How to make ice cream at home (12 easy recipes). Homemade milk ice cream: step by step recipes

How to make Sundae ice cream at home

I call this recipe for homemade ice cream “Sundae according to GOST”. I cannot vouch that this is how the recipe is presented in GOST, because I could not find the original document on the Internet, only its reprints and interpretations on many different sites. But the most important thing that was learned was that all products should be natural and no vegetable fats and substitutes.

The recipe for ice cream in accordance with GOST from recognized chefs of the Internet includes:

• cream 30-35% – 500 ml,
• milk – 150 ml,
• granulated sugar (or powder) – 150 grams,
• egg yolks – 3 pieces,
• vanilla extract / vanilla / vanilla sugar for vanilla flavor.

DIY ice cream, step by step recipe:

1 The secret that I understood over time and now strictly follow it – the cream for making ice cream at home must certainly be cooled. So put them in the refrigerator beforehand.

2 Separate the egg yolks from the whites. In case you don't remember how to do this, I remind you: split the egg shell into two even halves and open it so that the yolk remains in one of the halves, and the protein flows into another container (cup, plate). The protein will drain, but not completely, so while continuing to hold the egg over the cup, carefully pour the yolk from one half of the shell to the other, some more of the protein will merge. Repeat one more time if the protein is still there, until there is one yolk in the shell. Put the separated yolk in another cup or saucer, do the same with the rest of the eggs.

If such a “grandmother's” method is difficult for you, now you can buy special devices for separating yolks in stores. Most of them are like a spoon with slots into which the white flows down, while the yolk remains inside.

3 In a separate bowl, grind the yolks and sugar until smooth. Sugar cannot be completely dissolved, so many people use powdered sugar. But even if you have ordinary granulated sugar, this is not scary, later you will understand why.

4 Pour milk into a bowl of eggs and sugar and stir with a whisk.

5 Pour the resulting yellowish mixture into a saucepan and place on the stove over low heat. It is necessary to heat the mixture, but do not let it boil, otherwise the eggs will boil. To make ice cream thick at home, this mixture must be heated to a maximum of 80 degrees and constantly stir.

Gradually, it will begin to thicken. Egg yolks will help her with this. If you're not in the know, professional chefs use yolks to thicken anything from creams to sauces and gravies. This has long been known throughout the world using natural products.

Don't worry about using raw eggs in your ice cream, this will get rid of bacteria, making it a homemade version of pasteurization. The same heating will help to finally dissolve the sugar. Our homemade ice cream won't crunch on your teeth.

To understand that the mixture is ready, you need to dial a spatula or a wooden spoon in it. The mixture should remain on the spoon, and if you run your finger or knife, the groove will not blur or drain. Something like this.

6 Now this mixture must be cooled to room temperature. To do this, take a larger saucepan and pour ice water from the tap into it, you can add ice cubes. Then place a saucepan with an egg mixture in it, as if you are going to cook in a water bath. Stir the mixture with a spoon for a few minutes so that the lower cooled layers mix with the warm upper layers until the whole mass has cooled.

As it cools, the mixture will become a little thicker. The egg yolks keep working!

7 When the egg mixture is ready, remove the cream from the refrigerator and whisk in a large bowl until it is a nice thick cream. The main thing is not to overdo it so that they do not thicken to the state of oil. Unfortunately, this is another problem that can arise when making ice cream at home.

I check that the whipped cream is done so that it doesn't run out of the bowl when tilted well, but it doesn’t move.

8 The next step is to combine the whipped cream and egg mixture. At the same time, add vanilla sugar (1 whole bag) or vanilla liquid extract (teaspoon) to add vanilla flavor to the ice cream.

Stir gently with a spoon or spatula to avoid knocking off the creamy foam. In this case, it is better not to use a mixer. You need to achieve a uniform texture and color. The result should be a creamy, creamy thick cream (by the way, it tastes amazing. Checked by all the household members who control the process).

