Ice cream without milk and cream

[Cooking is not difficult, the main thing is to do it with love for your loved ones!]

Ice cream without milk and cream

Category: Dairy and egg dishes

Ingredients
Strawberry	350 grams
vegetable oil b / s	50 grams
egg	3 pieces
sugar	5-6 st. spoons (to taste)
vanilla	taste
salt	pinch

Cooking method

• Make mashed strawberries.

• Wash eggs very well with warm water and soap, but it is also better to process them with peroxide. The eggs must be intact.

• Divide eggs into yolks and whites. Pass the yolks through a strainer to leave a film. Add sugar and beat until color changes and volume increases. Pour oil in a thin stream, beating without stopping.
• Add the yolk mixture to the strawberry puree and stir.

• Beat the whites with salt and vanilla until firm peaks.

• Add proteins in several steps to the strawberry-yolk mixture. Stir gently with a spatula.

• Pour the mixture into an ice cream maker, container, or molds. If you pour it into a container, then you need to take it out of the freezer every half hour for two hours and stir. If you pour it into portion forms, then just let the ice cream harden. If using an ice cream maker, follow the instructions.

• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones!

Note

I saw the recipe on the Tasty Corner channel. I wanted to try. The composition is very unusual. Of course, raw eggs can be troublesome. But salmonella does not live in the egg itself, but is on the shell. Therefore, having processed the shell well, this byaki can not be afraid.
I liked the ice cream. I did not smell the raw eggs. It turned out delicious, reminiscent of popsicle ice cream. Recommend!

What an ice cream, I took it, thanks!
The only bad thing is that we have strawberries ...

How interesting ! Frozen "Fruit Mayonnaise"

Thank you, Angela, I'll try I like that without dairy ingredients

[Ksyusha]

Ksyusha, Natasha, hope you like it. Not bad honestly.

what do we have strawberries ...

Ksyusha, yes, any berry.

Frozen "Fruit mayonnaise

Exactly)

And frozen nizja?

[Industrial Training Master]

Another option for processing eggs from salmonella and other things BEFORE use ...
In the pastry class Industrial Training Master Dance, taught how to handle eggs before eating:

the egg is not soaked or aged. Eggs are simply WASHED in a soda solution!
~1 tbsp. l of soda per liter of warm water... And then they rinse!

Well, a very preparatory class. Warden Merri. Episode 7: Biscuits # 5790

Tanya wrote that she has been doing this all her pastry professional life and never in many years has there been any problems.

[Natalia]

Natalia, thanks for the advice, it is necessary.

[Natasha,]

And frozen nizja?

Can.

Another option for processing eggs from salmonella and other things BEFORE use ...

Natasha, Thank you)

Thank you, I wrote it down!

[ang-kay]

ang-kay, very interested in the recipe, took it to the mink. If I am going to do it, then only from frozen berries.

Light, no difference. If you do, I hope you like it)

the recipe is delicious, thank you very much! about eggs - it's still scary to take raw ones, I didn't know about peroxide that it kills, but about soda - I don't just make soda water and wash it, I just wash the egg with soda before using it, moisten it with water, spread it with soda and rub it carefully, and then I'm afraid raw)))

[Marina]

Marina, yes, everything is relative, of course. At home, we make mayonnaise and don't think about it. My egg and that's it. Here is the same principle. But, if it's scary, then you don't need to do it.Everyone has the right to decide for himself. But I will be glad if you use it.

[ang-kay]

ang-kay, yes, friends have their chickens, how the eggs will be brought - I'll try to do it, they don't seem to get sick, and I'll wash it well, of course)))
Angela, I don’t make mayonnaise with eggs either ... I like it only with milk - it turns out great without eggs ...

I do that too, sometimes. I'm waiting with impressions if you do)))

At enterprises, eggs are not just washed, but processed according to SanPin. And at home, you can put it in a dish with a shell, no one will check. Nobody canceled the rules and Rospotrebnadzor checks their compliance. Even the utensils for handling eggs are labeled and not used anywhere else.

Thanks for the recipe. I put the eggs on 57 grams for 1.5 hours in a suvidnitsa and like they are pasteurized there and then make mayonnaise. I bought a mango - tomorrow I will try this recipe with mango instead of strawberries - we ran out of strawberries

[Ella]

Ella, I'm waiting with impressions)

[Angela]

Prepared Made from frozen strawberries, completely defrosted beforehand.



The family liked it, but they haven't asked to cook it yet.
For cooking in a simple ice cream maker, it is better to use chilled ingredients, otherwise the mass will not freeze enough and will float like mine.

I washed the eggs in a soda solution, it is still better to wash the surface.
The "mayonnaise" part of me refused to whisk until white, the products were at room temperature, it is better for me to cool everything for whipping mayonnaise.
I have an ice cream maker with a container that is frozen in the freezer for use, and therefore it is desirable that the products are chilled, the result will be better. Well, it turned out - how did it happen

About Salmonella:

Salmonella grow at temperatures from +35 to +37 ºС, but they are able to survive at temperatures from +7 to +45 ºC and acidity from 4.1 to 9.0 pH. Salmonella is relatively stable in the external environment: they remain in room dust - up to three months, in water of open reservoirs from 11 to 120 days, in meat and sausages - from two to six months, in frozen meat - from six months to a year or more, in milk at room temperature up to 10 days, in milk in the refrigerator - up to 20 days; in butter - 52–128 days; in eggs - up to a year or more, in eggshells - from 17 to 24 days. At 70 ° C, salmonella die within 5–10 minutes, in the thickness of a piece of meat they withstand boiling for several hours. In meat stored in a refrigerator at a low above zero temperature, salmonella not only survive, but also can

Domestic eggs also need to be processed, at least taking into account where the eggs come from.
Salmonella is easy to catch from unwashed vegetables and fruits, and even from room dust ... and people make a phobia from eggs.
In production, EVERYTHING is processed and very seriously, unlike everyday life, since production is responsible for thousands, hundreds of thousands, or even more human lives. They cannot be wrong.

Angela, Thank you! It was interesting

[Natalia]

Natalia, well, the family did not spit. So everything is all right. My mother and I ate with pleasure. The husband did not try because the post.

in a simple ice cream maker, it is better to use chilled ingredients

Well this is an axiom. My ice cream maker froze for 24 hours. And the ice cream took 40 minutes. "It was enough" in the freezer, as recommended, but you could eat right away.

Mayonnaise "part of me refused to whip until white

Natasha, at the source she whips everything at once and she turns out the way I do. I didn't succeed. Therefore, I went with the method that I wrote and everything turned out. Who knows what is the reason?

and people make a phobia out of eggs.

As they write in the press and everywhere, it is being inspired to the people. But it's better to interrupt, of course. And, probably, Salmonella still happens on eggs more often.

you could eat right away

So we ate at once Fresh and tender. Thank you!

To health)

[Angela]

Angela, sorry what's in your topic

I know - a bore ...
But the question began to torment me: And how is it that with such a serious danger of salmonella infection, there is no general infection, despite the fact that the same eggs are not brought to 70 * for complete processing from the bacteria ??
After reading, I came to the conclusion: pasteurization of eggs with the same 57 *

I put eggs on 57 g for 1.5 hours in the suvidnitsa and they seem to be pasteurized there

significantly reduces the number of bacteria, which reduces the risk of serious infection. And with a minor infection, immunity copes well, which a person does not even notice.
In principle, this is the answer to my question: Pasteurization, hygienic treatment by washing, proper storage of products ... significantly reduce the risk of serious contamination by any bacteria.

Natasha, it's okay. Helpful information.