Make a creamy ice cream. How to make homemade ice cream without an ice cream maker. Do you need an ice cream maker?

Everyone loves him - both adults and children. Ice cream is a product that will probably never cease to be in demand. But the question arises: is it possible to prepare your favorite delicacy at home? Let's figure it out.

History of ice cream

This delicious delicacy, beloved by almost everyone, is already more than 5 thousand years old. Yes, back in 3000 BC, the Chinese elite treated themselves to a dessert made from a mixture of snow, ice, lemon, orange and pomegranate seeds. And the recipe for this delicacy and another, simpler one, made from milk and ice was kept secret for several millennia, and was revealed only in the 11th century AD.

In ancient times, there are also many references to ice cream - both in Greece and Rome. Hippocrates spoke about its benefits. And during the reign of Alexander the Great, people loved to feast on frozen berries and fruits.

Slaves were sent to the mountains to get snow, and they even trained specifically to be able to run fast. After all, it was necessary to fly from the mountains before the snow melted.

And at the very end of the 13th century, Marco Polo from his travels brought to Europe a new recipe for a delicacy, for freezing which saltpeter was used. From that moment on, not a single aristocratic or royal dinner was complete without ice cream.

The recipes were kept in the strictest confidence. And ice cream makers were the subject of envy and cruel intrigue among the nobility; they were even taken away from each other, lured by some tempting promises. And then more - the ice cream recipe, in general, became a state secret.

It’s strange to learn about this now, when dessert can be purchased at any grocery store, and, of course, you can cook it yourself. And it’s easy to make ice cream at home, even without an ice cream maker. The secret has come true.

Types of ice cream

Let's go back to our time. Modern delicacies can be classified according to composition, taste, consistency. For example, ice cream is divided according to its composition as follows:

• A delicacy based on animal fat (sealing, milk and butter).
• Ice cream made from vegetable fat (coke or palm oil).
• Fruit ice. A solid dessert made from juice, puree, yogurt, etc.
• Sorbet or sorbet. Soft ice cream. Cream, fats and eggs are very rarely added to the composition. Sometimes the recipe contains weak alcohol. Prepared from fruit and berry juices and purees.

There are a wide variety of tastes. Cold sweetness can be chocolate, vanilla, coffee, berry, fruit, etc. In general, there are more than seven hundred dessert flavors in the world. Of course, we are all accustomed to the fact that ice cream is a sweet product.

But in fact, it comes in all sorts of ways: with pork cracklings, garlic, tomato, and fish. The variety of your favorite dessert is simply amazing.

The division by consistency implies the division of ice cream into hardened (production), soft (catering) and homemade. We will look at how to prepare the latter in this article.

Ice cream calories

The calorie content of a product depends on its type. For example, 100 grams:

• ice cream - 225 kcal;
• cream ice cream - 185 kcal;
• milk delicacy - 130 kcal;
• popsicle - 270 kcal.

And also the energy value changes due to additives. The chocolate ice cream will already be 231 kcal. And if milk ice cream is prepared with chocolate, then it will have a higher nutritional value - 138 kcal. But still, even if you are on a diet, you can choose the least high-calorie dessert for yourself.

Interesting fact and healing recipe

By the way, it has been confirmed that ice cream is an excellent prevention of diseases such as tonsillitis. And there is one recipe recommended by doctors as a cure for colds. For it you need to take 20 pine needles and raspberry syrup.

• Thoroughly crush the needles in a mortar, pour them into a bowl with syrup, mix well and strain into an ice cream container.
• Pour half a glass of natural orange juice onto the mixture, and place a sweet ball on top of it all.

The dessert contains a huge amount of vitamin C. This means that it is an excellent remedy for preventing colds.

How to make ice cream at home in an ice cream maker

With a wonderful device called an ice cream maker, you can easily and quickly make delicious ice cream at home. Here are 2 simple recipes for a device with a volume of 1.2 liters.

Needed: a glass (250 ml) of full-fat milk and cream and 5 tablespoons of sugar. Before loading into the ice cream maker, all components are thoroughly mixed; it is better to use a mixer for this. Place the mixture in a container and then cook according to the instructions.

Important! The bowl of the device should not be filled more than halfway.

To prepare ice cream you need: 350 ml of heavy cream, a glass of milk, 5 tablespoons of sugar and 3 yolks. Mix milk and cream, pour into a thick-bottomed saucepan and place on the stove (medium heat). The mixture must be heated to 80 °C, stirring constantly.

Important! Under no circumstances should you bring it to a boil!

Separately, you need to prepare the yolks beaten with sugar. Now you need to equalize the temperature of the creamy milk mixture and the yolks. To do this, first add a little hot cream (stirring continuously) to the yolks, and then pour the yolks into the cream.

The mass must be put back on the fire and continue to cook until it thickens. In advance, you need to place a bowl under this mixture to cool in the refrigerator. Then pour the thick mixture into it. Stir vigorously until cool. And only when the mixture reaches room temperature pour it into the ice cream maker.

These ice cream recipes are basic. They can be supplemented with any flavoring components.

Ice cream at home - step by step photo recipe

Do you know about such a special ice cream as premium ice cream? It is beyond the means of the average buyer and is very expensive. After all, it is made from natural ingredients.

But with a little work, you can create real ice cream with berries at home, without special ice cream makers, no worse than the one you were staring at without being able to enjoy it.

Which berry would be best in this ice cream? Any, choose according to your taste - cherries, cherries, raspberries, strawberries. You can maneuver with flavor nuances, highlighting those that you like. For example, 50 g of your favorite chocolate or the same amount of lemon juice will help you with this.

This ice cream recipe can be tweaked slightly to add some adultness to it. To do this, just pour a little liqueur into the cooled mass.

Cooking time: 5 hours 0 minutes

Quantity: 5 servings

Ingredients

• Heavy cream: 2 tbsp.
• Sweet cherries (any other year): 2.5 tbsp.
• Milk: 0.5 tbsp.
• Sugar: 0.5 tbsp.
• Salt: a pinch

Cooking instructions

How to make homemade milk ice cream

In order to make delicious homemade milk ice cream at home, you need to take the following ingredients:

• liter of milk;
• 5 yolks;
• 2 cups sugar;
• 100 gr. butter;
• a small spoon of starch.

