Ingredients for making ice cream

I tried to make fruit too !!!
I did everything as usual with cream + sugar + gelatin and added fresh mango whipped in mashed potatoes. Brrrr !!! KYSLO !!! Although the mango was ripe and sweet. And watery. I will not experiment with fruits anymore!

I've sat down on a coffee shop with nuts and strawberry syrup ... Uhhhhh
Yummy

And also very tasty raisins soaked in liqueur or in cognac add creamy ice cream during cooking !!!

Lovely ladies. Help what I'm doing wrong. There is a cookery (book) out there ice cream recipe sundae cream sugar yolks ALL. Recently on TV I saw exactly the same recipe.
I did so.
Cream 20% 500ml
Milk 100ml
Yolks 5 pcs
Whipped whites 5 pcs.
Heated milk with cream without boiling.
Poured in a small stream of pre-whipped yolks with sugar and vanilla.
Cook for 10-15 minutes, stirring constantly. Then he poured in the proteins. Then he cooled it in cold water.
Then he put it in the freezer. At the exit, the milk spoon does not take ice had to be slightly defrosted. When bitten, there was a crunch like soft ice cream. This was attempt number 1.
Attempt number 2 is all the same but without proteins. The result is the same crunch of crystals ....... that's not it.
Attempt number 3. Squirrel yolks are generally the same as above. BUT! for 4-5 hours while it was in the freezer, first with a mixer and then, as it thickened with a spoon, constantly stirred it (well, probably 10 times if not more).
The output is the same BUT BETTER. It’s not right anyway.
I am no longer a supporter of the food industry - chemistry.
It has long been homemade bread, all kinds of yoghurts.
I want to master ice cream. I thought maybe jelly was added this is not chemistry. Or violated the technology.
I read on the 4th page about Agar-agar .... dissolution occurs at a temperature of 95-100 degrees. This means that it is not absorbed by the body in the same way as palm oil. The poison is shorter. And you eat it and then everything else for children.
Thanks for the advice

One of these days there will be attempt number 4. In the 1998 Book on Cooking it is written that it is very important to observe the proportions, for example, an excess of sugar will lead to poor freezing of the mixture; lack of sugar to roughness and snowiness of ice cream.
In many recipes, gelatin or its substitute is used -
per 100 grams of the mixture, 1 gram of starch or 2 grams of wheat flour.
I will use starch if I don’t find gelatin.
I have a question, can anyone help in the recipe written like this -
Milk 9
Cream 63
Eggs 9
Condensed milk 25. (by the way, I tried to make condensed milk in a bread maker in 3 passes on the jam mode Milk 500 ml and sazar 300 g water. I want 20 cream half and half with milk next time. But real condensed milk tastes like it).
Sugar 5
Gelatin 0.5
How can I understand ? 9 grams of milk? How to decipher this?

[Vladislav-Podolsk]

Vladislav-Podolsk indicate the name of the ice cream, or rather, state the recipe in full (otherwise you have everything in a bunch). And write the title of the book. It's easier to navigate this way

[Vladislav-Podolsk]

Vladislav-Podolsk ! Ice cream will not turn out icy if you do it not by hand, but in an ice cream maker. And no additives are needed. I do the simplest, like an ice cream. Whip cream (real, thick) with milk. Beat separately 2-3 proteins until a strong foam, slowly add sugar, beat a little more and mix with the milk mixture. 5 minutes business. Next is the ice cream business. It turns out the perfect ice cream, but soft. Then I put it in the freezer for hardening.

Book Cookery Publishing House Resurrection about 1200 p.
The whole recipe is a lot to write if from a book, but in general it is the same as I did, describing my 3 attempts above. If necessary, I can take a picture of the ice cream base and then the recipes for fruit and other ice cream.
In the same place, as the base of the ice cream comes first - an egg-milk mixture, and then, by changing the amount of ingredients, different types of ice cream are obtained - milk cream ice cream, etc.
I want to make a creamy ice cream - Described above. It's just that this time I want to make more cream 33 percent and with the same amount of products as described for the recipe for a creamy ice cream.
These numbers are incomprehensible to me. Usually they write so many grams of this and that. And here with ice cream ... it is not clear.

