Here are some tips and tricks on how to make homemade ice cream with fruit or other flavors both using the ice cream maker and without it.
Homemade ice cream is undoubtedly the summer recipe for a delicious snack, to be prepared with healthy and natural ingredients. It is prepared in a short time and the result is delicious and guaranteed. Let’s see together how to make homemade fruit ice cream or other flavors.
How to make homemade ice cream with an ice cream maker
Understanding how to make ice cream at home with the ice cream maker is pretty simple since most of the work will be done by the appliance. What is up to us above all is the choice of ingredients to be able to prepare a good homemade ice cream.
The main ingredients are milk, cream, sugar. As for milk, the best way to make a good homemade ice cream is whole and fresh. Even the cream to use is fresh, liquid, in practice the one that is normally used to be whipped. In reference to sugar, however, usually sucrose sugar is used, the normal cooking sugar, but you can also experiment with others such as glucose or fructose. The proportions are not easy to calculate but with experience you will get the eye. Here is the recipe for the base of fiordilatte ice cream that can be useful for experimenting with other flavors.
- 1 liter of fresh whole milk
- 2 dl of cream
- 250 g of sugar
The proportions for fruit ice cream
If you are wondering how to prepare homemade fruit ice cream, just know that this is milk-free and cream-free. It is prepared starting from a single base, called a “fruit base” consisting of 50% water and 50% sugar and then adding the desired fruit, establishing the percentage you want and balancing it based on the quantity of sugars already naturally present in the fruit itself.
How to make homemade ice cream without an ice cream maker
If, on the other hand, you don’t have an ice cream maker and you are wondering how to make ice cream at home without an ice cream maker, just follow this recipe for cream and chocolate ice cream.
- eggs 2 yolks
- white sugar 70 gr
- partially skimmed milk 250 ml
- cream 100 ml
- grated lemon peel to taste
CHOCOLATE ICE CREAM
- eggs 2 yolks
- white sugar 70 gr
- semi-skimmed milk 250 ml + 2 tbsp
- cream 100 ml
- dark chocolate 80 gr
First, separate the yolks from the whites and blend them for a minute with the sugar. Add the cream and milk and blend at very low speed. Put the mixture on the stove and cook over low heat for about fifteen minutes, stirring often so that it does not stick. Let the cream thicken without boiling it. Melt the dark chocolate combined with the two tablespoons of milk in a bain-marie.
Prepare the base that will be used for the chocolate ice cream: blend the other two egg yolks with the sugar, add the cream, milk and melted dark chocolate. Blend everything well and put on the heat, making the chocolate cream thicken, being careful not to let it boil. When the second cream is ready, put them in containers and let them cool, turning them from time to time to prevent the skin from forming on the surface.
At this point, put everything in the freezer and let it freeze for about three hours. When they are frozen, remove them from the fridge and blend them separately. First put the ice cream in the blender with the help of a spoon and reduce it into a frothy and cold cream. Also blend the chocolate ice cream.
Once you have created a soft and cold cream, return both to the freezer. Freeze for another four hours. At this point the two flavors of homemade ice cream are ready. You can serve your homemade ice cream in bowls, perhaps accompanying them with chocolate topping or with chopped hazelnuts: you just need an ice cream scoop and a glass full of cold water in which to wet the scoop when you switch from one flavor to another. other.
Tips and tricks for making an excellent homemade ice cream
To make your homemade ice cream soft, you can use different types of thickener such as flour since this gives creaminess to the milk making the ice cream particularly thick and soft. You can also use cornstarch or potato starch to give your ice cream the right consistency. Furthermore, with thickeners, homemade ice cream does not melt immediately and no grains of ice form on the surface.
Another important trick on how to make soft and tasty ice cream at home is creaming: mix using only the spoon, from the outside to the inside, six times, half an hour apart, once the ice cream is placed in the freezer. .
How to preserve homemade ice cream
Homemade ice cream should be kept in the freezer for as little time as possible but if you plan to keep it for at least a week, pasteurize the mixture before creaming.
In fact, the ice cream becomes very hard in the freezer and the trick to make it become creamy again is to let it defrost in the refrigerator so as not to suffer a sudden rise in temperature. For a complete defrosting, it is necessary at least an hour before serving it at the table.