How An Ice Cream Maker Works And How To Make Ice Cream In It At Home, Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

How to make ice cream at home in an ice cream maker

Making ice cream at home is both difficult and simple. It is difficult, since it is difficult to organize manually synchronous mixing and cooling of the mass. It's easy, because all the ingredients of this dessert can be purchased in the grocery section of any supermarket. Buying an ice cream maker is not a problem either - they are in every home appliance store. We will describe in detail how to make delicious ice cream of different types using an ice cream maker in the article.

Content

• 1 Technology of making ice cream

• 2 How ice cream makers work

  • 2.1 Mechanical
  • 2.2 Electric: automatic and semi-automatic
• 3 Brief general instructions
• 4 Video: preparing ice cream at home

• 5 Popular Ice Cream Recipes

  • 5.1 Dairy
  • 5.2 Chocolate
  • 5.3 From coconut milk
  • 5.4 With mascarpone
  • 5.5 Banana
  • 5.6 Diet according to Ducan
  • 5.7 Sugar Free
  • 5.8 From sour cream and condensed milk
  • 5.9 Video: Bartscher Ice Cream 135002 Ice Cream Recipe
• 6 How to avoid potential problems
• 7 Reviews about the work of different ice cream makers

Ice cream technology

According to the modern scheme, two conditions must be met simultaneously:

1. Saturate the main ingredient (milk, cream, fruit juice, egg white) with air by vigorous stirring, bringing the consistency of the mixture to the state of a whipped emulsion.
2. Gradually cool the emulsion to a temperature of minus four degrees Celsius, achieving a state of uniform density.

How ice cream makers work

The cooled container with paddles is filled with a ready-made mixture of milk, cream, sugar and other fillers. Then the device is connected to the mains. The blades begin to rotate and stir the sweet milk mixture, which is cooled from contact with the cold walls of the container. As a result, the whipped mixture solidifies and mixes evenly, forming ice cream of the same thickness. The quality of the ice cream depends on the constancy of mixing and the uniformity of cooling the mixture. If these two conditions are not sufficiently met, ice crystals will appear in the mass. They will crunch unpleasantly on your teeth.

Mechanical

The simplest in structure - mechanical ice cream makers

The mass is mixed by periodically turning the blades by hand using a special handle. This operation should be repeated every two or three minutes. The bowl is made with double walls. A mixture of coarse salt and fine ice is poured between them, which eventually turns into a cold brine solution. The service life of this cooler is short. It has to be frozen in the freezer for every new ice cream. This primitive "refrigerator" cools the inner wall of the bowl. With the help of a mechanical ice cream maker, you can prepare ice cream without electricity.

Electric: automatic and semi-automatic

Modern household electric ice cream makers come in two flavors:

• Desktop stand-alone model of semi-automatic type. The walls of the bowl for such devices are double. Refrigerant is poured into the space between them. He is able to accumulate cold. To do this, place the bowl in the freezer for 10-15 hours. This cold reserve is enough to prepare one batch.

  

  The HILTON semi-automatic ice cream maker requires constant replenishment of ice

• Compact model of a compressor-type freezer. Continuous and uniform cooling of the walls of the bowl occurs due to a special cooler (freon), which is constantly circulated by a compressor. This type of ice cream maker uses the heat pump principle. These models are designed to operate continuously over time.

  

  The VIS-1599A automatic ice cream maker is compact and can work for a long time

Brief general instructions

1. Having chosen the recipe for making ice cream, prepare in advance, mix and cool the mixture of ingredients to a temperature of plus 6-8 degrees (in the refrigerator compartment).
2. Add small amounts of alcohol to the formula to speed up the cooling process.
3. Do not fill the bowl more than half its volume, as during the mixing process, its amount will almost double due to saturation with air.
4. Cook the fruit puree right while the ice cream maker is running, as it can only be added at the very end of the cooking process.
5. Adjust the operating modes of the ice cream maker strictly according to the manufacturer's instructions.
6. The finished ice cream from the bowl can only be unloaded with wooden or plastic spoons.
7. Do not leave the ice cream maker plugged in after completing the ice cream making process. As soon as the milk mixture reaches the required density, the device should be disconnected from the electricity, and the finished ice cream should be unloaded into previously prepared containers.

Video: making ice cream at home

Popular ice cream recipes

Dairy

Ingredients:

• milk - 390 g;
• powdered milk - 25 g;
• sugar - 75 g;
• vanilla sugar - 15 g;
• starch - 10 g.

Step by step cooking process:

1. Pour the starch into a medium-sized glass or enamel pot. Measure out the specified portion of milk with a graduated glass and pour most of it into a bowl with starch powder. Stir everything thoroughly with a wooden stirrer or manually with a mixer until smooth.

