Ice cream Russian from viburnum

Category: Dairy and egg dishes
Ice cream Russian from viburnum

Ingredients

Kalina (juice with pulp) 500 ml
Pectin 1 tbsp. l.
Sugar 2 tbsp. l.
Powdered sugar (to taste) 200gr
fat cream not less than 30% 500 ml

Cooking method

  • I have never seen ice cream recipes with this berry anywhere. But the taste is just extravaganza!
  • For what my husband is conservative in tastes - 99% of what he has not tried before - you can't even make a drop-crumb taste and then make a verdict. But he also fell in love with a very special taste, with a slight bitterness, of this bright and vitamin ice cream!
  • Rinse the viburnum, dry it with paper towels, pick it off the twigs and wipe it (now both in ordinary and online stores you can buy wipes from hand to attachments for combines, I was lucky - Kenwood wiped it for me).
  • Mix pectin with granulated sugar (so that it does not turn out into lumps in the liquid) and dissolve this mixture in viburnum juice. Leave for half an hour or an hour in the refrigerator, stirring occasionally.
  • I always use pectin or agar in ice cream, or even both.
  • Whisk the viburnum puree and powdered sugar with a blender (adjust the sweetness to your liking).
  • Whip 30-35% cream, then gradually add viburnum juice, tasting the resulting mixture for sweetness and adding powdered sugar to your liking.
  • Load the mixture into an ice cream maker. After the mixture has thickened enough for you, put it in bowls or transfer it to a container and put in the freezer if you like stronger ice cream.
  • If you don't have an ice cream maker, transfer to a container and freezer immediately after beating. Every half hour, take out and mix the mixture thoroughly, or even better, beat it with a mixer-blender right in the container - this is necessary so that large ice crystals do not form in the mixture during freezing, which make the mixture similar in structure not to homogeneous ice cream, but to icy granite ...
  • Ice cream Russian from viburnum

Note

I often take unusual recipes for ice cream, because I am one of those rare souls who, even in the strongest summer heat, will not sell for a sweet ice cream piece on a stick ...

This is, of course, a joke, but with a baaal grain of truth. My peers from distant Soviet childhood remember what kind of holidays our parents could arrange for us on weekends: a trip to the park for rides with a wheel of a view, boat swing and queues at kiosks with ice cream and cotton candy ... And how many years did I have to convince my family that I these cold sweet briquettes are not needed at all ... how many clothes were filled with their melting contents, while dejectedly I warmed IT in my hand, not knowing what to do with it. And the adults were like that ... everyone was waiting for me to finally taste it ...

But since everyone else in our family loves ice cream, then one day we had the first unpretentious ice cream maker - for some holiday ... My husband naively decided that she would do everything herself to please him and the household with her ice cream ... In the end, I had to master this dessert area too
And to my surprise, at least half of the recipes tried or invented and I like ...
And viburnum is an absolute favorite for me!

And since the recipe is author's, then his name is not without reason
Once and somewhere I read that if you choose an emblem-symbol for Russia from the vegetable kingdom (well, that's how the clover shamrock is a symbol of Ireland), you won't find a better viburnum! And the secret symbolism was not at all in the fact that this tree, bright in autumn, covered with red clusters, grows like a birch all over Russia ...
And the fact is that inside each berry there is a heart-seed hidden ...
In my opinion, a very capacious symbol for Russia ...

Rada-dms
What can I say, class! Kalina for me personally is the first berry! I made sorbet out of it, I liked it so much ...: girl_love: Now I'll make ice cream! Thank you, Nagirochka, for the recipe!: Girl-yes:
Wonderful recipe!

And before leaving, I squeezed out the remains of the viburnum, which is interesting, it stands without sugar in a bowl for 4 weeks and does not deteriorate. So I will definitely do it !!

