Ice cream; how to make it at home? If you do not have a particular household appliance – an ice cream maker, it does not mean that it is impossible to make ice cream at home. The main thing with this homemade technique is to cool the milk mass and stir it simultaneously. Therefore, those who want to make ice cream at home have a question, is it possible to do without this kitchen appliance? Of course, you could! Many simple recipes do not require the use of an ice cream maker. Ice cream is easy to prepare at home, but it is delicious. The only downside to it is its high calorie and fat content. Therefore, for those who follow the picture, it is not advisable to use this delicacy often.
I will show you how to make simple ice cream with only 3 ingredients in this recipe. Heavy whipped cream is the main and almost the only ingredient in this delicacy. It is essential because the ice will be wrong if the cream is not destroyed. Dessert will, of course, still be delicious, but ice crystals can appear. After mastering the preparation of this ice cream, you can prepare delicacies with different flavors based on it. For example, you can add coconut flakes, chocolate drops, banana puree, chopped mint, avocado pulp, mango bits, thick milk (raw or boiled), and other simple products without additives that renew the dessert into the resulting mass.
Step-by-step recipe for making ice cream from 3 ingredients at home. Features, Secrets, and Techniques.
- Calorie content per 100 g – 382 kcal.
- Dosage – 6-8
- Cooking time – at least 4-5 hours
- Cream 33-35% fat – 300 ml
- Sugar – 80 g
- Egg (preferably homemade) – 2 pcs.
Making ice cream step by step using 3 ingredients
- Before cooking, remove the eggs from the refrigerator, preferably at night, so they are at room temperature in the morning. A warm egg beats best. For the same reason, take eggs that have been lying for at least a few days. Aged whites also whip better when fresh.
- So break the eggs and separate the whites from the yolks. Do this carefully so that no drop of yolk gets into the whites. Otherwise, they won’t match up to the consistency we need.
- Start whipping the egg whites with a mixer at maximum speed. When a little foam begins to form, pour in a thin stream of half the sugar portion, continuing to whisk constantly.
- Use sugar, not powdered sugar. The sugar crystals have sharp corners that also beat the whites.
- To form a stable white, soft mass, continue to whisk until desired consistency. It’s called French meringue. You can check the preparedness as follows. Lift the spoon. If the white drips, then move on. When you pull out the whisk, and the proteins attach motionlessly to the whisk in a dense, glossy mass, these are just the rugged peaks and consistency you need.
- Now get the cream. Unlike proteins, they must very well chill to whip well. So please keep them in the fridge, and for best results, use the blender and refrigerate the container (save in the freezer for 10 minutes).
- Pour the chilled cream into a deep bowl.
- Start beating them on low speed and gradually add the other half of the sugar (you can use vanilla or powdered sugar). Leave 1 tsp. Sugar to beat egg yolks. Gradually increase the mixer speed and beat the cream until stiff peaks form. Depending on the mixer’s power, this can take about 2-5 minutes. They should increase volume by 2-2.5 times and gain density and airiness.
- Now prepare the egg yolks. They, like proteins, should be at room temperature.
- Place egg yolks in a bowl and add sugar (1 tsp.). Here you don’t need to add sugar to portions, as we whipped the proteins with sugar. First, start whipping with a mixer on low speed, then gradually increase the speed to maximum. After 2-3 minutes, the sugar will completely dissolve, the mass will shine and turn lemon blue, and the egg yolk will be ready.
- Next, in one large, deep container, combine all 3 whipped ingredients: white, cream, and egg yolk. You can connect all at once or vice versa. Add the egg yolks to the cream, and then add the whites.
- Stir until smooth with a low-speed mixer or with a hand mixer. Do this carefully so as not to lose the airiness of the mass.
- You can add vanilla drops or any other flavoring to the creamy egg mixture at this stage.
- Pour the whipped mass into a serving dish (if you want to serve ice cream) or place it in one large plastic container. Use silicone containers as a dosage form, as it is easy to extract ready-made delicacies from them.
- Put the filled containers in the freezer. Keep the dosage form for at least 4 hours, and it is better to leave the large container overnight. After the specified time, homemade ice cream will be ready. Due to the high-fat content of the cream, ice crystals do not form in ice with three ingredients. Serve the treat with any flavor and additives.