Ice cream. Question answer. Recommendations. Recipes

[Ice cream recipes from the theme:]

Ice cream recipes for ice cream makers

Brand Ice Cream Recipes
Ice cream recipes from the theme:

Vanilla ice cream Hairpin
Ice cream "adult" (with alcohol) kolynusha
Strawberry ice cream Self-taught baker
Ice cream "Margarita" Anastasia
Ice Cream Praline Hairpin
Concentrated milk ice cream Anastasia
Chocolate ice cream Self-taught baker
Blueberry ice cream Hairpin
Collection-collection from the network vernalis

Recommendations

It's better to start with sorbets Self-taught baker
When adding any fruits to ice cream, it is better to take chopped with a blender Self-taught baker
If the mixture is pre-cooled, the ice cream will cook faster. kolynusha
Photo report on the consistency of ice cream in the freezer kolynusha
For beautiful balls, you need to rearrange the ice cream for 30-40 minutes from the freezer to the refrigerator Qween


Question answer

Cooking process in a nutshell Hairpin
How to make ice cream without an ice cream maker? fugaska
Ice cream without an ice cream maker is not fluffy, freezes into stone, melts quickly. Causes? Trendy
The finished ice cream is watery. What is the reason? Andrei
Is the ice cream after the freezer to be kept in the freezer? NatalyaN
Food curdled during cooking. Where is the mistake? Rustic stove
What fat content is needed for ice cream? Elena Bo
What percentage of milk and cream should be used for ice cream? BAKS_MAN
How to make creme brulee ice cream? Qween
How to make drunk cherry ice cream? BAKS_MAN

External links to recipes and ingredients

cooking-book Korata
kuking Anastasia
ice-cream Luysia
italika Cake

[how to make ice cream without ice cream]

In general, ice cream is prepared perfectly with a mixer.

Please tell me how to make ice cream without ice cream - I really want to give the child ice cream, but he is allergic to many products ...

ANSWER:

Admin, share how to make an ice cream mixer. And then I also thought about the ice cream maker.

In the summer I make popsicles and popsicles. I have never made sweet, there are many recipes.
If you are interested in a fruit recipe - ladies.
Fruit ice for juice, just water:
- I put small berries, cherries, strawberries in ice molds (attachment to the refrigerator) (everything and other things at the request of the workers), put fresh mint leaves and fill the mold with clean water, put them in the freezer, then pour the cubes into a plastic mold and store them in freezer. In summer it is very cool to add cubes to water, especially the taste of mint, and when sour berries come across.
A matter of taste.

also became interesting ...
Admin, share the recipe ...

Girls, I don't make ice cream with a mixer, I make a summer version - fruit ice cream (also with a mixer). I also like popsicles in summer.

You can cook ice cream without an ice cream maker - even according to all the recipes given here. But then you have to walk and in the freezer periodically stir the mass manually. The ice cream maker only helps to eliminate this moment. If you first stir the mass in an ice cream maker, then it is already so homogeneous and will freeze in the freezer, even if it is not very frozen in the ice maker - it will not stratify and do not manually stir anything.

Anastasia, if you can do it without an ice cream maker, then when the whole mass is mixed, it must be sent to the freezer, then after a while, remove and mix. Am I getting it right?

Exactly. Only this must be done more than once, but preferably once every 20-30 minutes - depending on the type of ice cream and so on until completely frozen - 2-3 hours... Sealants hardly need to be interfered. Fruit - you need to mix so that the ice cream does not freeze with a block of water.

Anastasia, is ice cream prepared in an ice cream maker different from ice cream prepared in a regular container, mixed by hand?

I think not - after all, both there and there is mixing during freezing, the components of ice cream are also the same, so there is no reason for differences. It's just less laborious with an ice cream maker - the only difference.

ice cream made in an ice cream maker is more airy, I would say

Making without an ice cream maker is easy. You cook everything as indicated in the recipe, only on the phrase "put it in the ice cream maker" - put the bowl with the mixture in the freezer, and periodically, take it out and stir it with a spoon (like you are an ice cream maker).
I mix the sundae every 30 minutes, 4 hours. And popsicles more often - every 20 minutes, and it freezes faster. You don't need to stir for long, and gently, like biscuit dough.

As for the disposal of ice cream: we use a lot of ice cream for a cocktail made from it. Whisk ice cream with juice 1 to 1 and drink. We really like it.

about "disposal" - I make a shake: ice cream, cherry juice and banana whip in a blender. super dessert, I recommend!

[if not lazily colupazza, Vysotskaya has good recipes]

by the way, at the expense of ice cream recipes -if not lazily colupazza, Vysotskaya has good recipes, I even made them like a patient with a mixer and in the freezer .. delicious .. and without ice

[For the little ones]

How good! I read it and calmed down: I ordered it in a joint purchase, I haven't received it yet, but my husband looks gloomy
I think I will refuse everything until there was a ransom, but not worth it.
While I was waiting for the ice cream maker, I picked up the recipes. Here is:


For the little ones - a jar of fruit puree 110-140, agusha curd, cream about 50 ml, better fatter. And you can add medic or sugar, as you like. Mix everything, pour into an ice cream maker, and after 20 minutes the treat is ready.

Recipe from Irisha:
2 very ripe pears, grated through a sieve, a bag of cream. Tasty and simple :), but very sweet, it should have been the other way around - 1 pear and 2 bags of cream or milk :).

Recipes from the Internet:
For low calorie raspberry yogurt ice cream whisk 200 g raspberries in a blender with 100 g sugar and 1 teaspoon lemon juice. Pour into a bowl and stir with 500g plain yogurt. Pour ice cream into ice cream maker and cook according to machine instructions
Light strawberry milk ice cream

No eggs, no cream, no sugar (except vanilla), but with milk

500 ml fresh milk
500 ml fresh or frozen strawberries
some vanilla sugar
2 tbsp. l. liquid honey
125 ml milk powder

In the pier. pour the powder in small portions slightly warmed milk,
stirring constantly. Puree strawberries with honey and vanilla sugar.

