Homemade classic vanilla ice cream and sorbet with raspberries.

How to make ice cream at home: recipes without ice cream maker


Ice cream — one of the most popular products in the heat. However, by the purchase in recent times a lot of criticism, and fans of all natural an excellent job with

the production of ice-cream at home — with the freezer and even without it. We offer you the recipes of vanilla ice cream and sorbet — for those who follow the figure while indulging in berry desserts.

Vanilla ice cream

The classic recipe, which is simply nothing to add. This ice cream is made from English cream and heavy cream has a light yellow color and great taste. It is best to aromatize his natural vanilla seeds, but if this is not possible, try to find a vanilla (not vanillin) sugar or vanilla extract.

Approximately 1 kg of ice cream:

500 ml milk (3.2% fat content

1 vanilla pod (seeds)

50 g of sugar

5 egg yolks

110 g icing sugar

300 g cream 35% fat

Milk with vanilla seeds and sugar bring to a boil.

Until the milk is heated, mix the egg yolks with sugar. Whip is not necessary.

Pour half of the milk into the yolks, stirring constantly, and then pour the yolks back into the saucepan with the milk. Put on medium heat and cook, stirring constantly, until the mixture thickens to begin to envelop the blade. The mixture will be thick — it would be like liquid jelly. Once the mixture has thickened — remove the pan from the heat. Let cool and place in the refrigerator so that the mixture is completely cool.

Cream, whip to soft peaks. Mix the cream with cold cream and immediately pour into the freezer. Freeze for 40 minutes. Mix in the cream should be thick but fluid, composed of small crystals. If there is no ice cream makers — pour the mixture into the container, put it in the freezer and then blend the mixture with a blender every half hour.

Pour the mixture from the ice cream freezer container and freeze.

Raspberry sorbet

For this recipe you can make ice cream any berries, including cranberry and sea buckthorn.

The only thing you will need to pay attention — this is the amount of sugar: adjust it depending on sweetness of berries and taste of its own.

Approximately 1 kg of ice cream:

500 g raspberries, fresh or frozen

1 tbsp lemon juice

150 g sugar

20 g of starch

500 g of water

Raspberries’re going to blast with boiling water (this will allow to squeeze out more berries juice) and turn into a puree in a food processor or with a blender. Wipe the puree through a sieve to get rid of the bones.

Puree refrigerate (about 400 g), and bone fill with water (450 g), add the sugar and boil a little. Strain the syrup, pour it back into the pan, add lemon juice and bring to a boil.

In 50 g of water stir the cornstarch and boil them, boiling syrup, boil until thick, about one minute. The finished pudding will cool first at room temperature then in the fridge.

Mix pudding with mashed potatoes, pour in freezer and freeze for half an hour according to the instructions.

Ready soft ice cream place in a container and freeze.

If you don’t have ice cream, put the container of sorbet in the freezer, and every 20–30 minutes knead the mixture with a fork or process in a blender.

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