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Homemade ice cream: simple, tasty, useful


Make ice cream at home easiestWhen there is a special device - ice cream maker. This device can regularly mix the cooled mass, which is what you need to get a delicate dessert without ice crystals. However, you can achieve this result manually.

Homemade ice cream can be tastier and more useful than factory ice cream

Home-made plombier is good because it's always accurateIts composition is known (in contrast to the factory product, which can be seasoned with preservatives and unclear quality by thickeners). There are lots of recipes, and it's better to start with ice cream without eggs in case of fear of poisoning. Mix 100 g of sugar with 35 g of milk powder, dissolve everything in 250 ml of milk and boil. When the liquid is bubbling, pour in a mixture of 50 ml of milk and 10 g of starch. Reduce heat and, stirring, let thicken, then cool. 250 ml of cream with a fat content of 35% cool and whisk, and then gently enter into the broth. Transfer to a bowl with low sides and put in the freezer. Each 15-20 minutes, remove and vigorously stir with a broom or whisk with a blender until the mass reaches the desired density and temperature. Or fill the mixture in the ice cream maker.

You can make homemade ice cream without cream. For this, take any seasonal or frozen fruits and berries, peel and seed, mix with an equal volume of yogurt (preferably use a homemade) and add sugar to taste. Blend the mixture with a blender and freeze. If there is no desire to often stir the product, it is better to buy special small portioned molds. In them, ice cream will freeze quickly and evenly. Fruit dessert is suitable for currants, strawberries, raspberries, peaches, apricots, apples, etc.

Homemade ice cream: simple, tasty, useful Was last modified: July 5th, 2017 By Dahnaipb
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