I took a photo, sorry for the quality, but if you enlarge it when viewing it, it reads
🔗
« 🔗" on 🔗

🔗
« 🔗" on 🔗

🔗
« 🔗" on 🔗

🔗
« 🔗" on 🔗

[Vladislav-Podolsk]

Vladislav-Podolsk ! Ice cream will not turn out icy if you do it not by hand, but in an ice cream maker. And no additives are needed. I do the simplest, like an ice cream. Whip cream (real, thick) with milk. Beat separately 2-3 proteins until a strong foam, slowly add sugar, beat a little more and mix with the milk mixture. 5 minutes business. Next is the ice cream business. It turns out the perfect ice cream, but soft. Then I put it in the freezer for hardening.

I don't have an ice cream maker - I LOVE ICE CREAM IN SUMMER;) I'm not afraid to get fat - my constitution is such that I never eat, I never get fat, and then I still lead an active lifestyle, it all burns out in a moment.
In general, my third attempt with constant removal from the freezer and stirring with a mixer and then with a spoon got better. But not that ....

Even in the book they wrote that it turns out better mechanically!

You want to say that I have no prospects? Isn't everyone doing ice cream makers?

[Vladislav-Podolsk]

Vladislav-Podolsk well, you give!

I can see it well, but to be honest, the recipes there are "so-so"

I wrote to you in a personal about the sundae, and most importantly, without eggs

[Vladislav-Podolsk]

Vladislav-Podolsk well, you give!

I can see it well, but to be honest, the recipes there are "so-so"

I wrote to you in a personal about the sundae, and most importantly, without eggs

I have already read it. Thanks for this option, I will definitely try it later.
I got into the book because I no longer know how and what to do WITHOUT CHEMISTRY ...
AND ALL THE SAME IS MY QUESTION above. How to understand the numbers in the recipe which is higher.
Some are just a set of numbers.

I think grams, multiply everything several times

amused 1/30 vanilla sticks

I think grams, multiply everything several times

amused 1/30 vanilla sticks

It won't work like that. 9 grams of milk and 9 grams of eggs? This will start dancing with a tambourine again.

[Vladislav-Podolsk]

Vladislav-Podolsk looked at your book on the internet. Interesting "Stalinist cooking" of the 50s. I think the recipe was good for an industrial scale and will be difficult to adapt.
And on the forum we have a lot of wonderful ice cream recipes (2 volumes!) And all "without chemicals". Maybe try some of our recipes first.
And I understand you perfectly. I myself love to find something unusual in old books

[Vladislav-Podolsk]

Vladislav-Podolsk looked at your book on the internet. Interesting "Stalinist cooking" of the 50s. I think the recipe was good for an industrial scale and will be difficult to adapt.
And on the forum we have a lot of wonderful ice cream recipes (2 volumes!) And all "without chemicals". Maybe try some of our recipes first.
And I understand you perfectly. I myself love to find something unusual in old books

There is a lot of information on the forum here, I looked at ice cream. May be bad, but all recipes for ice cream makers.

Before buying an ice cream maker, I did it by hand. The main thing is to get it out of the freezer and stir it every 20-30 minutes. If the mass was initially cold enough, then this may not take much time.

Before buying an ice cream maker, I did it by hand.The main thing is to get it out of the freezer and stir it every 20-30 minutes. If the mass was initially cold enough, then this may not take much time.

Well, I did it already. It became better, I don’t argue, but still not that, crunches - there are crystals.

dairy? yes it will crunch. Sundae and butter - there are few crystals even with the manual method.
Do not be so nervous. You will succeed

Well, I did it already. It became better, I don’t argue, but still not that, crunches - there are crystals.

Once, a very long time ago, I got a "shop" ice cream. I just beat it first with a mixer, and then with a powerful drill with a paint stirrer. There you need not speed, but moment on the shaft. Therefore, in our time, you can use a hammer drill or screwdriver. There will be no crystals.

dairy? yes it will crunch. Sundae and butter - there are few crystals even with the manual method.
Do not be so nervous. You will succeed

No originally made with heavy cream. In the same book, the fatter the better.

Once, a very long time ago, I got "shop" ice cream. I just beat it first with a mixer, and then with a powerful drill with a paint stirrer. There you need not speed, but moment on the shaft. Therefore, in our time, you can use a hammer drill or screwdriver. There will be no crystals.

