Scoops of ice cream - the perfect dessert on a hot day, and it is natural that the sale of the delicacy of ice in the summer increase significantly. Homemade ice cream will be a great alternative to ice cream manufacturing: if dessert cook yourself, you can only use the best products and to change the recipe to your liking.

Ancient history

It is believed that the first ice-dessert was prepared about four thousand years ago. Dessert of frozen fruit juice (ie fruit ice-modern classification) loved to regale even the emperor Nero. And in ancient China were popular desserts of ice and snow with the addition of pomegranate grains and citrus fruits.

It is believed that ice cream recipe from China to Europe brought the famous traveler Marco Polo. Because the milk in China does not apply to common products likely it was a Popsicle. At first, this dessert was available only to know, but over time, the production of ice was becoming cheaper, and ice cream - more accessible.

Modern preparing frozen desserts based on milk. The prototype of the ice cream can be considered frozen milk was served to the table back in the Kievan Rus. In Russia, on Shrove Tuesday is often prepared original dessert of frozen yogurt and sour cream Smetana: untold riches of Russian cuisine   and sugar.

For a long time the ice cream prepared by hand, long whisking the mixture of milk, cream, eggs and sugar in the cold. Over time, there were special equipment for making treats - ice cream, first mechanical, then - power. The industry began to produce quantities of ice cream on Refrigerated: so cool treat was available to all.

A worthy alternative

Today, buy a pack of ice cream can, perhaps, in any corner of the globe. But the taste treats sometimes disappointing: in order to reduce the cost of production of manufacturers often abused artificial additives to ice cream that definitely affects the taste of dessert. Thus, instead of ice cream is placed in inexpensive palm oil or other vegetable oils, and "creamy" flavor mimic using fragrances and flavorings. Many dyes and flavorings can cause allergic reactions, so it is not recommended to buy ice cream with "suspicious" composition for children or people with allergies. It is much better to prepare yourself ice cream, especially now that it is much easier than a couple of hundred years ago.

For making homemade ice cream do not even have to buy a special freezer - it will be enough conventional mixer and refrigerator with freezer. About buying ice cream is worth considering, perhaps, a real fan of this delicacy, ready to eat ice cream every day. Those who simply want to spoil the family periodically gentle cold dessert can do without the purchase of this unit.

Delicate texture

Like ice cream manufacturing, homemade ice cream is a milk, cream, yogurt and fruit-based. Furthermore, in the ice cream prepared at home often include egg yolks, which impart a velvety structure of the dessert. A flavored ice cream can with whatever your heart desires: cocoa, chocolate, caramel Caramel: sweet treat , Liqueurs, jam, marmalade, candied fruit, nuts, mint, citrus zest - the list of additives is very wide. They can be used in any combination, creating new and new flavors.

The most difficult thing in making homemade ice cream - give it a delicate texture. If you just freeze the milk, cream or custard, then do not get ice cream and a piece of solid ice. Therefore, the ice cream is prepared in a special process using special additives, giving the delicacy homogeneity.

Typically, ice cream is frozen by several methods. Well creamed mixture placed in a freezer and cooled. Hardly future ice cream covered with a thin layer of ice, get it out of the freezer and whisk again with the help of a mixer, breaking the ice crystals. This procedure is repeated several times, and as a result gets treat air creamy consistency.

Little Tricks

To make the ice cream soft and gentle, not necessarily beating him many times. Some additives alter the characteristics of the dessert and do not let it freeze into solid and barbed icicles. For example, Italian confectioners (and Italy, as you know, is famous for its ice cream) is often added to milk-yolk, fruit, yogurt or cream mix gelatin.

Such use of gelatin may seem unusual, but it pays off: ice cream freezes uniformly, without the formation of ice crystals, and has a delicate, slightly sticky consistency. Gelatin is playing a stabilizing role, thanks to him, dessert, home-cooked, it turns out as soft and melting in the mouth, as well as an ice cream factory.

To prepare popsicles, it is desirable not to use the juice and fruit puree. Ideal - mashed banana, containing a large quantity of starch, which is often used as a stabilizer. Banana ice cream turns sweet even without the addition of sugar, which makes it suitable for those who are dieting. The simple banana ice cream is preparing even without beating the fruit to be dipped in chocolate and frozen - get a popsicle. A little harder ice cream bananas and frozen strawberries: berries should be slightly thaw and chop the blender with a banana. Repeated freezing is not required - fragrant and very nice ice cream served at the table immediately.

Inventing new ice cream recipes, it is aware that the cold dish, the more difficult to recognize its flavors. So do not skimp on the sugar, cocoa, vanilla Vanilla: sweet tenderness , Berries and other natural flavors - the more, the more expressive will taste the finished ice cream.

Maria Bykov

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