Recipes for making homemade ice cream with and without an ice cream maker. How to make ice cream at home (12 easy recipes)

Ice cream sundae- the most popular and richly creamy ice cream. According to GOST, which is currently in force, ice cream has 12-20% milk fat. But this is not at all the GOST that guided ice cream producers during the USSR; then and now GOST is more reminiscent of technical specifications (technical conditions). How they did it then is now practically unknown, in different cities in their own way, which is why the taste differed so much from the location.

Modern GOST naturally also does not contain any recipes; it regulates production methods, characteristics of finished ice cream and raw materials. Therefore, a fairly wide area opens up for the manufacturer to experiment in order to reduce the cost of production. And that’s why we see such different compositions on packages. In fact, now almost all ice cream is, as they say, “made according to GOST,” but this says nothing at all about its taste and quality. For the manufacturer, the percentage of fat content in ice cream is important, but how this percentage is obtained does not bother anyone. Depending on the availability of certain ingredients at the enterprise, ice cream can be produced according to very different recipes. The result is ice cream with the specified fat content and other parameters, but the taste of ice cream, which includes condensed milk, is incomparable with the taste of ice cream made from fresh milk.

Ice cream uses stabilizers or, in other words, thickeners. Nowadays it is guar gum, but previously yolks, agar, gelatin or starch were used. Thanks to stabilizers, ice cream does not turn into water when it thaws, and has a more delicate structure when frozen.

We have already done this, this time we will make a ice cream using starch as a stabilizer. Ice cream prepared according to this recipe tastes closer to Soviet ice cream. It has a richer milky taste (due to the addition of milk powder and the absence of an egg component) and does not turn yellow, but is white as snow, but there are no yolks. And ice cream without yolks is a little faster and easier to prepare.

And again I want to note that making ice cream at home without a special ice cream maker is quite a difficult task. Without an ice cream maker you won’t get the same result as with one; in some places such ice cream will have small ice crystals that spoil the taste of the finished ice cream. I'm not even talking about increasing the complexity of production. So, if you want to make high-quality and tasty ice cream at home, spare no expense and buy an ice cream maker.

Ingredients

• milk 400 ml
• cream 33% 300 g
• sugar 120 g
• powdered milk 40 g
• corn starch 14 g
• vanillin 3 g

I like ice cream that is not too sweet, so I use a little sugar to suit my taste. If desired, its quantity can be increased or decreased.

Vanillin can easily be replaced with vanilla sugar in the amount of 20 grams, but then you need not 120 grams of sugar, but 100.

The amount of cream 33% is selected so that the fat content of the ice cream is about 14%. If you increase the cream to 360 grams, the fat content will be 15%.

Powdered milk is added to increase the %SMF (non-fat milk solids) in ice cream, which gives the ice cream the desired milky taste and aroma, stabilizes its structure, controls melting, gives creaminess and reduces ice crystals. That is, milk powder gives ice cream its classic look. This recipe should produce ice cream close to the one that was sold in the USSR and made according to GOST.

It is desirable to have ice, which will speed up the cooling process of the milk mixture.

From this amount of ingredients, the output is about 850 grams of cold delicacy.

Preparation

We prepare all the necessary ingredients and utensils. We will need: a small saucepan, a container for whipping cream, a sieve, 2 bowls of different sizes (so that one bowl fits into the other) and a container for freezing ice cream. Pour the cream into a whipping container and place it in the refrigerator along with the whisks.

Pour 50 ml of milk into a cup, dissolve the starch in it and set aside, we will need this mixture a little later. Place the bowl in which we will cool the milk mixture in the freezer.

Mix all the dry ingredients in a saucepan: milk powder, sugar, vanillin (vanilla sugar).

Carefully pour about 100 ml of milk into the pan and mix thoroughly until the milk powder dissolves, then pour in the remaining milk (250 ml) and simply mix.

Place the pan on the stove and bring to a boil, stirring constantly. Pour in the milk and starch, stirring again with a spoon (starch likes to settle) and stir. Bring to a boil again, reduce the power of the stove so that the milk mixture continues to simmer gently, and keep it this way for another 2-3 minutes, remembering to stir constantly. The mass will thicken. Why? For those who want to better understand various culinary processes, I will explain: starch gelatinization occurs, that is, the starch structure is destroyed and starch grains begin to intensively absorb water, thereby causing thickening.

Pour the mixture through a sieve into a chilled bowl.