9 The ice cream must now be frozen. But this must be done taking into account the fact that it will have to be taken out of the freezer several times and beaten with a mixer in order to break the ice crystals and saturate it with air. This is the only way to get real delicate ice cream at home.

Any large container is suitable for freezing, in which it will be convenient to re-whisk. It can also be the same bowl covered with cling film (we don't want extra odors from the freezer in ice cream); a plastic food container with a tight lid is also suitable. Even plastic jars from grocery stores that have already been eaten will work. The main thing is to wash them thoroughly.

Cover the ice cream and place in the freezer for an hour.

10 In this recipe, I make ice cream at home without using a special ice cream maker, so exactly an hour later we take out a container with ice cream and beat it again with a mixer.

After an hour, it will only slightly thicken and it will be easy to beat it. Stir the ice cream well from the edges to the middle. Cover again and place in the freezer for another hour.

After an hour, repeat the procedure. The ice cream will become tighter and lump at the edges of the container. Stir until smooth with a mixer and put back in the freezer.

In my experience, it is necessary to whip ice cream at least 3-4 times, then it turns out to be airy, like real. If this is not done, then its texture in the frozen state is so dense that it will be very difficult to get it out of the bowl even with a special spoon. Without whipping, you get a great creamy brick.

11 After a few beats, leave the ice cream in the freezer for 8-12 hours. Ideally at night. In the morning, an amazing treat awaits you.

To get it out of the bowl, use special round spoons heated in boiling water. You can do this with a regular spoon. Just hold the spoon in a cup of hot water for literally a couple of minutes.

That's how easy you can make ice cream at home, and not just ice cream, but a real creamy ice cream! Help yourself, treat your guests and enjoy incredible yummy!

If this recipe seemed too long and complicated to you, move on to the second, which is already difficult to come up with easier.

The simplest ice cream at home made from cream and condensed milk

I can't help but tell you about this interesting recipe for homemade ice cream. On the one hand, it can be called a recipe for the lazy, since they simply did not come up with an easier way to make creamy ice cream at home. But on the other hand, the result is very decent.

The only feature of this recipe that I don't even think is a minus is that the ice cream turns out to be very creamy and sweet. That is, absolutely not dietary. But if you are not a strict dieter, this is simply unimaginable yummy. Of all the acquaintances whom I treated with this ice cream, everyone was satisfied, and the children generally squeaked with delight, because the delicacy is better than any sweets.

What is the secret of this homemade ice cream recipe? In that only 2 ingredients are used, plus vanilla for flavor.

• natural cream 30-35% – 500 ml,
• condensed milk – from 200 ml.
• vanilla sugar or vanilla essence to taste.

Why is the measure “from” indicated for condensed milk? It's simple, the more condensed milk, the sweeter the ice cream will be.

After several tests carried out with different amounts of condensed half of the recipe, I found a combination of products acceptable to our taste: 1 part of condensed milk to 2 parts of cream.

I started my tests with the simplest proportion of a standard half-liter bag of cream and a standard 380 ml can of condensed milk. It turned out simply amazing, but much sweeter than the usual store-bought ice cream or ice cream according to the recipe above, made of milk and cream. There was clearly less sugar.

Another cooking feature: the taste and quality of ice cream at home will depend on the taste and quality of cream and condensed milk. Bad cheap cream with a suspicious unnatural composition from little-known manufacturers spoiled everything. Condensed milk with vegetable fats and milk powder spoiled everything. No, we did not poison ourselves, but the taste suffered very seriously. There was a strange mealy on the tongue or unpleasant vegetable fat settled on the lips.

Therefore, the most important principle of choice: always take proven tasty and high-quality cream and condensed milk with a good uniform consistency and sufficient thickness. 30% cream cannot be liquid, like milk, it simply does not whip into an airy mass. Condensed milk not made from whole milk can spoil the taste and texture. Choose everything wisely and it will be delicious.

Making ice cream at home from cream and condensed milk:

1 Chill the cream and condensed milk well before making ice cream. A couple of hours in the fridge, no less. This is necessary to ensure that the products foam well.

