In the summer heat, ice cream sells out like crazy. But if you at least once try to make a simple homemade ice cream, you will no longer look in the direction of store-bought, over-sweetened “chemicals.” The recipe was shared by culinary expert Dmitry Zmievsky.
Ingredients
You will need:
- cold cream 33-35% – 500 ml;
- high-quality (!) condensed milk – 1 can;
- vanilla sugar – 1 tsp;
- a pinch of salt – for a brighter taste.
You can stop at this list – the ice cream will be tasty and not oversweetened, with delicate creamy notes. In the future, for variety, try adding pieces of chocolate or cookies, fresh berries, crushed nuts or boiled condensed milk.
Cooking method
It is important that the cream is cold – fresh from the refrigerator. The same goes for the bowl for whisking ingredients – place it in the freezer a few minutes before cooking.
Pour the cream into a bowl, turn the mixer on medium speed and start whipping it. When the mass becomes denser and airier, add condensed milk, vanilla and a little salt. Turn on the mixer at minimum speed and start whisking – but it is better, of course, to carefully mix the ingredients with a spatula.
Pour the mixture into a container, close the lid and place in the freezer.
Life hack: to avoid ice crystals in the ice cream, take the container out of the freezer for the first 3 hours and stir everything with a spoon every 40 minutes.
After 8 hours, the ice cream will completely harden and you can enjoy your homemade dessert.