Borisyonok
I took the recipe to the "bins"!
I love Kalina, though in the old fashioned way - with honey ... I'll have to try the ice cream too!
natushka
I don’t really like the taste of viburnum, although it’s a useful and necessary berry. But after such a recipe and most importantly Notes, I will definitely try to make ice cream, it's a pity there is no ice cream maker only.
Babushka
Very original! Unfortunately, there is no viburnum in Kazakhstan ... And this is for me the taste of childhood, from Siberia, where I grew up. Thanks for the inspired memories!
Bona fide
Nagira, Amazing! I know that after the first frosts, viburnum is especially tasty (it grows in our country house, in Kazakhstan, by the way), but ice cream from viburnum is a pleasant discovery for my whole family (my mother respects her very much, and ice cream is loved by everyone). Thank you very much for your original recipe! : rose: Now we can also enjoy a healthy and beautiful delicious delicacy.
Tatiana.k
Tell me, please, what does pectin or agar give? And we don't heat them up, but just soak them to swell?
Florichka
Interesting. Viburnum is growing in my country house. This year we have collected more than 4 kg. And Kalinkin's maiden name, my tree. Made liqueurs, tinctures. They are popular in various campaigns, and are good mixed with other berries, plums. And I made 3 cans of concentrated viburnum syrup and closed them with lids. Now I'm thinking how to adapt this syrup for ice cream, for this recipe. Thicken with pectin or agar and whip with cream? Or leave this idea for the future.
Here she is, my beauty.
Ice cream Russian from viburnum
win-tat
Probably a really unusual taste in ice cream, I always freeze viburnum in the fall, so I will definitely try to make it, only it will get a little warmer ... otherwise it's horror how tired of these frosts. Irina, thanks for the original idea!
Premier
Ira, bravo! I haven't read it yet, but I'm already delighted with the idea!

Sorry, while I glanced on the run, I'll finish reading later. But for the summer I'll be puzzled about finding an "ingredient" to try.


Zvezda askony
And if there is only agar?
Is it also 1 tablespoon? Or do you need pectin?
natushka
Quote: Zvezda Askony
Or do you need pectin?
By the way, where to get the pectin?
win-tat
Quote: natushka

By the way, where to get the pectin?
You can probably use Zhelfix, there is pectin, lim / acid and sugar / powder in it.
Zvezda askony
Quote: natushka

By the way, where can I get the pectin?
In St. Petersburg, he was in the same place where I bought agar-agar. But she did not take it - because she assumed that it was unnecessary.
Zhelfix - confuses the rest of the components. I can wait who will do it only with agar.
Nagira
Rada-dms, Borisyonok,

natushka, Babushka, Bona fide,

Tatiana.k, Florichka, win-tat,

Premier, Zvezda askony,


Girls, I am immensely grateful to you all for your heartfelt words and your interest!

Forgive me for not answering right away ... I put out recipes, but I had a crush on all fronts

Tatiana.k, Zvezda askony, I answer about pectin and agar:

1. Any thickener is not so necessary, but lovers of frozen desserts and granite, and popsicles, and sorbet eat ... The only question is your preference lately, the crystal structure for the most part does not suit me ... but for a homogeneous structure need fats, whipping and thickeners, anti-crystallizers

2. I have chosen pectin as the fastest and simplest thickener - it does not require an indispensable heat treatment to reveal its properties - in contrast to the same agar.
And pectin in this "raw" form is a source of all kinds of usefulness.

3. Agar can be used if you include the stage of 2-3 minutes boiling of the liquid base - part of the cream or part of the juice.In this recipe, I wanted maximum simplicity and benefit, and I don't like heating juices at all ... So the agar option is not prohibited, but remember that you need to be able to work with it, that is, do it if you are not afraid to complicate the recipe

4. I haven't tried Zhelfix here, so I can't imagine ... and I agree with Zvezdochka - who knows exactly what is there? .. So - only at your own peril and risk ... Although I always welcome experiments

