EntranceIce cream is a real ice cream. Roskachestvo named the nine best ice creams in Russia
Is it possible to cure a sore throat with ice cream? Maybe if it contains antibiotics. And in shock doses. Roskachestvo specialists checked Russian ice cream for antibiotics, vegetable fats and bacteria. On the eve of the summer season, they disproved the myth that the most delicious and high-quality ice cream should be expensive.
A large-scale study was conducted on 51 indicators. The presence of artificial additives, the quality of raw milk, the presence in the sweet dairy product coli and other bacteria.
34 brands of vanilla ice-creams most popular among Russians fell under the Roskachestvo inspection magnifying glass. As a result, 9 brands made it to the top of the best, and violations of the law of different severity levels were noted in 12 cold products. It should be noted that the entire range of ice cream was produced in Moscow, St. also in Tatarstan.
Santa Claus did not pass the first test
The first stage of the study was to check the ice cream for compliance with the proud title of "vanilla ice cream". By definition, real ice cream should not contain vegetable fats- only milk. In addition, milk fat cannot be less than 12%. This condition was immediately violated by Santa Claus, more precisely "Ice cream from Santa Claus" and "Your ice cream". The ice cream of these two brands of fat was less than 12%. This is not scary, but from the point of view of the law - these products cannot be called a real ice cream. It's more like ice cream.
Ice cream can be annoying
The safety check in two cases gave a disappointing result. Ice cream "Artek" and "Volgograd ice cream" can upset, not only figuratively, but also literally, when it comes to a chair. They contained Escherichia coli bacteria.
The good news: Staphylococcus aureus, Listeria, there are no excesses in the total number of bacteria of pathogenic microorganisms in any of the studied ice creams. As there are no toxic elements, pesticides, radionuclides and GMOs in this ice cream.
"White Gold" for "Cheerful Cow"
Another debunked myth: supposedly manufacturers are everywhere falsifying ice cream. Vegetable fats were found in only 6% of the most popular products on the market, or rather, in two out of 51. Namely, in ice cream from the Leningrad region "White Gold" and in the Belgorod "Cheerful cow".
"Peppy cow", by the way, is one of the cheapest ice creams studied. The purchase price of 100 grams of ice cream is 26 rubles. And "White Gold" belongs to the middle price category: 37 rubles per 100 grams.
Conclusion: counterfeit goods are not always the cheapest.
Methods of falsification
But there are not two or three ways to replace the milk component in ice cream, but much more. For example, to replace the milk component or to create a thick consistency of ice cream, manufacturers can use starch. Russian legislation does not prohibit this, but starch must be indicated on the label.
True, many manufacturers of ice creams forget about this. Do not put starch, but warn about it. Forgetful were those who made ice cream "Sibholod" and "As it was." As it was and no matter how it was, but such behavior is nothing more than a violation of the right of consumers to reliable labeling.
But with weight, the proven ice cream has almost no problems. The audit revealed only one case of underweight: the study revealed only one case of underweight: "Green Village" weighs only 13 grams less than stated.
Treat yourself with ice cream
Roskachestvo has already checked whether it is possible to be treated for bacterial infections and. An ice cream trip will replace a pharmacy if you buy yourself Volgograd Plombir. It contains chloramphenicol. And in the "Lipetsk" ice cream, the content of antibiotics of the tetracycline group is exceeded. And the quantity medicines exceeded the maximum allowable technical regulations of the Customs Union.
Traces of antibiotics were found in six more ice creams. This is a violation of the law, therefore, brands with antibiotics cannot qualify for the Russian Quality Mark.
Ice cream of the second freshness
As you know, there is no second freshness to sturgeon. But the check still revealed ice cream of the second freshness. The "Gold Standard" and the "Kak Before" ice cream failed to test the freshness of raw milk. In them, the acidity index turned out to be higher than the norm. This is evidence that not the freshest raw materials were used in the production of ice cream.