Pour cold water into a large bowl, add ice if possible, and place the bowl with the milk mixture in the water to cool. While the mixture is hot, it must be stirred frequently to prevent a film from forming on top. After about five minutes, the mixture should cool down, put it in the freezer, let it cool even more (and faster). And if you're tired or for some other reason want to continue making ice cream the next day, now is the perfect time. The milk mixture can be stored in a closed container in the refrigerator and continued later.

Whip the cream to soft peaks. This means that the mixer attachments begin to leave a small disappearing mark on the surface of the cream. And if the mixer attachments are lifted up from the cream, the cream forms peaks that gently fall to one side.

Add the cooled milk mixture to the whipped cream and gently mix with a spatula until smooth.

Next, freeze the mass in an ice cream maker according to the instructions included with the device. Then we transfer the mass into a plastic container (with a capacity of 1.3 liters or more), close it with a lid and put it in the freezer. In a couple of hours the ice cream will be ready. It all depends on the power of your freezer. If there is no ice cream maker, then immediately transfer the milk mass into a container and put it in the freezer, taking it out and stirring the mass for a few seconds every 30-40 minutes for the first 3-4 hours, breaking up the frozen edges and mixing them with the mixture, then wait another 2-3 hours and the ice cream is ready. The more often and more actively we mix the contents of the container, the less likely it is that there will be ice crystals in the finished ice cream. Without an ice cream maker it takes longer and is of course more difficult.

A little about how to avoid crystallization of ice cream when making ice cream without an ice cream maker:
1. Stir the frozen ice cream mass as often as possible, especially in the first 3 hours.
2. Set the temperature in your refrigerator between -20°C and -15°C, keeping the ice cream in the back of the refrigerator rather than leaving it near the door.
3. Increasing the amount of fat has a positive effect on the structure and consistency of the ice cream, so increase the amount of heavy cream slightly. You can take 250 g or even 300 g of 33% cream. By the way, it always turns out without water crystals even without stirring.
4. Increasing the amount of sugar also reduces the size of the ice crystals and thus improves the structure of the ice cream, although this is possible up to a certain limit. I think you can increase it to 150 g, but it’s not worth it - it will be too sweet.

Ice cream sundae ready! Before serving, you usually need to take out the container of ice cream in advance and wait until it softens a little. Ice cream is quite demanding in terms of storage conditions. This is due to the fact that it quickly absorbs surrounding odors and loses its taste and aroma. Store it in containers with a closed lid. Bon appetit!

I’ll tell you about my attempts, maybe someone can tell me what went wrong the second time.
The first time at home there was only 33% cream and milk. And potato starch. Therefore, I took 2 times less starch (as recommended compared to corn), and instead of 10-20% cream I mixed fat and milk (approximately 1 to 2). The ice cream turned out great.
The second time I took everything as per the recipe (corn starch, 200 g of 10% cream and 500 g of 20% cream). And it didn’t work out 😟
First, when I poured the starch into the boiling mixture, it immediately thickened. It became very thick, like custard (the first time I cooked it for a few minutes with potato starch). And when I mixed the cooled mixture with the rest of the cream and poured it into the ice cream maker, it remained liquid 😢 Moreover, seeing after 20 minutes that the mixture was not thickening, I poured in another 250 ml of heavy cream, but it didn’t help ((
By the way, advice for those whose caramel milk has curdled. I just strained it through a strainer (either the first or the second time) and it turned out very well

Hello, Olya. I read your story and am sitting wondering what could have gone wrong.
The only thing that comes to my mind is starch. Maybe there was something wrong with him? My mixture did not thicken immediately with either corn or potato starch. It needed to be boiled. Since the mixture thickened immediately, was there either too much starch, or was it too strong?
The mixture might not thicken in the ice cream maker if it was not cooled well. Before pouring it into the ice cream maker, I cool it almost until the moment when the ice cream begins to freeze along the walls. Otherwise, my ice cream maker simply doesn’t have time to freeze everything. The fattier the mixture, the easier it is to thicken. But if the ice cream doesn't thicken, then extra cream won't help, at least if you have an ice cream maker with a bowl that is pre-chilled in the freezer.
Tell me, what type of ice cream maker do you have?

