What sweet tooth can resist ice cream? And especially homemade ice cream, made without any artificial colors, flavors, or other unhealthy additives! In fact, making ice cream isn't that difficult. Homemade ice cream is much better than store-bought. So how can you make your own ice cream without the hassle? An ice cream maker (freezer) will make your life easier when making ice cream, allowing you to enjoy ice cream with any seasonal fruit you like. Experiment or try our homemade ice cream recipes.
It's worth noting that ice cream makers (and freezers, too) quickly pay for themselves in the summer, as they can be used to make not only ice cream but also delicious cocktails and exotic dishes like sorbetos and granitos. Ice cream makers can also be used to make ice from milk, frozen yogurt, and various soft drinks.
There are three types of ice cream makers : mechanical, electric, and full-cycle. Prices for various ice cream makers range from $25 to $1,000. Mechanical ice cream makers, which have been in use for a couple of hundred years, are still in use today. Their design remains virtually unchanged: a wooden bucket with a metal container in the center , where the ice cream is placed. To make a serving of ice cream in such an ice cream maker, you not only need to add ice and salt but also use your hands to turn the handle. Making a serving of ice cream takes about half an hour.
A typical electric ice cream maker consists of a double-walled ice cream container. The space between the two walls contains a special cold-accumulating substance (usually carboxymethyl cellulose). This container is first placed in the freezer to accumulate cold, typically for 8 to 12 hours at a temperature of -18 to -25 degrees Celsius (this parameter is specified by the manufacturer in the operating instructions). After the required time has passed, the container is removed from the freezer, the ice cream mixture is added, a stirrer with a timer is installed on top, and in 10 to 20 minutes, your treat is ready! A full-cycle ice cream maker is the most convenient ice cream maker available today . It performs two functions simultaneously: freezing (thanks to a built-in compressor) and mixing the ice cream with a special fluoroplastic paddle, which is driven by an electric motor through a low-speed gearbox. The prepared mixture is placed in the ice cream maker and the "start" button is pressed. The machine will automatically start freezing at the right time, and the rotating paddle will prevent the mixture from freezing to the walls and ensure a smooth ice cream texture. The Food Service company recommends the German-made ice cream maker BARTSCHER 135002 for home use . Besides saving money, do you know what else is great about using ice cream makers? You'll be making your own ice cream without any preservatives, emulsifiers, or other chemical additives that manufacturers of such products generously dispense.
For those on a diet:
Yogurt ice cream is easier to make and lower in calories. Simply blend the fruit and add the yogurt. For low-calorie raspberry yogurt ice cream, blend 200 g of raspberries with 100 g of sugar and 1 teaspoon of lemon juice. Pour the mixture into a bowl and stir in 500 g of plain yogurt. Pour the ice cream into an ice cream maker and prepare according to the machine's instructions. Consume within 2 weeks.
Try it with other berries - those that are in season.
Recommendations for making ice cream in an ice cream maker:
Freezing can dull the flavor of foods, so be generous with extra ingredients—if your ice cream tastes too sweet or tangy before freezing, it will be fine after freezing.
While still hot, prepare ice cream custards or flavored syrups. For custards, add vanilla pods or crushed coffee beans. Sorbet syrups can be infused with lemongrass or star anise for a more flavorful flavor. Strain the syrup through a sieve before making ice cream.
Add chopped marshmallows to the half-ready mixture.
A few drops of orange or rose water at the end of mixing the ice cream will add a vibrant flavor to ice cream made with summer fruits.
Try adding crushed coriander or cardamom seeds to your chocolate ice cream.
A few drops of Cointreau, Kirsch or Grand Marnier will give the fruit puree ice cream a tempting, adult, and elegant taste.
For tropical fruit ice cream—such as mango, papaya, or banana—substitute one-third of the cream or milk with coconut cream.
Once the ice cream is mixed, create a marbled effect by adding lemon curd, toffee sauce, or fruit sauce.
Various toppings, syrup, and nuts give homemade ice cream its unique flavor. Chopped almonds, grated chocolate, macadamia nuts, cashews, and raisins lend an exotic touch to homemade ice cream.
Ice cream is best stored in a tightly sealed plastic container. If you store ice cream without a lid, it will quickly lose its flavor and aroma and absorb odors from the surrounding environment.
It's best to prepare ice cream the day before you plan to serve it to avoid unpleasant surprises and rushing.
To prevent ice crystals and granules from forming in your ice cream, allow it to set for 24 hours—this will significantly improve the consistency of the product.
Experiment with different toppings, such as lavender and honey, peanut butter, banana, chocolate chips, and biscuits, or peaches. Homemade ice cream can be served with cake, pastries, cookies, and other desserts.
Instead of regular chocolate syrup, use hot toffee toffee to give your ice cream a more intense flavor. Use toasted nuts or coconut to fully enhance the flavor.
Refrigerate the ice cream mixture before making the ice cream to reduce prep and freezing time.
Do not exceed the capacity of the ice cream maker - the amount of mixture increases as the ice cream is made.
Scrape the ice cream out of the bowl with a plastic spatula or spoon—metal utensils can damage the ice cream maker.
Since homemade ice cream does not contain preservatives, it is best eaten within 1-2 weeks of preparation.
Well, I wish my readers cool weather and delicious ice cream!
The authorship of this article belongs to Magal Ruslan and the portal food-service.com.ua. Copying without citing the source is prohibited.
