Home Made Soft Ice Cream Food

HOME MADE SOFT ICE CREAM

Steps:

• Mix sugar, vanilla sugar and milk powder in a saucepan. While stirring, slowly pour 250ml of milk into the saucepan. The ret 50ml of milk should be mixed with the starch.
• Bring the saucepan to boiling, add starch and stir until thick. Remove from the flame, pour the contents through a sieve into a small bowl, cover with foil and let it cool.
• For whipping cream and milk mixture must be cold! Whip cream to soft peaks.
• Usually in the industrial ice cream production the ice cream is being whipped while freezing. But if the cream was whipped preliminarily, you end up with a softer and luch ice cream.
• Mix the cream with milk mixture, pour into a container and freeze. If you use an ice cream freezer, then freeze for 30 minutes. If you only have a regular freezer, then you need to take the ice cream out every 15 minutes and stir it with a mixer.
• The ready soft ice cream can be poured into cups and sent to the freezer fora couple of hours.

HOMEMADE SOFT ICE CREAM

Steps:

• Dissolve gelatin in 1/2 cp milk.
• Separate eggs.
• Heat the marshmallows, milk and sugar until marshmallows are melted.
• Beat egg yolks and add to gelatin and milk mixture. Blend this with milk, marshmallow and sugar mixture. Let cool thoroughly.
• After cooling, add beaten egg whites, sweetened condensed milk, cremora and vanilla .
• Add enough milk for 1 gallon and freeze in ice cream freezer.

VANILLA-HONEY SOFT SERVE ICE CREAM

Steps:

• In a large bowl, whisk together yolks, sugar, honey, vanilla and salt until smooth.
• In a medium saucepan over medium heat, bring cream to a simmer.
• Whisking the yolks constantly, slowly pour half the hot cream into the egg mixture. Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thick enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer). Do not let mixture come to a simmer or it could curdle. Strain into a heatproof bowl and whisk in cream cheese until completely melted.
• Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into 3 or 4 ice cube trays. Freeze for at least 3 hours or overnight (or up to 1 week).
• Using an offset spatula or butter knife, pop out ice cream cubes. Transfer to a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve. Serve immediately, or return to container and freeze for up to 1 week.