I have a clatronic. Where the bowl needs to be cooled in the freezer.
By the way, today I made ice cream according to Chadeika’s recipe (also for the second time), and it didn’t thicken either ((But the first time it thickened (the only difference was in the starch. Then it was also potato). In general, I’ll try it a third time again with potato , but I don’t know what kind of cream to take ((

And I have the same clatronic. So it's all about starch 😊 You can already be calmer. By the way, my ice cream maker has noticed that in hot weather it can’t cool the mixture well. That's why I try to cool it as much as possible. You can safely use any cream. Which ones do you like best? We simply don’t have fat people, so I take 10%. I even made it with just milk. and everything works out, but the mixture must be cooled very well in the freezer. Until the start of crystallization and do not miss the moment when the ice cream maker stops freezing. In the heat it takes 25-30 minutes. Then it’s already visible. that the bowl itself has thawed and the ice cream in it begins to liquefy right before our eyes. Moreover, the lower its fat content, the faster this happens.
So change the starch - and feel free to try it. By the way, if the mixture does not thicken well, put it in the freezer, and then stir it with something a couple of times during the freezing process. And the ice cream will be saved 😉

Dear friends, today I want to offer you a very simple and delicious recipe for awesome eggless ice cream. What could be better than enjoying a scoop of homemade cottage cheese ice cream on a hot day? This amazingly tasty, cool delicacy is very easy to prepare at home, since all the ingredients are available to every family. Children gobble up this ice cream on both cheeks, and mothers are calm that they were able to easily fit in a daily portion of cottage cheese. Let's make eggless ice cream together!

Ingredients:

• two hundred grams of fat cottage cheese;
• 150 grams of condensed milk (boiled);
• 50 milliliters of cow's milk.

Awesome egg-free ice cream. Step by step recipe

1. Place the cottage cheese in a deep bowl. I prefer to use high-fat cottage cheese (9%), so, in my opinion, the ice cream turns out tastier. If for some reason you want to reduce the calorie and fat content of ready-made homemade ice cream, then feel free to use cottage cheese with less fat content or completely low-fat. In any case, you get delicious and healthy homemade cottage cheese ice cream.
2. Grind the cottage cheese thoroughly using an immersion blender. The cottage cheese should be of a uniform consistency so that grains of cottage cheese are not felt in the finished delicacy.
3. Now is the time to add boiled condensed milk. Mix everything thoroughly with a blender.
4. Advice. Instead of boiled condensed milk, you can add the same amount of regular condensed milk, and then you will have a wonderful homemade ice cream. Be sure to try both options and choose the one you like best.
5. And lastly, add the milk. Mix well with a blender until the mass becomes homogeneous and smooth. The consistency of the mass will immediately become thinner.
6. Pour the finished mixture into molds.
7. For homemade eggless ice cream molds, you can use silicone muffin molds (they come in different shapes and sizes), special molds for homemade ice cream, or a regular plastic container in which you can freeze food.
8. Place the ice cream molds in the freezer for 3-4 hours to harden.
9. After this time, take out the homemade creme brulee ice cream. We put it in bowls and decorate it to your liking. Alternatively, you can sprinkle grated chocolate on top of the ice cream and garnish with fresh mint leaves. You can also decorate the ice cream with fresh or canned berries, your favorite nuts, and caramel.
10. Delicious homemade ice cream is served immediately to the table.
11. Bon appetit!

As you can see, making amazing ice cream without eggs is very simple, and even high school students and novice housewives can cope with this task. Cook and enjoy its amazing cool taste. The “Very Tasty” website team wishes you bon appetit. You can also find other delicious recipes for making homemade ice cream on our website.

Ice cream- a wonderful treat for children at any time of the year. To avoid the presence of unhealthy additives in this delicious product, you can make your own homemade ice cream, and you don’t have to buy an ice cream maker for this. For those who try not to use raw eggs in their diet, this selection of 30 simple homemade ice cream recipes has been made.

We still have one delicacy that I also can’t help but remember - this. Mmmm, finger lickin' good!

What should you consider when making homemade ice cream?

Products are most often mixed using a mixer. It is better to whip the cream at low speed (if you overdo it, you can end up with butter).

When freezing, ice cream must be stirred (except fruit ice). Four times within two hours will be enough. In general, freezing usually takes about four hours, but it is best to determine doneness individually.