13 types of ice cream were successfully tested by the amount of dry milk residue (SOMO). The SOMO index directly affects the ability to whip and melt, the consistency and structure of ice cream. The optimal amount of dry milk residue makes the structure of ice cream creamy and also reduces the amount of ice crystals.
Also not ice
If the SOMO value is too low, the ice cream will not whip well, its structure may become snowy, loose, sandy, with ice crystals. This sometimes leads to the appearance of an off-taste.
A high level of SOMO is also not ice: the consistency of ice cream will become too dense, pasty, lactose crystals or grit may appear in it.
Lose weight with ice cream
There are no violations in the amount of carbohydrates and sugar in the studied ice cream. An important note for those who follow the figure: the least amount of sugar in the Bogorodsky Khladokombinat ice cream, and the most - in Grospiron.
And now a pleasant surprise: three trade marks not only met all mandatory requirements, but also exceeded the current GOSTs in quality. Goods of higher quality were named "Russian cold" near Moscow (general score of 5.5 points at a price of 50 rubles per 100 grams), "Vologda ice cream" (5.4 points at a price of 43 rubles) and Tomsk "Eskimo" (5.2 points at a price of 43 rubles). price 63 rubles).
Universal indicator
Very interesting results were obtained by studying the relationship between the price of ice cream and its quality. A good product does not mean the most expensive - once again, the results of ice cream tests.
The most expensive ice-cream from the studied ones is "Clean Line". Its purchase price was 72 rubles per 100 grams. But the overall score of this ice cream in the ranking was only 4.42. As a result, Chistaya Liniya did not make it into the top 9 best ice creams.
The cheapest ice cream turned out to be Russian Cold. USSR. The price for the purchase of 100 grams was 23 rubles. And the total score was 5.12, which allowed him to take 5th place in the overall ranking.
Also, the price does not guarantee the authenticity of the product: the counterfeit ice cream "White Gold" turned out to be far from the cheapest of all tested samples.
"Real ice cream" and "Hoarfrost" from "Dream Factory"
Novosibirsk "Kupino" got into the top 9 best ice creams at a price of 40 rubles, its score was 5.16. This is the fourth place. The sixth place was taken by the Nizhny Novgorod Spar ("Shpar") at a price of 33 rubles. Ice cream scored 5.08 points, one thousandth ahead of the more expensive Nizhny Novgorod "Real Plombir" that followed it. He was let down by the price, which turned out to be 5 rubles higher than the direct competitor.
In the top eight hit "Hoarfrost" from the Stavropol Territory. At a price of 47 rubles, the products of the individual entrepreneur A.A. Shibalanskaya ice cream received 5.06 points of Roskachestvo. At a price of 45 rubles, the top 9 with a score of 5.03 points was closed by the "Dream Factory" from Nizhny Novgorod.
When you can't, but really want to
It is necessary to refuse ice cream for diseases of the pancreas, problems with the gastrointestinal tract or gallbladder. A cold product can lead to spasms of the internal organs and blood vessels in these patients.
Army of diabetic patients doctors recommend buying special ice cream, in the manufacture of which safer sugar substitutes were used. For example, stevia extract - a natural plant that has sweet taste, almost zero calories. Stevia does not lend itself to yeast fermentation at all.
Do not forget about your health: the standard rate of fat intake for an adult is approximately 100 grams per day. And milk protein is one of the most common hidden allergens. Therefore, it is safer to limit yourself to one or two glasses of ice cream once a week.
Detailed results of the study are available on the Roskachestvo portal. Over the summer, Russians eat about 300,000 tons of ice cream. Choose the best with us.
Usually something that is so tasty is extremely difficult to cook, but not in this case. The 1948 ice cream recipe is very simple and does not involve large costs (both moral and material), the only “BUT” here is that you have to be patient.