Combine the two mixtures and beat well.

Then you can put this mixture into an ice cream maker and then proceed according to the instructions.

Pineapple tea ice cream
1/8 l. milk
3 tsp loose leaf tea
2 egg yolks
5st. l. Sahara
1 st. l. rum
1/4 l. cream
1 small pineapple
25 gr. dark chocolate
Boil milk, brew tea in it and leave for 4 minutes. Strain the tea milk through a strainer. Using a mixer, beat the yolks with sugar until fluffy, add tea milk and rum and continue to beat vigorously. Beat the cream and add to the tea cream. Put the cream in a metal bowl, cover with foil and put in the freezer for 4 hours. Cut off the top and bottom woody parts of the pineapple. Cut the pineapple into 8 equal circles, peel them and cut out a rough core. Leave the pineapple rings unopened in the refrigerator. Grate the chocolate, but not too finely. Put 2 pineapple slices on each dessert plate. Separate the balls from the tea ice cream using a portion or regular spoon, put them on the pineapple pieces and sprinkle with chocolate chips on top

Apricot ice cream
300 g apricot;
300 g cream 20-30%
200 g caster sugar

Chop the apricots in mashed potatoes with sugar. Mix with cream, I whipped lightly, but you don't have to.pour the mixture into an ice cream maker for half an hour. The ice cream turned out to be creamy, delicate, in general for ice cream lovers, sweet and sour

apricot curd 6 servings 182 kcal
400 g ripe apricots
3 tbsp lemon juice
100 g sugar powder
2 tbsp honey
100 g cottage cheese
100 g cream
1 protein
some salt and lemon peel
Divide the apricots in half, remove the seeds and set aside 6 halves. Grind the rest with powder and lemon juice.
Whip cottage cheese, cream and protein in a separate bowl
Add fruit to the curd, mix well and add the zest.
Mass into an ice cream maker for 20 minutes

Is added: Sun Jan 29, 2006 11:32 Message heading:

Orange ice cream with white chocolate What you need: for 4 servings: 6 egg yolks 100 g powdered sugar 400 ml milk 400 ml low-fat cream 150 g white chocolate zest 1 orange zest 1 orange 0.5 tsp. orange extract sponge cake for garnish In a large bowl, beat the egg yolks and sugar until thick, creamy. Whisk in milk, then cream. Put the mixture in a saucepan over low heat, not letting it boil, and stirring constantly until it thickens enough to stick to a wooden spoon. Remove from heat, add chopped white chocolate, zest and orange extract. Stir until the chocolate is melted. Transfer to a large bowl and set aside to cool.

White chocolate ice cream
100gr of white chocolate
1.5 cups whipping cream
1 cup of natural yogurt
3 tablespoons of powdered sugar
6 compote cherries
mint leaves
Break up the chocolate, put in a bowl and add half the cream. Heat in the microwave for 2-3 minutes at 50% power until the chocolate melts.
Beat with a mixer, add yoghurt and beat again. Let it brew at room temperature. Whip the remaining cream, mix with chocolate and place in the freezer. Serve garnished with cherries and mint leaves.

Pina Colada ice cream
2 eggs
3/4 cup sugar
1 cup cream 32%
3/4 cup canned coconut milk
Beat eggs with sugar, I beat with a mixer add coconut milk and beat for minutes 2. Separately beat the cream and add everything to the egg mixture, beat with a mixer and freeze.
Where to freeze, put in an ice cream maker!

[cook small. stirring in heat until thickened]

Girls,
I have a question about making ice cream, so to speak, "by hand", without an ice cream maker (not a desire to produce new topics).

Today I decided to make homemade ice cream for the first time. The recipe was taken from Vysotskaya's book.
The recipe is as follows:
Warm half a liter of 33% cream until bubbles, do not boil.
Beat 4 yolks with 85 g sugar mixer.
Connect everything, cook small. stirring in heat until thickened.
Further - of course, in the refrigerator, stir every hour.

In general, I did not understand where I messed up, but I have while I waited for thickening, the cream curdled
They did not boil, there were very rare gurgles.
Maybe I was expecting too much thickening, but I had to stop at the stage when the mass looks like melted ice cream?

In general, please help me decide where is the mistake?
How long does it take to boil cream with yolks?

(by the way, I froze the resulting mass, a delicious ice cream came out, my daughter sits there. But the cream should not curl?)

I really look forward to your help, because there is one more pack of cream left

ANSWER:

I read the ice cream topic on cookies. So it also said that it is necessary to heat the yolks with cream very carefully so that in the end the mixture does not curl up and turn into an omelet.
I have come across very good recipes and absolutely no heating.
I wrote out a few for myself, for which there were very good reviews from those who repeated them, and not only from the author of the recipe.

Rustic stove, looked in her old cookbooks, remembered how she made ice cream herself and found that the cream should not be heated. They are beaten chilled and combined with a prepared, cooled egg-milk mixture. It is better to make an egg-milk mixture in "Shokoladnitsa".It turns out quickly and the mixture is heated to the desired temperature, and even whipped itself.

Yana, in my book with recipes for an ice cream maker, almost all recipes boil milk + cream. And by the way, the ice cream turned out to be very smooth, like a store ice cream.

Today I read a book by E. Molokhovets. I will try to make ice cream according to her recipes. There, too, the egg-milk mixture is heated. You cannot boil, you just need to heat well - boil for 8-10 minutes on the stove. And she recommends not fat cream. And yet, it is interesting that this very yolk-creamy mixture needs to be cooled well, it is advisable to leave it overnight, only then pour it into an ice cream maker.

I have come across very good recipes and absolutely no heating.
I wrote out a few for myself, for which there were very good reviews from those who repeated them, and not only from the author of the recipe.

