How To Make Ice Cream

How To Make Ice Cream



After I learned how to make this homemade ice cream, here at home there is no more purchased ice cream (a lie! In industrialized ice cream, besides vegetable fat and butter (yes, you can take both), there is a range of artificial products that are only bad for our bodies. This one has a little less crap hahahaha.



This ice cream is light and does not leave that layer of fat in your mouth! I've already tested several ice cream recipes, but this is the closest to industrialized ice cream in terms of texture (for those who don't have an ice cream maker).

I made strawberry because it's her husband's favorite (when is this man going to acquire the taste of grown-ups, huh?).


Let's go to the recipe that is easy and yields 1 2l pot and another small pot (it should have about 200ml).


1st step

Blend in a blender for 3 minutes:

1/2 liter of milk

1 teaspoon of neutral alloy

1/2 cup of sugar


Place on an aluminum baking sheet or small glass dish and place in the freezer or freezer until set. As aluminum freezes much faster, in 1 hour it is ready for the next step.


2nd step

Now we will use the mixer.

Chop the frozen base with a knife and place the pieces in the large bowl of an electric mixer.

Add:

1/2 can of condensed milk

1 box of cream

1 coffee spoon of emulsifier

1 spoon of flavoring powder or fruit pulp (as I hadn't used 1 package of clight strawberry juice powder).



 

Beat all ingredients for 12 minutes (start at the lowest speed and increase). It will turn into a huge and fluffy mass (I confess I can't stand hitting this whole time, I hit about 8 minutes).


Place in ice cream pot or plastic pot and cover. It is important that the pot is filled to the brim so as not to create ice crystals. If the pot is larger than the amount of ice cream, place a piece of plastic wrap against the dough before capping. Take it to freeze.


The result was surprising. None of those hard, crumbly ice creams. I loved it!!!


A break in the ice cream to ask if you already know our online store?

go to: store.panelaterapia.com


The secret of creamy ice cream without ice crystals is fast freezing. The faster it freezes, the creamier it gets, so if your freezer or freezer isn't very powerful and if crystals form, you can lightly thaw and beat in the mixer one more time.


For those unfamiliar, the neutral alloy serves to unite the ingredients and the emulsifier to aerate and add volume. Both sell in confectionery houses and in some supermarkets.


Have you seen our homemade Flakes Ice Cream recipe? It's also wonderful!

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