The first ice cream recipe in 1948
Cooking Ingredients
Milk - 125 g
Sugar - 100 g
Vanillin - 5 g (optional)
Cream (33-35%) - 300 g
Chicken egg - 3 pcs.
Sequencing
1. Pour milk into a heavy-bottomed container and bring to a boil. Then add sugar and vanilla to the milk. Now this mass must be allowed to cool. After that, it is necessary to add egg yolks to the cooled milk with sugar (namely, the yolks, so they must first be separated from the proteins). And at the end of the first step, it is necessary to bring the resulting mass in a water bath, stirring continuously, to a density (the mass will take the form of condensed milk).
2. Pour cream into a bowl. Then whip the cream into a strong mass.
3. In conclusion, it is necessary to mix the two resulting masses into one, mix thoroughly and freeze. And this is where you need to be patient, because. the resulting substance must be removed from the freezer from time to time (approximately every hour) and mixed. Of course, this can not be done, this is not the main thing in making ice cream, but if you cook according to the rules and to achieve the most similar ice cream to the factory one, then you have to do it. With such mixing, this sweet mass will turn into a magnificent ice cream without lumps and ice.
The second ice cream recipe in 1948
Cooking Ingredients:
Chicken egg - 4 pcs
Cream 10% - 200 ml
Cream 35% - 500 ml
Powdered sugar - 1 tbsp
Vanillin - 1/8 tsp (not necessary).
How to cook:
1. Egg yolk (as in the previous recipe, the yolk is used, so it must be separated from the protein) must be placed white with powdered sugar. If not powdered sugar, but there is a coffee grinder, then you can cook it from sugar, gradually add 10% cream here (this recipe calls for cream, not milk). Now it should be mixed, add vanillin (this is optional) and put on a slow fire. Stirring continuously, bring the resulting mass almost to a boil, but do not boil, otherwise the procedure will have to be repeated with new yolks, straining the cream through a sieve.
2. The resulting mass should be filtered through a sieve and set to freeze, but care must be taken that the mass is not completely frozen. At this time, 35% cream must be whipped (but do not overdo it so that butter does not turn out, this is important). Whipped cream is introduced into the mass that was frozen. Once again, everything is mixed and sent to the freezer.
3. As in the first recipe, the resulting substance must be periodically removed from the freezer for mixing. In conclusion, you can add nuts, fruits or grated chocolate to a wonderful dessert.
These step by step options ice cream preparations have similarities and differences, but the result is the same - in the end it turns out wonderful dessert, very high in calories.
Please note! The calorie content of ice cream is approximately 230 kcal. And this is only 100 g of the product.
In terms of calorie content, ice cream can be compared with meat or fish. The question arises - what is more useful?
The benefits and harms of ice cream
This issue is controversial, which means that ice cream has both of these characteristics. Its harmfulness consists, of course, in its high calorie content, which aggravates the health of those who are overweight, and also (which is much more serious) for those who are prone to high blood sugar levels. In addition, ice cream contains cholesterol.
Its benefit is that it is tasty, it uplifts the mood and relieves stress.
This is no less important in our difficult times. Natural ice cream (its recipes are described above), and even with the addition of sour berries, on the contrary, is useful, since it itself contains both mineral salts and amino acids, and berries help to better absorb sugar and fats. Plus, there is an opinion that it helps to raise immunity, albeit at the local level.
In this regard, the consumption of this product in moderation (and this applies to each product) is practically necessary. And it's good that it has been produced at factories since ancient times, and in our time, genuine ice cream is made in accordance with GOST (GOST R 52175-2003 "Dairy, cream and ice cream ice cream. Specifications"). It is not known which recipe according to GOST is used (everyone has their own secrets), but the composition shows that some additives are used (stabilizers, emulsifiers, E471, E410, E412, E407).
Of course, if this is allowed according to GOST, then it means that they do not cause harm to health, but they do not bring benefits either. Therefore, a prepared dessert with your own hands is many times better.