So, the way I did. I boiled milk and cream in the microwave. It really boiled. She immediately took out a saucepan and put it on the table. In the meantime, my yolks were beaten with sugar. When they were already noticeably whipped, I gently, in a thin stream, began to pour the milk mixture into the yolks, without ceasing to beat. The result is such a high foam mixture. Then this mixture was placed in a water bath. In no case should the mixture be allowed to boil! Any movement on the surface is not encouraged. When the mixture thickened a little more, took it off the stove and set it to cool. After it has cooled completely, I loaded it into an ice cream maker. All.

[I advise you to make a fruit sorbet for a start]

And from today I also have an ice cream maker. I got hold of the Salta 3. Now I have to cook something tasty.

Do you take advice?
I'm like an old ice maker I advise you to make a fruit sorbet for a start, the more frost now is just a field for experiments.
If you need proven recipes for milk, I can share cream, since I have two days of workers

Of course I do. And even with great pleasure. And tips and recipes. I want everything and more.
Self-taught baker, teach me how to make good ice cream and sherbet.

Elena Bo

First, put the container with refrigerant in the freezer (if -18 C - 24 hours, if -24 C - 15 hours)
Then we proceed:
Fruit icecream (sherbet) - make mashed potatoes in a blendar from ANY of your favorite fruits and add sugar. powder / fructose / honey (at will and taste preferences), then whisk everything together in a blender at high speed (the presence of tiny air bubbles is necessary for airiness). The puree is ready and IMMEDIATELY pour it into a container already installed in the machine, turn on the machine and, depending on the power and quantity of products, you get popsicles / sherbet.
You can store it in the container in which it was made, or spread it out according to ind. containers.
I lay out on the plac. containers, by volume - 1 pc. for one family member for 1 meal. Fortunately, now there is such good in bulk.

Self-taught baker, I don't have a container of refrigerant. I have an iron container.
Nothing about preliminary freezing of the container. How to be?

About this honestly !! I don’t know, but I think putting it in the freezer for 10-15 minutes before using it, you won’t do anything bad.

In general, I am with an ice cream maker (like Elena Bo - Salta-3, Rizhskaya, release of the nth year). Of course, my first experience was unsuccessful, but let's not lose heart, I'll go to study the theory of making ice cream.

Look in the latest issue of the "Gastronom" magazine, there is a whole bunch of sorbets and sherbets, it's easier to start with them.
The one in which there are eggs requires a bit of experience.

Hello everybody!!! My brother gave me an ice cream Saturn - in which the block lays down in the refrigerator, and then the ice cream is cooled, directly in the container, one problem, there is not a single recipe, I tried the "typing" method - it did not work out very well .... Ochchcheny please share a couple of recipes !! ! Thank you in advance . : flowers: Lina.

Look at page 7 of this thread, I gave simple recipes that fit your device.

[ABSOLUTELY]

First, put the container with refrigerant in the freezer (if -18 C - 24 hours, if -24 C - 15 hours)

To obtain QUALITY milk and cream ice cream pervore condition- ABSOLUTELY fresh eggs. Although there is someone to take it calmly, but I am a reinsurer by nature.

Chocolate ice cream:
Beat 3 egg yolks with
125 g sugar.
Bring 500 ml of milk + 250 ml of cream (or 750 ml of cream alone) to a boil with a pinch of vanillin (or vanilla pulp in the mixture) and salt.
Then combine with egg yolks and beat, not boiling in a water bath, until thickened.
If !! there are lumps rub through a sieve (when it comes out).
Add 100 g of grated ANY chocolate
and optionally 1 tsp. instant coffee.
Allow to cool.
Transfer to an ice cream maker for 25-30 minutes.

Thank you very much, I did it, ate it and liked it !!! one drawback - fatty, I took homemade milk and eggs, but I think I'll get the hang of it soon !!!
Now I am looking at the forum and I think I will find a lot of useful information for the "samovar" !!!
Thank you all very much !!!

Yesterday I made chocolate ice cream according to the recipe of the Self-Taught Baker. It turned out delicious. I put it in the freezer, and today the ice cream has become tasteless. It tastes like thawed ice cream has been frozen again, and when you start putting it on with a spoon, it crumbles. Has anyone encountered such a problem?

[What fat content (%) cream is needed for ice cream?]

What fat content (%) cream is needed for ice cream?

ANSWER:

I use both 11% and 22% cream.

[Strawberry ice cream :]

First, put the container with refrigerant in the freezer (if -18 C - 24 hours, if -24 C - 15 hours)

Strawberry ice cream :
Punch 500 g of fresh strawberries into puree,
add 200 g of icing sugar,
2 tbsp. l. lemon juice
250 ml of milk and refrigerate.

After 20 minutes, transfer to an ice cream maker for 30-40 minutes.

And I love "oak" ice cream. If you need to make it softer, I work with a spoon directly in the mug :-D
And in the ice cream maker I was most attracted not by the ice cream itself, but rather by sorbets and cold desserts. I didn't really like the ice cream in the ice cream maker.

And thanks again!
Here is a pineapple-almond in a cone. In principle, I liked it, but I made a mistake - the pineapples had to be cut small and small, otherwise I left them as they were in the jar, and when they froze, they turned out to be such lumps in the finished ice cream, horror. The rest is delicious.

[If you cut it (albeit very finely), it will still freeze in lumps.The same goes for adding any fruit, it is better to use chopped in a blender.]

... In principle, I liked it, but I made a mistake - the pineapples had to be cut small and small, otherwise I left them as they were in the jar, and when they froze, they turned out to be such lumps in the finished ice cream, horror. The rest is delicious.

From past experience, I can advise you to chop pineapples in a blender.
If you cut it (albeit very finely), it will still freeze in lumps.
The same goes for adding any fruit, it is better to use chopped in a blender.

