Homemade Ice Cream. Creamy Ice Cream With Berries. Step-by-step Recipe With Photo

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Homemade Ice Cream. Creamy Ice Cream With Berries. Step-by-step Recipe With Photo
Homemade Ice Cream. Creamy Ice Cream With Berries. Step-by-step Recipe With Photo

Video: Homemade Ice Cream. Creamy Ice Cream With Berries. Step-by-step Recipe With Photo

Video: Homemade Ice Cream. Creamy Ice Cream With Berries. Step-by-step Recipe With Photo
Video: Homemade Strawberry Ice Cream Recipe | Yummy 2024, March
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On a hot day, do not rush to the store for ice cream: now we will prepare a real creamy ice cream with you! Delicious and delicate, with an amazing silky taste, it melts delicately in the mouth, leaving a pleasant sensation of coolness. It is also completely natural. Try to examine the packaging on a store ice-cream - in the composition you will find many components that make you think about the usefulness of the dessert. In homemade ice cream, the products are real: cream, yolks, powdered sugar and vanillin. All! These four ingredients make a delicious ice cream sundae.

Homemade ice cream. Creamy ice cream with berries
Homemade ice cream. Creamy ice cream with berries

However, you can supplement the recipe with additives of your choice. Having mastered the basic recipe for homemade ice cream, on its basis you can make a cool delicacy with any flavors: berry and fruit, chocolate and nut ice cream. And all this variety of tastes and colors will be absolutely natural, without dyes, flavors and other E-nis! As an example, I'll show you how to make raspberry and blueberry ice cream.

Ice cream at home can be made without special units like an ice cream maker. You will need a mixer, colander, saucepan, and freezer. If you choose suitable high-quality products and follow the technology, you will get delicious ice cream, much better than the purchased one. The main thing is to choose the right cream - I know this from experience.

I got ice cream the second time around. Because for the first try, I bought a very thick, heavy homemade cream without specifying the fat content, beat it up, and the cream turned into butter. As a result, the ice cream came out very greasy. The second time I chose 33% cream, and the ice cream was great. There are other nuances that I will discuss in the recipe.

Are you curious to know why the ice cream is so called? In the original, its name sounds like 'Glace Plombieres'. It is believed that ice cream is named after the French city of Plombier-les-Bains. But if you study the history a little deeper, an interesting fact becomes clear: the word ice cream comes from the French 'plomb' - "lead", since the prototype dessert of the current ice cream, prepared in 1798 by the Parisian pastry chef Tortoni, was frozen in lead form. Hence the Plombiere, and the word Glace in French means "ice".

Now, having solved the mystery of the origin of your favorite delicacy, we turn to its preparation!

  • Cooking time: 35 minutes, waiting 3-8 hours
  • Servings: 10-12

Ingredients for homemade creamy ice cream with berries

  • 4 medium yolks;
  • 1 tbsp. powdered sugar (150 g);
  • 200 ml of cream, 10% fat;
  • 500 ml cream 33-35%;
  • 1/8 teaspoon vanilla.
Ingredients for homemade creamy ice cream
Ingredients for homemade creamy ice cream

Method for making homemade ice cream

Carefully separate the yolks from the whites. For ice cream we only need yolks; proteins can be used to make an omelet or meringue. Combine the yolks with powdered sugar and rub thoroughly with a spoon until the mass becomes homogeneous and lightens a little. It is more convenient to grind immediately in the dishes in which you put on fire, best of all - in a saucepan or cast-iron cauldron.

Mix egg yolks with icing sugar
Mix egg yolks with icing sugar
Rub the yolks with icing sugar until smooth
Rub the yolks with icing sugar until smooth
Pour in 10% cream. Stir
Pour in 10% cream. Stir

Pour low-fat 10% cream into the crushed yolks - slowly, in a small stream, continuing to grind until smooth.

We put on a small fire, a little more than a small one, but less than average, and cook, stirring constantly in a circular motion. Stir especially carefully at the walls of the dishes and at the bottom of the cauldron - just there, lumps can appear if mixed irregularly. If, nevertheless, you missed a little and lumps appeared, you can grind them with a spoon. Does not work? Beat the mixture with a mixer and return to the stove.