Hmm, I'm not the only one ...... my meat grinder broke down and I prepared everything ....... not to sit without minced meat. Took a drill adapted. Minced meat finished.
Well, no, it's certainly not an option. I just come to the conclusion that ice cream without crystals cannot be obtained without an ice cream maker ...

Hurrah . Happened . Thank you very much . This link made 🔗 I don’t know, can I copy the recipe from there?
Only the volume was twice as large.
In the photo, of course, nothing is clear. It tastes much better than my previous attempts with eggs. A little crunch is present but very few crystals. In the freezer, the ice cream itself can also be taken with a spoon now.
It is strange why then all the recipes with eggs? Both on TV and in cooking ...
When I put it in the freezer, the mixture was mixed about 10 times with a mixer with a spoon, removing the hardened ice cream from the walls. The last 2 times was mixed with a spoon.
It is delicious in itself, but we taste it with jam too.
Now next time I'll try it with condensed milk - creme brulee.
Still, for complete happiness, chocolate ice cream ...
🔗
🔗

Congratulations!
I am very glad that you have succeeded, that you have taken up a proven recipe. Practice, and then take up your book

Help me find a topic or message that tells you what to do if you don't have cream and you want ice cream. Poke your nose, please. They did something with milk there ...
Nowhere is there cream of 35% fat content - only 10%, it turns out milk ice cream with ice cubes. I tried to add oil, but it gathers in grains and spoils the taste. Maybe put sour cream?

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10023.0
This?

And I don't make 35% cream ice cream. Very fatty in taste and high in calories. I take cream 18%, sometimes 16%, which is.
That there is no such cream either?
I made ice cream 1 time from sour cream - I didn't like it at all.

I also bought an ice cream maker, but before that I decided to make ice cream without it. I interfered every half an hour getting it from the freezer. killed half a day. None of the family liked the result, including me. All the same crystals and tasted like powder, all in grains, were whipped with a mixer. I cannot understand what is the reason, except that I sin on the quality of milk and cream. Now, like a broken trough, I bought an ice cream maker, but the ice cream didn't work.
Maybe someone has met with such a problem, tell me the way out.

I also bought an ice cream maker, but before that I decided to make ice cream without it. I interfered every half an hour getting it from the freezer. killed half a day. None of the family liked the result, including me.All the same crystals and tasted like powder, all in grains, everything was whipped with a mixer. I cannot understand what is the reason, except that I sin on the quality of milk and cream. Now, like a broken trough, I bought an ice cream maker, but the ice cream didn't work.
Maybe someone has met with such a problem, tell me the way out.

What did you do specifically? There are a lot of recipes on the site, try some other ...

What did you do specifically? There are a lot of recipes on the site, try some other ...

Specifically for this did the recipe.
As it was frozen, the ice cream tasted more and more like the effect of the powder. And what about trying another, fear of spoiling the product.

[Haight]

Haight, try the classic ice cream. Many people start their friendship with an ice cream maker from this recipe

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142934.0

I also bought an ice cream maker, but before that I decided to make ice cream without it. I interfered every half an hour getting it from the freezer. killed half a day. None of the family liked the result, including me. All the same crystals and tasted like powder, all in grains, everything was whipped with a mixer. I cannot understand what is the reason, except that I sin on the quality of milk and cream. Now, like a broken trough, I bought an ice cream maker, but the ice cream didn't work.
Maybe someone has met with such a problem, tell me the way out.