Self-taught baker

Thanks a lot for the advice! I will definitely use it!

Yes, I need to look at this topic in a bib

This weekend I tried many recipes for sorbets and ice cream using different manufacturing technologies:
- just mix and pour everything;
- mix, beat, pour;
- mix in different bowls (in 3), and beat first in each
separately, and then combine and beat everything together;
- boil the syrup from sugar and water, then combine everything and beat
In general, everything turned out so tasty, the ice cream was tasted all weekend. The next day the quality of the ice cream was excellent. For myself, I concluded that I will not mess with heating and a water bath anymore. It is also the longest cooking process. Its advantage is that the eggs are heat treated, and even then it is not known whether sufficient. Maybe someone had a better experience with heating, it will be interesting to know.
Now the freezer is full of delicious NATURAL ice cream, Hurray

["adult"]

I use the ice cream maker all the time. I cook on the weekend for the week ahead. In the freezer, there are always 4-6 species. And it's not summer yet ...
In addition to fruit-chocolate, I sometimes do "adult" with Martini (vermouth), with liqueurs, wine, champagne. I have a freezer for 1.5 months. After the first 2-3 experiments, I thought that I had bought it in vain. And then I worked out recipes for myself (also an ice cream with variations) and now I don't want the purchased one at all.

Oh, can I find out your recipes? You are welcome! I also want an "adult", but apart from the recipe for ice cream with raisins and rum found in the internet, I don’t know any recipes, and, unfortunately, my raisins are not eaten anywhere at all and in nothing, neither in buns, nor in ice cream, nor in cheesecakes ...

Anastasia and you are sharing new recipes. Your ice cream is very good.

Thank you very much for the recipes and feedback! If I find something interesting and unusual, I will definitely unsubscribe in the topic.
A with alcohol it is not surprising that it freezes for a long time - after all, it's not for nothing that winter washer for car windows is made on the basis of alcohol - so as not to freeze. Therefore, I made a conclusion for myself that alcohol should be introduced when the ice cream already begins to set. Even if it may not be completely mixed, but such streaks-streaks of alcohol. Or, as with rum and raisin ice cream, fruit pieces can be soaked in alcohol and then added to an almost finished semi-soft ice cream. For example, you can probably soak pineapple slices in pinchocolate
or pieces of dried cherries in cherry liqueur ...

[cooking process in a nutshell?]

Girls, can you cooking process in a nutshell? And then she was completely confused. Not for cooking, I am for understanding ...
Well, for example:
1. Mix with a mixer;
2. Cook;
3. Put it in the freezer ...

kolynusha! Maybe, after all, your unit (with a compressor) works on the principle of filling in the ingredients, pressing the button and that's it? Well, so as not to cook it yourself, or interfere ...

ANSWER:

No, so that she fell asleep and she did everything herself - it will not work. Even with an ice cream maker kolynusha - her ice cream maker simply allows you to skip storing the ice cream maker in the freezer and cook several portions one after the other. Ours, which are simpler, must be stored in the freezer and there is enough cold for one portion of the load.
So the process cannot be simplified.
1 mix
2 cook if required by recipes
3 freeze

Anastasia!
How long does it take to cook?

P.S. If now there is an increase in sales of ice cream makers, then 99% of this will be our merit! (Mine is 1%).

I have now, not at all. I prepare an ice cream according to my recipe, which I gave earlier - cooking is not required there. But this is for those who are not afraid of raw eggs. And when I cook popsicles, it takes as long as it takes to boil a little juice - syrup from the cake of berries.

[vanilla ice cream recipe]

On the weekend I went out on the ice-making trail. Made by vanilla ice cream recipe, which came with the ice cream maker (and yet I have the same Harlequin 1.1), only in a half dose:

4 egg yolks;
100 g Sahara;
300 ml. milk;
300 ml. cream;
2 teaspoons of vanilla extract (replaced with two teaspoons of Nesquik cocoa because I don't like vanilla).

I don’t think this is the most brilliant specimen, but I’m happy ... True, sweetish. It will be necessary to re-read the branch ...

Hairpin As they say, with a start!

Thank you !!!

[blueberry ice cream according to the recipe from the instructions]

Yesterday I did blueberry ice cream according to the recipe from the instructions:
300 ml. milk
300 ml. cream
4 egg yolks
100 g Sahara
ground dried blueberries 1 cof. the spoon

I use this recipe for the second time (though the first time without blueberries). The first batch of the family was slow to fly, and the second ... my daughter returned with the words “Not that!”. I don’t think it’s blueberries ... But the first time I took 22% cream in a red package (but not “Little House in the Village”), and the second time I took 35% cream in a yellow package (in my opinion, something Baltic). I wanted the best, it worked out ...
Now I want to ask, if you take cream 35% / milk 3.2% in the proportion not 300/300, but 100ml / 500ml, will this be equivalent to cream 11% / milk 3.2% 300ml / 300ml? I.e
cream 35% 100ml + milk 3.2% 500 ml =? cream 11% 300ml + milk 3.2% 300ml

P.S. I really don't know which platform I'm weaker on: like a multicooker, baker, waffle maker or ice maker ... You can't buy so many new equipment at once ... Brains melt ... Although ... A little bit left: a chocolate maker, a deep fryer, a yogurt maker, a noodle maker (I didn't understand, really ravioli no one succeeded), ham maker, electric knife, kitchen temperature probe, vibrating sieve, marinator (?), pizza maker (), autoclave (??) ...
My husband carefully asks why, if I constantly buy something, the list does not decrease, but grows ...

Hairpin
Alas, here I can not advise anything, because I do not make ice cream according to the recipes from the instructions. I dilute the cream for the ice cream with milk in a ratio of 2: 1 - I take a package of cream 200 ml 33% and add 100 ml of milk. In general, I should ask my daughter what exactly did not work out this time for you, maybe it's not even about the cream at all.

