Ice cream is a favorite delicacy of many, invented many centuries ago, and has not lost its popularity to this day. With the advent of new types, additives and recipes, it only becomes more popular.
Ice cream roll / cake / sandwich, ice cream cone, creamy, chocolate, sorbet, cocktail - it's impossible to count everything. But it is possible to make ice cream with just two ingredients. Yes, yes, in the home kitchen, having only a mixer and a freezer available, without using special equipment, without preparing a base for this yolk-based dessert (castard or custard). Don't believe me? Then let's do an experiment. I will cook it in two ways - in an ice cream maker and by freezing the treat without additional stirring.
On the Internet, there are several options for making ice cream from cream and condensed milk, with different proportions and methods. Having tried some of them, after reading user reviews, I drew important conclusions for myself:
1. Be sure to whip the cream until stable peaks.
2. The ingredients must be of high fat content and of excellent quality.
Observing these two conditions, I came to the third conclusion: ice cream can be prepared without an ice cream maker and further mixing. But first things first.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.
Ingredients:
Cream (33% fat) - 300 g
Condensed milk - 170 g
Step by step recipe:
Let's prepare the ingredients: chilled whipping cream with a fat content of 33% and condensed milk with sugar prepared in accordance with GOST. Product weight is indicated in grams, not milliliters, be careful!
Beat the cream with a mixer. A good quality product is whipped without adding thickener.
Begin to beat at low speed to avoid splashing. As soon as the cream begins to thicken, add the mixer speed to the maximum. The approximate whipping time (depending on the power of the technique) is 5-7 minutes.
Well-whipped cream forms a steady peak, does not drip off the whisk or shoulder, and does not trap liquid at the bottom of the bowl.
2-3 tbsp the resulting air mass is mixed with condensed milk. At this stage, you don't have to worry about the volume, we just need to make it easier for ourselves the process of mixing condensed milk into whipped cream, because both ingredients have a different consistency.
Place the mixture in a bowl with the rest of the whipped cream.
We carefully connect the two masses. Mix with movements from bottom to top, as if lifting the mixture from the bottom of the bowl to the surface.
And now the promised experiment: I will transfer the smaller half of the ice cream mass to a small container and put it in the freezer for 6 hours. I will not touch it until it is completely frozen.
The remaining (more) half of the mass I will transfer to the ice cream maker. I have the simplest machine, which does not bring the ice cream to full readiness, but only prepares it for final freezing. The bowl needs to be held in the freezer for 8 hours in advance, then I turn on the device and, while the blade is working, pour the mass into it.
The ice cream maker mixes the ice cream for 20 minutes. During this time, the mixture will become noticeably thicker, it will cool evenly and begin to solidify.
It turned out to be the consistency of soft ice cream, which I transferred to the second container and put it in the freezer until it was completely frozen. After the ice cream maker, 2-3 hours are enough for this.
After a few hours, I took the containers out of the freezer and found that both desserts had the same consistency. Ice cream without crystals. But, before serving the delicacy, it needs to stand at room temperature for 5-10 minutes.
Ice cream made from cream and condensed milk melts rather quickly, because we did not add any stabilizers or other "chemicals" to it. However, it does not become liquid, because we whipped the cream well.
Bon Appetit!
This is a basic recipe and you can experiment with it endlessly. For example, before whipping, add vanilla, cinnamon or cocoa powder to the cream, and while mixing the whipped cream mass and condensed milk, add pieces of chocolate or toffee.
You can serve ice cream with colorful sweets, waffle rolls or salted caramel. Tasty in any way.
Having an ice cream maker in my kitchen arsenal, I continue to experiment, but it was about this ice cream that my family said: “the same!”.
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!