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Summer is a wonderful time when you can enjoy your favorite dessert from childhood – ice cream every day. Not everyone trusts manufacturers and rightly doubts the quality of the product. If you decide to make your own ice cream, follow these guidelines for the perfect treat.
Choose quality products
You should not save and replace products with cheaper or containing unhealthy fats. Buy fresh cream, milk, eggs, berries and fruits for a delicate ice cream flavor.
Chocolate or other additives should also be natural, use vanilla pods instead of vanilla sugar for a richer ice cream flavor.
Add fat
The real creamy taste of ice cream will be obtained only with a sufficient amount of fat in its composition. Products with maximum fat content make it soft and tender. If you need to get diet ice cream, it is easier to freeze fruit juice, cottage cheese, yogurt.
Use alcohol
Alcohol is added to ice cream not for taste, but to make its texture soft and airy. Only 50 grams of cognac will cope with this task. Alcoholic drinks should be added at the very end, before freezing, the freezing time of the product, however, will slightly increase.
Add thickener
Many are not afraid to add thickeners to homemade ice cream to make sure it comes out. Gelatin, agar-agar, yolks, lemon juice can be used as natural thickeners, depending on the final taste.
Syrup – until frozen
If you want to make ice cream with syrup – caramel, chocolate, fruit – add it to the creamy mixture before freezing, gently stir not until smooth, so that you get tasty splashes.
The rest of the additives – after
But such additives as nuts, pieces of berries and fruits, chocolate crisps should be mixed into the already frozen ice cream, a couple of hours before it completely solidifies. The additives themselves must also be pre-cooled so that they do not spoil the cooking process.
Proper consistency
During the preparation process before freezing, your ice cream should resemble thick sour cream. If you draw a line over the cream with a match, it should not spread and quickly come into shape.
Stir thoroughly
Ice cream hardens within 12 hours, and in order for it to be uniform, it should be stirred all the time – every half hour is mandatory. Stir the first five hours with a mixer, the rest of the time it is enough to stir with a spoon or a silicone spatula.
Storage
It is better to store homemade ice cream in a container with a lid, as this product quickly absorbs foreign strong odors. Plus, open ice cream can quickly defrost and deteriorate, becoming covered with water crystals.