I would like to write "according to GOST", but this is impossible. At first, there was a GOST for ice cream, but then it was canceled, making a TU (technical conditions) instead. They regulated production methods, characteristics of finished ice cream and raw materials. But there were no longer clear (uniform) recipes.
For the production of ice cream, in accordance with the TU, whole milk, powdered milk, cream of various fat contents, powdered cream, condensed milk with sugar and without sugar could be used. Depending on the availability of certain ingredients in the enterprise, ice cream could be produced according to very different recipes. As a result, it is as if ice cream with the specified fat content and other parameters is obtained, but the taste of ice cream, which includes condensed milk, is incomparable with the taste of ice cream made from fresh milk.
For you to understand this post correctly, there are a few important facts that need to be cited. The first is ice cream sundae - this is the fattest ice cream, the fat content of which is 12-15%.
The second - in ice cream, not only fat and sugar content is regulated, but also the so-called SNF (dry skim milk residue), which in the ice cream should be 12%. Therefore, powdered milk must be included in the ice cream recipe. The third - stabilizers or, otherwise, thickeners are used in ice cream. Now this is any guar gum, and earlier used agar, gelatin and starch. Moreover, agar was used much less frequently than the other two. Thanks to stabilizers, ice cream does not turn into water when it thaws, and has a more delicate texture when frozen.
In general, if you have an ice cream maker, you can make an ice cream at home. At any enterprise, ice cream is first frozen and whipped in a freezer, and then the resulting soft ice cream is poured into molds or cups and put on "hardening" in the freezer. This is the kind of ice cream we buy in the store.
Let's try to make an ice cream that Muscovites bought a quarter of a century ago, an ordinary ice cream in a glass.
For 4 servings (cups of 150 ml)
300ml milk 3.2%
250g cream 35%
35g milk powder
90g sugar
10g cornstarch
1 bag of vanilla sugar
Combine the sugar, vanilla sugar and powdered milk in a saucepan.
Pour in 250ml of milk a little while stirring.
Mix the remaining 50 ml of milk with the starch.
Bring the milk mixture in a saucepan to a boil, add the starch and stir until thickened.
Remove from heat, pour through a sieve into a small bowl, cover with foil and cool.
Whipping cream and milk mixture must be cold!
Whisk the cream until soft peaks.
Important! Both in a home ice cream maker and in an industrial freezer, whipping of the mixture is provided during the freezing process. But I noticed that if the cream is whipped beforehand, the ice cream ends up being more tender and fluffy.
Mix with milk jelly.
Transfer to an ice cream maker and freeze for about 30 minutes as instructed.
If there is no ice cream maker, you can take the mixture out of the freezer every 15 minutes and stir with a mixer.
Pour the finished soft ice cream into cups and send to the freezer for a couple of hours.
Cooking method
Ingredients: 400 gr natural yoghurt 250 gr fruit puree 1 tsp. without a slide of agar + 50 ml. water (or milk) 1 protein from a large egg 1 tsp. without a slide of agar + 50 ml of water (or milk) (this is not a mistake!) 1 tsp. stevia extract a handful of dried strawberries (or something else to taste) Food should be at room temperature! Combine yoghurt, stevia extract and fruit puree in a cup. 1 tsp Soak agar in 50 ml of water, boil and boil for 1 min. Introduce in a thin stream, constantly stirring, into the yoghurt-fruit mixture. Mix everything thoroughly, put in the freezer. Stir every half hour with a fork or whisk. Wait until it is completely frozen, mashed with a blender. Soak 1 tsp. agar in 50 ml of water, boil for 1 min. Beat the protein in parallel until peak. Continuing to beat at the lowest speed, add the agar in a thin stream. Gently stir the protein and agar into the ice cream, add the sun-dried strawberries, mix everything thoroughly and carefully. Put in the freezer until it solidifies. No need to stir! It is better to let the ice cream stand at room temperature 15-20 minutes before serving.
Bright, tasty, with all kinds of fillings - ice cream is always the most popular dessert that we indulge ourselves with on a summer day. However, often a purchased product contains many additives that confuse buyers. What to do? Of course, prepare this delicacy at home. In this article, we share two amazing homemade agar ice cream recipes that will delight you and your loved ones.
Homemade agar-agar ice cream
First, a little theory: we will cook not only delicious, but also healthy ice cream, the use of which will cheer up and benefit your body. That is why products of natural origin will be used as ingredients for our dessert, namely fruits, yoghurt or milk, sweeteners, chocolate. To give the finished dessert a delicate taste, we will add a natural thickener to our base.
Recipe number 1 - Blackcurrant ice cream with coconut milk
We need:
- 350 grams of frozen or fresh black currant
- 1 teaspoon sweetener
- 150 grams of water
- 1 teaspoon agar agar
How to do:
Pour black currants with boiling water and leave for a couple of minutes, then drain the water and grind the berries in a blender. Wipe the resulting puree through a sieve, set aside. We mix water and sweetener, heat until the sweetener is completely dissolved, then add agar and bring to a boil. Boil the syrup for about a minute, remove from the stove and cool. Combine with our grated currants and coconut milk, mix and pour into a mold. We put it in the freezer and wait until it freezes.
Ice cream with coconut milk and black currant turns out to be very delicate, and its taste will definitely be a pleasant discovery.