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Ice cream is a favorite dessert, which means that it is worth paying great attention to its composition. Even 50 years ago, the assortment of this sweet could be counted on the fingers, and the manufacturing technology was under close control. Modern ice cream is fraught with many dangers. Since there are countless varieties of it, and they all contain not only useful ingredients.
Varieties of ice cream
original recipe subdivides a refreshing delicacy into several types.
Often on the packaging you can find the inscription "GOST", "according to GOST", "from childhood", etc., unfortunately, at the present time it is almost impossible to find the taste of childhood. Ice cream manufacturing technology can be performed both in accordance with GOST and TU. What's better? It is desirable that the choice falls on a product made in accordance with GOST, since its requirements are more stringent, and TU implies the use of palm or coconut oils. Accordingly, a product made according to specifications is cheaper and it is dangerous to eat it more than once a week. Cold sweet according to Russian GOST has become 8% less fat than 50 years ago. But otherwise, naturalness remains a mandatory requirement for manufacturing, both then and now.
An example of the composition of ice cream GOST 1939:
- cream up to 35% fat;
— granulated sugar;
- vanilla;
- condensed milk;
- gelatin.
What should ice cream not contain?
- Vegetable fat (palm or coconut oil).
- Stabilizers, mono, - diglycerides fatty acids(preferably should be replaced with agar-agar or gelatin).
- Water.
- Gum.
- Agroid.
- E: 102, 466.407, 477.
- Sorbic and benzoic acid.
The first ingredient listed in the formulation must be milk or powdered milk. The components in the first place make up a large share in the product. The composition of modern ice cream should look something like this: milk or milk powder, cream, sugar, flavoring, fruits, nuts, berries.
Manufacturers assure that gum is a natural ingredient and does not pose any danger to the human body. It is difficult to argue with the statement of the naturalness of this ingredient. Gum can be found on the bark of trees in the form of small crystals. Technologists use it to increase viscosity. But it is strictly prohibited for use by people with problems of the gastrointestinal tract.
A substance called agroid is often used, it is obtained from algae, it increases gel formation, and can cause allergic reactions in especially sensitive people.The use of acids in confectionery and flour production is a common fact. They are also added to ice cream. These acids are even in fruits and vegetables of natural origin. And such acids are considered absolutely harmless, but undesirable in products consumed by children. They have antimicrobial properties and are considered beneficial in small doses for an adult organism.
Many manufacturers encrypt artificial nutritional supplements under the word "stabilizer-emulsifier", such ice cream should be left on the store counter, since the probability that the product contains harmful "E" is 100%.
What should you pay attention to when buying ice cream?
- Compound.
- Packaging integrity.
- No foreign smell.
- Manufacturing technology to GOST or TU.
- Best before date.
- Manufacturing date.
- Manufacturer.
TOP 5 all-natural refreshing desserts
"Cow from Korenovka"
Producer: Krasnodar region.
Production strictly according to GOST.
It is natural in composition based on whole milk, cream and condensed milk. The only negative is the presence of a stabilizer-emulsifier. Unfortunately, what exactly is hidden by this word is known only to the manufacturer.
Cost: 35 - 45 rubles. for ice cream in a waffle cup.
"Filyevsky Plombir"
Manufacturer: Vologda
Natural ingredients - the advantage of a cold treat. Doubtful water and glucose syrup. This product is the winner of the "Test Purchase" program.
Cost: 50 p. - for ice cream in a waffle cup.
"Your ice cream" (Chistaya Liniya company)
Made in accordance with GOST.
good composition, except for the percentage of cream to other ingredients. Ice cream is made from dried milk.
Cost: 40 - 45 rubles. - for ice cream in a waffle cup.
"Chelny Cold"
Manufacturer: Naberezhnye Chelny.
Ideal ingredients, no preservatives, dyes, emulsifiers. Production is carried out in accordance with state standards.
Cost: 30 p. - for ice cream in a waffle cup.