You can also cool the whisk of the mixer with which you will beat.

2 Whisk the chilled cream until stiff, until fluffy enough to drain from the plate. Well-whipped cream is like cream.

3 Add vanilla sugar (1 sachet). Then, without stopping whisking at low speed, pour in the condensed milk. You can mix condensed milk with cream with a wooden spoon or spatula until you get a uniform consistency. At the same time, the mass will turn out to be a little more liquid than the cream was before, with a pronounced vanilla smell and a delicate creamy shade.

4 Pour the future ice cream into a freezer container. For this, a large bowl that can be covered with cling film, a plastic food container with a tight lid, or, for example, boxes and containers from store-bought ice cream that you have eaten a long time ago, are suitable.

In fact, the main thing is that the container can be tightly closed and put in the freezer. Foreign odors stick to this creamy mixture very easily.

5 Now the most important thing that will turn our delicacy into a real ice cream is that every hour it must be stirred or whipped at a low mixer speed.

Why is this necessary and why is it so vital? The thing is that the secret of ice cream is precisely that the creamy mass is filled with air. According to the GOST of Soviet ice cream, up to 200% air in the ice cream mass was allowed. Imagine what an airy yummy it turned out.

From my own experience, I'll tell you that when I didn't whip ice cream at home at least three times, it turned out to be too hard and it was extremely difficult to take it out of the mold. One tablespoon was bent almost irrevocably, despite its preheating in boiling water. And eating ice cream melting on your tongue is much tastier.

The whole process of mixing / whipping comes down to the fact that the ice cream must be removed from the freezer, open the lid and whisk it well right in the freezer container. Do this several times until you realize that it is too thick to whisk.

The freezing speed depends on the volume of the container and the power of the freezer, so it can be different for everyone. Small flat trays freeze much faster than a large bowl. For small containers, it is advisable to beat the mass after half an hour, not an hour.

6 Homemade condensed milk ice cream will be ready in time in about 8-12 hours. You can serve it on the table!

Homemade milk and cream ice cream

Cooking time: 30 minutes + 6 hours for freezing.

Servings: 2-3

From milk and cream, you can make excellent ice cream at home, the taste is very much reminiscent of the Soviet cream ice cream, which has no equal for a long time. For flavor enrichment, we suggest adding vanilla or vanilla sugar to ice cream.

Cooking process

In a small saucepan with a heavy bottom, combine milk of any fat content with the sugar. Add vanilla powder or vanilla seeds from a vanilla pod to this. Fresh vanilla is the spice that gives ice cream an incomparable, natural flavor. Heat the mixture vigorously, but do not boil.

In a bowl, use a whisk to rub the egg yolks well so that you get a homogeneous, thick mass. You do not need to whip it, so that foam does not turn out, which can interfere with the preparation of ice cream.

Pour hot milk into the yolks in a thin stream, stirring continuously.

Next, pour the mixture into a heavy-bottomed saucepan and cook until it thickens over low heat, stirring constantly with a cooking spatula. Be careful not to curdle the yolks! You should have a smooth cream.

Check the readiness of the cream like this: take out the culinary spatula with the cream (wooden or silicone) and slide your finger over it. When the fingerprint on the shoulder blade is clear and not spreading in the cream, immediately remove the pan from the heat.

Cool the hot cream to room temperature. While the cream is cooling, beat the cold cream well with a whisk or blender until you have a fluffy, dense, creamy mass.

Spoon the cooled cream over the whipped cream and stir gently with a spatula. Place the mixture in the freezer for 3 hours. During this time, take out the ice cream 5-6 times (every 30 minutes) and stir it very gently with a whisk so that it remains soft and homogeneous, and does not freeze into an ice lump.

After three hours, you should have a cold ice cream in the form of a dense mass, which is already difficult to mix with a whisk or spatula. Put the mass in a silicone mold and send it to the freezer for another 3 hours or overnight.

