After I learned how to make this homemade ice cream, store-bought ice cream is no longer available at home (a lie, ha!). In industrialized ice creams, in addition to vegetable fat and butter (yes, you can have both), there is a range of artificial products that are only harmful to our bodies, so get ready because the one I’m going to show you is a little healthier.
Healthier ice cream
Because this ice cream is so light, it doesn’t leave that layer of fat in your mouth, so we can enjoy it!
I’ve already tested several ice cream recipes, but this is the one that comes closest to industrialized ice cream in terms of texture, but this only applies to those who don’t have an ice cream maker.
I made it with strawberry because it’s my husband’s favorite (when is this man going to acquire a grown-up palate, huh?).
My Ice Cream Recipe
Let’s go to the recipe, which is very easy and makes 1 2-liter pot and another small pot that should be around 200ml.
How to make
1st stage
Blend in a blender for 3 minutes:
1/2 liter of milk
1 teaspoon of neutral alloy
1/2 cup sugar
Then place it on an aluminum baking tray or small glass dish and place it in the freezer or freezer until it hardens. As aluminum freezes much faster, it is ready for the next step in 1 hour.
2nd stage
Now we will use the mixer.
Chop the frozen base with a knife and place the pieces in the large bowl of a stand mixer.
Add:
1 small box of cream
1/2 can of condensed milk
1 teaspoon of emulsifier
1 spoon of flavoring powder or fruit pulp (as I didn’t have any, I used 1 packet of strawberry clight juice powder).
Attention to Details
Beat all the ingredients for 12 minutes (but start at the lowest speed and increase), it will turn into a huge, fluffy dough (I confess that I can’t stand beating it all this time, I beat it for about 8 minutes).
Place in an ice cream container or plastic container and cover, it is important that the container is filled to the top to avoid creating ice crystals. If the container is larger than the amount of ice cream, place a piece of plastic wrap against the dough before covering. Take it to freeze.
The result was surprising, none of those hard, crumbly ice creams, I just loved it!!!
The secret to creamy ice cream without ice crystals is quick freezing, so the faster it freezes, the creamier it becomes, but if your freezer is not very powerful and if crystals form, you can defrost it slightly and beat it with the mixer one more time. turn.
For those who don’t know, the neutral alloy serves to unite the ingredients and the emulsifier to aerate and add volume. Both are sold in confectionery stores and in some supermarkets.
Have you seen our Flakes and Mango ice cream recipe? If you are looking for a homemade ice cream recipe, make these because they are also wonderful!
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