Preparation:

1. Place the butter in a saucepan, pour in the milk, put it on the stove and bring the mixture to a boil, stirring constantly. And immediately remove the container from the heat.
2. Whisk the yolks, sugar and starch until smooth.
3. Add just a little milk to the yolk mixture. You need so much liquid that it (the mixture) has the consistency of liquid sour cream.
4. Place the bowl with milk and butter back on the stove, pour in the yolks and sugar. The entire composition must be continuously stirred with a spoon.
5. When the resulting mass boils, it must be removed from the stove and the pan must be placed in a pre-prepared container with cold water to cool. The main thing is not to forget to stir the ice cream tirelessly.
6. After cooling, the cream should be poured into molds or placed directly in the pan in the freezer. However, if you put the future ice cream in a pan, you need to remove it every 3 hours and mix the mixture thoroughly. This is necessary to prevent ice from forming inside the ice cream.

This delicacy will please everyone in the family, without exception.

How to make homemade ice cream from cream

With the addition of cream to homemade ice cream, it will become even richer and tastier than ordinary milk ice cream. Here you need to prepare the following components:

• heavy cream (from 30%) - a glass;
• milk - a glass;
• yolks - from 4 to 6 pieces;
• granulated sugar - half a glass;
• a teaspoon of vanilla sugar.

Preparation:

1. Boil the milk, then remove it from the stove and cool. It should be warm. If you have a special thermometer, you can control the temperature. You need 36–37 °C.
2. Beat the yolks and regular sugar plus vanilla.
3. Continuously whisking, pour the yolk mixture into the milk in a thin stream.
4. Place everything on the stove over low heat, stirring continuously with a wooden spoon until the mixture becomes thick.
5. Place the cooling container in a cool place.
6. In a separate bowl, beat the cream until scallops form and add them to the cooled mixture. Mix.
7. Transfer the resulting ice cream into a plastic container, close it and put it in the freezer for 1 hour.
8. As soon as frost sets in the composition (in an hour or 40 minutes), you need to take it out and beat it. After another hour, repeat the procedure again. Place the ice cream in the freezer for 2 hours.

Before serving the ice cream, you need to transfer it from the freezer to the refrigerator for 20 minutes. Your imagination will tell you how to decorate it in cups (cream bowls).

How to make ice cream at home

There are many recipes for making ice cream. We'll consider two of them.

This ice cream combines only three ingredients: half a liter of 30% cream, 100 grams of powder (you can take fine-crystalline sugar), a little vanillin. The cream must first be cooled. By the way, the fatter they are, the fewer pieces of ice you get in the ice cream.

All components are whipped for 5 minutes until a stable foam forms. Transfer the resulting mass into a plastic container, cover tightly with a lid or film and place in the freezer overnight. And in the morning, take it out, let the deliciousness thaw a little and enjoy!

For the second recipe you need:

• 6 proteins;
• milk or cream (low-fat only) - a glass;
• heavy cream (necessary for whipping) from 30% - 300 ml;
• 400 grams of granulated sugar;
• vanillin - optional, quantity - to taste.

Preparation ice cream at home:

1. In a thick-bottomed bowl, mix cream with milk (or low-fat cream) and sugar (not all, 150 grams). Place the pan over low heat and stir constantly until the mixture is homogeneous. Then remove the dishes from the stove, cool and place in the freezer.
2. Next, you need to carefully separate the whites. Pour the remaining sugar into a dry deep cup, pour in the whites and beat with a mixer with gradual acceleration. The foam should be such that even when the bowl is turned upside down, the mass remains motionless.
3. Then you need to get well-chilled cream with sugar and pour the whites into it little by little, mixing everything carefully. A homogeneous mass should eventually form. After transferring it into the mold, put it in the freezer for one hour. After this time, take out the ice cream, stir and return it to the chamber. Repeat the steps after an hour and a half. And just 2 hours after that, the ice cream is ready!

A great video recipe for homemade ice cream - watch and cook!

Homemade Popsicle Recipe

You can make apple ice cream.

For cold apple sweetness you need:

• 1 medium apple;
• half a teaspoon of gelatin;
• half a glass of water;
• 4 teaspoons granulated sugar;
• lemon juice - added to taste.

Preparation homemade popsicles:

1. First, soak the gelatin for 30 minutes in 2 tablespoons of chilled boiled water.
2. Dissolve sugar in boiling water. Mix the swollen gelatin with syrup and cool.
3. Prepare applesauce.
4. Mix the cooled syrup with gelatin and puree, add a little lemon juice.
5. Pour the mixture into special molds, which only need to be filled 2/3 full. It should be taken into account that when frozen, the ice cream will become larger in size. Now you can put the ice cream in the freezer.

That's it, apple ice cream is ready!

How to make popsicles at home

In the summer heat, you always want to eat something cold and always very tasty. Popsicles would serve as such a delicacy. This is the name of ice cream covered with chocolate glaze. Or you can get double the pleasure and make a chocolate popsicle.

First we make ice cream. To prepare it you will need:

• half a liter of milk,
• half a glass of water,
• 3 tablespoons cocoa powder,
• 2 tablespoons granulated sugar,
• half a teaspoon of vanilla extract.

Preparation:

1. Mix milk and water in a bowl. By the way, water can be replaced with cream.
2. Add dry ingredients and vanilla and stir until completely dissolved.
3. Pour the resulting mixture into popsicle molds or an ice tray, or some other tall and narrow device.
4. Insert a stick into the center of each mold.
5. Leave the mixture in the freezer for at least 3 hours.

And now the icing:

1. Take 200 grams of chocolate and butter. Melt the chocolate in a water bath and mix with melted butter. You need to let the glaze cool a little, but it should still be warm.
2. Pre-spread parchment paper in the freezer. We take out the frozen ice cream, dip it in the glaze, let it cool a little time and put it on parchment.

This kind of ice cream, especially if you make it yourself, will allow you to easily and happily survive the hot weather.

Easy Vanilla Ice Cream Recipe

Ice cream with vanilla according to this recipe is simply finger-licking good!

Ingredients:

• vanillin - 2 teaspoons;
• cream 20% - glass;
• milk - 300 ml;
• a pinch of salt;
• sugar - half a glass;
• 2 eggs.

Preparation homemade vanilla ice cream:

1. Beat eggs in a bowl. Add sugar and work with a mixer until thick foam. Add salt and stir gently.
2. Boil the milk. Carefully, little by little, pour it into the egg mixture, which is still whisking. Pour the resulting mass back into the pan where the milk was and put it on the stove again, turning the heat to minimum. You need to cook until the mixture becomes thick enough. This takes approximately 7 to 10 minutes. At the very end of cooking, add cream and vanillin to the pan.
3. Once the mixture is ready, pour it into molds and cool. It is better to cool the ice cream completely in the refrigerator. And only then move the molds into the freezer.

There is hardly a person who can refuse such sweetness.