"Gold Standard" (Inmarko)
Producer: Tula region.
It is produced according to specifications, does not contain sorbic and benzoic acid, does not contain preservatives, but contains starch and milk powder. It is a safe ice cream.
Cost: 50-60 rubles. - for ice cream in a waffle cup.
homemade ice cream recipe
Still, the best substitute for a store-bought refreshing dessert is homemade ice cream.
Whip the cream to stiff peaks, preferably using a blender or mixer. After adding to the resulting mixture lemon juice a couple of spoons, condensed milk and whole milk. For more bright taste you can use orange or lemon peel. Thoroughly knead everything with a whisk or mixer. Put the resulting product in the freezer. The first 2 - 3 hours, change the product for half an hour.
In the hot summer of this year, the demand for ice cream is huge. Who doesn’t want to cool off, and at the same time get benefits? Moreover, nutritionists assure that the simplest ice cream is not only tasty, but also healthy treat. It has the correct ratio of milk fats and calcium, which is well absorbed by the body. And good ice cream also improves mood: thanks to it, a substance is produced - serotonin (“hormone of happiness”). This hormone is responsible for good mood and helps fight stress.
Of course, we take the word of both nutritionists and scientists, but is ice cream really that good? To test the Russians' favorite delicacy for taste and health benefits, Roskontrol specialists purchased six samples of ice cream in waffle cups from Moscow grocery stores:
"Clean line",
Filevsky (TD Iceberry),
"Real Plombir" (group of companies "Russian cold"),
"Gold Standard" "Classic" (LLC "Unilever Rus" - Inmarko),
"Boy-glass" (LLC FM "Grospiron"),
"USSR" (group of companies "Russian cold")
and sent them to an independent laboratory.
Fresh and safe
Let's start with the good news: all tested samples are completely safe in terms of their microbiological parameters. That is, no pathogenic bacteria were found in them. Laboratory calculations of such things as anisidine, peroxide number, which are difficult for a simple buyer, showed that all samples were made from fresh raw materials, without any signs of spoilage. And this is fine - it means that such ice cream will not cause any harm to our body. But the experts decided to look into the composition and essence of the ice cream in wafer cups to find out if there are any extra additives that should not be in a real ice cream.
Signs of an ideal ice cream: we disassemble according to GOST
Ice cream today is produced mainly in accordance with GOST (31457 of 2012), less often - according to TU (technical conditions that can be developed directly by the manufacturer himself). GOST is a state standard that we have been accustomed to trust since Soviet times. Contrary to popular belief, manufacturers often set standards in technical specifications that are an order of magnitude higher than those required by GOST. This means that the products are of better quality.
One way or another, despite the fact that both of these standards are voluntary, both of them are subject to the requirements of the main controlling document - the Technical Regulations of the Customs Union (for ice cream - this is TR TS 033/2013 of the year).
The documents, according to the standards of which the “correct” ice cream in waffle cups should be produced, have a clear description of taste and color:
The taste and color should be free of foreign odors and impurities, milky, uniform.
The consistency should be dense, and the structure should be homogeneous, without noticeable lumps of fat, stabilizer and emulsifier, particles of protein and lactose, ice crystals.
Minor (no more than 10 mm) mechanical damage to wafers, including the edges of wafer products, is allowed.
Correct indicators
According to GOST, the fat content of ice cream should be no less than 12-12.5% and no more than 17.5-20%. This indicator corresponds to ice creams "Gold Standard", "Classic", "Filevsky", "Real ice cream" and "Boy-Glass".
Ice cream "Chistaya Liniya" did not reach the mark of 12% fat content a little. Experts found only 11.5% fat in this sample. Of course, for those who are losing weight, the less fat, the better, but still, the taste of ice cream depends on the fat content and these indicators cannot be violated. In fact, this means that the product of the Pure Line cannot be called ice cream.