Heat the mass over medium heat, stirring constantly
Heat the mass over medium heat, stirring constantly

We boil for about 8-10 minutes, until thickened - when the spoon leaves traces that do not disappear immediately, but slowly melt. Do not bring to a boil - the yolks will curl. In terms of consistency, the blank for the ice cream is similar to custard; in fact, this is the cream with which you can layer the cake.

Cook the cream for the ice cream until thickened
Cook the cream for the ice cream until thickened

And we will rub the cream through a colander to give it an even more delicate consistency; set aside to cool to room temperature, and then place in the freezer until half frozen.

Wipe the cream through a sieve
Wipe the cream through a sieve
Put the cream for the creamy ice cream to cool
Put the cream for the creamy ice cream to cool
Whisk in 33% cream
Whisk in 33% cream

When the cream in the freezer has already begun to freeze, beat the heavy cream with a mixer; in the original recipe - 35%, mine - 33%. Beat carefully so as not to overbeat, otherwise you will get butter. At first, the cream was liquid, then it became like sour cream in consistency - that means enough.

Taking out the workpiece from the freezer, mix it with whipped cream and whisk everything together - at low speed for a couple of tens of seconds, so that it mixes well. And put it back in the freezer for 1.5 hours.

Mix the cooled cream and whipped cream
Mix the cooled cream and whipped cream

Then we take out and mix with a spoon so that there are no ice crystals in the finished ice cream. At the same stage, you can add chocolate, nuts, berries to ice cream. We return to the freezer until it solidifies completely. My sundae was frozen at night; the exact time will depend on the capacity of your freezer.

We take out the finished ice cream and form balls for serving
We take out the finished ice cream and form balls for serving

We take out the finished ice cream and form balls for serving. You can just pick up with a spoon, but neat round portions look prettier! If you do not have a special spoon, take something metallic in the shape of a hemisphere - for example, a small scoop - dip it in hot water and quickly collect a portion of ice cream.

We spread homemade ice cream in bowls or bowls, sprinkle with grated chocolate or fresh berries, pour with berry sauce, decorate with fresh mint leaves … and enjoy!

And now - a few nuances of making fruit and berry ice cream

Blueberries, cherries, apricots can simply be mashed in a blender and mixed with the white creamy mass before final freezing. And it is better to wipe such berries as strawberries, raspberries, blackberries beforehand so that small seeds do not come across in a delicate ice cream.

Ingredients for homemade berry cream ice cream
Ingredients for homemade berry cream ice cream

Ingredients: the same as for the creamy ice cream, plus 100 g of berries each (I made three types of ice cream: white, blueberry and raspberry).

Fill the raspberries with sugar and heat over low heat
Fill the raspberries with sugar and heat over low heat

To make blueberry ice cream, spin the washed blueberries in a blender, mix with ice cream and freeze.

Boil raspberry jam
Boil raspberry jam
Wipe raspberry jam through a sieve
Wipe raspberry jam through a sieve
Raspberry syrup
Raspberry syrup

To make a raspberry-flavored ice cream, pour sugar over the raspberries (a couple of tablespoons) and heat over low heat, stirring occasionally, until the berries let juice out and soften.

Wipe hot raspberries through a sieve - you get puree juice.

Mix raspberry syrup with ice cream before the last freeze
Mix raspberry syrup with ice cream before the last freeze

Cool berry puree to room temperature and add to ice cream before placing in the freezer after stirring. If mixed thoroughly, the color of the ice cream will be soft pink (raspberry) or lilac (blueberry). And if you mix it casually, then the ice cream will come out with a beautiful two-tone pattern.

Mix blueberry jam with ice cream before final freezing
Mix blueberry jam with ice cream before final freezing

Be careful not to overdo it with additives: too much of them can make ice cream too runny. It will freeze all the same, however, with a high content of fruit and berry puree, the ice cream will feel less fatty and colder than creamy.

Homemade ice cream creamy fruit sundae
Homemade ice cream creamy fruit sundae

Having made homemade ice cream once, you will want to repeat the recipe over and over again, delighting households with new options for summer delicacies!

Creamy ice cream with berries is ready. Bon Appetit!

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