Today in any store a selection of dozens of cooling dessert varieties from hundreds of producers are offered. In these conditions, it is difficult to dwell on one thing, especially since modern companies, for the most part, although they declare their adherence to the Soviet recipe, in fact add fragrances, substitutes, thickeners, preservatives and other unpleasant substances. The only way out is to please home-cooked desserts, and for beginners, we'll tell you how to make ice cream "Plombir" at home.
Home "Plombir"
Experienced housewives know how to make a cream ice cream "Plombir" at home. The rest should take into account a few nuances. The fatter the cream, the more delicious and tender we will be ice cream. Instead of chicken, it is better to use quail eggs. The amount of sugar is indicated by the mean. Love less sweet ice cream, enough will be 100 g, sweet tooth can add more.
Ingredients:
- milk pasteurized at least 3% fat content - 1 glass;
- cream at least 25% fat content - 1.5 cups;
- sugar white - 2/3 cup;
- egg - 3 pcs.
Preparation
Prepare a container that can be used as a steam bath (2 pots or bowls of different diameters), in smaller egg yolks (separate them from the proteins neatly), stir with sugar until the grains cease to be felt, pour in the milk and prepare in a water bath before the thickening of the mass, stirring constantly. This is important - otherwise the mixture will burn around the edges. When the mass thickens to the state of sour cream, we remove and cool, and in the meantime we use a mixer to whip the cream. Both masses must be combined carefully, mixing, but not whipping, so that the nozzles on the mixer (if we use it) are changed. We freeze.
Those who prepare for the first time, the question arises: how to make ice cream "Plombir" soft and gentle. It's easy - just consider one subtlety. In the process of freezing, every 20-40 minutes, the mass must be mixed, so that it is frozen evenly.
How to make a chocolate ice cream "Plombir" without cream?
Ingredients:
- whole milk - 4 glasses;
- sugar - 1 cup;
- chocolate bitter with a content of cocoa 56% - 2 tiles of 100 grams;
- cocoa powder - 1 glass;
- chocolate black with a cocoa content of 70% - 2 tiles of 100 g;
- vanillin - 2 sachets;
- quail egg - 12-15 pcs.
Preparation
We start again with the fact that we are preparing a water bath, only now it needs to melt the chocolate. To do this, chop the chocolate finely, mix it with milk and begin to warm up, gradually adding cocoa and stirring constantly, so that the mixture does not burn. When the mass is welded and thickened, we set it aside and carefully mix the eggs with sugar and vanillin carefully with a whisk or mixer until a creamy homogeneous mass is obtained. Carefully, in a thin trickle, continuously stirring, pour in the chocolate. The mixture is frozen, stirring as it solidifies every half hour.