Homemade ice cream for health and beauty! It is widely known that homemade products are much better than those from the store. So why not make ice cream in your own kitchen? How to make homemade ice cream?
Homemade ice cream is the perfect dessert for hot days. Though few people know, homemade ice cream can be made very simply without using an ice cream maker. What’s more, in our kitchen we can prepare ice cream, cream, as well as light fruit sorbets – see the recipe for sorbet. It is worth making a larger portion immediately, because homemade ice cream disappear in the blink of an eye!
- 500 ML OK. 6 Knoves
- 500 ml 30% cream
- 3/4 cup fine sugar
- 3 large yolks
- Optional: vanilla extract (vanilla ice cream version), rum, brandy or e.g. coconut liqueur
In a medium pot, boil the cream with 1/2 cup sugar, stirring occasionally until the sugar dissolves. Set aside from heat.
In a larger bowl (preferably metal), beat yolks with 1/4 cup of fine sugar into a thick and fluffy mass (just make a good kimel), about 7-8 minutes of whipping.
Gradually pour hot cream into the yolks, mixing all the time. Pour the mass back into the pan, set on a small fire and heat the mass for about 3 minutes while stirring. The mass is to thicken a bit, but may not exceed approx. 80 degrees – be careful that the eggs do not churn.
Set aside from heat and add vanilla or rum extract if you use them. Cool and put in the fridge uncovered for about 3 hours, stir occasionally. Cool in the fridge for 1-2 hours.
Then transfer the mass to the ice cream making machine and set the appropriate program. If we don’t have a machine, we need to keep the ice cream in the freezer and stir it thoroughly every half hour. This operation should be repeated for about 5 hours. Later, you can leave the ice cream in the freezer until it cools down completely.
Strawberry Ice Cream
- 500 g strawberries
- approx. 60 g sugar (or to taste)
- 2 tablespoons of lemon juice
- 200 g sweet cream 30-36%
A method of preparing:
Wash, dry and discard strawberries. Add lemon juice, sugar and blend to a mousse. (Check that they are sweet enough). Cool the strawberry mousse in the fridge for several hours or night.
Whip the cream stiffly and mix into a cool mousse.
Transfer the mass to the ice cream machine and follow the manufacturer’s instructions. (The machine should have approx. 1.5 liters). Ready ice cream can be served immediately (they are soft) or transferred to a container intended for freezing, cover and put in the freezer for at least 2-3 hours so that you can form knobs.