Contrary to persistent legends, this snowy delicacy was not invented by the Eskimos. It appeared in ancient China as a treat for members of the highest nobility, and the exact proportions of its fruit juices and ice were kept in the strictest confidence. Today, Italian ice cream is considered the most delicious in the world, and numerous gelatinous products challenge the popularity of famous American fast food chains.
- There is nothing easier than making ice cream at home. To do this, you just need to be patient, because the main thing in making ice cream is not to forget to stir it constantly. First you need to stir the heated mixture until the future ice cream thickens. During the freezing stage, it is also necessary to periodically remove the frozen ice cream from the freezer and stir it thoroughly so that the ice crystals do not freeze into one ice conglomerate.
- No artificial colors are needed to produce multi-colored ice cream. Vegetable components with a bright color are well suited. Orange can be achieved with carrot and orange juice, cherry and raspberry juice is added to obtain a pink hue, and purple is obtained from blueberries and blueberries. A pleasant brown or beige hue can be achieved with the addition of cocoa powder or coffee, and bright green ice cream can be made with mint and tarragon syrup.
- The sweetness of the ice cream can be controlled by the amount of sugar, or you can use honey, syrup and stevia powder or concentrate as sweeteners. Adding banana can make ice cream thicker, zest and vanilla can be used to brighten the flavor, and crunchy pieces of cookies or toasted nuts make the uniform texture much more interesting.
Lemon fantasy
The refreshing taste of lemon ice cream is softened by the tenderness of the cream, and the result is a harmonious combination of softness and zesty pungency. Such ice cream will never get bored, but you need to remember about its high calorie content and not to abuse this magnificent ice delicacy.
Ingredients:
- 1/2 cup milk
- 1/2 cup heavy cream
- 2-3 tablespoons of sugar
- 1 lemon
- 2 eggs (only need yolks)
Preparation:
Boil and cool the milk, separate the egg yolks from the whites, and separate the zest from the lemon and squeeze the juice, adding sugar. Pour milk into the sweet lemon mixture, add the yolks, heat to a boil and simmer for 4-5 minutes, stirring constantly. Whip the cream and combine with the chilled milk-lemon mixture.
Pour into a mold, place in the freezer, after an hour, take out and mix with a whisk or beat with a mixer, set to freeze. After another hour, repeat stirring and leave in the freezer until fully cooked for another 6 hours.
Lactose-free ice cream
For those with severe lactose intolerance, homemade lactose-free milk ice cream is the only way to indulge in this delicious ice-cold dessert. “The additionally added enzyme breaks down up to 98% of lactose (milk sugar) in milk. If a liter of ordinary milk contains about 50 g of lactose, then after adding the enzyme, no more than 1 g of it remains. Modern unique production technology allows you to preserve all the useful properties of the product, vitamins, proteins, and avoid unpleasant consequences for people with intolerance to this substance,”explains Irina Salkova, head of the laboratory of the Cheburashkin Brothers agro-industrial holding. Family farm”.
Ingredients:
- 1 cup lactose-free milk
- 2 tablespoons sugar
- 1 egg
Preparation:
Beat an egg with sugar, pour milk into it. Put the egg and milk mixture on low heat and bring to a boil, stirring constantly. After the mixture has thickened, cool and pour into a mold.
Place in the freezer for 4 hours, periodically taking out and stirring with a regular fork. Add grated chocolate, jam or nuts to the finished ice cream.
Melon sorbet
A frozen dessert made from sugar syrup and fruit juice is a great alternative to milk ice cream. It will especially appeal to lovers of bright and juicy flavors. Keep in mind that cantaloupe can be substituted for almost any fruit and berry.
Ingredients
- 1 lemon (juice only)
- 1 kg melon
- 1 cup of sugar
Preparation:
Cut the melon in half and remove the core. Peel the pulp and cut into random pieces. Place melon, sugar and lemon juice in a blender. Beat until smooth.
Pour into a mold, cover with foil and place in the freezer for 2-3 hours.
Photo: Getty Images
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