1. Eat ice cream from an ice cream maker immediately. Snowiness during freezing is ensured. That is, it will not work to interfere with something in the freezer. Kneads, saturates the mixture with air, namely the ice cream maker. The process itself. Mixers and in general the whipping process is absolutely unnecessary and it does not make any difference in the preparation of normal ice cream.
2. A stabilizer must be present in the ice cream mix. Not a thickener, but a stabilizer. These are two different things.
Choose stabilizers according to your taste. I have tried both gelatin and agar. Oddly enough, but I liked gelatin more. And it's easier to work with him.
We take cream 20% (undesirable), preferably 33% ml, so 250-300, or ... even 400, I'll correct myself, even 500 is possible. What do you like fat content There are 70-80 grams, and maybe 100 sugar, 150g. condensed milk. It's a matter of taste. Try while stirring. The mixture should be intensely sweet, closer to sugary. Cold, it will not be so sweet. See how big your ice cream maker is and add milk to bring this mixture to a volume, for example, like my 900ml. I have divisions in the pan. Gelatin 1 rounded teaspoon. This is 900ml. If there is less ice cream, then reduce the gelatin a little. Well, or calculate approximately how many products were laid by volume and add to the desired milk. It is better to donate volume than to pour milk.
I do everything in a water bath, which is what I advise you. Many people do without it, but if you want to get ice cream of very good quality and without any problems with washing dishes afterwards. Place the saucepan with the mixture in a water bath. Business then.
Soak gelatin in a small amount of water, milk, as you like. Warm up your mixture slowly. Stir often. As the mixture heats up more or less, add gelatin and then stir constantly until the mixture heats up to 85 degrees. Overheating is undesirable, even very undesirable. I have a thermometer, but you can navigate by a couple. Soaring should already be decent, but it is still far from boiling. I'm sorry, but I can't explain it better. I can stick my finger in the mixture and understand, but I also cannot explain my feelings to you.
You can navigate by gelatin, it must completely dissolve. Better not to overheat than overheat.
Next, we cool the mixture and put it in the refrigerator for ripening. In fact, this is jellied meat. As we know, forcing the freezing of jellied meat with frost, etc., means ruining it. The same goes for ice cream. If you do not have time for a day (or 12 hours) to wait, it is better not to make butter at all. Quickly bungle the sherbet.
Then we look at the mixture. Here is the most important thing. At this stage, we will understand whether it will turn out normal or not.We tilt the pan and look at the mixture, how it behaves. If everything shakes and slips, breaks and it is impossible to cut pieces out of it, then everything is super. That is, it is neither liquid nor solid. Formless. Like sour milk when kept warm for several hours. It's gelatinous. If you can cut it, then the stabilizer has been swollen. Digest. If it is liquid, it pours without problems in a trickle, also digest, add a stabilizer.
And so, the mixture is perfect, now we take the mixer, oddly enough, and begin to twist it with a whisk. Not for whipping, you can not make the speed great, but in order to warm it up a little with air, so that the infection becomes a little softer and you can pour it out with at least some trickle. By tilting the pan, you can see how it begins to become thinner and you can already pour it somewhere. Now we turn on the ice cream maker and let's go. You cannot heat the mixture in a water bath or on a stove. You will miss the moment when it begins to somehow flow.

Why all this forgive hemorrhoids with the definition of the mixture and so on? Here's why. If you do not have a real freezer, with a refrigerator, then just such a mixture, the amount of stabilizer and the temperature of the mixture will be optimal for a bowl that gives off cold and cannot get it anymore. And it will freeze normally, there will be enough cold and there will be no ice crystals. I have tried freezing leftovers that I didn't eat. Well, not that already.
Yes, the last one, you can add a pinch of salt, you can not add. You will not feel the salt, but what it will give. And God knows her. Either it will somehow affect the crystals of ice, or not. I dont know. I've tried this and that. Unclear.
And more. Why ice cream tastes better straight from the ice cream maker. It is full of air and at the optimum temperature. Up to -8 - -10. Seasoned ice cream is problematic to eat. What is shoved and how it is tempered in industry, I'm afraid we won't reproduce it at home. And the chemistry and equipment we have are not the same.

I have written at a very long time, but I want you to understand the process itself and the principle. In fact, cooking the mixture takes me about 15 minutes. Further cooling. And then twist with a mixer for 2-3 minutes and into an ice cream maker. A lot of scribbling, but everything is done easily and simply.
Well, the very last thing about cream. I bought cream 33% pure and thickened. That is, with the same stabilizer, or rather carrageenan. These are the ones for whipping. Try it with different cream without reducing gelatin and understand what to do with the consistency. How to regulate it. Because carrageenan already slightly gelates the mixture. Slightly deviate from the norms of the bookmark and choose the taste for yourself. Sugar, etc. Super way to pour in 80ml of strong natural coffee. That is 2 cups (40 ml each) of espresso. Reducing milk naturally.
Experiment with sugar, cream, condensed milk, fillers. Tailor the mixture to your liking. The main thing in it is the consistency before the ice cream maker.

