Ingredients for making ice cream

I don’t trust market milk or cream. Previously (12-15 years ago) we took all the milk on the market, but now I don’t take it. I came across at a buffet table for Prostokvashino cream. They are 10%, 20%, 33%. Packaging 1l and 0.2l. Whipped 33% - quite The package indicates that they are made from natural cream, without stabilizers and vegetable oils. We will try.

[ZHIRULKA]

ZHIRULKA I make according to the recipe for my confiture: for 500 ml of milk I take 300 g of sugar, and I cook it in the confiture. I don't add anything else. I even exhibited, but I found it, specially showed the purchased and my own.

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.

In my opinion, the coolest condensed milk is the Pervomaisky plant. The boy is depicted on the bank. And the Kupyansk plant is also okay, but it just turned out to be disgusting ice cream. I don't know if it's condensed milk to blame or something else.

[k.alena]

k.alena the cream of Prostokvashino is very good, and really natural without deception, if you see Prostokvashino milk, take it natural too. I add it to ice cream.

And without a confiture, how can you do something ?? What is it?

I did it in a slow cooker just from milk and sugar (I avoid milk powder for something), but it turns out like boiled (melted) condensed milk, not white.

[k.alena]

k.alena the cream of Prostokvashino is very good, and really natural without deception, if you see Prostokvashino milk, take it natural too. I add it to ice cream.

How can you prove it? And then it is also written on the fence ... and there, as you know, firewood ...

How can you prove it? And then it is also written on the fence ... and there, as you know, firewood ...

We do not seem to be proving here, but advising each other what, in our opinion, deserves attention. And then the manufacturer is just responsible for what is written on the package. And to check (to the interested authorities) is as easy as shelling pears. And why should a large manufacturer (and Galacton, the manufacturer of TM Prostokvashino, a fairly large manufacturer) take risks and write an outright lie on the packaging, if there are a lot of tricks to get around it.
In the end, each housewife decides for herself.

Sorry, I was misunderstood. I meant what other facts there are that it is natural. After reading a lot and listening to it ... I recently saw a program about condensed milk - it turns out to be no longer produced from natural milk. Sweets - some E-additives are indicated on the packaging, and when checked, others turn out to be prohibited. No manufacturer provides reliable information. We have a dacha 60 km from Kiev, it is almost impossible to buy milk, no. So where does such an abundance of dairy products come from? Our so-called "respected" manufacturers have already become so insolent that they do not need natural milk, it is much easier and much more profitable to badge powdered products.

[Natay]

Natayit ferments very well and you get a good cottage cheese, but try to make cottage cheese from long-playing milk, and I laugh - just kidding. I use this milk to make baked milk, fermented baked milk and yogurt. Well, what other arguments to give, I don't even know. To ferment this milk I use sour cream and also Prostokvashino.

Girls, I am also now with an ice cream maker. Thanks to Yulechka Tillotama Tell me, how do the cream of the house in the village behave in ice cream? It's just that the Lianozovsky plant is close by and their products are almost everywhere in neighboring stores. Or do you still have to overcome your laziness and go to the shops that are farther from home?

Girls, I am also now with an ice cream maker. Thanks to Yulechka Tillotama Tell me, how do the cream of the village behave in ice cream? It's just that the Lianozovsky plant is close by and their products are almost everywhere in neighboring stores. Or do you still have to overcome your laziness and go to the shops that are farther from home?

If you have the opportunity to shop in Utkonos, then take better such Valio cream 🔗 -and no other cream you will like any more, like these! If anything I have seen them in "Victoria" again! And even it turns out for the price they win over all domestic ones, and this is with its quality!

[Anastasia]

Anastasia, thank you, I'm aware of Valio, I often take them to the Metro. It's the House that interests me. Now I'm going to go out of this House to do it, let's see what happens. Nastya, I couldn't read the whole thread. The recipe was chosen by yours - ice cream. Can I do it without eggs?

