On a hot day there is nothing better than to eat a serving or two of gentle refreshing delicacies. No wonder that in the summer ice cream sales increase significantly. Meanwhile, no big deal and to prepare ice cream at home - iced dessert homemade nothing inferior industrial ice-cream, it is tasty and useful.

The history of ice cream

The idea to feast in the heat of something cold is not new - even in a thousand years BC in China, frozen fruit juice, thereby producing the popular to this day a type of ice cream - "Fruit Ice". Over time, escape from the heat with an ice desserts become the Mongols, and then other people. In Europe, the ice cream was known only at the end of the thirteenth century, according to legend, the recipe of this delicacy Europeans discovered by Marco Polo.

First ice cream was available only royal nobility - the disclosure of the recipe was punishable by death. Over time, however, the secret became known to many, and in the middle of the seventeenth century in Paris opened its first cafe that served ice cream. Dessert immediately gained popularity. Ice cream recipe has been continuously improved, and with the addition of milk, cream and eggs ice cream became more similar to modern.

Industrial production of ice cream began in the 19th century, when the chillers to ensure the safety of dessert, regardless of the vagaries of the weather, and special machines for its manufacture. From a luxury ice cream has become accessible to every product.

Natural butter is often replaced by cheaper, but not useful palm fat, and fruit puree - a mixture of artificial colors and flavors.

Ice cream with their hands

It is not surprising that more and more people wanting to try out a natural ice cream, cook it yourself. Contrary to popular belief, it is not too difficult. Of course, good to have a special unit in the household for cooking desserts ice - freezer, but without this device to make your own ice cream is quite possible.

It is noteworthy that homemade ice cream has a number of advantages over the industry treats. The most important of these advantages - high quality and naturalness of the ingredients. That's why ice cream homemade especially suitable for baby food Baby food - what to feed the baby? . Also by making their own ice cream, you can unleash the imagination, inventing more and more new varieties of dessert with a variety of additives. Finally, ice cream, made with his own hands, be sure to impress guests who are used to the purchase delicacies.

Subtleties cooking

The easiest way to prepare the ice cream using the freezer - a device that cools both whips and sweet mass. Ice cream are hand - in the form of a container with a handle that you want to turn, and electrical, process ice cream that is automated. Half frozen whipped mass shift in the container and brought to readiness in the freezer, where it can be stored for a whole month.

If the freezer is not in the household, that is no reason to give up a delicious homemade ice cream. Food Technology treats in this case will be different: the mass of ice cream is whipped using a mixer, then cooled in the freezer again fluff and cooled again.

Ice cream can be made on the basis of milk, cream, yogurt or fruit puree. The more fatty ingredients are used, the soft and velvety cream is ready, and the more nutritious it is. For the preparation of dietary yogurt ice cream can be used for industrial or home-made, combined with fruit puree or sliced ​​fruit.

Although homemade ice cream can be stored in the freezer up to thirty days, it is best to eat it freshly. Keep in mind that this dessert is easy to absorb odors, so do not store ice cream next to silnopahnuschih products.

Simple recipes delicious dessert

Ice cream prepared according to the classical prescription include natural fatty cream, sugar, egg yolks, and natural flavoring. In one liter of cream fat content of not less than thirty per cent should take fresh yolks and eight hundred and seventy grams of finely crystalline sugar or powdered sugar. The yolks should be carefully grind with sugar: mass should increase in the amount of approximately three and posvetlet. Then, whisking the mixture on the lowest speed, gradually add to the yolks heated to eighty degrees cream. With constant stirring, heat the mixture, in any case, not allowing it boil. Once the mixture thickens, it should be poured into a plastic container to cool at room temperature, add flavors (e.g., vanilla and cinnamon) fast whip mixer and put into the freezer.

The freezing process lasts about six to eight hours. Every hour, the mixture should be removed and quickly whipping mixer to break up ice crystals formed. For half an hour before feeding ice cream to be moved from the freezer to the refrigerator to make it a little softened. Flavored ice cream can taste.

You can make ice cream without eggs. For this half-liter heavy cream should be whipped into a solid foam, add the two-thirds of banks are natural sweetened condensed milk and freeze in small tins for four to five hours. This cream has a delicate creamy consistency, and do not even have to shake up during freezing.

Natural popsicles - not only delicious, but also useful sweetness, because the frozen fruits and berries retain all the vitamins Vitamins for everyone . To prepare this delicacy, you must take three ripe banana, three hundred grams of berries (ideal strawberries, currants and raspberries) and a half cans of condensed milk. Berries and bananas need to turn puree, add the condensed milk and sugar to taste and freeze in small tins. This is a clear cream with a strong aroma is enough to mix only twice during freezing. It goes well with whipped cream and serves as the perfect end to a summer meal.

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