The history of the origin of ice cream is covered with many legends.
It is believed that Marco Polo first brought back from his travels in the East a recipe for a delicacy which used not only snow, but also saltpeter to cool it. And since then, a dish similar to sherbet has always been on the menu of aristocrats.
Over time, recipes for ice, sherbet and milk were developed, which became fashionable at the Italian and French royal courts.
And in Russia, sliced frozen milk was eaten in the heat even in ancient times. In Siberian villages to this day, hostesses still store milk by freezing it in saucers and stacking the ice.
As time goes on, both the recipe for making it and the ingredients for the cold treat change. More and more often the ingredients such as condensed milk, cream and even sour cream appear in the ice cream.
Today let’s please ourselves and our loved ones with homemade cream ice cream.
The ice cream is easy to prepare and turns out very tasty. A nice point: because of the high fat content of the cream in the ice cream does not form ice crystals, and accordingly there is no need for additional appliances such as an ice cream maker.
We will need:
Cream 33-35% – 300 g.
Important: The cream must have a cream content of at least 33-35%, this will directly determine the structure of the ice cream.
Sugar powder – 50 gr.
Vanilla sugar (or vanillin) – 10 gr.
- Firstly let our cream be very cold, this is necessary for the cream to be well beaten. And for best results, also cool the mixer whiskers, and the container in which we will whip the cream.
Pour the cooled cream into a container for whipping. 3.
Start beating on low speed, gradually adding the powdered sugar and vanilla sugar. Increase the mixer speed to maximum and whip the cream until stiff peaks. 4. Transfer the whipped cream to a plastic container. We put it in the freezer for at least 4 hours, or better yet, overnight.
Take dessert out of fridge! Let it “rest” a little bit at room temperature, literally 10 minutes, and spread it out in our cremains!
Decorate the ice cream with berries, fruit, or any sweet sauce. However, in my opinion, homemade cream ice cream is quite an independent dessert that does not require any additions.
Bon appetit!