5. Pectin through online stores is not at all difficult to buy, even if you live in the taiga, the main thing is the presence of mail nearby
Zvezda askony
Nagira! Thank you very much for your reply.
As an option. In order not to subject the viburnum to heat treatment, I will try to make agar with cream. and then beat them and add viburnum. So far, I have little idea what will happen. But I will experiment.
For there is a viburnum.
And it's a sin not to make a delicacy out of it. Healthy and tasty.
As agar is useful. And the viburnum is generally a storehouse of vitamins
Nagira
Zvezda askony, I will wait for the result of the experiment good luck!
Rada-dms
Why not brew two tablespoons of cornstarch like in all Italian recipes? Also an option, it seems to me!
Zvezda askony
Quote: Rada-dms

Why not brew two tablespoons of cornstarch like in all Italian recipes? Also an option, it seems to me!
I tried it with starch. I did not like. She made apple starch ice cream. Everyone liked it. I could taste starch. Although, in principle, I treat him normally.
Agar, unlike starch, has absolutely no taste of its own - that is, it is completely neutral. I don't know about pectin.
I’ll go for another portion of agar - I’ll take pectin. For the next portion. I will try to make the first one with agar. For experiment.
Viburnum is a useful berry - but it has its own nuances.
Nagira
Quote: Rada-dms

Why not brew two tablespoons of cornstarch like in all Italian recipes? Also an option, it seems to me!
Quote: Zvezda Askony
I tried it with starch. I did not like. She made apple starch ice cream. Everyone liked it. I could taste starch. Although, in principle, I treat him normally.

Olya, thanks for the option for someone, it might work
And I, like Zvezda, but with a deeper diagnosis, nowhere, in any way, do not like starch, except as an addition to flour-dough ...
I can’t eat those goodies where the cream is custard with flour or starch, and those soups or sauces, where they are the same as a thickener ... and I don’t eat jelly ... if only sometimes it is based on a large number of sour berries (currants , for example, and then at the same time with the customer - the husband)
So it never occurred to me, but someone will need your advice

Asterisk, try without a thickener at all, if unbearable, but no pectin. Just fatter cream, whip better and if there is an ice cream maker, everything will work out
Borisyonok
Nagira, Irina!
A neighbor gave me a bag of frozen viburnum today ... well, I couldn't resist!
Ice cream Russian from viburnum I didn't freeze it too much, I like the "first" ice cream straight from the ice cream maker, and I sent the rest to the freezer. It turned out delicious! Thanks for the recipe again!
I will definitely cook more, just adjust it a little for myself.
Nagira
Borisyonok, Lena, oh, how great! thanks for the picture!
I am glad that this taste came to your court, and the nuances, in order to really enjoy it to the fullest - yes, sometimes you have to play with the amount of ingredients
It's just that I love viburnum so much that I have enough cream and sugar additives, but in general I always make ice cream based on Charlotte cream, here you can also try to break-even the bright taste of viburnum
Borisyonok
Nagira, Irina ... did it without pectin, I don't have it. Added cornstarch. This does not bother me, because I am omnivorous (with the exception of fried cockroaches, snakes and spiders ... well, or whatever else they cook there). Next time I want to try a lower fat cream, but still buy pectin! We liked! True, delicious and unusual.
Nagira
Borisyonok, Lena, I'm sooo glad that you liked it
after all, viburnum has a peculiar taste and, like everything bright, it cannot have fans without exception
And according to the tastes of Ayurveda, it is just useful for those who have an excess of Kapha (and this is always the case for lovers of pastries and sweets)
And pectin - yes, I have it in all ice creams ... I like how it makes a structure
Juli-Lev
Hello, tell me, please, I collected viburnum, suppressed it, but it is not enough up to 500 grams, only 200 grams turned out, I think it can be combined with currants? What do you think?
Nagira
Juli-Lev,
Julia, I do not advise mixing with such bright berries as currants, for the mass it could be combined with something more neutral in taste (and color!) ...
But it is better to make or freeze the juice from the amount that is, and do it when the viburnum still appears in the house
Juli-Lev
Thank you.

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