Recipe number 2 - Strawberry ice cream with yogurt
We need:
- 400 grams of yogurt (natural is best)
- 250 grams of strawberry puree
- 2 teaspoons agar
- 100 milliliters of milk
- 1 egg white
- 1 teaspoon sweetener stevia
- 100 grams of dark chocolate for decoration and filling
How to do:
In a bowl, combine natural yogurt, stevia and strawberry puree. We dilute 1 teaspoon of agar with 50 grams of milk, boil, boil for ~ 1 minute, then add the agar to the fruit puree. Mix the mixture well and put it in the freezer. The most important point: every 30 minutes, the ice cream mold must be removed from the freezer and mixed. When the mass is frozen, we send it to a blender and grind it to a puree state. Prepare the remaining agar in the same way and add it to the egg white, whipped to peak. We introduce this mixture into our ice cream, add the broken chocolate, mix and put in the freezer until completely frozen. Decorate the finished ice cream with grated chocolate.
Strawberry yoghurt ice cream has an amazing flavor that is accentuated by the dark chocolate and yoghurt base.
As you can see, ice cream with agar-agar, the recipes of which we have described in our today's article, is prepared quite simply and does not require any special knowledge and skills. It is enough to buy all the required products and experiment - you can use a variety of fruits and fillings to amaze your family.
In the tragic forty-first, the legendary GOST 117-41 "Creamy ice cream, ice cream sundae, fruit and berry, aromatic" was adopted.
According to the strictest standard, the delicacy was prepared exclusively from whole milk and heavy cream, the freshest eggs, natural gelatin or agar-agar served as a thickener. Replacing butter with vegetable spread was unthinkable, however, as well as adding any kind of preservatives, dash chemistry or deviating from the classic recipe.
The era of the legendary Soviet ice cream ended in the nineties, it was then that technical conditions, or TU, came into force, according to which ice cream could contain anything. Each refrigeration plant now determined its own composition and approved a wide variety of ingredients (from milk powder to cheap palm oil).
If today you yearn for a real ice cream from childhood for 20 kopecks, then you are not reading this article in vain. Prepare the legendary Soviet ice cream according to our recipe, the same taste is guaranteed!
So what's important
The quality and taste of ice cream depends on the quality of the products, exclusively fresh cream and eggs are the key to a great dessert. The fatter the cream, the softer the texture of the ice cream will be.
Everyone says that without an ice cream maker that whips and freezes at the same time, nothing will work. It is not true. If the ice cream maker whips continuously, until it is completely frozen, then the conclusion suggests itself: we need to cool the ice cream in the freezer and beat it with a mixer or blender, the more often the better. About once an hour.
And at the very end, mix the already thick mass with a tablespoon, because the mixer will only scatter it around our kitchen.
Now about the products that we need
CREAM
The cream for the ice cream needs the highest fat content, 38%.
Before whipping, they must be well cooled, at least 10-12 hours. The mixer bowl and whisk should also be cold.
In many recipes, the cream is whipped with the rest of the ingredients, but in this case the mass is not very fluffy, but if the cream is whipped separately, the ice cream will turn out to be more fluffy and tender.
It is important not to overbeat, otherwise you will get butter and buttermilk.
SUGAR
It is better to use finely crystalline white sugar or powdered sugar.
Fine sugar, like powder, dissolves faster in creams and creams.
VANILLA POD
Vanilla is a dried pod of a tropical orchid. Stick 15-20 cm long, dark brown, evenly dried.
The more intense the oily coating, the more aromatic the stick is. Typically, vanilla seeds are used in cooking. If you don't have a vanilla stick, you can use vanilla sugar or vanillin. But for an authentic taste, we still recommend using a vanilla pod.
EGGS
Only fresh eggs should be used for pastries and desserts. You, of course, know that before using them, be sure to wash them with soap and wipe dry.
When preparing ice cream, you need to follow the recipe and not deviate from the proportions indicated in it: if you put more yolks, then the ice cream will have an unpleasant aftertaste and not snow-white color.
MILK
We use the fattest milk, 6%. It must be fresh to avoid curdling when heated.
It is important to know that if you pour more milk than indicated in the recipe, then the ice cream will turn out to be watery, with a lot of ice. It will also melt quickly.
We decided on the products. Now let's start preparing the ice cream in accordance with GOST.
RECIPE OF ICE CREAM PLOMBER
What do you need:
4 yolks
90-100 g fine crystalline sugar
1 vanilla pod
250 ml milk 6%,
350 ml heavy cream 38%
container - for cooling
How to make ice cream sundae:
1. Grind the yolks with sugar until white.
2. Extract the seeds from the vanilla stick.
3. In a saucepan, boil the milk with vanilla seeds.
4. Pour hot milk into the yolks in a thin stream, stirring constantly.
5. Return the milk-yolk mixture to the fire and heat, stirring constantly, to 80-85 ° C. In no case should the mixture boil, otherwise you will get milk with egg flakes. Refrigerate. First, to room temperature, then in the refrigerator for at least an hour.
6. Whisk the cooled cream until fluffy, then gently combine with the cold yolk-milk mixture. Beat for literally a minute or two. You should get a lush, but not thick mass (it does not hold on the mixer whisk, it “slips”).
7. Transfer the ice cream to a container and place in the freezer for 40-60 minutes. After the specified time, remove from the freezer and beat with a mixer. Put back in the freezer for 50 minutes. Do the same for this scheme 3-4 times.
8. The last time the mass will be solid, frozen, do not be alarmed, everything is going according to plan! Thoroughly "break" the ice cream with a spoon, stirring actively.
Send to the freezer again.
9. After 30-40 minutes, take out, mix, finally put into the freezer until completely frozen.
10. The classic Soviet ice cream is ready! It will be much easier to spread it out in the bowls if the container is left for a few minutes at room temperature. Bon Appetit!