Recipes: homemade ice cream of 3 ingredients (without ice cream)

As you can see from the title, the recipe is elementary, and all three components: condensed milk, instant coffee (if the output you want to get coffee ice cream) and the cream for whipping, that is, those with a fat content of 33%. And that in the end turned out the coveted cream ice cream, not a simple milk lump, I'll tell you one little magical life hacking.

The lion's share recipes homemade ice cream without ice cream that I have ever seen on vast Runet before, it looked simple: milk, vanilla, sugar, stir in the freezer - and you're done! Magic, right?

Of course, anyone who has even the slightest sign of the physical processes that occur in liquids, it is understood that the output will turn a simple lump of milk instead of the longed-cream ice cream. For the preparation of the latter require regular stirring, preventing the formation of a single crystal lattice. To achieve the desired texture can be either through the freezer, or by using really magical recipe that I want to talk further.

The secret of ice cream

Before you begin to cook, well cool themselves the cream, whisk mixer and container, in which you'll be beating them. So the process will go faster and easier thanks to the fact that the chilled fat molecules from the cream is much more likely to bye with the surrounding sheath to merge together by surrounding air bubbles that you saturate the emulsion during whipping.

Having prepared everything necessary, first, mix the cream with condensed milk ...

... and then add the instant coffee. Of course, the coffee can be replaced, and other additives such as vanilla, tablespoon of your favorite liqueur or a pair of drops of food aromatic essences.

Now we proceed to whipping. Whipping cream by hand - a thankless task, so if you do not have the Hulk's strength, but there is a mixer, take it and turn on medium speed.

When the cream will thicken, the speed can be increased to the maximum, but be careful not to whip the butter. The final consistency is a hair's breadth resembles that of the melted ice cream: thin, but rich cream air.

When it is done, it remains only to pour the foundation for the ice cream into a form suitable for freezing, and cover with foil.

Place the container in a freezer for 6-12 hours.

The result is a creamy ice cream, not inferior to the consistency of the purchase analogue.

Recipe

Ingredients:

• 200 ml of cream with fat content of 33%;
• 116g condensed milk;
• Article 1.5. l. instant coffee.

Preparation:

1. We beat all the ingredients together until a creamy mixture is air.
2. Pour foundation for ice cream into a container, cover film and put in the freezer for 6-12 hours.