15 homemade ice cream recipe, which is much better than a magazine

Coconut, chocolate, banana, peppermint, avocado, mango, condensed milk, and other desserts of simple refreshing products without additives questionable.

1. Simple ice cream and condensed milk

Ingredients

• 200 g of double cream;
• 100g condensed milk.

preparation

Whisk mixer cold cream to a creamy consistency. Then mix them with condensed milk.

Put the mass in the form of a broad, cover with foil or a lid and store in the freezer for 3-5 hours.

2. Vanilla ice-cream-sundae

Ingredients

• 160 ml of milk;
• 3 egg yolk;
• 150 g of sugar;
• 500 g of double cream;
• a little vanilla extract.

preparation

Preheat milk over moderate heat, but do not boil. Separately, whisk, mix the yolks with the sugar. Continuing to whisk, pour a thin stream of hot milk. Sugar should dissolve completely.

Pour the mass into the pan and, stirring constantly with a spatula, bring to light thickens over medium heat. Do not boil the mixture and do not overheat it. Swipe your finger on the blade if remains a clear groove, remove the pan from the heat.

Place the pot in a container with ice and water, stirring continuously, cool to room temperature. Cold cream whip mixer until creamy.

Through a pour into cream milk-egg mixture. Add vanilla extract and mix until uniform. Put the mass in the form of a broad, cover with lid or foil and store in the freezer for 3-4 hours. Approximately one hour stir the mass, so that it turned homogeneous.

3. banana ice cream

Ingredients

• 3 bananas;
• 60 ml of milk;
• a pinch of vanilla.

preparation

Slice bananas slices and place in the freezer for a few hours. Whisk blender, frozen bananas, milk and vanilla until smooth.

Put weight in broad form, cover film or the cover and remove it in the freezer for 1-2 hours.

4. Chocolate ice cream from Jamie Oliver

Ingredients

• 100 g of chocolate;
• 300 ml of milk;
• 85 g of sugar;
• 3 egg yolk;
• 300 g of cream for whipping.

preparation

Break chocolate into pieces, put in a saucepan and fill with milk. Place on a moderate fire and stir until dissolved tile. Cool the milk.

Whisk, beat the sugar with the egg yolks. Stirring, pour in the milk and place on low heat. Bring to Light thickens, stirring constantly. Do not boil the mixture.

Place the pot in a container with ice and water, stirring, cool. Whisk mixer cold cream until creamy and mix with the milk mixture.

Put the mass in the form of a broad, cover with lid or foil and place in the freezer for 3-4 hours.

5. Coconut ice cream with white chocolate

Ingredients

• 35 g of the white chocolate;
• 70 g of condensed milk;
• 50 g of cream of any fat content;
• 200 g of double cream;
• 100 g coconut.

preparation

Melt the chocolate in the microwave or on a steam bath and mix with condensed milk. Pour 50 grams of cream of any fat and stir again. Take away in the fridge.

Cold cream whip mixer until creamy. Without stopping, a thin stream, pour the cooled chocolate mass. Whisk again for a minute.

Put the mass in form of wide, cover or foil and store in the freezer for 1 hr. Then mix with coconut and refrigerate 3 more an hour.

6. Ice cream with condensed milk and strawberries

Ingredients

• 480 ml whipping cream;
• 380 g of sweetened condensed milk;
• 150-200 g of strawberries.

preparation

Cold cream whip mixer until creamy. Add the condensed milk and the punch again until smooth.

Cut the strawberries into small pieces, put in a creamy mass and stir. Put the ice cream in the shape of a broad, cover with foil or a lid and store in the freezer for 3-4 hours.

7. Peppermint ice cream with chocolate

Ingredients

• 250 ml of milk;
• 130 g of sugar;
• 1-2 fresh mint beam;
• 5 egg yolks;
• 500 g of double cream;
• 100-150 g of dark chocolate.

preparation

Pour the milk into a saucepan, add half the sugar and mint leaves. Stems do not need to take a mint. Stirring, heat the milk over low heat, without boiling.

Remove the pan from the heat and leave for at least 1 hour to milk absorbed mint flavor. Then strain the milk through a sieve and thoroughly wring mint. More it is not useful. Again, heat the milk without boiling.

Whisk whisk the egg yolks with the remaining sugar. Without stopping, add a thin stream of hot milk. Put a weight on a slow fire and stir spatula until light thickens, thus not leading to a boil. Swipe your finger on the blade if remains a clear groove, remove the pan from the heat.

