There is not a single preservative, substitute or identical flavor in the Soviet ice cream recipe. Therefore, the shelf life of the product was limited to a week, unlike modern options. The quality was determined by one of the strictest standards in the world - GOST 117-41. Any deviation from the norm in taste, color, smell was considered a marriage. Together with the collapse of the USSR, Soviet ice cream also disappeared, and the taste of this ice cream remained only in the memory of the generation of that time.
Personally, my memories of ice cream are associated with my father. I don't know a single person who loves ice cream so much. Dad is resourceful when it comes to cold treats. From childhood memories I remember how he carefully shifts the ice cream from a paper cup on a saucer and sprinkle it with grated waffle candy, nuts, liquid honey or syrup from jam. He looks sadly at my glass, his words put into a stupor: "Let's eat your ice cream together, and then everyone will eat his own"))))). His joke is still very popular among his grandchildren.
Today's recipe is dedicated to ice cream made in the USSR.
Try to replicate that taste at home. It's not difficult at all.
Prepare cream, milk, sugar, yolk, and a bag of vanilla sugar.
Ice cream is not a dietary dessert, so the cream should be at least 33% fat, milk - 3.2%. I use sugar with natural vanilla.
In a glass bowl I combine egg yolk, vanilla and white sugar.
I pour in the milk and stir all the ingredients with a whisk. It is not necessary to completely dissolve the sugar.
In a saucepan, bring the water to a boil and place the glass bowl with the egg-sugar mixture in a water bath. The water level in the pot should be below the bottom of the bowl and not touching it.
Constantly stirring the mixture in a water bath, I bring it to thickening. The degree of the required density is determined with the help of a silicone spatula, dipping it into this mass and running my finger over it. If it does not spread, leaving an even trace, it means that the desired consistency has been achieved.
I remove the container from the heat and completely cool the egg-sugar mixture.
I pour heavy cream into the bowl of a food processor.
Beat until firm and thick.
Put the whipped cream into the chilled mixture.
I mix both masses with a silicone spatula.
I transfer the finished semi-finished product to a container with a lid and put it in the freezer.
After an hour, I mix the frozen ice cream and return it to the freezer again. I stir it every hour a couple more times.
Vanilla ice cream from the USSR is ready.
Bon Appetit!
Make the world's most delicious ice cream!
Ingredients for the recipe:
- Fat cream - 200 ml.
- Milk - 60 ml.
- Sugar - 60 grams
- Yolk - 1 pc.
- Vanilla sugar - 1 sachet.
Author: Elena Gapkalova
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