Creamy ice cream - base

Category: Dairy and egg dishes
Creamy ice cream - base

Ingredients

Milk 2 glasses
Cream (I use 22%) 1 glass
Sugar 2/3 cup
Corn starch 1 table. a spoon with a slide
Cream cheese 3 table. spoons (50-60 g)
Salt pinch
Liquid glucose / corn syrup 1-2 table. spoons
Vanillin / Natural Vanilla Extract taste

Cooking method

  • Lyrical introduction.
  • This recipe is a real godsend for those who are tired of utilizing tons of proteins left after making a classic ice cream.
  • I found it in the book JENI'S SPLENDID ICE CREAMS AT HOME, and since then I actively use it as a base for any ice cream with additives. This ice cream has a denser texture than the ice cream on the yolks, and it looks a bit like Italian gelato. It is non-greasy, plastic (due to glucose) and therefore goes well with "bright" flavors.
  • I use this base for many types of ice cream that my family loves - "Rum Raisins", "Dates, Pecans and Rum", "Rocky Road", etc.
  • 1. Prepare a large container of cold water in advance (you will need it to quickly cool the cream)
  • 2. In a cup, dissolve starch with a little cold water or milk - as we usually do for cooking jelly
  • 3. Remove the cream from the refrigerator in advance, it should be at room temperature
  • 4. In a saucepan, combine milk, cream, sugar, salt, glucose, put on fire, bring to a boil and simmer for EXACTLY 4 minutes, stirring regularly.
  • 5. Remove from heat, pour in the starch suspension, put back on fire and keep for about 1 minute until the cream slightly thickens. Remove from heat.
  • 6. Mix the cream cheese with the hot cream until it is completely dissolved. I pour the cream into a bowl of cheese in small portions - this will dissolve faster.
  • 7. Place a saucepan with cream in a container with cold water and cool completely.
  • 8. Cook in an ice cream maker according to the instructions
  • 9. Ready ice cream (with or without additives) must "ripen" in the freezer for at least 4 hours.

Note

1. Use only cornstarch! With potato ice cream, a noticeable "jelly" flavor appears.
2. Do not substitute ricotta or soft cottage cheese for cream cheese. Many types of butter cream have now appeared in Russia, use them. Cream cheese is similar in consistency to the fatty market sour cream or soft butter.
3. Glucose in this recipe is required, it gives the ice cream plasticity and some "stringiness". You can buy it at any online store and it costs a penny.
4. In the original, the author uses 35% cream, but I always replace it with 22%, and sometimes even mix it with 11%. It turns out very tasty and low-fat. Reminiscent of milk ice cream from Soviet childhood :-)
5. I'm not afraid to experiment) I love light sourness in ice cream, so sometimes I add 1-2 tables. spoons of store sour cream.

For example, yesterday I was making ice cream from the book by David Leibovitz, which I licked for a long time - TIN ROOF ICE CREAM. I left the additions in the form of peanuts in chocolate and chocolate sauce unchanged. And I replaced the base with my favorite, it turned out great!

Creamy ice cream - base

Rada-dms
Thank you very much for bringing such a wonderful recipe to the site!
Knor
A very interesting recipe! Will glucose from the pharmacy work?
Katrin
Rada-dms, always happy to share my findings

Of course, I do not refuse the classic ice cream and I often make it, but this recipe is also very good! The author uses this base for all his recipes - and there is a whole book of them. Besides, she has her own production in America.

The book also gives a yoghurt version, in which custard is mixed with thick strained yoghurt. For the summer, just super!
When there is time, I'll post it. The yogurt base is good for fruity ice creams.


Added Sunday Jan 29, 2017 08:40 PM

Knor, I don't know what kind of glucose is sold in the pharmacy 😯
I buy corn syrup or glucose from an online store that sells ingredients for pastry chefs.
OlgaGera
Quote: Knora
Will glucose from the pharmacy work?
So I wanted to know the same thing. I will use the pharmacy, I think, glucose, it is the same in Africa
Need to try ... I haven't done ice cream for a long time

Katrin,
Katrin
Confectionery glucose (or any invert syrup) is similar in consistency to fresh honey. It is stringy, sweet, transparent, or light beige.

L
OlgaGera, I am not an ice cream specialist and not an author, but I will risk it)))), if the author uses glucose (corn syrup) from a pastry chef's store, then glucose from a pharmacy will not work, these are two different things. For a pastry chef, glucose is a thick, transparent syrup.
The author has already answered))))), thanks for the recipe!
OlgaGera
Katrin, L,
thanks, already looked. For me, glucose is in ampoules
It is necessary to order and wait. There is no shop for confectioners in our wilderness
Katrin
L, yes, that's right.
I should have added this information to the recipe, but I thought all ice cream lovers are familiar with glucose 😟 It is usually added to fruit sorbets, since it prevents the formation of ice crystals and gives the desired consistency to the sorbet.