[Andreevna]

Andreevna, until Anastasia does not answer, it will no longer be an ice cream.
Am I not mistaken, Sasha? I already wrote, I make all ice cream based on ice cream and with eggs, and never, nothing happened, by the way, I read an article somewhere that both cows and pigs can be carriers of Salmonella, etc. Of course, you can do it without eggs, but it will already be milk ice cream

[Basja]

Basja
Nina, of course, suffer from salmonellosis and other types of animals, but we do not eat raw meat (at least many of us), and Salmonella dies at a temperature of 70 degrees within 10 minutes. An example is pasteurized milk. I will say more, the shell is a vulnerable spot in the eggs, and if we are sure that there are no microcracks in it, then we can just wash them well with hot water and that's it. Even if Salmonella enters the egg through a microcrack, it is only scary for the protein at first, and then the yolk becomes vulnerable. Therefore, we calmly eat soft-boiled eggs, but this applies only to fresh eggs and then they need to boil for at least 4 minutes. Well, if the eggs have been in the refrigerator for more than a month, then only boil them hard-boiled or put them in baked goods so that the temperature will kill the salmonella forever. Freezing even increases the survival time of the microorganisms in the food. That's why I don't want to put eggs raw in ice cream. There is, of course, veterinary and sanitary control at poultry farms, but for now this egg will reach us ..... Well, this is not on the topic like. Sorry if something is wrong, but this knowledge is not through the Internet, I was just taught this for 5 years.
Girls, I read somewhere here that you can replace eggs with starch, please poke my nose, well, I just can't find it.

[Sasha]

Sasha... Rina72 gave a recipe for that ice cream
https://Mcooker-enn.tomathouse.com/in...c=646.0.

Thank you, Ninul.

And I, too, used to buy Curdled sour cream, for example. And after the transfer to STB about dairy products and how to check at home what we eat (milk, butter, sour cream) - I don't buy. And they do not make milk from natural milk. Look at their turnover and how much Galakton's price is in the supermarket Well, there is not so much milk for that! Yes, and even before that I constantly drove past this plant - and so for such a quantity of products, milk machines with milk must travel around the clock to the plant, and not at all! What, then, does the plant make dairy products in such a quantity? And they have sour cream 15%, 20%, 25%, and it is all the same in consistency! well, a spoon cannot stand in 15% sour cream, well, nothing!
Yes, if the Yagotynsky dairy plant, located outside Kiev, makes products from foreign powders (the person who works there himself told how and from what they make milk there - well, like in that old advertisement - just add water!), Then what to say about a plant of such a scale, located in the city!

The best way to test milk is to put it on sour - if it doesn't turn sour in 2-3 days, it's full! And if the milk at the plant is not real, then how can everything else be good?
My mom recently bought milk in a bag, which she bought for a long time, and then stopped buying it for a while. As always, I put myself sour from it and now .... I myself saw with my own eyes what happened and would never have believed that it could be so! this "milk" has been on the table for over a month and has not undergone any changes! - even there was no smell! Somewhere by the end of the month it was divided into two parts - at the bottom there was a slightly turbid water in the form of whey, and at the top - white, like sour cream, So when IT was mixed again, milk was obtained !!! And only after 1.5 months there, on top of it, it formed like a small mold fungus !!! Horror !!

She experimented, by the way, with milk from the Pereyaslov-Khmelnitsky plant of her beloved. All class !! at least for now.

[ZHIRULKA]

ZHIRULKA, +100. Well that's what I asked

Horror!!! What to buy??? What is ??? At least put the cow on the alkon yourself

Girls, I stopped watching these programs on STB for some time now, after a program about confectionery ... to which my family is directly related. Everything was shown there in a rather one-sided way (when you know the situation from the inside), but quite convincingly, from the point of view of an ordinary consumer.
Today I tried my ice cream cone on Anastasia's ice cream (with Prostokvashino cream). Above all praise. It is called - hello childhood! ... The only question posed to those who use ice cream "non-stop". After cooking, I unloaded the ice cream into another container and put it in the freezer. And she rinsed the bucket with cool water, but did not have time to wipe it off, as the rest of the water immediately froze Already the polonce stuck What is the best way to do it:
- pour over warm water to thaw faster;
- leave to thaw naturally, and then wash and dry;
- carefully scrub all the prepared ice cream and not wash at all, but send it to the freezer?

[k.alena]

k.alena, I wash it with warm water, do not wipe anything, but turn it over on the table for literally a few minutes, and then put it back in the freezer, my bowl is registered there

[Basja]

Basja
Aha Ninok, I understand. This is a straight custard with cream, chilled and made in an ice cream maker. I will definitely try, thanks.

Like in Kiev - there are three branded points 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).

Please specify the "attendance" of these points.

Please specify the "attendance" of these points.
[/ quote]
1 Market "youth" Almost at the entrance there is a green pavelienchik, you will not find it in any stall selling dairy products.
2 Market near Lesnaya metro station in metal containers, I don't remember the number, but if you ask you they will show you where Pereyaslovsky milk is sold
3. Market near metro Levoberezhnaya - container number 111.
Advice from myself - you need to come before 13-00 they very quickly grab everything.