And I have a variant of cream 35% 100 ml. + milk 3.2% 500 ml. turned out to be successful. I'm not going to experiment with fright yet ...
And in general, I now have a waffle iron and an ice cream maker sharing the third place in the kitchen (the first at the refrigerator, the second at the microwave).

[Ice cream "Margarita"]

I just want to try to make ice cream according to the recipe from the program Let's Eat at Home - Y. Vysotskaya did it last weekend - with tequila and Cointreau.
Ice cream "Margarita"
Products:
375 ml 33% cream
4 yolks
300 g of condensed milk
2 limes
90 ml tequila
45 ml of Cointreau liqueur.
Bring the cream to a boil (don't let it boil!). Beat the yolks well. Mix the cream with the yolks, pour everything into a clean saucepan, put on fire and, stirring constantly, bring to a boil again. Cool slightly, add condensed milk, finely grated zest and lime juice, tequila and Cointreau.
Pour the mixture into a container with a lid and place in the freezer for 6-8 hours. Stir ice cream every hour with a wooden spoon until smooth, or use an ice cream machine.
I will do, I will report.
According to the recipe, it turns out that Vysotskaya does not dilute the cream at all. So our family likes it - the more the filling, the better.

Anastasia!
Do you love Margarita yourself? Me not. Not her, not Daiquiri, not Cosmopolitan, not like that ... I know a little about cocktails.

[If the mixture is pre-cooled, then it will cook faster.]

And it is also written that the prepared mixture must be refrigerated for 12 hours. What for? You can't live without it?

If the mixture is pre-cooled, then it will cook faster. This is true for ice cream makers, the bowl of which is previously placed in the freezer. Especially if ice cream with alcohol. So that the accumulated cold is enough for the bowl. Ice cream freezes faster than sorbets. Maybe you don't have to put it. If you have a freezer, you do not need to cool it, in any case it will freeze.

[Anastasia]

I am now preparing a double portion of ice cream, not laborious at all, but very interesting and easy!
Anastasia, and yoghurt ice cream can also be made with such a creamy taste? I am planning to replace milk with yogurt and some fruit.

And I didn't make yoghurt ice cream, so I can only assume that it should turn out delicious! I'll have to try this option too! Thanks for the idea!

[Ice Cream Praline]

Tried Praline ice cream (recipe from Kenwood website):
Ice Cream Praline

Vanilla ice cream
4 ounces (100 g) granulated sugar
4 fl oz (100 cc) cold water
6 ounces (150 g) soft almonds or nuts
Place the sugar and water in a heavy saucepan, and slowly bring to a boil until the sugar dissolves. Turn on the heat, stop stirring and quickly boil until the temperature on a sugar thermometer will not reach 340 ° F or 175 ° C... If you do not have a sugar thermometer, then this moment will come when the liquid begins to turn brown. Add the almonds quickly, then move the pot off the heat and gently pour the mixture onto a flat, greased foil. Leave until the mixture has cooled and settled., and then pour this into a blender and process so that everything is crushed into equal pieces.Set aside a tablespoon of this praline and add the rest to the vanilla ice cream in Gelato Chef 5 minutes before the ice cream is done. When serving the ice cream, be sure to pour the remaining praline over the top for garnish. [/ I]

Well, first of all, at that moment, why didn't I have a sugar thermometer at hand (actually, I have one thermometer - on the balcony). I tried to determine the moment when the liquid begins to turn brown ... Transparent beige - this, in theory, is already the beginning of browning.
She spread the foil, greased it with butter and poured out my creativity ... Six hours later, vague doubts began to torment me that it would dry out. I raked it into the blender bowl, but it didn't work, I have a submersible blender. That porridge in the bowl, actually delicious, but ...

Hairpin, but what about this mixture mixed with vanilla ice cream? Judging by the description, it should have turned out deliciously! I made vanilla ice cream with almond syrup - it was delicious.

AnastasiaYou overestimated my culinary skills again!

I'm still drying it !!! The third day!!!!!! It is in my bowl, and I stir it once a day. The top dries up, and the bottom ... well, porridge. And I understood that this thing should be in consistency ... like ground nuts, or something. It should crumble, but I have it lumpy (for now). So we haven't made it to ice cream yet.

I think it will dry up for the holidays, and I will bring pictures!

Hairpin, calm, just calm!
I have not found something anywhere in your description about the fact that the mixture should dry out, I quote your message:
"Leave until the mixture has cooled and settled, and then pour in this into a blender and process so that everything is crushed into equal pieces. Set aside a tablespoon of this praline and add the rest to the vanilla ice cream in Gelato Chef 5 minutes before the ice cream is ready. "
I personally understood from the description that it remains a gruel. Nowhere is there a word about drying, only about the fact that the mixture should cool down and immediately after the blender be added to the ice cream. After all, the word PUSH is used after the foil, so this mixture cannot dry out on the foil, so that it can be poured in later!

There is a simple way to determine the readiness of the caramel mass without a sugar thermometer - if the drops flowing from the fork leave threads as thin as a spider web. Subtracted in childhood in the magazine "Rabotnitsa", and now my assistant translates sugar into sweets. Only in your recipe there is too much water - for a glass of sugar 1-2 tbsp. a spoonful of juice is enough. And with a ratio of 1 to 1, you get something like molasses, or thick honey. Uh, but actually, in the shop ice cream, the caramel is just like that, flowing, and not like ground nuts, IMHO.

Exactly! I took the word "cool" for "dry"!
Anastasia! Smack-smack-smack !!! They really say that one head is good, and two is better.
Jefry, Alas, no one will know what strings I had there. Now only with the next experiment. But about the sugar thermometer ...

Hairpin, Well, why do we all need each other here on the forum? For mutual assistance and support!
Jefry, So in this recipe, caramel should not turn out - not stringy, not crunchy. In my opinion, this recipe is about praline, like the filling in waffle cakes, just like gruel from nuts.