But the sample of the “USSR” ice cream turned out to be a little fatter (14.5%). But these indicators are within the framework of GOST.
Also in this ice cream the sugar content is regulated: it must be at least 14%. All tested ice creams correspond to this indicator, but the least sucrose was found in ice cream "Inmarko", "Gold Standard", which can be attributed to its merits.
Vanilla sweetness is a joy!
Tasters who conduct organoleptic studies in laboratories told whether the taste of ice cream corresponds to GOST.
Fully comply with the requirements of GOST and technical regulations ice creams "Gold Standard" "Classic", "Boy-cup" and "USSR", although the last two had deformed cups.
The taste of the "Gold Standard" was described by experts as "sweet, with a vanilla flavor and smell."
Slightly empty tasters felt the taste of "Clean Line".
The consistency of the ice cream "Real Plombir" let us down, the experts noted the non-compliance with the standards
But the Filevsky ice-cream caused the most complaints. Excerpt from the test report”: “The taste is sweet, empty, with a slight vanilla flavor and smell, with a slight foreign (cardboard) aftertaste. A slight "snowiness" in the consistency was revealed, very small ice crystals are observed. The waffle cup is deformed, the packaging material partially sticks to the surface of the waffle cup and directly to the ice cream.
And fake
Only in the laboratory can you understand if there are any violations in the composition of the ice cream, since it is almost impossible to determine the taste. Experts use special methods to identify counterfeit facts - for example, ingredients not declared on the package, and therefore illegally added. As well as the protein content, which for dairy products should be strictly regulated. For example, according to the Research Institute of Nutrition, the mass fraction of protein in a 15% ice cream should be at least 3.7%. Meanwhile, in the ice cream “USSR”, “Real ice cream”, “Boy-glass”, the proportion of protein is less than 3%.
The correct percentage of protein indicates the naturalness, "milkness" of ice cream, - comments our expert, nutritionist Lyudmila Denisenko. - However, now it is more and more difficult to determine, because the amount of protein can be “caught up” with herbal supplements.
There is another important indicator - dry skimmed milk residue (SOMO). In ice cream with mass fraction fat from 12% to 17.5%; its content should not exceed 10%. It turned out to be much more than the norm in the Clean Line. Also, a slight excess was noted in the Filevsky and Gold Standard ice creams. True, experts stipulate: as part of the "Gold Standard" on the label is indicated potato starch, which does not contradict the requirements of the technical regulations, but may be the reason for a slight excess of SOMO indicators. By the way, almost all homemade ice cream recipes that can be found on the Internet use starch. It is needed so that the ice cream made at home keeps its shape, is both more uniform and airy.
The Filevsky ice cream turned out to have the most shortcomings. The experts found in its composition sorbic acid(preservative), which cannot be used in a real ice cream. It is not listed on the packaging either. These are quite serious violations, due to which the product was withdrawn from participation in the final.
Who is the winner?
So, only five samples of ice cream reached the final. Experts calculated ratings on several indicators: "safety", "usefulness", "naturalness" and "quality".
In second place (with some remarks) are "Clean Line" and "Boy-glass".
The third and fourth places were occupied respectively by "USSR" and "Real Plombir".
In the tragic forty-first, the legendary GOST 117-41 "Ice cream cream, ice cream ice cream, fruit and berry, aromatic" was adopted.
According to the strictest standards, the delicacy was prepared exclusively from whole milk and heavy cream, the freshest eggs, natural gelatin or agar-agar served as a thickener. Replace butter vegetable spread was unthinkable, however, as well as adding any kind of preservatives dash chemistry or deviating from the classic recipe.
The era of the legendary Soviet ice cream ended in the ninetieth year, it was then that the technical conditions, or specifications, came into force, according to which ice cream could contain anything. Each cold store now determined the composition and approved a wide variety of ingredients (from milk powder to cheap palm oil).