Banana ice cream - a very tasty recipe

Bananas are delicious on their own. And if you make such a delicacy as banana ice cream from them, you will get such a delicious treat - “you won’t be able to pull it away by the ears”!

For the dish you need:

• 2 ripe (you can even take overripe) bananas,
• half a glass of cream,
• a tablespoon of powder and lemon juice.

Preparation:

1. Place bananas cut into large pieces in the freezer for 4 hours.
2. Then grind them in a blender until smooth.
3. Add cream, lemon juice and powder to bananas. Beat well again.
4. Place everything in the freezer for 2 hours.
5. During this time, be sure to take out the mixture and stir at least twice.
6. Ready. Place the ice cream in a bowl and sprinkle with grated chocolate.

Bon appetit!

How to make chocolate ice cream at home

No store-bought ice cream can compare in taste to a delicacy you make yourself. And even more so for chocolate deliciousness made at home. There are many ways to make this ice cream.

Here you can use dark or milk chocolate as the main ingredient, or just cocoa powder. Or combine cocoa and chocolate in one recipe. We'll look at how to make ice cream using milk chocolate.

So, Components:

• milk chocolate - 100 gr.;
• fine crystalline sugar - 150 gr.;
• 4 eggs;
• cream (can be replaced with full-fat sour cream).

Cooking process homemade chocolate ice cream:

1. We first take the eggs and separate the whites and yolks. Melt the chocolate. The yolks need to be beaten thoroughly. While whipping, add slightly cooled chocolate.
2. Now you need to work on the proteins combined with sugar until you get a fluffy foam. At the same time, whip the cream (sour cream).
3. Combine both egg mixtures into one uniform mass. Add cream while stirring continuously. Just not all at once, but gradually. Make the composition homogeneous and pour into containers prepared for ice cream. We put it in the freezer, taking the mixture out every hour (2-3 times in total) to mix. After the last mixing, put the ice cream in the freezer for another 3 hours. That’s it, the “amazingly delicious” delicacy is ready!

Important! The more chocolate is added to ice cream, the less sugar you need to use. Otherwise the product will turn out cloying!

A very simple recipe for homemade ice cream in 5 minutes

It turns out that ice cream can be made in just 5 minutes. And you don't need any special ingredients for this.

Only 300 grams of frozen (required) berries, chilled cream, half or a little more than a third of a glass and 100 grams of granulated sugar. You can use any berries, but strawberries, raspberries or blueberries (or all together) are ideal.

So, put everything in a blender and mix vigorously for 3-5 minutes. You can add a little vanilla to the mixture. That's all!

It is not forbidden to serve this ice cream immediately after preparation. And if you freeze it for half an hour, it will only get better.

The legendary Soviet ice cream is a taste of childhood for those born in the USSR. And with our recipe it is very easy to feel it again.

Compound:

• 1 vanilla pod;
• 100 gr. fine sugar;
• 4 yolks;
• a glass of the fattest milk;
• cream 38% - 350 ml.

Cooking Ice cream according to GOST from the USSR is like this:

1. Grind 4 yolks and 100 grams of fine sugar thoroughly until white.
2. Carefully remove the seeds from the vanilla.
3. In a saucepan, boil milk with vanilla added to it.
4. Pour milk in a thin stream into the beaten yolks with sugar.
5. We put the mixture back on the fire and heat it, stirring constantly, to 80 °C. It is important not to let the composition boil! After this, remove the saucepan from the stove and cool. First, until room temperature is reached, then place the mixture in the refrigerator for 1 hour.
6. The cream, previously cooled for 12 hours, is whipped fluffy.
7. Combine the yolk mixture and cream and beat for a couple of minutes. Place the resulting mass in the freezer for 60 minutes. Then we take it out, mix or beat it, and back into the chamber. So 4 times.
8. The last time you take out the mixture will be hard. That's how it should be. Break it apart with a spoon, stir vigorously, and put it back in the freezer.
9. After half an hour we take it out, mix it again and now put the ice cream in the chamber until it hardens completely.

Soviet ice cream is ready! You can enjoy it, remembering your happy childhood.

How to make ice cream at home - tips and tricks

Making ice cream at home means surprising your family with your favorite delicacy and at the same time taking care of the health of your loved ones. Because in this case you will always be sure of the naturalness of the product.

To make ice cream correctly, you need not only to follow the recipes, but also to put into practice some recommendations and tips:

1. Sugar in ice cream can be replaced with honey.
2. Instead of store-bought milk, use homemade milk. Just like cream. Then the ice cream will turn out much tastier.
3. Chocolate, jam, nuts, coffee and many other products go well as an addition and decoration to the delicacy. There are no limits to your imagination. Sometimes all you need to do is look in the refrigerator and check out the kitchen shelves.
4. Dessert cannot be kept in the freezer for a long time. It is made entirely from natural products, so the shelf life is low. It must be consumed within a maximum of 3 days. Although it is unlikely that he will stay that long.
5. It is not recommended to refreeze melted ice cream!
6. Before serving the dessert, leave it out of the refrigerator for 10 minutes. Then its taste and aroma will appear much brighter.
7. When preparing a treat without an ice cream maker, it must be constantly stirred while freezing. During the entire cycle - from 3 to 5 times, approximately every half hour or hour.

My relatives know how to quickly improve my mood: a bucket of ice cream, a spoon, and half an hour of silence. I quickly come to my senses =) Of course, I could never be satisfied with store-bought - it’s so sweet that it itches in my throat. And then there were children born who were ice cream lovers like me. So I started making real homemade cream ice cream. Each unsuccessful experiment (and they were all unsuccessful) fueled my curiosity with renewed vigor. What's the most important thing about ice cream? Consistency. Its amazing magical structure: it doesn't have to look like cream, mousse or anything else. And it was precisely this structure that did not work out for me. Either too liquid, or too hard... in one word, everything is wrong ((
Of course, I studied all the confectionery forums and communities on social networks. And everywhere they wrote that ice cream is a delicate matter. Nothing will work without an ice cream maker. And if it does, it won’t be right away. And if right away, then only at midnight and with the blood of a black rooster.

And the answer lay on the surface! The cream for homemade ice cream should be farm, village. The fattest that exist. The structure of this cream is very similar to mascarpone. Apparently due to their density and high fat content, ice crystals do not form in the cream when frozen, which allows the ice cream to obtain the ideal consistency.

Ingredients:

• Country cream (the fattest and densest) - 250 g
• Full-fat milk (also from a cow, farm milk) - 400-450 g
• Condensed milk - 1 standard can (380 g)

Quantity - for 5-6 servings

How to make homemade ice cream from cream (simple recipe)

Pour the cream, condensed milk and milk into a bowl.