   

   First you need to thoroughly mix the starch and milk

2. Combine granulated sugar, vanilla sugar and milk powder in a deep cup with a large spoon. Add the remaining milk to the mixture and stir with a mixer until a solution of the same consistency is obtained.

   

   Use a mixer

3. Pour the milk mixture from the second dish into the first container, mix everything carefully and beat with an electric mixer. Transfer the pressure cooker to a moderate flame and, stirring continuously with a wooden spoon, wait until the mixture of milk and main ingredients begins to boil. Turn off the gas immediately and remove the hot saucepan from the gas stove. Refrigerate to 12-15 degrees and refrigerate for one hour.

   

   After boiling, the mixture must be cooled.

4. Place the container of the semi-automatic ice cream maker in the freezer for two hours to freeze the refrigerant between the double sides of the bowl. Remove the bowl and transfer the cooled milk mixture from the saucepan to it. Connect the ice cream maker to the network so that the paddles begin to stir the mixture, which will simultaneously be cooled near the sides of the bowl and saturated with air.

   

   Constant stirring will prevent the smallest water droplets from crystallizing

5. When the ice cream becomes airy (this will happen after 30 minutes of operation of the ice cream maker), the volume of the milk mass will double. Disconnect the ice cream maker from the mains and transfer the finished ice cream to a plastic container. Store in the freezer.

   

   Ice cream almost ready

6. Before using, remove the container with ice cream from the freezer for 5 minutes so that it thaws a little.

Chocolate

Ingredients:

• milk - 1440 ml;
• sugar - 195 g;
• dark chocolate - 340 g;
• eggs - 12 pcs;
• cocoa.

Cooking process:

1. We break the eggs, separate the yolks. Beat them lightly with a spoon or whisk. Pour into a saucepan, add 720 ml of milk and all the sugar. We put on the burner, turn on low heat and begin to beat with a tablespoon until the mixture takes on the thickness of sour cream.
2. Turn off the hotplate. Pour the remaining milk slowly. Grind the chocolate on a grater and pour half the volume into a saucepan. Stir carefully with a wooden spoon.
3. Cool the pan with the milk mass to room temperature and refrigerate for 1 hour.
4. Prepare the ice cream maker for work and transfer the cooled mass to the bowl. Add the remaining chopped chocolate. Turn on the ice cream maker, which will begin stirring and cooling the milk chocolate mass.
5. After half an hour, turn off the ice cream maker and transfer the finished ice cream to a plastic container. Sprinkle each serving with cocoa before serving.

From coconut milk

Ingredients:

• chicken yolk - 3 pcs;
• cream (fat content 35%) - 300 ml;
• sugar - 130 g;
• coconut milk - 200 ml.

Instructions:

1. Heat the coconut milk and add sugar to it.
2. While continuing to heat the mixture, add the cream, stirring with a wooden spoon.
3. Beat the yolks with a whisk or hand mixer. Add cooked yolks to mixture and bring to a boil, stirring occasionally with a spoon.
4. Cool to room temperature and refrigerate for an hour.
5. The rest of the steps are similar to making milk ice cream in an ice cream maker.

With mascarpone

The main secret of this original ice cream lies in the delicious Italian cheese made from heavy cream - mascarpone. It is not difficult to buy it in any large supermarket. With its high fat content, Lombard cheese makes ice cream airy and gives a delicate creamy taste.

Ingredients:

• fresh raspberries or other berries - 500 g;
• mascarpone - 250 g;
• dark brown sugar - 250 g;
• vanilla sugar - 10 g;
• fresh milk - 150 ml;
• heavy cream - 200 ml;
• lemon juice - 2 tbsp.

Cooking process:

1. Thoroughly peel raspberries from leaves and stems and rinse in a plastic dish.
2. Mix milk with sugar, add vanilla sugar and raspberries, beat everything with a blender.
3. Continuing to beat the mixture, gently add mascarpone cheese and lemon juice.
4. Beat the cream separately on low speed until thickened.
5. Unload the cream with a wooden spoon into the bowl with the milk mixture and mix everything carefully.
6. Refrigerate for one hour. Then fill the ice cream bowl with the prepared mixture. In an ice cream maker, cook for 25 minutes (the pink texture of the mixture should become thick).
7. Turn off the ice cream maker, put the bowl with the mixture in the freezer for 10-15 minutes. After that, put the finished ice cream into containers.

Banana

Ingredients:

• peeled and diced banana - 300 g;
• fresh milk (fat content 3.2%) - 150 ml;
• cream (23% fat) - 100 ml;
• granulated sugar white - 150 g;
• vanilla sugar - 10;
• lemon juice - 1 tbsp.

