Receita Solta

Homemade Creamy Milk Ice Cream

RS

Por

Master Receita Solta

Homemade Creamy Milk Ice Cream
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories390 kcal

Resumo para quem tem pressa

"Homemade ice cream based on whole milk, fresh heavy cream, and vanilla, beaten in a mixer to ensure smooth aeration. A practical recipe without an ice cream maker, with a velvety texture and a smooth melt in the mouth."

Homemade Creamy Milk Ice Cream

O Que Você Precisa Saber

- O batimento de 5 minutos na batedeira incorpora microbolhas de ar que amenizam a formação de placas duras de gelo. - A gordura do creme de leite cria a cremosidade essencial para o ponto clássico de sorvete. - A pitada de sal realça o sabor doce do açúcar e rebaixa o ponto de congelamento dos líquidos.

Ingredients

Main Course

  • 2 cups of whole milk
  • 1 cup of heavy cream
  • ¾ cup of sugar
  • 1 tablespoon vanilla extract
  • 1 pinch of salt

Instructions

Main Course

1

In a bowl, mix the milk, heavy cream, and sugar until the sugar is completely dissolved.

2

Add the vanilla extract and the pinch of salt to the mixture, incorporating well.

3

Beat the mixture with a mixer at medium speed for about 5 minutes, until you get a slightly thicker consistency.

4

Despeje a mistura na forma para sorvete.

5

Take to the freezer and leave for at least 4 hours or until it is very firm.

6

To serve, remove the ice cream from the freezer and let it sit at room temperature for 5 minutes before serving.

7

Use a spatula to scoop the ice cream into bowls.

8

Decore com calda de chocolate ou frutas, se desejar.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Homemade Creamy Milk Ice Cream com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Keep the milk and heavy cream well chilled in the refrigerator before preparation to promote aeration. - Make sure to dissolve all the sugar before beating so the texture does not become gritty. - For a creamier result, beat again in the mixer after 2 hours in the freezer and return to freeze.

Variations

- Mix half a cup of bittersweet chocolate chips into the beaten batter before putting it in the freezer. - Mix spoonfuls of pasty dulce de leche on the surface forming a marbled effect in the jar. - Add lemon zest along with the vanilla to provide a mild citrus touch.

Substitutions

- Common heavy cream can be swapped for fresh cream or pasteurized fresh heavy cream. - Refined sugar can be replaced by powdered sugar for immediate dissolution. - Artificial vanilla essence can be swapped for pure vanilla extract or natural bean.

How to Store

Store in a well-sealed plastic container in the freezer for up to 30 days. Place plastic wrap in direct contact with the surface of the ice cream before covering to prevent the formation of ice crystals.

Can You Freeze It?

Freezing for at least 4 hours at -18°C is essential to set the ice cream. Keep at room temperature for 5 minutes before serving to facilitate forming balls with the spatula.

What to Serve With

Serve with warm chocolate sauce, homemade red fruit sauce, or slices of apple pie. Toasted chopped chestnuts add crunchy contrast.

Frequently Asked Questions

Why did my homemade ice cream get ice crystals?

Ice formation occurs due to the free water in the milk; beating the mixture in the mixer after 2 hours in the freezer breaks these crystals and improves smoothness.

Can I make this recipe in the blender?

The blender does not incorporate air in the same way as the mixer and can heat the ingredients, leaving the ice cream more compact and crystallized.

Can I decrease the amount of sugar indicated?

Sugar acts not only as a sweetener but also as an antifreeze; drastic reductions leave the ice cream hard as an ice block.

How long before serving should I take it out of the freezer?

Remove about 5 to 10 minutes before serving, allowing the fat to soften slightly to pass the scoop with ease.

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