Beat with a mixer for 2-3 minutes until foam appears on the surface.

Pour into ice cream molds (you can use a plastic container or glass glasses).

Place in the freezer for several hours.

Chocolate topping for ice cream

While the ice cream is cooking in the freezer, prepare the delicious chocolate topping

• Cocoa powder - 5 tbsp. l.
• Granulated sugar - 6-8 tbsp.
• Full fat milk - 5 tbsp.
• Butter - 50 g.

Preparing the topping

In a saucepan, mix everything into a homogeneous mass and place on low heat.

Stirring constantly, bring to a boil. Wait until the mass cools down and becomes completely homogeneous (usually it takes one or two minutes after boiling).

Remove and immediately pour topping over ice cream. Place back in the freezer.

Once I learned how to make this ice cream, I couldn’t stop all summer. I did it two or three times a week. Endless. Such a delicious and simple recipe that I didn’t want anything else delicious.

Homemade berry ice cream with mint

Of course, this recipe was ideal for me, but out of curiosity I periodically try new options. The one I'll share below is from Saveurs magazine. There is such an amazing combination of flavors here: mint, berries, cream that it’s impossible to resist!

Looking ahead, I will say that it was not possible to avoid ice crystals in the structure of the ice cream, but there are so few of them that you can close your eyes completely. Moreover, they are so easy to get rid of - you just need to let the homemade ice cream sit for 10 minutes before serving.

Ingredients:

• Fresh strawberries (or other berries) - 300 g
• Mint - 3 sprigs
• Yolks - 3 pcs.
• Powdered sugar - 65 g
• Cream - 200 g

Number of servings - 4-5

How to make ice cream at home

Whisk the yolks with the powdered sugar, then place the bowl in a water bath and continue beating until the mixture turns pale. The consistency of the contents of the bowl should resemble thick cream. Remove from the water bath and beat for another 5 minutes.

Cut the strawberries and mint into small pieces and add to the egg cream.

Whip the cream to stiff peaks and mix with the berry-yolk mixture.

Pour into molds and freeze for several hours (4-5). Before serving, keep for 10 minutes at room temperature.

Bon appetit!

In contact with

Ice cream is the most desired treat during the summer season. It is not only tasty, but also refreshing. It is also often used as an additional component of summer drinks and for serving some desserts. Below are a few recipes that describe how to make ice cream at home.

Simple milk ice cream at home:

• milk 3.2% - 330 ml;
• egg - 2;
• sugar - ½ cup;
• butter - 80 g;
• vanillin.

Beat the butter and half the sugar using a mixer or whisk. Next, beat in the eggs and add the remaining sugar, you can immediately add vanilla. We continue to work with the mixer for a few more minutes until the consistency of the contents of the bowl becomes homogeneous.

Milk is poured into the ice cream mixture last. Beat everything again with a mixer at maximum speed.

Pour the mixture into a saucepan and simmer over low heat until it begins to thicken a little. Process the hot mixture with an immersion blender for a couple of minutes. Afterwards, place the container in a larger bowl with ice water so that the workpiece cools faster. Pour into a freezer container and place in the freezer overnight.

On a note. Ice cream preparations should not be sent to the freezer while hot or even warm. Be sure to wait until it cools completely.

Popsicle recipe

• cottage cheese - 250 gr;
• powdered sugar - 100 g;
• cream - 250 gr;
• white chocolate - 100 g;
• chocolate tubes - 5 units;
• crushed walnuts/pistachios.

Eskimo is prepared by beating ingredients in stages. First of all, whip the cream with powdered sugar, then gradually add the cottage cheese. The result is a fairly thick creamy consistency.

Melt the chocolate and pour into the mixture. Beat for a minute or two.

Pour nuts into ice cream molds, lay out the mixture, and insert a tube deep into the center. Place in the freezer for 2-3 hours.

vanilla ice cream

• heavy cream - 750 ml;
• milk - 250 ml;
• sugar - 150 gr;
• egg yolks - 6 units;
• vanillin.

Combine the milk and a third of the cream in a saucepan, and add ⅔ sugar there. Place on the fire and bring to a boil, stirring.

Meanwhile, use a mixer to grind the remaining sugar and yolks. When the mixture becomes very light, add the milk and cream mixture in small portions, continuing to beat.

Pour the resulting mixture back into the saucepan and send it to warm over low heat, stirring constantly. The consistency will gradually thicken, resembling custard. Place the saucepan in a bowl of ice and cool, stirring. The result was a French cream Anglaise - smooth and shiny.

At high speed, beat the remaining cream until medium thick. Pour the cooled milk-sugar cream into them and mix with a spoon.

We distribute the resulting vanilla delicacy into special portioned containers or into one large container and send it to harden in the freezer for several hours.

Creamy treat

There are no water crystals in the ice cream for this recipe, as happens in store-bought ice cream or when a large amount of water is used in preparation.

The recipe is very simple and preparing homemade ice cream will not take more than ten minutes.

Ice cream made from cream turns out incredibly tender, with a fairly dense structure:

• cream with fat content from 30% - 550 ml;
• condensed milk with sugar - 170 g;
• gelatin - 7 gr.

First, prepare the gelatin: pour a shot of boiling water over it. It is important that there is as little water as possible.

Pour cream and condensed milk into a mixing container. Beat with a mixer until smooth – it will only take a minute. Then turn the speed up to maximum. By this time, the gelatin will dissolve in boiling water and it can be added to the creamy condensed mass. We work with the mixer for a few more minutes. Place the mixture in a container, close it and place it in the freezer for at least 5 hours.

Homemade creme brulee

• 500 ml cream from 33%;
• vanillin;
• 25 grams of flour;
• 2 egg yolks;
• 180 grams of boiled condensed milk;
• 150 ml milk.

Place the milk on medium heat to warm up.

Separate 4 tablespoons from the prepared volume of cream. spoons into a separate cup and add flour with vanilla, yolks and boiled condensed milk. Grind everything very well with a spoon until a homogeneous mass is obtained without dense lumps.

Place the resulting mixture into the heated milk and mix thoroughly with a whisk. We send it further to warm up. You need to warm it up while stirring, as the cream will thicken. The consistency will be like a thick custard for cakes. When the cream becomes thick and begins to boil a little, it should be removed from the heat and left to cool.

Let's make the remaining cream. They need to be beaten until a dense foam is obtained; sugar can be added if desired. Then add the cooled custard and mix using a mixer.

