Ingredients for making ice cream

And I want to finish this ice cream theme to the end. I was going to wash the dishes now and look at the refrigerator and its freezer snowflakes. We now have quite powerful refrigerators, -18 and below. So, it was not in vain that I wrote about the amount of lacrose, fat content, and so on. I think that when freezing in freezers, we simply refreeze it. I have no doubt that the temperature is higher in the ice cream maker. I will do it next time, I'll put a thermometer in there.

I'll add more. The ice cream maker turns the mixture, saturates it with air, the mixture should resist mixing even with a slight minus. That's what a stabilizer is for. Then the mixing will be plastic and the air bubbles will be small. As if grinding the mixture. A combination of fat, sugar and stabilizer. We remove the stabilizer. What's happening. The mixture is liquid. Saturation with large air bubbles, ice. Lowering the temperature. We see how it mixes there and it is liquid. We continue to freeze, and it is still liquid. Again we lower the temperature of the mixture and lower it all the way, as far as the cold of the bowl, or the power of the home freezer, will last. It turns out garbage.
That is, the density should not be given by frost, but by frost in conjunction with a stabilizer.

[Serg22]

Serg22 I bought cream, now I will re-read your advice, tune in for a long time

[Vladislav-Podolsk]

Vladislav-Podolsk
I am sooo grateful to you for the link. I came across purely by chance, read that without eggs and risked doing it. I can't find words how glad I am that everything worked out, that the taste of childhood really turned out. The family also checked it out, everyone is happy and I’m probably the most, as I had already hoped. I just made a note for myself. Before you put it in the ice cream maker, you need to cool it sooo well, it seems to me that the refrigerator is not right, it is better in the freezer, as it interfered with 30 minutes, and alas, this was enough for the ice cream maker to defrost completely and, of course, the cooling process is over. Therefore, in order to save time and get the result, it is advisable to cool the mixture well in advance.
Thank you all for your help!

Alarmingly, many ice cream recipes require yolks. And since late Soviet times, it has become a practice in our country not to eat raw eggs. To avoid, as they say

Alarmingly, many ice cream recipes require yolks. And since late Soviet times, it has become a practice in our country not to eat raw eggs. To avoid, as they say

In fact, it is better, of course, not raw, and in order to avoid trouble, and secondly, when brewing the yolk mixture, we get a creamy mass, since I do not add raw yolks to ice cream.

secondly, when brewing the yolk mixture, we get a creamy mass

Is the process of brewing and receiving on the forum described?
Even when it comes to boiling eggs, salmonellosis experts recommend doing this for at least 10 minutes.

Is the process of brewing and receiving on the forum described?

Yes, many recipes are described, at least hereChicory ice cream in Brand 3811 ice cream maker

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Alarmingly, many ice cream recipes require yolks. And since late Soviet times, it has become a practice in our country not to eat raw eggs. To avoid, as they say

I'm risking. I use it when required, and raw too. With one amendment. I take eggs all the time at the same point, from the same producer. The site was chosen by a long process of testing.
By the way. At the same time. For fish such a point in the envatge ours is also available. "Prayer place".I was still a kid, when I went to a music school in Khimki, there was already a fish trade. And on a regular basis, I remember, I got the task there and buy it. So they have been there for 50 years already - a long time. And in recent years, they have literally side by side with beautiful fish departments opened and with a price just a little higher ... So in that old point, as always, there is a queue, and in new stores there is silence. They have been trading for six months and are closed. Reputation .... The people know their good places. Here I am still. Whether from Zelik or from Skhodnya - but for fish only to Khimki. There.

[But in quail eggs, as in the eggs of other poultry, Salmonella enteritidis can be found - one of the main pathogens that cause a severe course of foodborne toxic infections in humans]

Therefore, I use quail. Quails have a higher body temperature than other birds, so they do not get sick with the type of salmonella that is dangerous to humans. 10 quail eggs are about 3 chicken eggs.

I completely agree that Wikipedia is not an authority and there is often a lot of absurd and incorrect, but still:

The common statement that eating raw quail eggs is not dangerous, since quails do not get salmonellosis due to high body temperature, is incorrect. Quail can be sick with pullorosis (a disease from the group of salmonellosis, to which chickens, turkeys, pheasants, guinea fowls are also susceptible) caused by Salmonella pullorum and S. gallinarum. In humans, these bacteria in rare cases cause mild foodborne diseases. But in quail eggs, as in the eggs of other poultry, Salmonella enteritidis can be found - one of the main pathogens that cause a severe course of foodborne toxic infections in humans.

I am wildly sorry, but can we get back to the issue of purchasing and operating ice cream makers?
And if we do not have a special topic on the dangers of using eggs, then go at least to the topic on ingredients

And if we do not have a special topic on the dangers of using eggs

Separated

Separated

Well then here comes another reference And there are several messages that follow. By ice cream ingredients. Only here they, in my opinion, should not be translated. They fit into that topic quite well. Such is, you know, the raskoryak turned out.

In the topic about mayonnaise, I reported on how to protect yourself by holding an egg in hot water, I won't find it Only if the protein is not needed but only the yolk

And I recently did it with persimmon. Delicious.

Indeed, there are plenty of persimmons on the market now. We urgently need to go to the market, maybe something else can be bought while there is no frost.

And I have grapes in the freezer and apples.

Do not overdo it with persimmon - it can form a bezoar stone in the stomach.

Do not overdo it with persimmon - it can form a bezoar stone in the stomach.

Oh, I wish I hadn't read it, my favorite fruit. now I will not eat so recklessly.

What kind of horror?

only in the book about Harry Potter heard about this ... decided that just a magic stone

I do not recommend watching the video ... 🔗

Here is what WIKIPEDIA writes about bezoars:

According to the classification (Sh.A. Gulordava, A.S. Kofkin, 1969) in humans, the bezoara of the stomach and intestines can be divided into the following groups:

1. Trichobezoars, or hair balls. Formed by ingestion of hair. It is predominantly common in women and girls who have a habit of chewing their hair, more often in persons with mental pathologies. Possible professional nature of hair swallowing (hairdressers, brush workers).

2. Phytobezoars, or plant-based bezoars. They arise in the stomach as a result of eating large amounts of persimmons, wild pears, pine nuts and a number of other plant products. Their basis is vegetable fiber.

3. Stibo (sebo) bezoars - bezoars of animal origin. They arise in the stomach under the influence of cold water after taking a large amount of beef or lamb fat.

4. Organic bezoars.Formed in the stomach when swallowing certain medicinal substances (salol), wood polish: varnishes, resins, tar, with mineralization of a blood clot in the lumen of the stomach.

5. Bezoars of embryonic origin. Formed from the dermoid cyst of the stomach. Meconium stones should also be included in this group.

6. Polybezoars are bezoars of mixed origin. They can occur after traumatic ingestion of foreign objects into the cavity of the gastrointestinal tract, for example, with shrapnel wounds of the abdominal cavity.

I already ran and read it ... I won't look, especially at night. I have no use for such a samskara.

beats

Tell me, does anyone use glucose syrup for ice cream? How harmful is this product?
Recently I made ice cream with the addition of this syrup, the ice cream turned out to be silk.

Tell me, does anyone use glucose syrup for ice cream? How harmful is this product?
Recently I made ice cream with the addition of this syrup, the ice cream turned out to be silk.

Glucose syrup is a wonderful plasticizer and anti-crystallizer widely used in confectionery. Like any supplement, it has its pros and cons, so everyone decides for himself whether or not to use it.
Read about tapioca syrup for a healthier solution