[cooked by hand in the freezer freezes tightly and melts quickly when taken out]

I don't have an ice cream maker, but cooked by hand in the freezer freezes tightly and melts quickly when taken outrather than softening. Does ice cream melt quickly from an ice cream maker?

ANSWER:

After you have prepared the mixture, you need 20-50 minutes (depending on the type of ice cream) to stir the ice cream evenly while in the cold. You can, however, regularly get into the refrigerator and stir it ...
When the ice cream maker is on your table, you see how this dare actually doubles in front of your eyes. When handcrafted, did your mixture double in size? If not, either the recipe is wrong or the stirring process.
That is, if, when cooking by hand, your mixture doubles, then you can save on the ice cream maker, but if not ...
IMHO.

My mixture does not increase at all during cooking - what else. But, and does not fall off during freezing. The mixture is very fluffy before freezing, like a soufflé.
Does not freeze in lumps, and melts like regular ice cream.

I make a double portion of the ice cream, and it is almost a full three-liter bowl.

Trendy , try making an ice cream, the recipe for which was given Anastasia... Super-delicious ice cream is obtained.
Thanks again for the recipe, Anastasia .

The fact that it is already fluffy before freezing, I somehow did not think ... In any case, the initial mixture of products as a result should increase at least twice. Otherwise it will not work.

To your health !!! I am very glad when people like recipes!

Hairpin, My mass increases only when I beat it with a mixer, in the preparatory period before laying it in the ice cream maker. And in the ice cream nothing increases, but only the result of beating is fixed and the ice cream reaches the stage when it does not disintegrate into ice crystals and everything else in the freezer.

My weight, of course, increased, not much. I can't whip cream with a mixer at all. And the recipe was as follows: 2 eggs, 1 st. cream, 0.5 tbsp. Sahara. Beat the yolks with sugar, whites and cream separately, mix everything and in the freezer for 2 hours. I whipped it a couple more times during the freezing process. But there was no lush ice cream.

And what kind of cream of fat and what brand?

The cream was from village milk, aged for a couple of days as it should be for village cream.

Trendy , I am sure that during the freezing process, it is not necessary to whip the mass. Ice cream clogs up and falls off.
Be sure to stir the milk with the cream. So the mass will be more airy, but it also does not whip right away. You don't stop the process and there will be foam.
And in the process of freezing, you need to mix the ice cream gently, like a biscuit dough.

Thank you all for your advice, I will try!

I have never dealt with country cream, so I myself do not know how they behave when whipping. I just heard that they may not be whipped like the store ones, which I take and which are called so - for whipping-33% -37% fat. With them, I definitely always get ice cream very good. Well, the whites, separately whipped, definitely add airiness and increase the volume exactly.

[vanilla ice cream]

I bought an ice cream maker Trisa Gelatino 7718
Honestly - nothing happened !!! I can't figure out why. The capacity was in the freezer for a day. I pour the mixture from the recipe cooled down (vanilla ice cream). According to the instructions, it should interfere for up to 30 minutes. Well included. After 30 minutes, the mixture is still liquid!!! Very cold, but liquid!
I put it in the freezer and in the morning there was just a frozen mixture (not in the form of ice cream) ...
I decided to try to make it simple from juice. Cooled the container. I poured it - after 30 minutes, the same story again! Nothing freezes ...
What to do? I already started thinking about returning this unnecessary thing that does not freeze anything ...

ANSWER:

The temperature of the mixture at the time of pouring into the freezer?

If after the refrigerator, and not only after the ice cream maker, the mixture was not frozen, then it suggests the temperature in the freezer. The instructions for the ice cream maker say that for its good work, it needs -15 degrees - a special solution is poured into it, it is possible that a salt solution, which requires a very low temperature to freeze, and it should freeze. I remember, too, was a little disappointed when I just bought an ice cream maker and I had an Atlant refrigerator - I did not put it on -15 g - then it quickly froze ice and ice cream did not work. And now I have a different freezer - his indication starts from -15 degrees and goes up to -38 (but I put it on -15g), so the ice cream maker and ice cream freeze with a bang and everything works out.

Yesterday they defrosted the refrigerator (the refrigerator is old - Donbass, which is 20 years old). In general, I measured the temperature in the freezer -16 degrees. Today I decided to make ice cream according to this recipe:

Ice cream
200 ml of cream;
450 ml of milk;
175 g sugar;
one pinch of salt;
Mix all ingredients until you get a smooth mixture. Bring the mixture to a boil and refrigerate. Pour into a freezer and make ice cream!
Note: For a chocolate chip ice cream, add 60 g of shredded chocolate before pouring the mixture into the freezer.

I did it as expected. Has cooled to the state of cold water from the tap. Well, I can say that it (ice cream) froze a little - more precisely, it turned out to be such a sour cream in consistency ... Mixed for 40 minutes. Honestly surprised ... 1.1 liter capacity. Poured 700 grams of the mixture. I thought it was freezing more. Now I put it in the freezer to freeze.

People, how are you ??? Does everyone get such liquid ice cream?
The pictures show such attractive photographs of frozen ice cream, and here is sour cream.

The Harlequin twists for me as long as it can twist. When it begins to wheeze and gasp, from the density of the ice cream, I turn it off. I have a consistency ... probably hard cottage cheese, not sour cream ... And if I leave this mixture in the freezer. then in ten minutes there is already a stone.

I ran, measured the temperature in the freezer - -15.7. Well, in ten minutes it can catch up with a couple of degrees (my hand is frozen). So there is not much difference ...

And how long does the whole process take until severe freezing and squeaking in the freezer? I've waited 40 minutes, and then hid it in the freezer, but it was still watery.

