Ingredients for making ice cream

Top of the finished ice cream in the form of decoration

Top on the finished ice cream in the form of decoration

Can't you go inside? For example, chopping with a blender? And make something like chocolate mint?

There is a Mexico City cocktail. Liqueurs and fresh mint go there. Fresh mint is a must. Maybe you can try to do as Anastasia did - drop one liqueur into ice cream when freezing, and in the process of transferring it with another liqueur ... If the liqueurs are from Mexico City, then the mint will go to the cashier.
I can see the Mexico City recipe at home in the evening ... If interested ...

There is a Mexico City cocktail. Liqueurs and fresh mint go there. Fresh mint is a must. Maybe you can try to do as Anastasia did - drop one liqueur into ice cream when freezing, and in the process of transferring it with another liqueur ... If the liqueurs are from Mexico City, then the mint will go to the cashier.
I can see the Mexico City recipe at home in the evening ... If interested ...

Uh-huh. Thank you. I wonder what kind of liquors are there.

[3 large twigsfresh mint]

Alas, but I turned out to be a terrible disinformation ... Not Mexico City, but Mojito ... And there are no liqueurs there ... Mint knocked me down ... I'll publish it all the same ...

1.5 tsp. brown sugar
0.5 lime
30 ml. light rum (not Bacardi! better Habana Club or Ron Varadero)
3 large twigs
fresh mint
soda water (tonic is possible)
crushed ice
low wide glass

This is the only combination in my memory that requires fresh mint ...

Again

And thanks for that

I think that if you put fresh mint in a popsicle syrup (or fruit puree), crush it well with a spoon, and then remove it, you should get a very interesting ice cream.

[nemox]

I made ice cream with mint syrup ready-made already, I really liked it, it turned out exactly like in Elpatio, where I ate it before, but at home it's cheaper and you can eat as much as you want.

I want to say a huge thank you to the user nemox- he helped me out with a lid to my ice cream maker - mine cracked and after gluing did not really want to hold on to the device - I had to hold it with my hands. And now I'm back with a full ice cream maker. Our forum even helped with this, so many thanks to the forum!

I made ice cream with mint syrup ...

Yeah. It was your ice cream that prompted me to think. But I haven’t met mint syrup, but I have met fragrant fresh mint. I'll try to do something with her. I will report on the results

Yeah. It was your ice cream that prompted me to think. But I haven’t met mint syrup, but I have met fragrant fresh mint. I'll try to do something with her. I will report on the results

Found in the internet a recipe for fresh mint syrup:
Ingredients for making mint syrup:
- leaves and tender stems of mint - 200g
- boiled cold water - 1.5 cups
- sugar - 1.5 cups

Cooking recipe for mint syrup:
The leaves and stems of mint are pounded in a ceramic mortar, the resulting mass is squeezed through cheesecloth, and then boiled cold water is added to the squeezed mass. Stir everything well, let stand for about 2 hours in a cold wash in a sealed container. Add granulated sugar to the juice, stir and boil over low heat with the lid closed for 10-15 minutes. Then it is cooled and poured into a bottle, well corked and stored in a cool place. The finished syrup should be clear.

The only thing is that the ready-made syrup from the store has a beautiful emerald color and the ice cream turns out to be beautiful. And the recipe says that homemade syrup is transparent.But the color is probably not important, but homemade without dyes is healthier and tastier!
I think you will succeed! We will wait for the result!

[Anastasia!]

Anastasia!
And what prevents us from adding food colors? For the same emerald color? At least from Easter sets?

[Anastasia!]

Anastasia!
And what prevents us from adding food colors? For the same emerald color? At least from Easter sets?

Oh, you are a lover of our dyes (even food) !!!
And I still think it's better without them! How can you look at these food colors, you start to hesitate, but are they food in reality and how much?

I know that vanilla sugar can be obtained by pouring sugar + vanilla sticks into a jar. Under the lid and forget for a week. We get a natural product. Can you do the same with mint? After all, we need a smell, since we realized that the color is from dyes.