And here are the ice cream recipes themselves

1. 
   500 g sour cream + 1 packet of vanilla sugar + 1 can of condensed milk.
2. 500 g crushed cottage cheese + 1-2 bags of vanilla sugar + 1 can of condensed milk.
3. 500 ml heavy cream + 200-220 g condensed milk + 1/2-1 packet of vanillin.
4. 500 ml heavy cream + 1 can of condensed milk + juice of 1 lemon.
5. 1/2 cup cold milk + 1 tablespoon vanilla sugar + 1 can condensed milk + 1/8 tablespoon salt + 500 ml heavy cream, whipped until stiff.
6. 500 ml curdled milk + 250 g sugar + 1/2 lemon (use only zest and juice, no pulp). Freeze for about 8 hours.
7. 90 g sugar + 1 bag of vanilla sugar + 2 tablespoons of powdered milk + 400 ml of high-fat milk. Boil. Pour in a mixture of 1 teaspoon cornstarch and 150 ml heavy cream. Strain, cool. Place in the refrigerator and stir every 15 minutes.
8. 500 ml cold heavy cream + 2/3 cup caster sugar.
9. 1/2 cup milk + 3 tablespoons sugar. Warm up. Add 100 g of grated chocolate. Heat the mixture until the chocolate dissolves. Cool. Add 300 ml of whipped heavy cream.
10. 600 ml whipped heavy cream + 400 g condensed milk + 200 g melted and slightly cooled chocolate. There is no need to stir when freezing.
11. 100 g of chocolate, melted in a water bath, or 40 g of sugar and 40 g of cocoa + 20 g of sugar + a small piece of butter + 350 ml of milk. Stir until completely cooled. Add 40 g sugar.
12. 600 ml of warm milk + 5 g of gelatin (we recommend replacing this ingredient with agar-agrom, since it is of plant origin and is healthier and safer) + 2 tablespoons of sugar. Leave until the agar-agar swells. Add 1 can of condensed milk and 135 g of butter. Beat. Heat. Cool.
13. 1 can of coffee or cocoa with condensed milk + 2 glasses of water. Boil. Cool.
14. Hot gelatin (agar-agar) (dilute 1 spoon according to the instructions on the bag) + 1 glass of milk + 1 glass of heavy cream + 1 glass of sugar + 1 packet of vanillin. Cook until sugar dissolves. Cool.
15. 250 g cottage cheese + 3 teaspoons milk powder + 2 bananas + 1 teaspoon vanillin + a few drops of lemon juice. Grind in a blender.
16. Grind in a blender 1 small ripe banana and 100 g frozen berries + 150 ml natural yogurt + 1 tablespoon honey.
17. 500 ml kefir + 4 teaspoons honey or sugar + 1 cup chopped strawberries.
18. 1 large ripe banana + 1 tablespoon lemon juice + 1 tablespoon caster sugar or honey + 30 ml whipped cream.
19. 200 g sugar + 250 ml water. Boil. Cool. Add mashed 3 bananas. Freeze for 6 hours.
20. 300 g frozen berries + 100 g sugar. Grind in a blender until smooth. Add 150 ml heavy cream.
21. Zest of 1 lemon + 2 cups sugar + juice of 2 lemons + 1 tablespoon milk.
22. 2 1/2 cups chokeberries + 1/2 cup sugar + 3/4 cup water + 1 tablespoon lemon juice. Boil over low heat for 5 minutes. Cool. Grind in a blender.
23. 1 frozen large ripe banana + 1 tablespoon lemon juice + 1 tablespoon powdered sugar or honey. Grind in a blender. Beat. Serve immediately.
24. 400 ml water + 250-300 g sugar. Boil for about 2 minutes. Add 400 g of berries, beaten with 100 ml of water, and 2 tablespoons of starch, diluted in 60 ml of water. Stirring, bring to a boil. Cool, covered. Place in the refrigerator for 12 hours.
25. 200 g coarsely chopped apples + 30 g sugar. When the juice comes out, cook until soft (without adding water). Grind. Beat with 50 ml of cream or milk.
26. Cinnamon + lemon zest + vanilla + 3 cups water + 1 1/2 cups sugar. Boil. Add juice from 1 cup cranberries. Strain. Cool.
27. 200 ml water + 90 g sugar + 1/2 cinnamon stick + cloves. Boil. Add 300 g pitted cherries. Boil. Remove the spices. Grind. Add lemon juice.
28. 3 glasses of water + 340 g of sugar + zest of 2 oranges. Boil. Add juice of 4 oranges. Strain. Cool.
29. 750 g berries + 150 g sugar + lemon juice. Knead. Pour in 300 ml of boiling water. Cool. Grind in a blender.
30. Puree from 1 kg of melon + chilled syrup from 300 ml of water and 850 g of sugar.

By choosing one of the suggested recipes, you can make delicious homemade ice cream yourself.