To make the serving of ice cream beautiful for you, take the ice cream mass with a round spoon. Sprinkle the finished cold balls with hazelnuts or chocolate chips, pour over any toppings and serve with berries, with pieces of fruit and hot coffee.

A simple homemade ice cream recipe without cream

If you prefer a lighter version of a cold treat instead of a fatty creamy ice cream, then we offer you a simple recipe for milk ice cream with a reduced calorie content. It tastes like custard and is very easy to make at home.

Ingredients:

• Milk – 2.5 tbsp.
• Sugar – 1 tbsp.
• Yolks – 4 pcs.

Cooking process:

1. Bring the milk to a boil and cool to 50-60 degrees.
2. Whisk fresh chicken yolks with sugar. Make sure that you get not egg foam, but a dense mass.
3. Without ceasing to rub the yolks, inject warm milk into them in a thin stream.
4. Then bring the mixture over low heat until thick, while stirring all the time.
5. Turn off heat and let the mixture cool to room temperature.
6. When the milk mixture has cooled, cover the container with the mixture with a lid and freeze it in the chamber for 2-3 hours.
7. Remove the container from the freezer every 30 minutes and beat the mixture so that it does not turn into ice, but remains soft.
8. When the ice cream acquires a dense but soft consistency, arrange it in portioned molds or send it to freeze in one large mold for another 3 hours.
9. Serve a cold dessert with jam, chocolate chips, toppings or just like that – it will be delicious anyway!

Powdered milk

The favorite delicacy of all children is ice cream. And a treat made with your own hands at home is even tastier. Let's take a look at a recipe for making a refreshing dessert from powdered milk. It will not take you a lot of time, the main thing is desire, ingredients and a little patience.

• Milk – 500 ml;
• Powdered milk – 100 g;
• Starch – 20 g;
• Sugar – 100 g;
• Cocoa – 15 g;
• You can add a pinch of walnuts to taste.

What to do:

1. First, mix sugar and milk powder.
2. Then dilute this mixture to a homogeneous mass in 450 ml of milk. To avoid clumps, it is advisable to use a mixer.
3. Place a saucepan on the stove, pour the milk mixture into it and bring to a boil.
4. Mix the remaining 50 ml of cold milk separately with the starch and pour into a saucepan.
5. Boiled milk, stirring constantly, hold on the fire for another three minutes until it resembles frozen jelly in consistency.
6. Remove the saucepan from the stove and strain the mixture through a fine metal sieve.
7. Then add cocoa to the mixture and beat it with a mixer.
8. When using walnuts (you can take any others), chop them and fry them in a pan without oil.
9. Then pour into a milkshake.
10. When the prepared mass has cooled down, pour it into a special mold and put it in the freezer for 30-40 minutes.
11. After the indicated time has passed, take out the mold and beat the half-frozen mixture with a mixer again.
12. Put back in the refrigerator for 30-40 minutes.
13. These steps must be repeated until the ice cream becomes soft and tender, without ice lumps. That's the whole recipe.

From goat milk

Goat milk ice cream is considered the easiest to prepare, but that doesn't make it any less delicious. What we need:

• Goat milk – 1.2 l;
• Yolks from large chicken eggs – 8 pieces;
• Granulated sugar – 200 g.

Instructions:

1. Pour the goat's milk into a saucepan and let it boil, just watch carefully so that it does not escape.
2. Give it time to cool down a little.
3. Separately in a bowl, beat the egg yolks with sugar with a mixer.
4. Gradually add warm boiled milk here, whisking everything with a mixer.
5. Pour the mixture back into the saucepan and put on low heat. Stir until the mixture thickens.
6. Pour the milk composition into a mold with a lid and let cool.
7. Then put in the refrigerator until it solidifies.
8. When the ice cream is completely cool, put it in the freezer for 12 hours, stir every hour.

