RECIPES: 3 Ingredient Homemade Ice Cream (no ice cream maker)

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

As you may have noticed from the title, the recipe is elementary, and there are only three components: condensed milk, instant coffee (if you want to get coffee ice cream at the exit) and whipping cream, that is, those with a fat content of 33% or more. And in order to end up with a coveted creamy ice cream, and not a simple lump of milk, I will tell you one little magic life hack.

The lion's share of homemade ice cream recipes without an ice cream maker that I have seen on the Runet before that looked simple: milk, vanilla, sugar, stir in the freezer - and you're done! Magic, right?

Of course, anyone who is even in the slightest bit familiar with the physical processes that take place in liquids understands that the output will be a simple lump of milk instead of the coveted creamy ice cream. To prepare the latter, regular stirring is required, which prevents the formation of an integral crystal lattice. You can achieve the desired texture either with the help of an ice cream maker, or with the help of a truly magical recipe, which I want to talk about next.

The secret of the ice cream

Before you start cooking, cool the cream itself, the whisk of the mixer and the container in which you will whip them well. So the process will go faster and easier due to the fact that the cooled fat molecules from the cream are much more willing to part with the surrounding shell in order to merge together, surrounding the air bubbles with which you saturate the emulsion during whipping.

Having prepared everything you need, first mix the cream with condensed milk …

… And then add instant coffee. Of course, coffee can be replaced with other additives like vanilla, a tablespoon of your favorite liqueur, or a couple of drops of food aromatic essences.

Now we start whipping. Whipping cream by hand is a thankless task, so if you don't have the power of the Hulk, but have a mixer, grab it and turn it on at medium speed.

When the cream begins to thicken, the speed can be increased to the maximum, but be careful not to whip the butter. The final consistency is exactly like that of melted ice cream: a liquid but airy cream.

When it's done, all that remains is to pour the ice cream base into a mold suitable for freezing and cover with foil.

We place the container in the freezer for 6-12 hours.

The result is a creamy ice cream that is not inferior in consistency to a purchased analogue.

Recipe

Ingredients:

• 200 ml of cream with a fat content of 33%;
• 116 g of condensed milk;
• 1, 5 Art. l. instant coffee.

Preparation:

1. Whisk all the ingredients together until an airy, creamy mixture is formed.
2. Pour the ice cream base into a container, cover with foil and put in the freezer for 6-12 hours.