Ice cream at home: a step-by-step recipe for your favorite ice cream

Ice cream at home: a step-by-step recipe for your favorite ice cream

The preparation of ice cream requires time and accuracy, but the result will exceed all expectations.

Ice cream with the taste of “childhood” can be prepared at home, without sparing time and choosing high-quality products. It will take some time, but the result is worth it.

Before you start cooking, you need to stock up on food, utensils and the necessary equipment: a saucepan with a thick bottom for milk, a mixer, deep bowls for whisking, a bowl for ready-made ice cream, which is convenient to put. In the refrigerator. Ingredients must be selected of the highest quality, as well as strict adherence to dosage and cooking time.

Homemade ice cream


  • egg yolk – 3 pcs.;
  • sugar – 150 g;
  • milk (3.2% fat) – 150 ml;
  • cream (33%) – 400 ml;
  • Vanilla sugar to taste.

Cooking method:

Separate the yolks from the proteins, put them in a separate bowl and add sugar. Beat everything until the sugar is completely dissolved. It is better to take an electric mixer for this, but if it is not available, then a whisk will work. When whipping the mixture, it must be borne in mind that if you bring it to a white foam, the ice cream will become whiter, and if you do not bring it, it will be yellow.

Next, in a separate pan, you need to heat the milk to 65-70 degrees. Mix the mass with the egg yolk with milk. It is worth considering that if you mix hot milk with egg yolk, they will curdle. To avoid this, Add milk according to the following principle:

  • Determine the size of the yolk by eye and pour half that volume of milk into a thin stream into the egg-sugar mixture, stirring constantly.
  • After the first serving of milk, the yolk will warm up a little. After 20 seconds, mix the mass again well and add a little milk. The temperature of the yolk will rise slightly. Mix everything again and pour the remaining milk in a small amount.

Pour the milk-yolk mixture into a clean, thick-bottomed saucepan, and put on a slow fire. To prevent clotting of the cream, it is necessary to mix it with a spoon. For these purposes, silicone is more suitable. Everything will take about 10 minutes, and the consistency of the cream will turn out to be much rarer than with raw condensed milk.

Pour the finished cream into a separate bowl and put in a cool place. When the cream has completely cooled, put it in the freezer for 10 minutes.

In a separate bowl, beat the cream until the mixer attachment leaves a mark that disappears. Then take the cream out of the freezer and add it to the cream and mix everything gently and slowly using a spoon. Put the resulting mass in the freezer for three hours, but every half hour it must be removed from the refrigerator and mixed with a blender. Finally, leave the ice cream in the freezer for another two hours. Dessert is ready.

Video recipe for making ice cream at home

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