Cover the entire mass with a lid or cover with film. Place in the freezer for several hours. It is recommended to stir the mixture with a spoon every hour, as long as possible - this is necessary to prevent crystallization and create a fluffy, loose consistency of the dessert.

On a note. This ice cream can not be frozen and can be used as a cream for a cake.

Homemade chocolate dessert

Chocolate ice cream with a delicate, creamy texture can be prepared according to the following recipe:

• heavy cream - 500 ml;
• fine sugar - 180 g;
• cocoa - 25 g;
• salt - 2 g;
• egg yolks - 5-6 units;
• milk - 250 ml;
• high-quality dark chocolate - 125 gr.

First of all, chop the chocolate into small pieces.

In a thick-bottomed saucepan, combine salt, cocoa and half the sugar. Stir. Pour in a little milk and stir until smooth. You will get a glossy chocolate paste. Pour in the remaining milk and cream and mix again. Place on low heat and stir until it boils. As soon as it starts to boil, immediately remove from heat.

While the milk mixture is heating, let's take care of the yolks: combine them with the remaining sugar and stir with a whisk until a light creamy mass appears.

Now you need to combine the milk mixture and yolks. This must be done very carefully, as the milk is still quite hot and the yolks may curdle. Therefore, first we pour just a little chocolate and milk mixture into the yolk mixture and mix with a whisk. Then add a little more and mix again. Now the yolk mass has heated up and will not curdle, pour in the milk mass in a thin stream, constantly working the mass with a whisk.

Place the pan back on the fire and cook for about five minutes, stirring constantly. The fire should be slow, the mass should not boil, otherwise the yolks will cook. The mass should thicken and resemble the state of custard for a cake.

Remove the pan from the heat and add chocolate to the contents, stir vigorously until the pieces are completely dissolved.

Cool the ice cream mixture in a container with ice water. Stir occasionally to prevent a crust from forming.

Pour the cooled mixture into a deep container for freezing. Let's close. Leave it overnight.

On a note. Ice cream preparations should not be sent to the freezer while hot or even warm. Be sure to wait until it cools completely.

Fruit and berry ice cream

• 150 g blackberries;
• 150 grams of peach pulp;
• 200 g sugar;
• 2 cups cream;
• 2 glasses of milk;
• 6 egg whites.

First, beat the whites until they form a stable foam, then add them to the sugar without stopping beating. Separately, whip the cream until it thickens.

Add the thickened buttercream into the sweet egg mass in small portions and continue beating at maximum speed for several minutes.

Reduce the mixing speed and pour in the milk in a thin stream. We work for 1-2 minutes.

Rinse the berries and fruits, cut the peaches into small pieces. Separately, use a blender to prepare blackberry and peach puree. Divide the protein-cream mixture into 2 approximately equal parts. We combine one with berry puree, the other with peach puree. Mix thoroughly.

Place fruit preparations in containers and freeze, covering tightly with a lid/film.

No added eggs

• vanilla sugar - 1 sachet;
• sugar - 90 g;
• powdered milk - 35 g;
• starch - 10 g;
• heavy cream - 250 ml;
• milk 3.2% - 300 ml.

Combine all dry ingredients in a saucepan (except starch). Pour more than half of the milk into the dry products and mix.

Combine the remaining milk with starch, stirring it well.

Heat the milk mixture with sugar, milk powder and other products over low heat, stirring constantly. Bring to a boil. As soon as it starts to boil, pour in the starch mixture and stir. When the mixture begins to thicken, pour into a container through a sieve and leave to cool.

Meanwhile, whip the cream. When the mixture has cooled, add the cream and beat for a few minutes. After that, set the ice cream to freeze.

On a note. Only cream with a fat content of more than 30% is whipped into a stable foam quickly enough. It is possible to beat a less fatty product, but this very rarely works.

How to make vegetarian ice cream?

Delicious vegan ice cream can be made with bananas.

The products are designed for one serving of ice cream, increase their volume depending on the planned number of servings:

• 2 bananas;
• 50 ml soy milk;
• sugar - 15 g;
• diluted in a couple of tsp. vanilla - 5 gr.

Remove the bananas from the peel and cut into rings. Place on a board and freeze for three hours.

After 3 hours, combine the rings with the rest of the products and mix in a blender until creamy. Place the mixture in a waffle cone and freeze for an hour or two.

Yogurt recipe

Making yogurt ice cream is very easy. It is important to take tasty, high-quality yogurt, otherwise the delicacy will not be so tasty and rich.

• 2 jars of yogurt;
• 2 sticks for stirring coffee;
• a couple of glasses of boiling water.

The recipe is extremely simple, and even children can handle it. The basis of ice cream in this version is yogurt - fruit, berry or natural, we take your favorite. In the foil with which the jar is sealed, make a small cut in the center, insert a stick into it so that it is well immersed in the yogurt. Place the resulting structure in the freezer for 2-3 hours.

Afterwards, remove the jar from the freezer. Carefully remove the foil, tearing it off at the sides. To make the ice cream easy to remove from the jar, you need to let it melt a little. You can speed up this process by lowering a jar of yogurt ice cream into a bowl of boiling water for a minute. After this, the treat easily comes out of the container.

Lemon dessert

A quick, low-calorie dessert with lemon-banana flavor can be prepared using the following recipe:

• 3 bananas;
• 2 lemons;
• 150 grams of powdered sugar.

Peel the bananas and cut into rings. Zest one lemon, then squeeze out the juice from both citrus fruits and mix with zest and banana pulp, pour powder into a container. Using a blender, turn the ingredients into a homogeneous mass.

Before serving, you need to remove the ice cream from the freezer for 10 minutes - the dessert will become softer and tastier.

If you want a simple lemon flavor, make a simple creamy or vanilla treat and add lemon juice and zest, stirring well before freezing.

I don’t know how your family’s relationship with ice cream develops, but my family simply adore it! A few years ago, the taste of ice cream began to deteriorate very badly, and for the first time I thought about how to make ice cream at home from natural products without all these chemical dyes, taste improvers and other nastiness.

Naturally, first I asked my friends a question about how to make ice cream with your own hands, and heard many different options - starting from fruit sorbets, for the preparation of which you don’t need practically anything other than fruit and a freezer, and ending with a variety of ice cream cakes that you can use amaze the family. My housekeeping girls advised me a lot of things, and I will be happy to tell you how to make homemade ice cream.