It depends on the temperature of the mixture (I can just cool it on the table, or I can put it in the refrigerator (not the freezer, but the refrigerator). More often just on the table. And secondly, on the thickness. If a lot of cream is 33% then quickly, if not enough, yes even 10%, then longer. But the longest was ... well, it was definitely not 50 minutes. Maximum 40 minutes. And if the cream is thick, and even from the fridge, then in general it began to crack in 10 minutes.

Well, I used 10% cream and everything is like in the recipe. Here it is still a little frozen, but it melts so quickly if you take it out of the freezer container. I will try to replace milk with 10% cream in general and other recipes still
In general, the problem I had was that the refrigerator was frozen and probably not even -15
Although it cannot be said that it freezes super - it does not look like a factory one at all and melts very quickly. The only good news is that there are no different additives.

When I transfer from the freezer (ooooooooooooooooo fast, because it freezes to the walls), the first quarter is really soft, and the last quarter I tear off the walls with all my might with a spoon. The transfer process takes ... three minutes.

Andrei
Still, try making ice cream with 33% fat or higher whipping cream. I didn't like it at all with 10% and even with 22%, but with 33% it was quite another matter. I guarantee it will freeze right before our eyes, it will be delicious, and it will melt slowly. With an ice cream according to my recipe, we make iced coffee in hot coffee and it does not melt quickly.

I'm eating ice cream today. It finally froze. The structure turned out like that of a watery, not fatty ice cream at all. It only melts quickly enough when placed in a small container. I froze it in general in an ice cream container.

AndreiDo you live in Kiev?
Buy homemade good cream from the market. I make ice cream out of these. Until then, it turns out delicious - no words. In my childhood, in general (!), I did not eat ice cream, and now I eat off for all the years, and with a KIND word Anastasia I remember.

[question about the consistency of ice cream]

To make it clear question about the consistency of ice cream, I am attaching a photo report on an example ice cream from 20% cream.

	Pour the whipped mixture into a container, place in a freezer. There it is frozen for about 40 minutes.
	It can be seen how much the ice cream has increased in volume after freezing.
	Transfer to a container and freeze.
	And this is the texture of ice cream after cooling in the freezer

kolynusha, thanks for the photo report! My mixture looks the same only when you eat it very quickly in your mouth and it feels like you are drinking cream, not eating ice cream. I haven't tried raw eggs yet.

Yeah, kolynusha, you have a real freezer and a different consistency ...
And I have an inexpensive ice cream maker
The consistency is not the same. Of course, I understand that the instructions say that for liquid ice cream, but I want more
Let's finish the past ice cream and try to make quail eggs with raw eggs
Apparently, you need to find your proven recipe and try many recipes.

[Concentrated milk ice cream]

And I want to try one more recipe -with cookies- Concentrated milk ice cream from a tin can.
Previously, this milk was in bulk, but when I found out the recipe, this milk disappeared from the market at once. He was gone for a long time. And finally, they again began to supply it from Belarus. I bought it several cans. I will make the next portion according to this recipe - I will quote from the cookie-
Structure
1 bag of cream (200 ml)
1 can of condensed milk (about 400 gr - 397 gr)
1 can of concentrated milk (410 ml)
Preparation
The most important thing is that all food must be cold (this set is always in my refrigerator).
Beat the condensed milk until fluffy. Add cream and continue whisking until fluffy and thick.
Whisk the concentrated milk separately. Very important!!!! milk should be very cold, even ice-cold - in this case it is whipped instantly, before our eyes, 1-2 minutes maximum.
Mix with a mixer at low speed, pour into a mold and into the refrigerator.
The author does not even use an ice cream maker, and the photo for this ice cream is very tempting.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142997.0

[Is the ice cream after the freezer to be kept in the freezer?]

Is the ice cream after the freezer to be kept in the freezer?

ANSWER:

In principle, it is necessary. An ice cream maker for the initial stage of freezing and so that later, during aging in the freezer, it was not necessary to stir it manually, as those who make ice cream without an ice cream maker have to do. It's just that in the freezer, the ice cream comes to a condition completely.

If I leave the ice cream after the freezer in the freezer even without the freezer, they will turn into an inseparable whole with the freezer ... It probably depends on the recipe ...

Well, ice cream from the freezer, after it has hardened and stopped mixing, must be transferred to another dish and hidden in the freezer
Once I left the freezer in the container and put it in the freezer - then the problematic ice cream peels off
Now I shift right away, rinse the container and put it in the freezer for the next potential ice cream

Here! Exactly the same algorithm of actions and mine!

To get beautiful balls - you need ice cream, before serving, rearrange for 30 - 40 minutes from the freezer to the refrigerator

[make ice cream creme brulee]

I have one more idea for ice cream (I have two, in general, and I'm thinking about them, but I will soon implement them).
Want make ice cream creme brulee... According to the description of taste and color, I have an idea to cook it with burnt sugar. What do you think ?

ANSWER:

I read that they do it at home! (y) So that's right!

Wow ! So I'm on the right track. I will take your ice cream as a basis.

Good luck! I think everything will turn out as it should!

Yes, I'm pretty sure, I can even imagine the taste. So, wait for the report.

Not quite crème brulee, but delicious! We have the most popular at home. The recipe can be found in the Internet, called caramel ice cream. In general, this is ice cream or butter, and instead of sugar, burnt sugar.

Pieretta, a creme brulee Do you know how to do it?
But, with burnt sugar, anyway, I'll do it.

Unfortunately, I don’t know yet. But the family said that with burnt sugar it tastes better than creme brulee.

And there is a crème brulee here, but I haven't tested this recipe yet.
🔗

A thought came to me. And if you make a creme brulee ice cream from cream / ghee? Maybe it will look even more like creme brulee? We all now have a multicooker and baked milk or cream is not a problem to make.

[🔗]

Hello ice cream makers!
I was browsing specialized sites and came across masterclasses on making "Real Italian" ice cream as stated. The ingredients are sold by them. The price, of course, is also "Italian", but the packing is small, maybe you can overpower it ... I worked with the raw materials of this Italica, I liked the quality.
🔗
And here is the price
🔗
Sometimes I really want "Baskin Robbins" or something else ... well, unhelpful ... but terribly tasty ...
For non-Muscovites you can see the tab "our dealers" - maybe there is your city.