Added Sunday Jan 29, 2017 09:01 PM

OlgaGera, I have heard more than once that lovers of healthy food 😉 replace invert syrups with honey. But I myself have never done that.
Knor
Oh, sorry ... For me, the recipe has become more complicated. I add agar to milk and popsicles. I will know about glucose now.
OlgaGera
Quote: Katrin
or any invert syrup
yeah, then you can boil the syrup
Or not?



Added Sunday, Jan 29, 2017 9:03 PM

Katrin, not .... honey is a different flavor and stuff. And with cold, I would not mix honey. I do not know why
L
OlgaGera, such a syrup is definitely replaced with liquid honey, according to its properties, I think that it will give the same thing to ice cream - plasticity and crystals will not form, but the taste of honey will appear.


Added Sunday, Jan 29, 2017 9:07 PM

OlgaGera, yes, you can still cook invert syrup yourself, in my opinion Tumanchik had a recipe and Kara Ira seemed to give
OlgaGera
Sveta, Knor, do not be upset, let's cook invert syrup, and we will be happy

https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=71859.0




Added Sunday 29 Jan 2017 9:08 PM

L, yes, yes, I'm already looking for how and what can be done
Katrin
Girls, you puzzled me

I make ice cream regularly and quite often. Otherwise, what was the point of buying an expensive compressor unit at the price of a new iPhone?

And this means that in my pantry I always have a minimum food set of an ice cream maker, which, in addition to good chocolate, cocoa, nuts, also includes glucose syrup. It is inexpensive, easy to order in any online store, and it is consumed very economically.
For example, one tablespoon dramatically changes the taste of a fruit sorbet, which is free (or present in small quantities) fats.

I strongly advise you to buy glucose or corn syrup. I did not go into the nuances, but any kind of light invert syrup is suitable for ice cream.
L
Katrin, but you can make this ice cream without
Quote: Katrin
expensive compressor unit at the price of a new iPhone?
?)))))))
Irina F
Katrin, thanks for the wonderful recipe!
Can you share some interesting ice cream recipes?
Katrin
LI have never made ice cream without an automatic ice cream maker. Honestly, I didn't even strive.


Added Sunday 29 Jan 2017 9:51 pm


Irina F, I have already laid out the recipes that I constantly use and which we liked:

Orange (very light ice cream). Oranges can be replaced with other fruits, it will also be delicious: https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=437625.0
Mint Ice Cream with Chocolate Chips: https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=430077.0



The most beloved, "royal" is "Dates with rum and pecans". I make according to the recipe from the book by David Leibovitz, but this forum also has a similar recipe, you can safely do it.

I can put chocolate peanut ice cream with chocolate syrup later. But glucose is also needed there)))
Kara
Quote: L


and Kara Ira seemed to give

Girls, you don't need to buy glucose at the pharmacy, it's completely different. HERE try it, it will take you 10 minutes of time It can be kept in the refrigerator indefinitely

Katrin, thanks a lot for the recipe !! A great option without eggs. Please tell me, but starch is not felt in the finished product? Now, if you really find fault with it? I have a fad about this
Irina F
I confirm Irishka's words, quickly and easily!


Added Monday 30 Jan 2017 09:01 AM

Katrin, thanks a lot for the recipes! For some reason, your recipes passed me by)
Chocolate covered peanuts are also very interesting to see. In the meantime, I'll prepare the base)
Katrin
Quote: Kara
Please tell me, is starch not felt in the finished product? Now, if you really find fault with it? I have a fad about this
I have the same thing! I can still taste the cream, and it also bothers me

With cornstarch, the taste is almost not felt, but there is a little. Sensitive people like you and I.
Therefore, I use this type of ice cream only as a base, and never use it in its pure form. I specifically noted this in the recipe.
It is ideal as a base.
And the last know-how - a couple of tablespoons of store sour cream generally kill the taste of starch.
OlgaGera
Quote: Katrin
Sensitive people like you and me
I'm not lonely
And you can flop there a couple of spoons of cocoa So I love chocolate

Irina, Kara,
Katrin
Quote: OlgaGera
And you can flop there a couple of spoons of cocoa So I love chocolate
Better to make a full-fledged chocolate ice cream 😉 It has a lot of chocolate and no starch is felt

https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=430080.0


Posted Monday 30 Jan 2017 1:56 PM

Quote: Irina F
Chocolate covered peanuts are also very interesting to see. In the meantime, I'll prepare the base)
The recipe was designed as a separate topic.
Kizya
Katrin, Thank you! We will try!
M @ rtochka
I liked it very much!
Despite the fact that I rarely eat ice cream, I make it for the family. It tasted delicious !!
Thanks for this recipe !!
Katrin
To your health!
Did the family just eat this ice cream? It still tastes better with additives or sprinkles.
M @ rtochka
Yes, my husband loves ice cream, ordinary white without anything.
And I didn't want to add anything, I just ate it, I liked the consistency
Rosie
.
bnb
Katrin, I want to thank you for the great recipe !!! From the first time I fell in love with him and began to do only him!