And the last thing. I beg you very much. Never put eggs in ice cream. They were never there, not in any guests. Never! Better experiment with agar, gelatin, well, maybe starch. I haven't tried it with it. hands did not reach. That is, I advise you to bypass recipes with eggs. No offense to those who posted them.

[Haight]

Haight, try the classic ice cream. Many people start their friendship with an ice cream maker from this recipe

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142934.0

The recipe is basically the same and the preparation is, I'm afraid that again something else will turn out.

[Haight]

Haightmaybe the reason is in the products themselves. I have been making ice cream at home for several years now, crystals have never been, and even more so the taste of powder. I did it with cream, and with different fat content, and with homemade sour cream, and brewed with starch. Anything I did. You need to try and select exactly to your taste. Now I like fruity - I take sour cream + milk (all homemade), beat with a mixer until fluffy. Grind fruits with a blender together with sugar in mashed potatoes and add to the milk mixture, beat well and in an ice cream maker. Milk from the fridge. And you can put it to cool after mixing. Try it!

The recipe is basically the same and the preparation is, I'm afraid that again something else will turn out.

Naturally it will not work. I have detailed everything for you. Make this option and I guarantee you, you will finally understand that you can reproduce a good ice cream at home. Just carefully about the mixture before the ice cream maker. Having taken it out of the refrigerator, it should not pour out in a trickle, but you will feel that it will pour out a little bit. There is no question of cutting into pieces. Or it flows from the refrigerator without problems. This is also the wrong mixture.

ps Here below we have already written about the products, who uses which. Home, shop. We take into account the fat content.
Everything that I have written about ice cream above refers to ordinary store products. None of powdered sour cream, or water milk, can do anything normally without stabilizers. Consider this.

[Haight]

Haightmaybe the reason is in the products themselves. Now I like fruity - I take sour cream + milk (all homemade), beat with a mixer until fluffy.

It is in the products that everything is covered. It is with you. I am an ordinary urban person, and now I live in the Temryuk district, in the village. I take homemade milk in the morning, cook porridge. And after half an hour I open the lid, and there is a layer of butter. Everything is yellow. It's all about the fat content. Where there is fat, of course, there will be no ice crystals. And now let's compare the milk from the bag.

Everyone who makes ice cream needs to consider this. So do I. buying homemade milk now. making other bookmarks.

[Serg22]

Serg22

Thank you for the detailed explanation, but you won't be able to read it at once, you still need to read it once
As I wrote earlier, I didn’t get it, I did it by hand, like many others, the question is, why did many succeed, but did I get the powder? This failure and broke off a little. as you do not want to spoil the product in the future. Therefore, I turned for help, find out the reason why I got this begging? I don't think it was the presence of the yolks that prevented this.

Vitalinka

Yes, I also sin on food, I can't quite believe that the cream shop is actually cream and there is practically no choice, only one.

[Vitalinka]

Vitalinka

Yes, I also sin on food, I can't quite believe that the cream shop is actually cream and there is practically no choice, only one.

Well, maybe this is not according to GOST, but try to replace them with sour cream, only fatty.

[Vitalinka]

Vitalinka Thank you! We will try to look for natural products.

[Serg22]

Serg22

Yes, I also sin on food, I can't quite believe that the cream shop is actually cream and there is practically no choice, only one.

They are cream. The main thing in them is fat content. Then there can be only 2 options. Either you will find it without carrageenan (which is more difficult), or with it (which is easier). If it already is, then you can still reduce the amount of gelatin, but a little bit. There is a lot of scribble, but business is ... 2 pots, water in one, in the second cream, sugar, condensed milk, stir with a spoon. Soaked gelatin, if not in powder, then in advance, in powder swells faster.
And that's all. We heat, stir, add milk, taste. Adjusting the sweetness. Slightly hot mixture into gelatin, twisted with a teaspoon, pour gelatin into the main mixture, do not stop stirring until the gelatin dissolves. There is no thermometer, and God bless him. The steam has gone, it is felt that the mixture is hot and enough to heat. The main thing is to dissolve gelatin.
All.