I know that vanilla sugar can be obtained by pouring sugar + vanilla sticks into a jar. Under the lid and forget for a week. We get a natural product. Can you do the same with mint? After all, we need a smell, since we realized that the color is from dyes.

What we want is not the smell, but the taste of mint - a delicious combination of mint flavor ice cream with chocolate chips.

Vanilla has substance. aroma-giving, non-volatile. And with mint, everything will safely "fly into the atmosphere" even with minimal heating.

and if to insist on mint alcohol? the color will be very good, then heat to above the boiling point of alcohol, that is, 78 degrees. the alcohol will evaporate. the color and smell will be stronger if infused with water. I haven't tried it myself with mint, but I do it with vanilla.

Can you tell us more about vanilla? Does anyone know how to make almond syrup (rather, an extract)? You can't buy this from us.
I apologize, if not on the topic - then do not have a link, please, I will be very grateful ...

The fact is that vanillin and other aromatic substances of vanilla dissolve well in alcohol, but not very much in water. Therefore, in the confectionery industry, it was an alcoholic solution of vanillin (synthetic) that was used (for the present time I will vouch).

about mint - it depends on what you want to achieve. If coloring, then mint is not quite suitable (what kind of natural dyes they dyed green? It seems spinach). If you need a strong aroma that you cannot achieve with fresh mint, then you will have to use mint oil (in our pharmacies, for example, it is sold), but you need to be very careful with it, the dosage, as in perfumery, is on the tip of a thin glass rod.

And who will tell me why the cream should be boiled, so they won't be whipped like that?
Can eggs be replaced with something else? Are starch and gelatin harmful? I want healthy ice cream, because there is no need for a simple bulk in the store and an ice cream maker.
I made the first ice cream strawberry... I tried to find the simplest recipe so as not to be disappointed ... Whipped cream in a blender, added strawberries and sugar, and in an ice cream maker for 30 minutes ... Tasty, but I would like to be fatter. Maybe it depends on the cream, because the houses were only 10%.

And who will tell me why the cream should be boiled, so they won't be whipped like that?
Can eggs be replaced with something else? Are starch and gelatin harmful? I want healthy ice cream, because there is no need for a simple bulk in the store and an ice cream maker.

And what can be harmful to ordinary potato (or corn) starch? If you are not a follower of diets like Atkins or the Kremlin, that is, if you have bread in your diet. cereals, potatoes, then starch will not bring any harm at all.
Gelatin will not do harm either, unless you are a supporter of vegetarianism or non-killing food.

If both are not particularly suitable, then there is also agar - it is made of algae.
Agar and gelatin are very useful substances, removing heavy metals from the body.

And who will tell me why the cream should be boiled, so they won't be whipped like that?
Can eggs be replaced with something else? Are starch and gelatin harmful? I want healthy ice cream, because there is no need for a simple bulk in the store and an ice cream maker.
I made the first ice cream strawberry... I tried to find the simplest recipe so as not to be disappointed ... Whipped cream in a blender, added strawberries and sugar, and in an ice cream maker for 30 minutes ... Tasty, but I would like to be fatter. Maybe it depends on the cream, because the houses were only 10%.

I don't boil cream for ice cream. The fat content of the cream determines what kind of ice cream you end up with - creamy, dairy or ice cream. I love ice cream most of all and I take cream of at least 33% fat. Considering that strawberries also gave juice, you made milk ice cream.
And in store ice cream, in addition to starch and gelatin, which in general are natural substances and do not cause any harm to health, there are also dyes, artificial sweeteners, flavor enhancers, etc. So, in any way, homemade ice cream will be in a hundred times more useful than any purchased one.

Today there was a program "quality mark" (Russian), where the expertise of the popsicle was carried out. Three samples were tested. In one, there was no milk at all (complete replacement with vegetable fats), in the second, the replacement was 50%, only the third was from milk.

