Composition / ingredients
Step-by-step cooking
Step 1:
To make ice cream, we will take milk, cream (you can use from 15 to 33% to your taste), powdered milk, regular and vanilla sugar, as well as corn starch (there is none in the photo, I forgot to put it out).
Step 2:
Mix powdered milk, sugar and vanilla sugar in a saucepan.
Step 3:
Pour 50 ml of the total amount of milk, we will dilute the starch with this milk. Pour the remaining milk and cream into the dry mixture, mix thoroughly and heat the mixture to a boil.
Step 4:
Starch is diluted with milk and poured into the boiled milk mixture. Cook until thickened. The mixture will not thicken much, it will become denser, as it were.
Step 5:
Pour the resulting cream into a suitable container for freezing and let it cool completely. The cooled mixture is sent to the freezer and frozen. During the first hour and a half, every 20-30 minutes, we take out the ice cream and mix it thoroughly so that ice crystals do not form.
Step 6:
Before serving, let the ice cream stand at room temperature for 10-15 minutes and form balls. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Corn starch - 329 kcal/100g
- Powdered milk - 465 kcal/100g
