, Italy.

[Peskur]

Peskur Thank you very much for such a detailed description of the process ... took note

Peskur, you really are a super ice cream lover !!! For such a short time and so many details - my applause! Thank you very much for the information!

Girls, I can't calm down, but did someone use egg powder in making ice cream?

I continue to report.
This time I made 2 batches. With the first came the embarrassment, the mixer with the can retired to an independent life, towards the floor. How I swore - I do not give, but almost the entire batch has done the kitchen. I washed it for 2 hours ... Also science, hold it tight!
As a result, the batch was made by eye, breaking all the proportions. A pile of cream 33. The ice cream came out awesome and already climbed above the bowl ... But the trouble is, it's almost impossible to eat it, because I poured citric acid on this "eye" and angry ...
In general, "pluck your eyes out" ice cream, but awesome frothy, fatty ...
The second batch, for lack of cream ... I made with pure milk, number two, sure of embarrassment. Added a bit of cinnamon now. It turned out very much even nothing, if you take it well, then it comes out quite sisterly in milk, and cinnamon so, nothing for a change ...

My ice cream maker has been sitting on the top shelf for several months. Ice cream was prepared once. The reason for this, of course, is the season, but, most importantly, we do not have the required fat content on sale. There is cream "To health", but their composition nullifies the idea of ​​making homemade ice cream: the same garbage can be purchased with less cost and effort as part of ready-made ice cream. There is a "President" at a price of 56 hryvnia per liter. Also not an option. So, while we are idle. I don't exclude that things are better in other regions of Ukraine. Another option is to dilute the freshest homemade cream with milk. I am waiting for the warmth and the opportunity to get the freshest homemade cream.

My ice cream maker has been sitting on the top shelf for several months. Ice cream was prepared once. The reason for this, of course, is the season, but, most importantly, we do not have the required fat content on sale. There is cream "To health", but their composition nullifies the idea of ​​making homemade ice cream: the same garbage can be purchased with less cost and effort as part of ready-made ice cream. There is a "President" at a price of 56 hryvnia per liter. Also not an option. So, while we are idle. I don't exclude that things are better in other regions of Ukraine. Another option is to dilute the freshest homemade cream with milk. I am waiting for the warmth and the opportunity to get the freshest homemade cream.

Freken Bok, and any cream "To health" is not very good? There are several types of them for sale. Why am I asking, on another forum I gave a recipe for my ice cream and it was just a man from Ukraine who made it with this cream. I also saw from the photo of the finished ice cream that it was somehow a little grainy, not quite smooth. He said that it turned out very tasty, but to be honest, I didn't really like the look of ice cream in the photo ... I thought, maybe something depends on the type of this cream?

[Anastasia]

Anastasia, we have our cream "On health" with a different percentage of fat content. Unfortunately, I don’t remember exactly the composition. Long shelf life is already confusing. It will probably be delicious. But I started buying an ice cream maker so that it was less harmful than from the store.

I am also worried about the composition of our cream from the store. Yes, there are animal cream on sale, but in consistency and taste, they are far from homemade. And from home to do - it seems like it will turn out very bold ..

[Anastasia]

Anastasia, we have our cream "On health" with a different percentage of fat content. Unfortunately, I don’t remember exactly the composition. Long shelf life is already confusing. It will probably be delicious. But I started buying an ice cream maker so that it was less harmful than from the store.

Clear. Yes, nothing good! Thanks for clarifying!

And from home to do - it seems like it will turn out very bold ..

But very tasty! Well, you can also adjust the fat content by adding milk.

I was typing a huge text, but a child came and knocked everything down for me ... I will have to type again.

one.Look out for small local dairy producers. It may well turn out that they have the cream of the required fat content, but you just need to know about this. It's like in Kiev - there are three branded outlets and in another store I saw cream from the Pereyaslav-Khmelnitsky dairy (a glass of 450 or 500 ml at the outlet cost 7.50, in the store it was 10.50). As a relative told me, there is still some small manufacturer who has such cream on sale (again, a branded point on the market).
2. Many recipes contain not only cream, but also milk, which means that as a result, the fat content decreases. Then you can try cream + milk instead of drinking cream of 20% fat, and they are already a bit easier to buy.
3. In addition, ice cream is not limited to creamy. There are enough recipes where no cream is needed.

[Rina72]

Rina72 I certainly won't give up so easily. I'll have both dairy and popsicles. But I wanted to start with the classics, with the ice cream. For everyone to gasp and not remember how much that ice cream maker cost (I have a Kenwood attachment, 55 euros).

The other day I was making lemon ice cream (450 ml 35% cream + syrup from the juice of two lemons and 90 grams of sugar). It turned out very airy and lemon. Everyone liked it very much.

[ZHIRULKA]

ZHIRULKA , since you liked the lemon, then you will also like it with the lime. Sometimes I also add lime zest along with juice. It's true orange juice too.

I just made my first ice cream from freshly squeezed orange juice and zest with liquid store cream. The ice cream came out just very tasty, and just like frozen juice.