Here you will begin to think that not only preservatives, dyes and flavorings are present in ice cream.

Thank you, but natural yoghurt, it’s natural, is alarming him, because you can only make natural, and you know everything that is sold by you yourself, you know, solid flavors, stabilizers and Eshki, but I myself have never made yoghurt, there’s no yogurt maker, there is a slow cooker, it seems that something slipped somewhere and do it in it. I went to look, thanks, and another question, if you buy which one is more or less suitable, because I don’t like yoghurts because of their synthetic taste and don’t buy which one do you recommend from the purchased ones ???, Thanks in advance !!!

Thank you, but natural yoghurt, it’s natural, is alarming him, because you can only make natural, and you know everything that is sold by you yourself, you know, solid flavors, stabilizers and Eshki, but I myself have never made yoghurt, there’s no yogurt maker, there is a slow cooker, it seems that something slipped somewhere and do it in it. I went to look, thanks, and another question, if you buy which one is more or less suitable, because I don’t like yoghurts because of their synthetic taste and don’t buy which one do you recommend from the purchased ones ???, Thanks in advance !!!

Take a look here. Qween answered a similar question to me
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2389.0

Whatever came under my arm started rolling. Danone most often falls under the arm. So don't bother just yet, grab whatever yogurt you like ...

Comrades! and what kind of starch to pour into ice cream? I understood the gelatin simply to swell and strain (with agar, it is also no longer true, since I tried to boil it once, cooled it down, but it naturally came out like jelly - I went into an ice cream maker - and it broke somehow in pieces, and so it was all lumps for ice cream!)?

[59th]

I wrote somewhere about starch (on 59th page of this topic). There it is simple - to chat and brew in milk / cream, if you warm them up, then let the ice cream "ripen", that is, let the mixture, cooled in a water "bath", stand before pouring into the ice cream maker.

[59th]

I wrote somewhere about starch (on 59th page of this topic). There it is simple - to chat and brew in milk / cream, if you warm them up, then let the ice cream "ripen", that is, let the mixture, cooled in a water "bath", stand before pouring into the ice cream maker.

And if you don't heat anything, but just whisk it? - then it is useless to add all this?

Why? Brew in a small amount of the same milk or water as the paste and add to the cold mixture.

Why? Brew in a small amount of the same milk or water as the paste and add to the cold mixture.

Is it lumps from the temperature difference? mix well?

if you make a cool paste, then you can get lumps. What kind of ice cream are you interested in?

I think that a spoonful of starch in a glass of liquid = brew, cool, strain through a fine sieve. This brew should mix well.

What kind of ice cream are you interested in?

For creamy, chocolate mostly

there probably some of the products are regular milk. Here in it and brew the starch, cool, strain, then mix everything. But the moment - to let the mixture mature before pouring it into the ice cream maker - is important. It will work well with milk.

Let's try, thanks!

Yesterday I wandered into a shop that sells expensive coffee. And there they brought syrups. They are added to coffee instead of sugar. Vanilla caramel, mint, almonds, etc. The colors are beautiful ... Nobody tried to add to ice cream? So far I can only lick my lips. The price bites painfully: we have 250 ml worth 467 rubles.

all lovers of homemade ice cream, let's talk about berry sorbet! I DO IT SO-300-400GR. BLACK CURRANT PUREE, A FEW PIECES OF APRICOTS, IF THERE IS RASPBERRY, 100 GR. POWDER SUGAR, 1 JAR OF HOMEMADE YOGHURT, 50 GR. WHIP CREAM ALL AND INTO THE ICE CREAM. ONLY THERE IS AN OPINION THAT FRUIT WITH MILK IS NOT VERY CORRECT! WHEN HOW TO PREPARE THAT IT IS USEFUL? YES AND WANTS IT LIKE TO BE A PURCHASED CHERBET FROM OUR CHILDHOOD? (ALREADY CHILDREN LIKE THE PURCHASED CHERBET) HELP WITH ADVICE !!!