But now, 3 times in a row, my cream is churned into butter and in ice cream they are obtained separately in small pieces ... Cream and milk, homemade ...

I have been making ice cream recently, no experience, maybe. can you tell what is the reason? After all, it was at the beginning that everything worked out, and now for three days in a row - butter! Today I will try again ...
Svetlana
I know from experience that the cream for the cream should be cold, and for the butter - warm.
M @ rtochka
Natasha, and at what point do you whip cream? In this recipe, this does not seem to be necessary.
bnb
Daria, I don't whip cream at all, but dissolve it in hot "jelly", and pour the cooled "jelly" into an ice cream maker ...
Once, even for 4 hours, I kept the whole mass in the refrigerator (ripening, as in accordance with GOST), and only then into an ice cream maker ... All the same - at the exit, the butter is separated in pieces and a layer of butter all over the bowl ...

It's amazing how the first 2 times everything worked out, and I liked the recipe so much, and now 4 times in a row in no way ... And I can't understand where the error is ...
M @ rtochka
I got it. Do not "whip", but "get lost"))) like sparrows in flocks

Maybe very fatty cream? Home-made, they are so ... Unpredictable. It seems to me that fat floats to the surface when it cools
And if you beat the jelly after cooling? Or stir constantly while cooling.
ElenaM
Sorry to interfere. It is necessary, when the mixture has cooled down, break through it with a blender (foot) in order to combine the liquid with oil (to make an emulsion). Put in the refrigerator and then whisk. It should work.I reanimated the cream that went into butter when whipping.
M @ rtochka
In-in! I also thought about the leg. So that everything is well mixed into a homogeneous mass.
bnb
Girls, thank you very much for your participation!
I decided to take a chance again: I interfered with it while cooling in cold water, then I punched it with a blender, then into an ice cream maker ... After freezing, there was no oil layer on the bowl.
But now I tried it, anyway the oil was cut off, but the grains are already very small, barely noticeable, but there is ...

It's just a riddle, okay, if it never happened ...
Katrin
bnbI think you're wasting your homemade cream for ice cream. It's practically butter :-)

Try using store-bought cream, it will definitely work with them.

Or try this option. Cook "jelly" according to the recipe, but without cream. Add the cream just before pouring the mixture into the ice cream maker. Boiling is most likely contraindicated for homemade cream.

Irgata
Quote: bnb
all the same, the oil was cut off, but the grains are already very small, barely noticeable, but there is ...
but I remember Soviet ice cream, in Shadrinsk at the end of the 70s - and all the 80s our dairy made an amazingly tasty ice cream, 20 r a glass, in the early 90s 50 r - and so, it was a very dense ice cream, such an ice cream , and it was just such tiny oil splashes on the tongue so deliciously delicious
that line is gone for a long time and milkfactory

If you make ice cream at home, then you can buy it from natural milk and cream, you can buy it in the store.
bnb
Katrin, thanks for responding!
I have never boiled cream, added it to hot jelly, now I will try to add it to the cooled one!

Quote: Irsha
If you make ice cream at home, then you can buy it from natural milk and cream, you can buy it in the store.
Exactly! Only natural and only your own !!!
Katrin
Quote: bnb
I have never boiled cream, added it to hot jelly, now I will try to add it to the cooled one!
If the ice cream comes out again in lumps, then the reason is the very high fat content of homemade cream, which turns into butter when frozen in a freezer.

You can also try the classic recipe with yolks for the sake of experiment. Maybe the yolks won't curl the cream.




Quote: Irsha
but I remember Soviet ice cream, in Shadrinsk at the end of the 70s - and all the 80s our dairy made an amazingly tasty ice cream, 20 r a glass, in the early 90s 50 r - and so, it was a very dense ice cream, such an ice cream , and it was just such tiny oil splashes on the tongue so deliciously delicious
I will argue with you
What you describe is just a violation of technology and accounting for the fat content of products when making ice cream.
I am also many years old and I remember the Soviet ice cream. The specks in the "defective" ice cream left a layer of oil on the tongue and palate when you eat this ice cream. Sorry for the physiological details, but quality ice cream shouldn't be like this
Irgata
Quote: Katrin
violation of technologies and accounting for the fat content of products when preparing ice cream
I can't say anything about the correctness of the technology of our ice cream, but according to some indicators there it took some prizes at one time - in the late 80s - and it was very tasty, not like the current whipped and sweet ice creams, from which remain not a creamy taste on the tongue, but a persistent taste of preservatives - one taste for all varieties.
bnb
Quote: bnb
If the ice cream goes lumps again, then the reason is the very high fat content of homemade cream.
I will try to dilute the cream with milk 1: 1 before adding it.
Katrin
Feel free to dilute! You use homemade milk, homemade cream - and these are all very fatty foods. Here the fat is separated into lumps.
Irgata
Quote: bnb
dilute the cream with milk 1: 1
cream tender maybe you know

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