How to Make Homemade Milk Ice Cream

Homemade ice cream is always tasty, and it's much more enjoyable to make with children. The most basic recipes call for freezing fruit or yogurt. But how does one go about making milk ice cream at home? Let's find out.

It is critical to maintain a balance of components and properly freeze the product in order for the ice cream to have the proper consistency. This implies that the milk mass must be withdrawn from the freezer on a regular basis, well mixed, and chilled again. This should ideally be repeated every 40-60 minutes until the bulk has completely solidified. Here are some more in-depth recipes.

Traditional ice cream

ingredients: 200 ml milk, 300 ml cream (33 percent fat), 100 g sugar, 3 egg yolks, pinch vanillin

Instruction: Mash the egg yolks with the sugar and vanilla in a large mixing dish. In a saucepan, heat the milk (raise to a boil), then add the yolk-sugar combination. Reduce the heat to low and stir the mixture with a fork until it thickens. It is not necessary to boil it.

Remove the mixture from the heat and allow it to cool to room temperature. Place the cream in the refrigerator to cool. Then, using a mixer, whip until stiff peaks form. Mix them thoroughly with a mass of milk and yolks. Place the mixture in a jar and place it in the freezer. After one hour, take from the freezer, mix, and place back in the freezer.

Banana ice cream

Ingredients: 4 large bananas, 100 ml milk, vanilla extract to taste.

Instruction: Peel and cut the bananas into small cubes, freeze. Then put in a blender, pour milk and drip vanilla extract into it. Whisk until smooth. Transfer to a container, cover with cling film and freeze until solidified.

Strawberry ice cream

Ingredients: 200 g strawberries, 40 g butter, 50 g sugar, 400 ml cream (33% fat), 200 g condensed milk.

Instruction: Chill the cream. Rinse the strawberries, peel, cut into quarters. Put in a saucepan with warmed butter, add sugar there, sauté everything together for 10-15 minutes. Cool to room temperature.

Whip the cooled cream with a mixer until strong peaks. Then gently stir in the condensed milk. Then combine the mixture with the strawberries and stir until smooth. Transfer to a freezer container, place in the freezer. After an hour, remove, stir and put back in the freezer until it solidifies.

Chocolate ice cream

Ingredients: 350 ml milk, 100 g dark chocolate, 100 g sugar, 300 ml cream (33% fat), 2 egg yolks.

Instruction: Break a bar of chocolate, put it in a saucepan and pour in the milk. Melt the tiles over low heat until smooth, stir the mixture. Then cool to room temperature.

Put the egg yolks and sugar in a bowl, beat with a whisk or mixer until fluffy. Then pour all this into the chocolate-milk mixture, put on a low heat, stirring, bring the mass until thickened (no need to boil). Cool the paste.

Whip the cooled cream with a mixer until strong peaks, then combine with the milk-chocolate mixture. Put everything together in a container and put it in the freezer. After an hour, remove, stir and freeze again for 4-5 hours.

Mint ice cream

Ingredients: 300 ml of milk, 1-2 bunches of mint, 100 g of sugar, 300 g of cream (33% fat), 4 egg yolks.

Instruction: Rinse the mint, separate the leaves from the stems. Pour milk into a small saucepan, add mint leaves and sugar there, heat the mixture without bringing it to a boil. Remove the saucepan from heat, strain the milk, discard the mint leaves.

Beat the yolks with sugar with a mixer, pour hot milk into the same pan. Transfer the container to the stove and boil the mixture over medium heat, not boiling. Stir with a spatula. Cool it down to room temperature.

Whip the cooled cream with a mixer until strong peaks, mix with the milk mass. Place the mixture in a container and place in the freezer. Freeze the mixture for 4-5 hours. Stir periodically for the first two hours to give it the right texture.

Ice cream with lemon

Ingredients: 250 ml cream, 250 ml milk, 3 lemons, 200 g sugar.

Instruction: Peel the lemons, grate the zest, squeeze the juice from the fruit. Put sugar, lemon zest, lemon juice in a bowl. Stir and whisk. Then carefully pour in the milk and cream.

Pour the mixture into a container, put in the freezer. After an hour, remove, stir and put back. Freeze for 4-5 hours.

Ice cream with cookies

Ingredients : 200 g of shortbread cookies, 50 g of butter, 300 g of cream, 200 g of condensed milk, 100 g of sour cream, a pinch of vanillin, 50 g of any fruit.

Instruction: Crumble the cookies and top them with melted butter. Stir, place mixture on a baking sheet with foil. Put in the oven and bake for 10 minutes at 180˚С. Then refrigerate.

Combine the cream, sour cream, condensed milk and vanillin in a saucepan. Beat with a mixer until crisp peaks. Then rinse the fruit and gently stir into the milk mass. Move the "dough" to the bottom of the freezing dish, put the milk mixture on top, flatten and put in the freezer for 4-5 hours until it thickens completely. Cut ice cream into large pieces when serving.

Please note: the calorie content of all these desserts is quite high, therefore, if you follow your figure, we advise you to consider them as a variant of a festive treat.