[when ice cream is not included in the container, I put the leftovers in another container, and then it turns out "assorted"]

I again brought a photo in my beak - this time colorful ice cream, I have when ice cream is not included in the container, I put the leftovers in another container, and then it turns out "assorted" such)))

Mother dear! Drooling flowing ... you cannot view the forum and this topic on an empty stomach! Drying, ice cream is cute! ... Delicious, probably ... With berries like, huh? I want to ask, do you use your own berries or store-frozen ones?

drying , and with what ice cream this time?

ice cream is different))) well, assorted with strawberries and banana (pink), coffee-dark and ice cream with the addition of cappuccino, there was also a white ice cream, but I suppose it is not visible)))
As for the berries, I took frozen strawberries in Poland, they are inexpensive and good there, but I don't have summer cottages either, there is a small plot near the house, but we don't have berries growing yet, I hope I will plant a garden this year and there will be time to process it) ))

Girls again, I'm getting into your dialogue with my pictures, I'm sorry))) It's just that my youngest daughter had a birthday - I made an ice cream cake - the top layer of yogurt ice cream + whipped cream + strawberry puree, layered with chopped strawberries and the bottom - Anastasia's ice cream! !! the guests were delighted !!!

I tried it on a recipe from Qween with baked milk. I bought baked milk from TM Milklife. Delicious.

I was not here for a long time and a bunch of new recipes appeared. Now I will make up for lost time. Next Sundae from Anastasia.

we also liked the ice cream with baked milk. Your ice cream is appetizing - even very Plombir, I think you will like it - delicious - thanks to Anastasia

Sundae from Anastasia, and inside the same sundae only with strawberry jam. The bowl did not master two runs and I had to mix strawberry ice cream by hand.

I made my "cake" in 2 doses, poured the first part, froze, put the berries, and then the next day poured the second part

[Pysanka]

What are the most beautiful cakes !!!

Pysanka , What is your cake watered with? Where did you get the ice cream maker?

[Pysanka]

I made my "cake" in 2 doses, poured the first part, froze, put the berries, and then the next day poured the second part

I just made a full portion, because then there was no place to go how to make a cake

Pysanka , What is your cake watered with? Where did you get the ice cream maker?

Nothing watered. Just when I pulled it out of the mold, I dipped it into warm water. I liked this effect and I left it for a little more in the freezer and it happened. And so I wanted to fill it all with chocolate, but how?
The ice cream maker was given to me by a godfather from Germany, she by TCM (Tchibo) for 25 euros.

[Pysanka]

Oh, your godfather is a good yak!
You can't say that by chance such a beautiful cake turned out on top.
Have you tried pouring chocolate and it didn't work?

Pysanka, and if you freeze ice cream in a ram? Am I cool?

[Pysanka]

Oh, your godfather is good!

I order a lot of interesting things through my godfather, I'll get it right on the websites, and then torment her (I don't know German). I will pay with a credit card, and she can only pick it up from the post office, and as luck would have it, she often gives it to us through friends.

You can't say that by chance such a beautiful cake turned out on top.
Have you tried pouring chocolate and it didn't work?
Pysanka, and if you freeze ice cream in a ram? Am I cool?

I didn't fill it with chocolate - I was afraid ... But somehow they make an ice cream in chocolate?
A ram is also a good idea.

I would fill it with chocolate like this:
I would add 50 grams of butter or heavy cream to a bar of chocolate, melt it in the microwave on low power, cool it to a barely warm state, and water it highly well frozen ice cream. If necessary, the thickness of the chocolate glaze can be adjusted.

[Girls]

Girls!
Has anyone used yogurt from a yogurt maker in ice cream?

[Hairpin]

Hairpin, so I already wrote that I make ice cream on my yogurt.
And in the store, actually, I never buy it.

By the way, on my yoghurt, I not only make ice cream, but also marinate meat and fish in it, make sauce (with mayonnaise, garlic, herbs, etc.) for all sorts of potato pancakes, bake bread buns, whip curd mass with fruits, etc. My yoghurt has many uses.

Well, now I wanted fish with mushrooms baked in yogurt ...

[can i make ice cream without an ice cream maker?]

Girls, please tell me, maybe such a question has already been somewhere, but I don't want to shovel the whole topic, but can i make ice cream without an ice cream maker? I understand, you can do everything according to the recipe, put it in the refrigerator, but it will freeze in one lump .... maybe there are some nuances?

suslja5004, I wrote in the depths of this topic how I made ice cream without an ice cream maker (I bought it later).

When the ice cream mixture is ready for freezing, then you need to put a bowl of future ice cream in the freezer. Every ~ 30 minutes, take out the bowl, and gently (like a biscuit) stir the ice cream with a spoon. When the ice cream is already well frozen, then it is necessary to mix 2-3 more times every 20 minutes.

When you make ice cream, write. I will more accurately describe the recipe. After all, ice cream and popsicles freeze in different ways.

And, in general, ice cream without an ice cream maker comes out great. The main thing is that during the cooking process, it (ice cream) "does not score".

Qween, and Tender cream should stand overnight or can you mix it in the cold, and stir every 20-30 minutes?

suslja5004 I was freezing wholly prepared cream.
I interfered at first every 30 minutes (4-5 times), and then 2 times after 20 minutes.

Girls, please tell me the recipe for fruit ice, I can't find it anywhere, the child asks. Thank you very much.

[Qween]

Qween, Anechka, I tried to make ice cream from market cream. Nothing succeeded. In just a few strokes with the blender, the cream whipped into butter and the liquid separated. I did it to your recipe (150 g cream + 150 ml milk).

shuska but with its own oil.