Please specify the "attendance" of these points.

1 Market "youth" Almost at the entrance there is a green pavelienchik, you will not find it in any stall selling dairy products.
2 Market near Lesnaya metro station in metal containers, I don't remember the number, but if you ask you they will show you where Pereyaslovsky milk is sold
3. Market near metro Levoberezhnaya - container number 111.
Advice from myself - you need to come before 13-00 they very quickly grab everything.

And on the right bank somewhere for sale?

I know there is no more. I asked a saleswoman on M. Levoberezhnaya in January, she told me that they only have these points.

Thank you

And on the right bank somewhere for sale?

If you are close to metro Zhitomirskaya, then there is a Rodinniy store.Almost always in the morning there is this cream for 10 UAH. with kopecks for 450ml. There is also a package of 200 ml.

If you are close to metro Zhytomyrskaya, then there is a Rodinniy store. Almost always in the morning there is this cream for 10 UAH. with kopecks for 450ml.

That's where he is, Paradise ... I, happy as an elephant, from the Dnieper "Prostokvashino" dragged 33%, so they are 49 hryvnia a liter and 13 hryvnia with a penny for a 200 ml package. But I now know that my previous problems were related to cream. Today, again with ice cream based on creme brulee from drying, instead of boiled condensed milk, the usual one, milk a little more than the norm, pieces of boiled condensed milk were left in the container before freezing. Very similar to Charlotte cream.

That's where he is, Paradise ... I, happy as an elephant, from the Dnieper "Prostokvashino" dragged 33%, so they are 49 hryvnia a liter and 13 hryvnia with a penny for a 200 ml package.

Yeah, can you imagine and only 5 minutes from home. The funny thing is that they are there next to Prostokvashino on the shelf and until I am here (somewhere in another topic Lilya praised) I did not read that they were super, then I looked sideways at them with suspicion

[sorbet type,]

Girls! It's just the biggest topic, multivolume. (y) On the one hand, it is just a class, in detail, on the other, it is difficult to overcome with a swoop. I read 15 pages and decided that we had to move on to practical exercises, especially since our clathronic falls under the action - I don't want to take it. I want to. Or you can ask a question right away or send me to the answer. Here, cream and eggs are everywhere as the main ingredient. And, if just milk and no eggs, but with berries, sorbet type, now the strawberries will go, a little later raspberries, cherries are practically frozen all year round, and all the berries are the same. I just have a contract with me on calorie restrictions. Where else is the cream? (not to mention the price) In short, if I asked something wrong, you really do not judge strictly an amateur, an amateur, a quasi-specialist, a sucker, an amateur, a layman, a layman. (underline the necessary).

We have this fruit favorite https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=646.0 ... Only I don't take an assortment of fruits, but some one. Most of all I liked the strawberry. Not very good with cherries, probably the cherry itself was not very good - after grinding with a blender, grains from the skin were felt. And today I did it with blueberries, the taste, but the consistency requires adjustment "for yourself." However, like any other recipe.

[k.alena]

k.alena! Thank you, I will modify the sour cream for completely yogurt for myself (I just stopped at this 15 page)

[IRR]

IRR ! I just made it from yogurt and berries (there is a freezer with a small amount of sugar) - it turned out very well. The yoghurt was made from real milk. And when I made it from store-bought yogurt for a sample, it’s also not bad, but I hear all the preservatives and flavorings.

If you are close to metro Zhitomirskaya, then there is a Rodinniy store. Almost always in the morning there is this cream for 10 UAH. with kopecks for 450ml. There is also a package of 200 ml.

Orientate please, will it be seen near the metro entrance?

Orientate please, will it be seen near the metro entrance?

Exit the metro from the side of the 1st carriage and to the street. Semashko (this is across Pobedy Ave. from the Ekran cinema). You find yourself near the formation of minibuses to Zhitomir (they will be on your left). Walk about 50 meters from Pobeda Ave. and immediately behind this row of minibuses there will be an asphalt path on the left, which will lead to the store (another 100 meters along this path). This is a 2-storey building in yellow and green color. In addition to the store, it also has a savings bank, cookery and small retail outlets.
If you do not understand at all, write, I will try to lay out the card

Very understandable. Thank you very much

I love mint ice cream very much. I know about syrups, but they are chemistry ... but has anyone come across options for natural mint syrup / filler or ice cream with mint? I was already thinking about natural essential oil, but I'm not sure how it will behave at low temperatures ...

