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Prep Time
8 h.
Cooking Time
40 min.
Serves
4
Difficulty
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About This Recipe
Ice cream made from berries and cream is refreshing on a hot summer day. And all you need to make dessert at home is a blender, a saucepan, a colander and a freezer. Choose only fresh products, then the ice cream will be impossible to distinguish from the store-bought one. Moreover, it turns out so tasty that you will want to cook the dessert again and again. The most important ingredient is cream. The taste of the entire dish will largely depend on them. Balance is important here: choose a fat content of at least 20%, and no more than 33%. Otherwise they may turn into oil. You can take any berries, even frozen ones. Those that have seeds must be ground through a sieve so that the mass is homogeneous.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 5
Serves:
Cream 33% (classic) - 700 ml
Raspberries - 300 g
Powdered sugar - 130 g
vanilla sugar - 20 g
Chicken egg (yolk dry) - 4 pcs.
Nutrition Facts
Serves:
🥓
Fat
337г
🍚
Carbohydrates
211г
🥩
Protein
86г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare all the ingredients for making berries and cream ice cream. Carefully separate the whites from the yolks. You won't need the whites; you can put them in the refrigerator and save them for another dish.
Step 2
Pour the yolks into a saucepan. Combine them with powdered sugar and rub with a spoon to dissolve the sugar. You should get a white fluffy homogeneous mass.
Step 3
Pour 200 ml of cream into the saucepan with the beaten yolks in a thin stream, continuing to rub with a spoon or whisk, and stir until the mass becomes homogeneous.
Step 4
Place the saucepan on the stove over low heat and heat. Add vanilla sugar, stir constantly to avoid lumps, about 8-10 minutes. The mass should thicken.
Step 5
If lumps still form in the mixture, you can remove the saucepan from the heat, beat with a blender until smooth, and return it back. Do not bring to a boil, otherwise the yolks may curdle.
Step 6
Cool the finished cream and grind through a colander. Place it in a container, cover with a lid and put it in the freezer. The mass should harden a little, but not completely.
Step 7
Pour the remaining cream into a high blender bowl and start beating at low speed, gradually increasing it. The cream should have the consistency of thick sour cream.
Step 8
Combine the frozen cream with whipped cream and beat the whole mass again with a mixer. It will take literally 20 seconds. Then put the mixture in the freezer for another 1.5 hours.
Step 9
Place the raspberries in a colander and place it in a pan of clean water. Then let the water drain. Grind the berries through a sieve. You should get about 400 ml of berry puree.
Step 10
After 1.5 hours, remove the frozen ice cream from the freezer, add berry puree to it, leaving a little for decoration. Beat with a mixer until smooth. Return to freezer for another 5 hours or overnight. Before serving, you can decorate the finished ice cream with the remaining berry puree.
Enjoy your meal!
Follow the instructions step by step