From coconut milk

Who wants to try exotic ice cream, but does not like store ice cream – you can cook it at home. This requires the following products:

• Coconut milk – 400 ml;
• Coconut flakes – 150 g;
• Cream (30-40% fat) – 0.5 l;
• Chicken egg – 4 pcs.;
• Granulated sugar – 200 g.

What to do:

1. Separate the chicken yolks from the whites and beat them with granulated sugar.
2. Whisk separately until peaks and whites.
3. Combine both mixtures in a metal saucepan and cook over low heat, stirring thoroughly to thicken the mixture a little.
4. Cool, add coconut milk and shavings, mix everything.
5. For zest, you can add cubes of various fruits (banana, kiwi, orange).
6. Pour ice cream into special bowls and set in the freezer to freeze for at least 2-3 hours.
7. After the specified time, the dessert is ready to be served and consumed.

Sour cream is much fatter and denser than milk, therefore it contains fewer water molecules. This means that when frozen, it will not give ice crystals. The very taste of such an ice cream is much softer and richer.

Ingredients:

• 400 g fat sour cream from 20%
• ½ cans of condensed milk
• Any additive (frozen berries, grated chocolate, crushed nuts, or cocoa)

We spread sour cream and condensed milk in a common bowl.

We rub or cut the chocolate, which we add to the liquid ingredients. Mix the whole mass so that the chips are evenly distributed over the mass.

And we pour it into molds or plastic cups.

To make it convenient to get and hold the yummy, we insert disposable spoons into the center.

Banana milk ice cream

An insanely easy solution for lazy sweets who prefer the classic combination of cooling ice cream with a sweet banana flavor. A fairly simple and unusually tasty combination of products will pleasantly surprise you. In addition, this fruit is surprisingly harmoniously combined with other products. It will be especially interesting to dream up, adding berries, nuts or chocolate elements during the cooking process.

Required products:

• bananas (3 pieces);
• milk (can be replaced with yogurt, kefir, cream) – 1 glass.

First you need to peel the bananas, cut them into neat slices and leave them in the freezer for a while. After a few hours, when our “raw material” has cooled enough, you should get the bananas out of the freezer, put them in a blender and chop them well. Then add milk to them and mix well. The next step will be freezing: we put the container with the milk-banana mixture in the freezer for at least 3 hours, but do not forget to stir the milk ice cream every 20 minutes during the freezing process.

Coffee milk ice cream

To prepare this delicacy, you do not need to collect coffee beans in Africa, it will be enough to make a cup of strong coffee and perform a number of other simple manipulations, which will result in an interesting dessert with a bitter taste of your favorite drink.

Required products:

• egg yolks (5 pieces);
• white granulated sugar (1/2 cup);
• milk (0.5 liters);
• freshly brewed or brewed coffee (1 glass);
• liqueur (a couple of drops, optional).

The cooking process is quite simple:

1. Beat the yolks with sugar.
2. At the same time, pour all our milk into a heat-resistant dish, add ready-made coffee, put the mixture on the fire and wait for the liquid to boil.
3. Using the high temperature of the liquid cooking components, add the yolks with sugar foamed to a whitish color.
4. We continue to keep the resulting mass on fire, boil it without waiting for a boil (otherwise the yolks will curl).
5. If the homemade treat will not be tasted by children, you can add a couple of drops of liqueur for a brighter taste and aroma.
6. Cool the finished mixture and stir in an ice cream maker and then leave it in the freezer for a couple of hours.

Delicious sweetness can be sprinkled with nuts or other edible decor, served in a glass. Such milk ice cream with a magical coffee aroma will be eaten on the couch very quickly while watching your favorite movie.

Melon ice cream

To make melon-flavored ice cream, we need:

• melon weighing half a kilogram;
• granulated sugar – half a glass;
• 20% cream – a glass.

Step by step recipe:

1. Wash the melon, peel and cut into pieces.
2. Sprinkle sugar over the melon pieces.
3. Grind the melon and sugar mixture with a blender until puree.
4. Add cream to the melon puree and continue to beat with a blender for a few more minutes.
5. Pour the melon-milk mixture into portion molds and put in the freezer for 3-4 hours.

