Egg white ice cream recipe

How to make ice cream at home without ice cream? There are several ways, the only nuance: it will take longer to prepare ice cream. Editorial "Site" There are two great recipes for the unforgettable. childhood filling. Ingredients do not need much, and choose any filling, only the process itself is quite scrupulous.



Ice cream can be prepared independently on yolks or on squirrels, who likes. We offer you. two filling recipes to choose from. In any case, you will get excellent ice cream, which can be combined with any filling.



Ice cream on yolks

The ingredients

• 4 yolks
• 70g sugar
• 200 ml of milk
• 200g cream
• 0.5 tsp vanilla sugar

Preparation

1. Pour the milk into a pot or pot with a thick bottom and warm up on the stove without boiling.
2. Separate the yolks from the proteins, put them in the refrigerator for now, because you will not need protein to make ice cream. Put the yolks in a whipping container and add sugar there.
   
   
   
   
3. Whip the yolks with a mixer until they turn white, about 1-2 minutes. It’s okay if you can’t beat the yolks white, just the ice cream will be yellowish.
4. In several receptions, pour hot milk into the yolks so that they do not clot. Stir the mixture continuously. The amount of hot milk should be equal to the amount of half the whipped yolks.
   
   
   
   
5. Take two bowls, one small and one larger. In the one that is larger, pour cold water, and the other is needed for a hot cream, which is prepared from yolks with milk.
6. Put the steak with yolks and milk on a slow fire. Again, the mass must be very slowly heated so that the yolks do not have time to clot, otherwise the products will spoil.
7. Continuously stir the milk mixture with a corolla, drawing them an eight at the bottom of the saucer until the cream thickens. Here you need to monitor the mass temperature, so ideally use a kitchen thermometer. The mass should not be hotter than 80 degrees, otherwise you will get an omelet.
   
   
   
   
8. When the cream thickens, remove the potter from the fire. In consistency, the cream should be slightly liquid, almost like condensed milk.
9. Pour the cream through a sieve into a prepared bowl in an ice bath.
10. Put the cream in the freezer for 10 minutes. Then whip them to soft peaks.
    
    
    
    
11. Mix the cooled cream with whipped cream and gently stir everything with a silicone spatula until uniform.
12. Put the ice cream in a plastic container and put it in the freezer. Every 40 minutes, remove the ice cream and stir until homogeneous for the first 3 hours.
    
    
    
    

Protein ice cream

The ingredients

• 3 proteins
• 3 tbsp sugar
• 150ml cream

Preparation

1. Separate the proteins from the yolks. Proteins should be warm, so it is best to keep the eggs in warm water first or for several hours at room temperature.
2. Beat cold cream with a mixer to increase in volume 3-4 times.
   
   
   
   
3. Beat the proteins to persistent peaks with sugar. To avoid sugar crystals, you can use syrup.
4. Mix the proteins and cream with a silicone spatula and pour the mass into a plastic container.
5. Put the ice cream container in the freezer for 3-4 hours. Done.
   
   
   
   

If you have ice cream, just leave it in the freezer for 2-3 hours. Without ice cream, the filling is prepared longer, but there is nothing difficult in this. It is necessary to extract and stir the mass so that the ice crystals are as small as possible. The temperature in the freezer should be from -15 to -20 degrees.