[RybkA]

RybkA, I took different flavors from Lyulek, so now the kids take the ice cream from Anastasia as a basis, add a flavoring agent and - sometimes with strawberry flavor, then with orange flavor, in general, they will be expelled as they want ...

[RybkA]

RybkA, congratulations on your purchase. There are a lot of recipes in this thread on the first page, choose according to your taste. At me, ice cream and chocolate are constantly prescribed in the morilnik, and fruit alternates at will.

Yeah, it may seem strange, before ice cream was eaten, mainly in the summer in the heat. And now we have winter in full swing, the frost is bursting, snow has piled up, and I don't have time to make ice cream ... Enough for two days ...

[kolynusha]

The sundae from Anastasia is a win-win, I think it's impossible to spoil it! Even for me, a sooo inexperienced ice cream maker without an ice cream maker, it turned out easily and simply. Thanks for the recipe. I will definitely try to cook it as described kolynusha.
But with creme brulee according to the recipe Rina72 I got embarrassed. The first time I made it from ordinary, not boiled condensed milk, it turned out to be an amazing ice cream with a creamy taste. And the second time I found boiled condensed milk, of the same manufacturer (and, if you believe the advertisement, their condensed milk is GOST), and so, at the time of the introduction of starch, the mass curled up and the taste ... well, in general, not that! Has anyone come across? What could be the reason?

[kolynusha]

The sundae from Anastasia is a win-win, I think it's impossible to spoil it! Even for me, a sooo inexperienced ice cream maker without an ice cream maker, it turned out easily and simply. Thanks for the recipe. I will definitely try to cook it as described kolynusha.
But with creme brulee according to the recipe Rina72 I got embarrassed. The first time I made it from ordinary, not boiled condensed milk, it turned out to be an amazing ice cream with a creamy taste. And the second time I found boiled condensed milk, of the same manufacturer (and, if you believe the advertisement, their condensed milk is GOST), and so, at the time of the introduction of starch, the mass curled up and the taste ... well, in general, not that! Has anyone come across? What could be the reason?

Oddly enough, I did it the second time in the same way. The first time the ice cream with boiled condensed milk came out very tasty, and the second time it was so disgusting ... A lot of terrible taste with lumps of starch. At first I sinned on the cream, maybe it’s in them, but I think that it’s unlikely .. I don’t understand what could be the matter ..

[Floris]

Floris, I make ice cream according to Anastasia's recipes and it always turns out to be great, and the ice cream that you made is a recipeRina72, see also what your boiled condensed milk consists of, if there are various herbal additives, then of course there will be no delicious ice cream. I take our Russian whole milk, which is made from sugar and milk, and cook it, and only then into ice cream. In general, I already wrote that I take an ice cream recipe from Anastasia as a basis for any ice cream and already with it I "chemize" and the result is always beyond praise.

Basja, like a gostovsky condensed milk. I define it by its density, if after cooking it is not liquid, thick, then it is real. I tried a lot of condensed milk, this one seems to be normal, very thick. And delicious.

I only cook condensed milk myself (boil jars for no more than 2 hours!). The fact is that the one that is ready for sale is usually heavily overcooked, and what changes sugar, milk sugar and fats undergo (it's still a question of which ones), we simply do not know.

[Floris]

Floris You know, I once also took the GOST, and at home I just saw that it was mixed with vegetable fats and palm oil, the question is why, well, and so on on the list, and also look at the manufacturer. Previously, good milk was from the Rogachev dairy, but now honestly, I don’t know, I myself have been making homemade condensed milk lately.

[Basja]

I also tried homemade, but it only goes to cakes ... Basja do not share the recipe for homemade condensed milk, I'm probably doing something wrong ...

[Floris]

Floris you know, I once also took GOST, and at home I only saw that it was mixed with vegetable fats and palm oil

if there is something in milk other than milk and sugar itself, then this is not GOST, but TU. Most likely, the manufacturer will deliberately not say that it is deceiving (after all, did I write the composition?), But misleading, putting the magic four letters on the label in a beautiful font. And in the technical information (where the composition), either TU or GOST-TU should be indicated (although the last option is pure profanation).

We have several types of condensed milk in accordance with GOST, but they also differ in quality significantly. And if something other than "condensed milk" is written, then you shouldn't touch these cans.

I also tried homemade, but it only goes to cakes ...

What recipe do you use? I recently found this on the internet:
Condensed milk "Domashnyaya":
- 250 ml milk
- 150 g milk powder
- 300 g sugar

Mix milk, sugar and milk powder.
Put in a water bath.
Cook, stirring, for 1 hour. (they also said that you can put 2 cycles in a bread maker on jam - it's more convenient just - you don't need to interfere)

This recipe was praised by everyone and that it turns out well, but on condition that the milk is natural powder, and not all palm-tree under the guise of ordinary!

I’ll have to try it, especially since I just bought it like natural powdered milk!