Ice cream “Children's riddle”

Since many children do not eat fruit, but adore ice cream, their family adults (parents and grandparents) have to indulge in all sorts of tricks and fantasies in order to feed the baby with useful unloved goodies.

For example, you can make the “Children's Riddle” – an easy-to-prepare but delicious dessert.

Ingredient products:

• fruit to taste (mix or one type of fruit) – 600 g (for example, kiwi, apples, peaches);
• granulated sugar – 200 g;
• high fat milk – 300 g.

Step by step cooking:

1. Cut fresh fruit into pieces and freeze in the freezer for 2-3 hours.
2. Without defrosting, stir the fruit pieces in a bowl.
3. Add sugar and milk to the frozen fruit mixture.
4. Grind all products with a blender and beat the mixture with it at the highest speed and power for about 6 minutes, giving the appliance a “rest” twice.
5. Carefully transfer the resulting mass into portioned molds, cover them with a tight-fitting lid and put them in the freezer.
6. After about 4 hours, you can take out a healthy and tasty dessert from the freezer and eat.

Helpful hints:

1. As portion forms, you can use silicone rosettes in the form of flowers, birds and animals, as well as fairy-tale characters from your child's favorite cartoons. They are small in size and very compact. Food foil can be used as lids for them.
2. You can cook this dessert not only from fruits, but also from any berries or vegetables. Moreover, use only one of the vitamin components.
3. Milk can be replaced with the most common cream or sour cream, which will add a creamy flavor to the taste of the cooked product.
4. If you replace the dairy component in the recipe with natural yogurt (you can use the filler corresponding to the berry or fruit), it will turn out to be very tasty and even healthier.

So what's important

The quality and taste of ice cream depends on the quality of the products, exclusively fresh cream and eggs are the key to a great dessert. The fatter the cream, the softer the texture of the ice cream will be.

Everyone says that without an ice cream maker that whips and freezes at the same time, nothing will work. It is not true. If the ice cream maker whips continuously, until it is completely frozen, then the conclusion suggests itself: we need to cool the ice cream in the freezer and beat it with a mixer or blender, the more often the better. About once an hour.

And at the very end, mix the already thick mass with a tablespoon, because the mixer will only scatter it around our kitchen.

Sundae made by our mothers and grandmothers

In the summer you always want to try something cold and tasty. Therefore, many mothers spoil their children with delicious homemade ice cream. It is very easy to make it. The main thing is to remember some of the nuances of cooking. For this we need to take:

• 2 glasses of country cream, high fat;
• 2 glasses of good milk;
• 3 yolks;
• 200 grams of caster sugar or powdered sugar;
• a bag of vanillin.

Important! All food should be cold so that it is easier to whisk.

Cooking method:

1. Milk is first boiled and then cooled to 35 degrees.
2. The yolks are thoroughly mixed with sugar or powder, as well as vanilla. Then the homogeneous mass must be beaten well with a mixer. When a dense foam is obtained, it is carefully mixed with milk.
3. The pot with the mixture is placed on a preheated stove, heated until a thick mass is obtained. Be sure to mix everything so that the food does not burn. Then the container must be removed from the heat, kept until completely cooled at room temperature, and then put in the cold.
4. While the milk mixture is in the cold, you need to whip the heavy cream well. Then they are added to the frozen cream and mixed well with a mixer.
5. The resulting mass is placed in a container with a lid and sent to the freezer.

Now all that remains is to be patient, since it will take about four hours to fully prepare the ice cream. Take out the container every half hour and mix the contents well. Only after these manipulations will the home ice cream be ready. You can serve it with any filling: chocolate, berries, jam.

