Each mass-produced product began with a home-made original recipe. Nowadays, when products have many chemical ingredients in their formulation technologies, the fashion for preparing traditionally traditional recipes using natural products at home came in time. A great idea for such an experiment would be reproduced homemade ice cream recipes . There are plenty of opportunities for this. Modern manufacturers for these purposes even released an electric ice cream maker, which takes only 20 minutes to prepare a finished dessert. But even without such a technique, and if there is only a refrigerator with a freezer, it is quite simple to make ice cream at home . Unlike home-made goodies, it is impossible to be sure of its quality and safety with a product from a store. Not with the composition of the product indicated by the manufacturer, nor with the date of production, nor with the correct storage conditions. And most importantly - for the first time having tasted this dessert in a home-made performance, you understand its true taste.
The number of recipes for homemade ice cream and their variety will satisfy any sweet tooth. Initially, such ice cream was made from milk and cream. For longer storage of milk in the winter it was frozen. Many people liked the taste of this product. To improve its properties and taste, milk decided to boil and add sugar before freezing. Over time, more and more new ingredients were added to this recipe, until the product has already assumed a modern look.
The easiest and most healthy way to make ice cream at home is to grind fresh berries with sugar, put them in containers and put them in the freezer for 3-4 hours. First, you must not forget to insert a special stick or a simple spoon into each container. For such an ice dessert, you can purchase a special plastic or silicone mold in which it is very convenient to freeze such a fruit popsicle.
You can find ice cream recipes at home in any cookbook, on the desserts page, or using online resources. A distinctive feature of such a home product is its short-term storage ability, since often all its components are perishable and lively. These are eggs and milk. Frozen fruit and berry mixes have a longer shelf life than milk cream in freezers. But virtually all ice cream recipes are reproduced at home , almost longer than they are then eaten. So we can talk about the shelf life of it conditionally. No one will give him a lie, in the good sense of the word.
The basis of any milk cream ice cream is cream, milk, eggs, or rather their yolks, sugar, as well as vanillin or vanilla sugar. Cooking technology is similar to cooking custard. First, milk and cream are boiled. While they cool, the yolks mix with sugar and vanilla. Then the finished mixture is combined with cooled milk, mixed well and brought to a boil over low heat. She is allowed to cool and put in the freezer. For greater uniformity, experts advise to remove the mass and beat it with a mixer in a couple of hours. Repeat whipping several times. Some ice cream recipes at home advise to whip the cream separately and add after boiling the mass with the yolks. This will give the dessert 170 grams of sugar and a little vanilla.
Children will especially appreciate such a delicacy, because they are true connoisseurs of everything sweet. You just have to be careful, eat a little bit and slowly to protect your throat.