Cooking process:

1. Make mashed banana (using a blender).
2. Add sugar, lemon juice and vanilla sugar.
3. Whisking constantly, pour in milk and cream.
4. Cool the finished mixture in the refrigerator.
5. Transfer the prepared mixture to an ice cream maker.
6. Cook in an ice cream maker according to the instructions.

Dietary according to Ducan

Ingredients:

• chicken yolk - 2 pcs;
• milk without fat - 200 m;
• cream without fat - 125 ml;
• sweetener - 5 tablespoons;
• vanilla - half a pod.

How to cook?

1. Milk and cream are poured into an enamel saucepan and heated over a moderate flame until hot without boiling.
2. The yolks and sweetener are whipped with a blender until they are foamy. Then 1/3 of the hot mixture of milk and cream is added to them. The diluted yolks are poured into a saucepan with the remaining mixture in a small stream. Vanilla and sugar substitute are added (to taste).
3. The saucepan is put back on the fire and heated with stirring until the mixture thickens. Do not allow it to boil, otherwise the yolks will turn into scrambled eggs. The mixture should be thick and like sour cream.
4. Cool the finished mixture to room temperature and refrigerate for 1 hour.
5. Then transfer the cooled mixture to the bowl of an ice cream maker and run the appliance for 15–20 minutes.
6. Transfer the finished ice cream to a plastic container.

Sugarless

This low-calorie ice cream is consumed by those with a sweet tooth who have diabetes or are slimming. If ice cream is specially prepared for diabetics, then sorbitol or fructose should be added to its composition, which are recommended as sugar substitutes. Ice cream is based on low-fat dairy yogurt or similar fermented milk products, and fillers and sweeteners can be selected as desired. They can be liquid honey and powdered cocoa, sweet fruits and fresh berries. The main thing is to ensure that the sugar-free ice cream tastes like the usual ice cream or popsicles.

Ingredients:

• milk yogurt or cream - 50 m;
• egg yolk - 3 pcs;
• butter - 10 g;
• fructose or sugar sweetener - 50 g;
• berries or pieces of sweet fruit (berry, fruit puree or natural juices).

Cooking process:

1. Beat the yolks with a blender, adding a little yogurt or cream to them.
2. Mix the whipped mixture with the remaining yogurt and put on low heat. Stir constantly. Do not bring to a boil.
3. Add fillers (puree, juice, pieces of fruit, berries. Mix everything) into the mixture.
4. Simultaneously add sugar substitute (sorbitol, fructose, honey) in small portions.
5. Cool the finished mixture to room temperature and refrigerate for 1 hour.
6. Transfer to an ice cream maker, let it work for 25-30 minutes. Then place the bowl with the finished product in the freezer for 20 minutes.

From sour cream and condensed milk

This delicacy has a delicate taste and uniform hardening. It is very easy to cook it at home. It should be borne in mind that condensed milk has a sweet taste, so it is advisable to balance it with raspberries or strawberries, blackberries or cherries (pitted).

Ingredients:

• sour cream (store or homemade 20%) - 400 g;
• condensed milk - 380 g;
• berries with a sour taste - 200-250 g

How to cook?

1. Mix sour cream with condensed milk and beat with a blender.
2. Gently rinse the berries, mash with a blender, rub on a strainer and strain.
3. Add the berry mixture to the sour cream and mix everything thoroughly using a mixer or blender.
4. You don't need an ice cream maker for this type of ice cream. The prepared mass in glass or plastic containers can be immediately placed in the freezer without stirring for 5–6 hours.

Video: recipe for ice cream on the Bartscher 135002 ice cream maker

How to avoid potential problems

In order for ice cream at home to be tasty and healthy, a number of conditions must be observed:

1. Use only natural products, fresh and of high quality. This applies to dairy products, fruits and berries, chocolate, cocoa, honey. Natural vanilla bean is the best flavoring agent.
2. Before starting work, be sure to chill the ice cream bowl in the freezer (for manual and semi-automatic models).
3. When heating milk and fruit mixtures, never bring them to a boil (maximum heating temperature plus 80 degrees).
4. Flavors are added to the chilled mixture, but not to the hot one.
5. Pieces of nuts, fruits, chocolate must first be kept in the refrigerator and added to the almost finished ice cream.
6. The addition of small doses of liqueur, rum, cognac can influence not only the special taste of ice cream, but also make it tender, airy, soft.

Reviews about the work of different ice cream makers

Ice cream is a snap to make in the kitchen using an ice cream maker. This process is not only exciting, but also creative, joyful, creating a good mood. And the result is excellent - a delicious, nutritious, beautifully decorated dessert!