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April 17, 2020 at 19:36 | RECIPES

Homemade ice cream, interesting recipe, the best and easiest ice cream

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Ice cream is always welcome in our homes, and even when we make it, it’s perfection. When we know what made our dessert, then it is even more delicious. When we don’t need anything special to have great ice cream, it’s simple, quick and easy, which is very convenient for all of us. Here are some recipes, tips and recommendations from our chefs for all you gourmets.

Only Two Ingredients, amazing, How to Make Homemade Ice Cream in second

Our, easy and fast, homemade ice cream recipe requires just two ingredients – heavy whipping cream and sweetened condensed milk. Heavy Whipping Cream is readily available in the supermarkets. But in some countries it’s referred to as Whipping/Double Cream in Britain, Slagroom in the Netherlands, and Whipped Cream or Heavy Cream in the Philippines. There is also a heat-treated cream from Nestle in large parts of Asia.

In parts of South East Asia and the Philippines, there is a Nestle product, which is called whipping cream. It is made from milk powder and milk fats. It is good for some applications, such as no-bake cheesecakes, but not for this ice cream.

Tips and recommendations from our chefs

Condensed milk is cow’s milk with the water content evaporated off and is the second ingredient in my homemade ice cream. The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scooping. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk. You can make condensed milk. When making homemade condensed milk, you can replace sugar with alternatives such as honey, agave nectar, and maple syrup. Other sugar alternatives may not work if they are unable to caramelize. Our experience suggests that when you take 1 litre milk you can use a maximum of 500 grams of sugar. Your condensed mil is ready when you get 600 ml it, be patient.

If you wont extra god ice cream, you must use high-fat whipping cream. Cream with 38% fat content or higher is perfect! Often called, heavy whipping cream, this is the best choice to use for ice cream. It will double in volume and hold stiff peaks. You can find fat percentages on the carton of cream.

Source: bigger bolder baking

( recipesfromnature.com )