Place the pan in a bowl of ice water and stir completely cool. Cold cream whip mixer until creamy and mix with breast mass.

Enter into a mixture of grated or finely chopped chocolate and mix. You can sprinkle with chocolate ready-made ice cream.

Put the mass in the form of a broad, cover with lid or foil and store in the freezer for 4-5 hours. Mix ice cream every hour that it is homogeneous.

8. Yoghurt ice cream with mango

Ingredients

• 2 ripe mango;
• 120 g Greek yogurt;
• 80-90 g of honey;
• 1-3 teaspoons of lemon or lime juice - optional.

preparation

Peel the mango, Cut into cubes and place in the freezer for a few hours.

Then whisk blender, yogurt, mango, honey and juice until smooth. If the mango with bright acidity, then add the juice is not necessary.

Put the mass in form of wide, cover or foil and store in the freezer for 1-2 hours.

9. Ice cream with avocado with coconut milk

Ingredients

• 400 g coconut milk;
• 1½ ripe avocados;
• 1 teaspoon lemon juice;
• 100 g of rice syrup, Agave syrup, honey or other sweetener to your tastes.

preparation

Place the container of coconut milk in the freezer overnight. Then lay out the thickened cream in a bowl. liquid will remain on the bottom, which for this recipe is not useful.

Whisk the coconut cream with a mixer until creamy. Pyuriruyte blender avocado pulp with the addition of lemon juice. Mix the cream, avocado and sweetener.

Put weight in broad form, cover film or cover and remove in the freezer for 4 h.

10. Ice cream with boiled condensed milk

Ingredients

• 400 g boiled condensed milk;
• 350 ml of milk;
• 200 g of cream for whipping.

preparation

Connect the condensed milk in a saucepan and milk. Replace the moderate heat and stir until complete dissolution of condensed milk. Completely cool the mixture.

Cold cream whip mixer until creamy. Then mix them with the milk mixture.

Put the mass in the form of a broad, cover with lid or foil and store in the freezer for 4-5 hours.

11. Tangerine ice cream with sour cream and condensed milk

Ingredients

• 8-9 mandarins;
• 380 g of sweetened condensed milk;
• 400 g of cream.

preparation

Clean tangerine, punch blender and grind through a sieve. For prescription required not less than 250 g of the resulting mass. Whisk fruit puree blender, condensed milk and cream to homogeneity.

Put the mass in the form of a broad, cover with lid or foil and store in the freezer for 5-6 hours. Approximately one hour mix for ice cream.

12. lemon ice cream

Ingredients

• 2 lemons;
• 200 g of sugar;
• a pinch of salt;
• 240 g of double cream;
• 240 ml of milk.

preparation

Grate the lemon zest on a fine grater and squeeze the juice. For this recipe you will need 1 tablespoon zest and 60 ml of juice.

Whisk whisk the sugar, zest, lemon juice and salt. Separately connect the cream and milk and stir, pour in the lemon mixture. Continue whisking whisk until the sugar dissolves.

Pour the mass into a wide container, cover with lid or foil and store in the freezer for 3-4 hours. In the middle of this time, the ice cream mix.

13. Coffee ice cream with condensed milk

Ingredients

• 2-3 tablespoons instant coffee;
• 2 tablespoons of water;
• 200 g of sweetened condensed milk;
• 600 g of cream for whipping.

preparation

Dissolve coffee in water, pour in condensed milk and mix well. Electric mixer, beat cream with condensed milk until creamy.

Transfer mass to form a broad, cover or foil and place in the freezer for 2-3 hours.

14. Cottage cheese and yoghurt ice cream with condensed milk and raspberries

Ingredients

• 250 g cottage cheese;
• 250 g of yogurt;
• 250 g of sweetened condensed milk;
• 50 g of sugar;
• vanilla sugar - to taste;
• 300 g of raspberry.

preparation

Fight blender cottage cheese, yogurt, condensed milk and two types of sugar. Add raspberries and whisk again until smooth.

Put the mass in the form of a broad, cover with lid or foil and store in the freezer for 3-4 hours. During this time, you need a couple of times to mix the ice cream.

15. Chocolate ice cream with condensed milk

Ingredients

• 80 g of dark chocolate;
• 300 g of double cream;
• 100g condensed milk.

preparation

Melt chocolate in a microwave oven or steam bath and cool to room temperature.

Mixer, whisk cold cream. When they begin to thicken, pour a thin stream of condensed milk, continuing to whisk. Add the chocolate and punch again until creamy.

Put the mass in form of wide, cover or foil and store in the freezer for 1-2 hours.