Until summer, it was only a few minutes away from the May holidays. And the hot summer sun will give the official permission to absorb ice cream in batches, without worrying about angina. Is not it great? And so you do not have to worry about even a figure, we advise you to learn three simple recipes for a tasty and even useful ice cream.
Only three ingredients, and how delicious!
Who does not like ice cream? And if there are such amazing personalities among our readers, perhaps you just did not find your own taste in the supermarket freezers? If so, then all the more advised to try to make ice cream yourself. We have a recipe that only requires three ingredients. But to break away from such a dessert will be, oh, how difficult — we guarantee.
To prepare a delicious lemon ice cream, you will need:
1. Slightly less than 2 cups of sweet condensed milk;
2. One and a half glasses of fatty sour cream;
3. 1 small lemon, cut into slices (pitted)
All three ingredients should be ground with a blender until completely homogeneous (it will be harder with lemon, but it should take 30 seconds if you pre-cut the fruit with thin slices).
Pour the mixture into the container for freezing and spoon or spawn well level the surface.
Leave in the freezer for the night.
Enjoy a delicious dessert that will give odds to any ice cream from the store! A vitamin-C will also strengthen immunity in hot summer days.
200 ml of cream with a fat content of 33%;
116 g of condensed milk;
1.5 tbsp. L. Instant coffee.
Whisk all the ingredients together until an airy creamy mixture forms.
We pour the basis for ice cream into a container, cover with a film and put it in the freezer for 6-12 hours.
Before you start cooking, cool the cream itself, the whisk of the mixer and the capacity in which you will whip them. So the process will go faster and easier due to the fact that the cooled fat molecules from the cream are much more willing to part with the surrounding shell to merge together, surrounding the air bubbles with which you saturate the emulsion during whipping.
Having prepared everything you need, first mix the cream with condensed milk, and then add the instant coffee. Of course, coffee can be replaced with other additives like vanilla, a tablespoon of your favorite liqueur or a couple drops of food aromatic essences.
Now let’s start whipping. Beating the cream by hand is a thankless task, so if you do not have the power of the Hulk, but there is a mixer, take it and turn it on at medium speed.
When the cream begins to thicken, the speed can be increased to the maximum, but be careful not to beat up the butter. The resulting consistency is exactly the same as that of a melted ice cream: a liquid but air-saturated cream.
When the work is done, it remains only to pour the base for ice cream into a mold suitable for freezing, and cover with a film.
We place the container in the freezer for 6-12 hours.
As a result, a creamy filling is obtained, which is not inferior in consistence to a purchased analog.