How to cook homemade ice cream?

We have already shared with our readers several recipes for home-made ice cream - for example, cream and filling. And today we will try to cook with you homemade ice cream of other kinds.

Fruit and berry ice cream

To prepare homemade ice cream with fruits and berries, we need such ingredients:

• 
  milk - 250 ml
• 
  any berries (fresh or from compote) - 100 g
• 
  orange juice - 50 ml
• 
  lemon juice - 3 tablespoons.
• 
  egg yolk - 1 pc.
• 
  pistachios - 1 tbsp.
• 
  sugar - 1 tsp
• 
  starch - 0.5 tsp.
• 
  Vanillin - to taste

For the beginning we take out from berry ossicles (if theyeat) and make berry puree with a mixer or blender. Then add the resulting mashed potatoes into the milk and bring to a boil. Starch is bred in a tablespoon of water and add it to the hot milk and berry mixture, stirring. Let the mixture boil, remove from the plate and cool to room temperature.

Egg yolks are rubbed with sugar, we pour into itcooled milk-berry mixture, lemon and orange juice. Thoroughly mix everything and lightly beat the resulting mass. Completely cooling the mixture, we pour it into a stainless form and put it in the freezer.

Ice cream should be kept in the freezer forfive hours, do not forget to stir it regularly, so that it does not freeze. We put the finished ice cream in the crockery, decorate with crushed pistachios, if desired, add fresh berries or jam.

Fruit ice

Fruit ice is a very popular type of ice cream. Prepare it at home is quite simple - if you know how.

To make homemade ice-cream "fruit ice", we will need:

• 
  water 400 ml
• 
  sugar - 300 g
• 
  fruit juice or mashed potatoes - 250 g
• 
  gelatin - 6 g (or starch - 20 g)
• 
  citric acid - to taste

Soak gelatin in 3 tablespoons. cold water for half an hour. If starch is used to make ice cream, then we dilute it in 80-100 ml of cold water. Gelatin and starch serve as stabilizers. In principle, you can do without them, but then our fruit ice will get tougher.

We brew sugar in the remaining water and bring toboiling. Constantly stirring, we introduce into the sugar syrup a diluted gelatin or starch and boil the syrup for 2-3 minutes. When the starch or gelatin is completely dissolved, pour the juice (or put the mashed potatoes), mix thoroughly and strain through the cheesecloth.

When the fruit syrup completely cools down,carefully insert into it citric acid, diluted in a small amount of water, and stir again. If the juice was taken for ice cream from sour fruits, citric acid is not needed. We pour the syrup into portions and put them into the freezer for 1-2 hours.

Beautifully looks two-layered fruit ice. To do this, you need to prepare a syrup of two kinds, first pour and freeze the first layer, and on top of it - the second. Fruit ice is better to eat immediately after freezing, if you store ice cream in the refrigerator for a long time - it will harden too much.

Bon Appetit!