Important Notes

1. Homemade ice cream is made from a milk base and sugar. Other ingredients can be added or left out as desired or depending on the recipe - for example, for a simple low-calorie ice cream recipe, you only need white yogurt and any toppings.
2. The most important rule when making ice cream is to prevent large ice crystals from forming. You've probably tried this unfortunate delicacy - frozen ice crystals crunch just like sand on your teeth. It's tasteless and not very healthy.
3. You also need to choose only the freshest and highest quality products. This compote can be made from darkened apples by cutting off the ugly parts from them, but you won’t be able to do this with ice cream, the taste will be ruined.
4. Use as natural ingredients as possible. Yes, buying vanillin and colored dye is much simpler and easier than using natural vanilla pods or tinting homemade ice cream with berry juice. But all this affects the quality. Even supposedly tasteless dyes have their own taste.
5. Think carefully about the fat content of your dish. It's one thing if you want to make vanilla ice cream or creme brulee ice cream as a dessert or treat - then you don't have to pay attention to the amount of sugar and fat. And it's a completely different matter if you just prefer to eat it for a snack in the hot summer - in this case, you should choose a lower-calorie ice cream recipe at home.

Do you need an ice cream maker?

• a special container that is used only for one product - you are guaranteed not to smell the borscht flavor in your ice cream;
• automatic mixing (more on this later);
• the ability to cook in large portions at once;
• correct freezing.

Why do you need to mix? Fat and water have different characteristics, and the water in milk will freeze first. The crystals tend to coalesce, meaning that without stirring you'll end up with a chunk of ice in the sweet fat. When stirring, the ice crystals are crushed and evenly distributed throughout the mass.

Recipes

With milk

• 1 liter of good milk (it is better not to take ultra-pasteurized milk);
• 1 stick of butter (the spread will not give the desired consistency);
• 2 cups sugar (if you have a grinder, it is better to grind the sugar);
• 5 yolks from chicken eggs;
• 1-1.5 tsp. potato or corn starch.

2) You need to grind the yolks thoroughly and stir in sugar and starch. If it doesn't mix well, you can add a few tablespoons of milk.

3) Place the milk-butter mixture back on the stove and heat, gradually pouring in the yolks and sugar until everything is combined and the mixture boils.

4) After this, place the pan in a basin or sink with cold water and stir until the mixture cools to a pleasant warmth.

5) After cooling, you need to pour the milk ice cream at home into molds or containers, and then freeze for about four hours.

There are many recipes for ice cream made from milk, but they all repeat this one in one way or another - somewhere the ratio changes, somewhere additional ingredients are used, I told you the basic method of preparation, which can be adapted to suit yourself.

On cream

• 1 glass of milk;
• 1 glass 35-40% cream;
• 2 tbsp. milk powder;
• 0.5 cups sugar.
• 2 tsp corn starch
• 1 tsp vanilla sugar.

Well-chilled cream should be whipped until it stands in peaks, and then gently folded into the cooled milk mixture. Place the resulting ice cream in the freezer and set a timer or alarm clock - every twenty minutes you will need to whip it (it is best to do this with a mixer).

By the way, the calorie content of ice cream sundae is easy to calculate - just add up the calorie content of all the ingredients based on weight, and calculate the desired value.

You will need:

• a can of good condensed milk;
• half a liter of low-fat cream;
• 1 cup very heavy cream;
• a teaspoon of vanilla sugar;
• one or two cups of berry filling (you can use almost any berry, I prefer blueberries).

Stir the mixture every half hour until it turns into soft ice cream. Then beat the mixture well, add berry puree, and put it back in the freezer.

In my opinion, there is no recipe for ice cream made with cream that is easier than with condensed milk - even my daughter can do it.

Lactose-free and vegan option

How to make ice cream without cream and milk? Use coconut, rice or soy milk for the right texture and taste.

Make chocolate curd ice cream using soy milk.

Have to take:

• 2 cups soy milk;
• 6 tablespoons cocoa powder;
• 2 teaspoons coconut flakes or nuts (as a filler);
• sugar or stevioside (or any other sweetener) of your choice;
• a little lemon juice.

Fruity

• 2-4 bananas;
• sugar, honey or invert syrup (to taste, about 1 tbsp);
• a handful of any berries or fruits;
• a little lemon juice.

• first you need to peel the banana, cut it into small pieces and freeze;
• put well-frozen bananas through a blender;
• add fruits or berries, splash in lemon juice and add sugar to taste;
• beat well and place in the freezer to refreeze.

Secrets and answers to frequently asked questions

By the way, you can diversify chocolate ice cream at home in the summer - try adding mint or orange syrup to the finished treat, you will be pleasantly surprised.

Is there a low calorie ice cream recipe? No, you have to choose - either a chic creamy taste (for example, the first on the list, homemade ice cream replicates the taste of Soviet ice cream just perfectly), or low calorie content. Not only I, but even professional chefs don’t know how to make ice cream without cream and fat.

Is it possible to adapt the chocolate ice cream recipe for adults? Naturally. Any ice cream will only get better if you add a little alcohol to it - in the case of chocolate, it could be your favorite liqueur or ordinary cognac.

How to make ice cream at home without stirring? Only in the ice cream parlor.

Can you make ice cream at home using cream from the village? Yes, it will just be sour - country cream always contains sour notes. You can set a goal and fix it with alcohol and fillers.

How to turn an ice cream sundae into a popsicle at home? You need to cook chocolate glaze and dip the ice cream. It is better to cook the glaze according to old confectionery recipes (not five minutes).

How many calories are in ice cream? It depends on how you prepared it. To find out how many calories are in ice cream prepared by you personally, calculate the mass of each ingredient used and the calorie content, and then add everything up - you will get the calorie content of the product. In general, ice cream contains calories in a small volume - about 200 kcal per hundred grams.

What are the benefits of ice cream and, accordingly, the harm of ice cream? This is a tasty and healthy dairy product that contains a lot of fat. If you eat it twice a week, there will be no harm.

Can I make my own recipe? Experiment! Use ricotta and cottage cheese instead of milk, add milk powder and all kinds of soft cheeses, try new toppings and you will become an ice cream guru.

By the way, if you want to make homemade ice cream that will taste... like creme brulee, then look at this recipe with photos. The photo will help you remember the sequence of actions.

And watch the video instructions, the video instructions will help you follow the recipe and get the desired caramel texture.

And finally, a homemade ice cream recipe from my children:

• mix a glass of cream, a can of condensed milk and a glass of frozen berries (any);
• Beat the mixture well and add broken cookies;
• finely chop or grate marshmallows;
• Mix everything well and freeze.