I also love pistachio (from dolce giulia), but here, most likely, a natural version is impossible ... and I haven’t come across ready-made syrups ..

I love mint ice cream very much. I know about syrups, but they are chemistry ... but has anyone come across options for natural mint syrup / filler or ice cream with mint?

Hello everyone! I made ice cream with basil, I think if you follow the same principle, you won't regret it. But I can also post the recipe.
PY-SY tomorrow I will translate the pistachio recipe from my book

Here, people, I found about the use of agar-agar in ice cream
Recommendations for use: 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.

The use of agar-agar in the manufacture of some food products:

Agar-agar is used as a gelling agent for meat and fish jellies, jellies, puddings, as well as products from vegetables and fruits at a concentration of 20 g / kg.

In the preparation of some types of cheese, agar-agar is used both separately and in combination with other thickeners in an amount of up to 8 g / kg.

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.
________________________ ________________________ ___________
agar-agar can be replaced with gelatin - made ice cream from 20% cream - crunches, I'll try to add gelatin, write off what happens - it also adsorbs (absorbs - correct me.
Z. Y. You still need to thaw ice cream - I forgot sugar

I want a simple, light taste, without chemical additives and with a minimum amount of sugar.

Good day!
Can you please tell me how to make ice cream with coconut milk correctly? I don't usually drink milk.
There is cream 33%, there is coconut milk ... I tried to make it in half yesterday, but it didn’t freeze ... maybe it needs to be prepared somehow, is it milk?

Ice cream maker Kenwood IM200

Girls! Explain to me, please, about such a thing about agar
If I DO NOT heat the mixture at all, that is, whip the chilled cream with powdered sugar and into an ice cream maker, then how do I add the agar correctly? I get it in the smallest droplets and feel in ice cream
I did it like this:
1. A teaspoon of agar is covered with cold water for 30 minutes.
2. Boiled in MV and cooled a little (it was liquid)
3. Beat a pack of 33% + 20% cream with powdered sugar with a blender and at the end of beating add a teaspoon of liquid agar.
The ice cream tasted great, but the agar grains were
Who adds agar to a cold mixture, tell us how you do it ... or I want the impossible

I would heat the whole mixture. It will not work to inject the agar solution into a separate cold mixture. Why agar? To bind water, and what we get, in a solution of already bound water, you introduce another portion of water (in cream) that is not in any way bound and at the same time sharply cooling to the gelling temperature. The mixture should be whole with the gelling agent.
I would say simply, ice cream on agar is, roughly speaking, frozen jelly. And not a mixture of jelly with separately whipped cream, which they tried to break, mix until smooth with a blender, or a whisk.
By the way, take a look at making mousses. I don't think it makes any sense to whip the cream separately. Take the ready-made mixture with all the ingredients and whisk if you feel like whipping. there will be more sense.

By the way, why not heat it all the same? Something bad happens to the food, unnecessary fuss? Or some other reason.

Oh, I also remembered. How we make artificial red caviar. We add a gelling solution to frozen vegetable oil. And, if not butter, but cream. The difference is. Well, then we would have taken a blender, or a whisk and what would have happened. We would have crumbled large pieces of jelly into tiny pieces, but as they were pieces, they remained.

[Serg22]

Serg22 , Thank you!
Heating was not at all part of my plans. This greatly complicates the process both in time and in unnecessary body movements (heating the cream, prepare the agar separately, combine, then cool to an ideally low temperature, and my ice cream maker is rather weak, Klatronic)
Without agar, I do 3 steps in total: a pack of cream from the fridge + sah. Beat the powder, in an ice maker for 20 minutes and transfer to a freezer container. All.
The only thing I would like is that the ice cream does not melt so quickly in the bowls. But the home ice cream eaters assured me that they were satisfied with everything, so I decided to give up this idea.
Now I think only where to apply the agar

And tell me, does anyone know how baked milk behaves in ice cream? Somewhere a vague suspicion that something crembryous should be obtained. But that's it, theory, but what is culinary chemistry and practice? Can I add it at all?

[Ernimel]

Ernimel, I think if you like the taste of baked milk, then you will also like ice cream.
My crème brülles ice cream worked great with the addition of burnt sugar

I tried to make ice cream with Kiwi ... ... it turned out to be a rare nasty.
Firstly, it is not sweet and bitter ...
Kiwi is not good for ice cream ..

[Makhno]

Makhno and can be bitter because of the seeds. Probably smashed kiwi with a blender?