It is in the products that everything is covered. It is with you. I am an ordinary urban person, and now I live in the Temryuk district, in the village. I take homemade milk in the morning, cook porridge. And after half an hour I open the lid, and there is a layer of butter. Everything is yellow. It's all about the fat content. Where there is fat, of course, there will be no ice crystals. And now let's compare the milk from the bag.

Everyone who makes ice cream needs to consider this. So do I. buying homemade milk now. making other bookmarks.

And, well, then it is clear, you have everything a natural product.

I don't have so much ice, let's say it's not noticeable, the taste of powder and grains is like a powder, from where they are not clear.

[Haight]

Haight, maybe you have powdered milk, look for milk with a short shelf life.

[Haight]

Haight, maybe you have powdered milk, look for milk with a short shelf life.

No, not powder, let's say more or less normal of all we take.

And, well, then it is clear, you have everything a natural product.

I don't have so much ice, let's say it's not noticeable, the taste of powder and grains is like a powder, from where they are not clear.

Well, there were eggs in the recipes.
Do on gelatin. In principle, there cannot even be grains. At most it will be ice. Snowiness. There is a problem with storage technology. We cannot really regulate the temperature in the freezer. Namely, its lowering gives an increase in ice grains. Therefore, ice cream from an ice cream maker will always be better than from a freezer.
Ice cream is, in principle, a rather complex product. But complicated only because of the products. We don't really know what we make it out of. How much fat is there and how much lactose. The more it is, the lower the temperature. How much is it? Nobody knows. In theory, recipes need to be adjusted on the go. But this requires experience. What products we bought and how they affected the quality.

For example, I made ice cream at home, in the city. Purchased in regular stores. But I started buying homemade products relatively recently. Tried making ice cream. It is different. You need to get used to using other bookmarks. I even buy milk now, both at home and in the store. I like it more like that. I make some dishes from homemade products, and some from store products. Here's a paradox.

Well, there were eggs in the recipes.

It seems to me that it’s not about them, but most likely all the same in cream. They are some kind of white, not natural color, and they taste like diluted chalk with water, most likely in them and the reason.

And, well, then it is clear, you have everything a natural product.

I don't have so much ice, let's say it's not noticeable, the taste of powder and grains is like a powder, from where they are not clear.

It still occurred to me. You beat the mixture with a mixer and try to freeze it and again with a mixer?
Or maybe you are already turning milk fat into butter? The grains are oil.
Honestly, I’m looking at how the ice cream maker works and I don’t understand how its leisurely work of saturating with air and freezing the mixture can be replaced with something. Nothing. I apologize. I'm only talking about the production of ice cream in its direct sense. And how we cook at home and what we do to our taste is everyone's business. Everyone does as he pleases. Recipes are endless and variations too.
But a stabilizer, it is also a stabilizer in Africa. You can't do without it.

It seems to me that it’s not about them, but most likely all the same in cream. They are some kind of white, not natural color, and they taste like diluted chalk with water, most likely in them and the reason.

Look for a less well-known manufacturer and, most importantly, fat content. 33% is highly desirable, almost mandatory.

[Serg22]

Serg22
Whipped, although it is loudly said, rather interfered with the combine at a very low speed, which is there, almost mixing with a spoon.
We do not have such heavy cream, I remember the manufacturer President, you probably talked about them, but they are already gone, they are not on sale.

[Serg22]

Serg22
Whipped, although it is loudly said, rather interfered with the combine at a very low speed, which is there, almost mixing with a spoon.
We do not have such heavy cream, I remember the manufacturer President, you probably talked about them, but they are already gone, they are not on sale.

Here the fat content is the whole problem. 33% is still not a cheap pleasure. The toad sometimes choked me to buy such fat. I took 33 smaller amounts, for example 150ml and took in addition 22%. Good too. But at least a little 33% is required. Increase fat content.

I recently bought a combine with a good whisk, as it turns out. I didn't believe in this particular part of home appliances before. Now I understand what to do with the snow-covered ice cream, which is already tasteless. Cocktails. There, just these grains of ice will not interfere. I also snow milk.In the freezer I freeze and stir it. Never freeze to a crust of ice. Just porridge. The cocktails are great then. Barely fall out of the bowl. 30 seconds. There is very little ice cream for 1 glass of milk.