Making ice cream according to simple recipes without eggs at home: cream, vanilla, ice cream, popsicle, cottage cheese, berry, fruit, chocolate, banana. We have selected step-by-step recipes for our caring parents, according to which you can easily prepare wonderful ice cream from milk, cream, yogurt, cottage cheese, kefir, juice, with berries, fruits, chocolate or cocoa at home, with or without an ice cream maker. Please your children with a delicious ice dessert, which is also natural, without dyes or preservatives.

Nowadays, it is better not to buy ice cream in stores - there is no benefit from it, but there is a lot of harm, especially for children, since it is stuffed with all sorts of time bombs. It is preferable to make your own ice cream at home, which will be both tasty and healthy at the same time. By adding nuts, fresh berries and fruits to it, you will make the dessert even healthier, unless, of course, your child is allergic to these products.

Pediatrician's advice: in order not to provoke allergic reactions in the child (in some cases very serious), chocolate and nuts can be given to him only after 3 years!

Information for those who are interested in the level of calorie content of ice cream: the lowest calorie is milk, followed by cream, then ice cream and the highest calorie is popsicle. But the higher the fat content of this dessert, the tastier it is.

Making ice cream at home

Making ice cream at home is easier than you might imagine.

If you have an ice cream maker, then before loading all the ingredients for ice cream into it, you need to mix them well with a mixer or blender. The ice cream maker should only be filled halfway.

And if you make ice cream without an ice cream maker, then during freezing you need to stir it several times so that ice crystals do not form in the dessert.

But you can simplify the entire procedure for making ice cream without an ice cream maker if you have a special container with a lid for freezing ice into cubes:

• make the base mixture for our dessert;
• pour into an ice-freezing container;
• place in the freezer for 30 minutes until the mixture is half frozen;
• transfer the cubes into a mixer container and add fillers there, if desired;
• thoroughly break everything up with a mixer fitted with a knife attachment;
• transfer the mixture into ice cream molds and place in the freezer for 2-3 hours. Ready!

When making ice cream, use only very fresh dairy products. Of course, milk can be replaced with cream, and cream with milk, but keep in mind that milk and light cream also form crystals in ice cream. To avoid this, you can add corn syrup to the treat (and in portions not for children - just a little alcohol or liquor), honey.

When whipping, the cream should be cold (but not frozen) - it should be kept in the refrigerator for at least 2 hours; If they are at room temperature, put them in the freezer for 30 minutes. The cream should be whipped just until it thickens. If using a mixer, beat at low speed to avoid whipping the butter. Since cream whips quickly, it is better to whip powdered sugar with it instead of sugar, which takes a long time to dissolve.

If you add chocolate or honey to ice cream, you need to add less sugar. Otherwise, the ice cream will turn out too sweet and cloying.

Since ice cream expands in volume when frozen, the molds only need to be filled two-thirds full.

Nuts and fruits should be added to ice cream during freezing, before it hardens, and syrup should be added before freezing.

You can freeze the ice dessert in muffin tins, plastic cups, yogurt cups, or children's juice cartons (the tops of which need to be cut off and popsicle sticks inserted).

In addition to honey, it is good to add raisins, candied fruits, fresh or frozen berries and fruits, chopped nuts, pieces of cookies, and chocolate to ice cream. In addition, they can be used to decorate ready-made delicacies. Thin sesame seeds, coconut flakes, powder or cardamom will also be a good decoration for the dessert.

When making ice cream with berries or fruits, choose the ripest and juiciest fruits. If you take, for example, hard kiwis, they will still be unripe and too sour for this dessert.

If you decide to make chocolate ice cream, then before adding cocoa to the mixture, do not forget to first pour hot milk or cream into it and then cool it.

Freeze and store ice cream in a container with a lid or covered with plastic wrap.

Since homemade ice cream consists entirely of natural ingredients, its shelf life is short: no more than 3 days. Also, you should not refreeze melted ice cream.

You can serve homemade ice cream with a sponge cake in the form of a cake or pastries; or cut into small briquettes and place it between two cookies.

It is better to give ice cream to children in small portions and not immediately from the freezer, but leave it to melt a little. In addition, if you wait 10 minutes, the taste and aroma of the dessert will appear brighter.

3 easiest ways to make ice cream

1. Stick an ice cream stick into a store-bought cup of yogurt and put it in the freezer for 1-2 hours;
2. Stick ice cream sticks into two halves of a banana, you can dip them in melted chocolate and roll them in nuts or cookie crumbs and put them in the freezer for half an hour or an hour;
3. In a similar way, you can prepare fruits in chocolate glaze: place peeled and cut into pieces fruits on sticks and leave in the refrigerator for half an hour; then dip them in the glaze and put them back in the refrigerator until hardened. You can find out how to make chocolate glaze at the end of this article.

Making creamy ice cream

Recipe 1 (basic):
If you add vanilla to this recipe, it will turn out... vanilla ice cream; if you add cocoa (2-3 tbsp) it will work chocolate ice cream; if you add creme brulee (see recipe below), you get ice cream Creme brulee.

250 ml milk (3.2%)
250 ml cream (30%, if not, then 20%)
5-6 tablespoons sugar (or to taste)

Recipe 2:
In this recipe, creamy ice cream is prepared using condensed milk.

1 can of condensed milk (sugar and milk only, no additives)
300 ml 30% cream (if you don’t have it, then sour cream, yogurt or 150 ml of different products - you can vary)

Preparation:

1. Mix all the ingredients of the 1st or 2nd recipe well in a mixer or blender;
2. Transfer the mixture into an ice cream maker and then follow the instructions; if you don’t have an ice cream maker, then put it in the freezer for half an hour, take it out and mix, and do this 3-4 times for the first 2 hours. Then leave for another 2 hours. Ready!

Recipe 3: ice cream
To make creamy ice cream, which is fattier (at least 15%) than regular ice cream, you need to take:
200 ml milk (3.2%)
500 ml cream (30%)
6-7 tablespoons sugar (or to taste)

Preparation:

1. Beat cream with sugar;
2. mix well with milk;
3. pour the mixture into an ice cream maker and continue according to the instructions; if you don’t have an ice cream maker, then put it in the freezer for half an hour, take it out and mix, and do this 3-4 times for the first 2 hours. Then leave to freeze for another 2 hours.

Recipe 4: ice cream with gelatin
500 ml 20% fat cream
6 tbsp. tablespoons granulated sugar (or to taste)
1 teaspoon (small top) gelatin
1 teaspoon vanilla sugar

Preparation:

1. Pour half a glass of cold cream into a saucepan, add gelatin, stir and leave to swell for 30 minutes;
2. add vanilla sugar, granulated sugar, stir and, stirring, heat (but do not boil!) until the ingredients dissolve;
3. pour the remaining cream into the same saucepan, stir and refrigerate for several hours or overnight;
4. then beat the liquid but gelatinous jelly with a mixer;
5. put it in the freezer, remembering to stir it every hour (only the first 2 hours); and then we leave it for several hours to take it out for the last time and enjoy a delicious ice cream without grains of ice!