If today you yearn for a real ice cream from childhood for 20 kopecks, then you are reading this article for a reason. Prepare the legendary Soviet ice cream according to our recipe, the very taste is guaranteed!
So what's important
The quality and taste of ice cream depends on the quality of the products, exclusively fresh cream and eggs are pledge lovely dessert. The fatter the cream, the softer the texture of the ice cream will be.
Everyone says that without an ice cream maker that whips and freezes at the same time, nothing will work. It is not true. If the ice cream maker beats continuously, until completely frozen, then the conclusion suggests itself: we need to cool the ice cream in the freezer and beat with a mixer or blender, the more often the better. Approximately once an hour.
And at the very end, mix the already thick mass with a tablespoon, because the mixer will only scatter it around our kitchen.
Now about the products that we need
CREAM
Cream for ice cream needs the highest fat content, 38%.
Photo: thinkstockphotos.com Before whipping, they must be well cooled, at least 10-12 hours. The bowl and whisk of the mixer should also be cold.
In many recipes, cream is whipped with the rest of the ingredients, but in this case the mass is not very fluffy, but if the cream is whipped separately, the ice cream will turn out to be more fluffy and tender.
It is important not to over-beat, otherwise we will get butter and buttermilk.
SUGAR
It is better to use white fine-grained sugar or powdered sugar.
Fine sugar, like powder, dissolves faster in creams and creams.
VANILLA POD
Vanilla is the dried pod of a tropical orchid. Stick 15-20 cm long, dark brown, evenly dried.
Photo: thinkstockphotos.com The more intense the oily coating, the more fragrant the stick. As a rule, vanilla seeds are used in cooking. If you do not have a vanilla stick, you can use vanilla sugar or vanillin. But for an authentic taste, we still recommend using a vanilla pod.
EGGS
For confectionery and desserts should only be used fresh eggs. Of course, you know that before using them, you must definitely wash them with soap and wipe dry.
When preparing ice cream, you need to follow the recipe and not deviate from the proportions indicated in it: if you put more yolks, then the ice cream will have an unpleasant aftertaste and not a snow-white color.
MILK
We use the fattest milk, 6%. It must be fresh to avoid curdling when heated.
Photo: thinkstockphotos.com It is important to know that if you pour in more milk than indicated in the recipe, then the ice cream will turn out watery, with a lot of ice. Also, it will melt quickly.
Decided on the products. Now let's start preparing ice cream according to GOST.
ICE CREAM RECIPE PLOMBIR
What do you need:
4 yolks
90-100 g finely crystalline sugar
1 vanilla pod
250 ml milk 6%,
350 ml heavy cream 38%
container - for cooling
How to make ice cream ice cream:
1. Grind the yolks with sugar until white.
2. Extract the seeds from the vanilla stick.
3. Boil milk with vanilla seeds in a saucepan.
4. Pour the hot milk into the yolks in a thin stream, stirring constantly.
5. Return the milk-yolk mixture to the fire and heat, stirring constantly, to 80-85 ° C. In no case should the mixture boil, otherwise milk with egg flakes will turn out. Cool down. First to room temperature, then in the refrigerator for at least an hour.
6. Whip the chilled cream until fluffy, then gently combine with the cold yolk-milk mixture. Whisk for just a minute or two. You should get a lush, but not thick mass (does not hold on the whisk of the mixer, “slips”).
7. Transfer the ice cream to a container and place in the freezer for 40-60 minutes. After the specified time, remove from the freezer and beat with a mixer. Place back in the freezer for 50 minutes. Do the same according to this scheme 3-4 times.
8. The last time the mass will be solid, frozen, do not be alarmed, everything is going according to plan! Break up the ice cream thoroughly with a spoon, stirring vigorously.
9. After 30-40 minutes, take it out, mix it, and finally put it in the freezer until completely frozen.
10. The classic Soviet ice cream is ready! It will be much easier to decompose it into bowls if the container stands for several minutes at room temperature. Bon appetit!