all lovers of homemade ice cream, let's talk about berry sorbet! I DO IT SO-300-400GR. BLACK CURRANT PUREE, A FEW PIECES OF APRICOTS, IF THERE IS RASPBERRY, 100 GR. POWDER SUGAR, 1 JAR OF HOMEMADE YOGHURT, 50 GR. WHIP CREAM ALL AND INTO THE ICE CREAM. ONLY THERE IS AN OPINION THAT FRUIT WITH MILK IS NOT VERY CORRECT! WHEN HOW TO PREPARE THAT IT IS USEFUL? YES AND WANTS IT LIKE TO BE A PURCHASED CHERBET FROM OUR CHILDHOOD? (ALREADY CHILDREN LIKE THE PURCHASED CHERBET) HELP WITH ADVICE !!!

Honestly, I don’t know why it’s wrong, maybe it’s so, but I do it very much like yours and it turns out like ice cream for 7 kopecks. The recipe is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=646.0 ... And variations of it and reviews in the topic were, everyone likes it.

Yes, it tastes very good: nyam: Only here the thought of non-combination of products gnaws all the same?

And who said dairy with fruit does not go well? Aren't they those figures who forbade our mothers to eat tomatoes, because they contribute to the deposition of salts; and that semolina is very unhealthy? Another 20 years will pass, and we will learn that fruits for better assimilation should be eaten with milk. What is harmful to the body - he himself will not accept. Have you tried herring with milk? But nowhere do they write that it is harmful.

Our ancestors said: "That is useful that got into the mouth."

Take a look at the (now) 50th page. There are tips from an old book on starch, gelatin, and agar.

Yesterday I tried to make creme brulee. I cooked cream and milk for a long time. It turned out condensed milk
The ice cream turned out to be strange, viscous. But delicious. It didn't even look like creme brulee.

As far as my memory changes me, for crème brлеlée you need to prepare burnt sugar (brown caramel) and prepare ice cream or cream with this sugar. I'll try to find old recipes.

Yesterday I tried to make creme brulee. I cooked cream and milk for a long time. It turned out condensed milk
The ice cream turned out to be strange, viscous. But delicious. It didn't even look like creme brulee.

For creme brulee, you do not need to cook cream with milk - for it, only sugar with a small amount of water is boiled down to a caramel color and mixed into the ice cream mass. Look in the table of contents of the topic (in the first message) like there was a recipe for creme brulee somewhere. And you got almost candy Korovka.

Did anyone add alkalized cocoa to make chocolate ice cream? How much should you add?

[krapivka]

krapivka,
I don't know how about alkalized, but I add a teaspoon of regular cocoa powder (like the Golden Label), it is quite enough, provided that I make ice cream from 300 grams of cream, 2 eggs + powdered sugar.

Hello everybody! I constantly make ice cream on real 35% cream, but I didn't put it in too much - always when freezing, lumps of butter are already felt in the finished product, I don't like it. maybe I'm doing something wrong?

[prascovia]

prascovia, and what is the recipe for making ice cream? Do you whisk the mixture a lot? For example, I don't whisk at all, and the ice cream is great.

[Rina72]

I agree with Rina72- there is exactly the effect of processing. This means that the cream is so good that you practically don't need to whip it, otherwise it turns out not ice cream, but frozen butter. And this effect can also be if a very high whipping speed is used.prascovia try beating at a lower speed.

Yes, I beat it hard, like a cream, apparently that's the problem. and to what state do you need to whip?

I would stop whipping as soon as the cream thickens a little - that's enough!

RINA72, thank you for your review! I will definitely try your recipe, but starch confuses me - have you already tried this recipe?
And in chocolate cups I pour almost all the ice cream that I make - the main thing is that the layer of chocolate is thicker. I think I can try with the little silison tins that are for cupcakes.