Homemade ice cream with apricot flavor

Children often like to eat ice cream with different fruit flavors. But on sale ice cream comes with various dyes and additives, so it is better to prepare such a delicacy at home from quality products. For an apricot dessert, you will need to prepare the following products:

• freshly squeezed lemon juice 50 ml;
• half a kilogram of apricots;
• 100 grams of sugar and 80 grams of powder;
• whites from three eggs;
• cream 300 grams;
• vanillin to taste.

Cooking method:

1. First you need to wash the apricots and remove the seeds from them. Leave a few halves of the fruit, and finely chop the rest.
2. Pour cream and sugar into a bowl. This mixture should be cooked for about half an hour over low heat until thickened. Then cool the resulting mass to room temperature.
3. Now add the rest of the ingredients and quickly whisk into a lather.
4. The ice cream is almost ready, it remains to send it to the freezer for two hours. Then you take it out and mix with a mixer and again put it in the freezer for 1.5 hours. When you use the resulting delicacy, do not forget to decorate with apricot halves.

Sundae according to the state standard

In the Soviet Union, all products were made with high quality according to a certain standard, including ice cream. And the ice cream was very tasty, today many dream about it.

The product contains the following components:

• 1 liter of 35% cow's cream;
• 3 tablespoons of sugar;
• a bag of vanillin;
• 1 can of condensed milk;
• 7 grams of gelatin.

Ice cream preparation process:

1. Pour gelatin with a spoon of cold boiled water and leave until it swells.
2. Having combined all the remaining ingredients, mix them with a mixer at low speeds. Then beat for a minute in fast mode.
3. Place the prepared gelatin in a water bath to melt. And then slowly pour into the creamy mixture.

Important! It is necessary to whip the dessert no more than two minutes, otherwise oil will turn out instead of an ice cream.

1. The prepared mass is placed in a container and placed in the freezer for 3 hours. But every half hour it must be taken out and interfered with. Only after these manipulations you will get a real ice cream.

How ice cream is made

For the production of ice cream, it is necessary to properly prepare all the ingredients in order to obtain a quality product as a result. The first step is to take dry or liquid milk. Liquid fresh milk is cleaned of impurities and pasteurized. Depending on the type of ice cream, its fat content and concentration are reduced. If powdered milk is used, then it is stirred in water until the required concentration is obtained.

Interesting: Why do they say “Hello”?

Ice cream mixer

Powdered milk powder is gradually poured into a rotating drum filled with clean water. The force of rotation allows you to break up the formed lumps and turn the entire mixture into a homogeneous liquid. According to the recipe, flavors, stabilizers, dyes and some types of fillings are added. This stage is very important, because at the slightest mistake, the whole batch will be spoiled. After the end of the milk preparation stage, the resulting mixture is transferred through pipes to the cooling unit for further freezing.

Ice cream maturation tanks

In the cooling unit, the milk mixture is constantly agitated at a temperature of – 4 ° C. The water gradually crystallizes and turns into ice, but due to the rotational motion, the particles do not stick together. During mixing, air is added to the mixture, which in the finished product is about 20-50%. It gives the ice cream a peculiar soft consistency and the possibility of further processing. In one hour, a medium capacity plant can produce up to 150 kg of fresh ice cream per hour. The finished product is transferred to stainless steel tanks and sent to packaging.

Sources used and useful links on the topic: https://vkusnogotovlu.ru/morozhenoe-v-domashnih-usloviyah-naturalnyj-plombir-svoimi-rukami.html https://kulinarenok.ru/morozhenoe-v-domashnih-usloviyah/ https: //ladyelena.ru/morozhenoe-v-domashnix-usloviyax-iz-moloka/ https://mognotak.ru/kak-sdelat-morozhenoe.html https://sweetcold.ru/recepty/molochnoe-morozhenoe-recept. html https://sweetcold.ru/recepty/kak-sdelat-fruktovoe-morozhenoe-po-domashnemu.html https://domashniy.ru/recepty/morozhenoe_plombir_poshagovyj_recept_s_foto/ https://rezweetcold.ru v-domashnih-uslovijah.html https://kipmu.ru/kak-i-iz-chego-delayut-morozhenoe/