Making creme brulee ice cream

(classic recipe)

basic recipe cream ice cream (see above) add creme brulee.

Creme brulee:
2 tbsp. spoons of sugar
3 tbsp. spoons of cream

1. Mix the ingredients and heat over low heat until thickened and light brown;
2. Immediately add the resulting creme brulee to the creamy ice cream mass (it should be at room temperature), while mixing thoroughly;
3. transfer to an ice cream maker or freezer for freezing (in this case, do not forget to take out the ice cream and stir).

Making almond ice cream

To make this ice cream you need basic Add almonds to the creamy ice cream recipe (see above).

1. Peel almonds (it is better to buy them in shells and in sealed bags - this preserves all the vitamins and healing properties of almonds) - in the amount of 2 tablespoons;
2. scald the almonds and remove the shell;
3. finely chop the almonds;
4. fry the almonds in the oven until they acquire a light brown color;
5. Mix the already frozen mass well and add almonds.

Making curd ice cream

If you want the taste of cottage cheese not to be felt, you need to beat it with other ingredients longer.

Recipe 1:
0.5 cans of boiled condensed milk
200 g cottage cheese
100 ml milk

1. Loose cottage cheese with condensed milk and milk in a blender;
2. Distribute the mixture into molds and place in the freezer for 3-4 hours.

Recipe 2:
250 gr. cottage cheese
150 gr. milk
250 ml cream
75 gr. granulated sugar
250 gr. fruits (apples, apricots) or berries
you can add 2 bitter almonds and 1 beaten egg (if you have homemade eggs, because store-bought eggs are dangerous to eat raw)

1. Mix cottage cheese, milk and sugar and loosen in a blender;
2. add, if desired, egg and almonds, whipped cream, chopped fruit, mix;
3. Place the mixture in the freezer.

Making popsicles

300 ml cream 40% fat
sugar or powdered sugar (to taste)
300 gr. any fresh or frozen fruit

1. Beat sugar and cream until thick;
2. add puree or pieces of fruit, mix well;
3. set to freeze.

Making ice cream from frozen berries

300 gr. any frozen berries
0.5 cups cold cream
100 gr. Sahara
a little vanilla (you can do without it)

1. Place all ingredients in a blender and mix for several minutes;
2. put in the freezer for half an hour. Ready!

Making Banana Ice Cream

To make this delicious ice cream, you need to peel and coarsely chop the bananas in advance. Then spread them out so they don't touch each other and put them in the freezer for 2 hours or longer.

Recipe 1:
2 bananas
0.5 cups natural yogurt (or milk, kefir)
2 tbsp. spoons of cocoa

2. pour yogurt into the blender and mix everything;
3. freeze for 2 hours.

Recipe 2:
2 bananas
0.5 cups cream
1 tbsp. spoon of powder
1 tbsp. spoon of lemon juice

1. Remove bananas from the freezer, grind them well in a blender, adding cocoa;
2. add cream, lemon juice and powder to the blender and mix;
3. Place in the freezer for 2 hours and during this time you need to take it out 2 times to mix.

If you sprinkle the finished ice cream with grated chocolate and nuts, it will be indescribably delicious!

Recipe 3:
Well suited for those families who observe fasting.

2-3 bananas
some water (or juice)

1. Peel bananas and place in the freezer for 2-3 hours (or overnight);
2. put in a blender and grind for 2-3 minutes using a blade attachment, adding a little water.

Before serving, pour honey or sprinkle with grated chocolate and nuts.

Making ice cream from yogurt

Recipe 1:
2 tbsp. spoons of honey
150 ml orange juice
1 cup natural yogurt
1 tbsp. spoon (or to taste) sugar
1 handful of any fresh berries

1. Beat all ingredients with a blender;
2. Place in the freezer for 3 hours.

Recipe 2:
Half 1 banana
1 kiwi without peel
1 tbsp. spoon frozen pineapple pieces
4 tbsp. spoons of natural yogurt
1 teaspoon honey

1. Beat all ingredients thoroughly with a blender
2. Place in the freezer for 1 or 2 hours.

Making ice cream Fruit ice

Recipe 1:
To the delight of children, it turns out bright, two-color. Besides, very tasty. But what is most important for us, parents, is useful!

220 gr. raspberries or other berries
2-3 pcs. kiwi
2-3 tbsp. spoons of powdered sugar
½ cup filtered water
10 ml lemon juice

1. Place peeled kiwis in a blender and grind;
2. Grind the berries separately;
3. Pour powdered sugar with water and heat until the crystals dissolve;
4. pour lemon juice into it and cool the syrup;

5. add half of the syrup to the kiwi, and the other half to the raspberries;
6. Pour the raspberry mixture into the molds halfway and place in the freezer for 1 hour;
7. when it freezes, stick a stick into the center of the mass and pour the kiwi mixture on top;
8. It remains to freeze the dessert for another 2-3 hours. Ready!

Recipe 2:
1 medium-sized apple or any berries, fruits (optional)
½ teaspoon gelatin
½ glass of water
4 teaspoons sugar
lemon juice (to taste)

1. Add gelatin to 2 tbsp. spoons of chilled boiled water and leave to swell for 30 minutes;
2. Pour boiling water over sugar and stir until dissolved;
3. mix gelatin with syrup and also dissolve in it, cool;
4. prepare applesauce (or carefully cut any fruit into slices, add berries);
5. mix cooled gelatin with puree (or with slices of fruit and berries), add lemon juice;
6. Pour the mixture into molds, filling only 3/4;
7. put the ice cream in the freezer.

Making Eskimo Ice Cream

Let's make ice cream covered with chocolate glaze - popsicle.

For ice cream:
take the recipe for ice cream sundae (see above).

For the glaze:
200 gr. chocolate
200 gr. butter

1. Pour ice cream mixture into prepared narrow popsicle molds and insert sticks;
2. place in the freezer for at least 3 hours;
3. shortly before taking out the ice cream, melt the chocolate and butter pieces in a water bath and stir. Let the glaze cool slightly;
4. Dip the frozen ice cream very quickly into the still warm glaze, wait until it hardens on the dessert and put it in the freezer to harden.

The glaze can be made without butter, but then pour the glaze over the ice cream and do not freeze, but serve immediately. If there is no chocolate, then the glaze can be made from cocoa.

Chocolate cocoa glaze: