Homemade ice cream. Creamy Sundae with Berries

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On a hot day, do not rush to run to the store for ice cream: now we will prepare a real creamy ice cream! Delicious and delicate, with a stunning silky taste, it delicately melts in your mouth, leaving a pleasant feeling of coolness. And he is completely natural. Try to study the packaging on a store ice cream - as part of you will find many components that make you think about the usefulness of dessert. In homemade ice cream, the products are real: cream, yolks, powdered sugar and vanillin. All! These four ingredients make a chic, creamy ice cream.

However, you can supplement the recipe with additives to your taste. Having mastered the basic recipe for homemade ice cream, on its basis you can make a cool treat with all tastes: 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-shek! For an example I will tell how to make raspberry and blueberry ice cream.

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

I got ice cream the second time. Because for the first attempt, I bought very thick, fat homemade cream without indicating fat content, re-beat them, and the cream turned into butter. As a result, the ice cream came out very bold. The second time I chose cream 33%, and the ice cream was excellent. There are other nuances that I’ll talk about in the recipe.

Are you curious to know why 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 Plombières-les-Bains. But, if you study the story a little deeper, an interesting fact emerges: the word ice cream comes from the French ‘plomb’ - “lead”, since the dessert prototype of the current ice cream, prepared in 1798 by Parisian pastry chef Tortoni, was frozen in lead form. Hence Plombiere, and the word Glace in French means "ice."

Now, having unraveled the secret of the origin of your favorite treat, we proceed to its preparation!

Time for preparing: 35 minutes, waiting 3-8 hours
Servings Per Container: 10-12

Ingredients for Homemade Creamy Ice Cream with Berries

4 medium yolks;
1 tbsp. powdered sugar (150 g);
200 ml cream with a fat content of 10%;
500 ml cream 33-35%;
1/8 teaspoon vanillin.

The method of making homemade ice cream

Carefully separate the yolks from the proteins. For ice cream, we need only the yolks; proteins can be used to make omelet or meringue. Combine the yolks with icing sugar and rub it thoroughly with a spoon until the mass becomes homogeneous and slightly brightens. 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.

Pour non-greasy 10% cream into the ground yolks - slowly, slowly, in a small trickle, continuing to grind until smooth.

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

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. By consistency, the blank for ice cream is similar to custard; in fact, this is the cream with which you can layer the cake.

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

When the cream in the freezer has already started to freeze, whip the cream with the cream; in the original recipe - 35%, mine - 33%. Beat carefully so as not to over-beat, otherwise oil will turn out. At first, the cream was liquid, then they became consistency like sour cream - that’s enough.

After taking the workpiece out of the freezer, mix it with whipped cream and whip everything together - at a low speed for a couple of tens of seconds to mix well. And put back in the freezer for 1.5 hours.

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. Return to the freezer until completely solidified. My ice cream was frozen at night; the specific time will depend on the power of your freezer.

We take out the finished ice cream and form balls for serving. You can simply dial with a spoon, but the neat, round portions look more beautiful! If you don’t have a special spoon, we take something metallic in the shape of a hemisphere - for example, a small scoop - we dip in hot water and quickly collect a portion of ice cream.

We spread the 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 a white creamy mass before final freezing. And it is better to wipe such berries as strawberries, raspberries, blackberries in advance so that small seeds do not come across in a delicate ice cream.

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

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

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

We wipe the hot raspberries through a sieve - we get juice puree.

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

Be careful not to overdo it with additives: from their large amount, ice cream can become too thin. It will still freeze, however, with a high content of fruit and berry puree, the ice-cream turns out to feel less greasy and colder than creamy.

Having prepared homemade ice cream once, you will want to repeat the recipe again and again, delighting the household with new options for a summer treat!

Creamy ice cream with berries is ready. Enjoy your meal!