Ice cream preparation basics

Ice cream is delicious, creamy and refreshing - and therefore the perfect companion for warm summer days... or in combination with a warm fruit, chocolate or caramel sauce a real insider tip for the cold season.

Now there is of course the possibility to go regularly to the supermarket or to visit your favourite ice cream parlour around the corner to get supplies in time. But what about making your own ice cream for once?

This is not only easy to do, but also a good idea for all allergy sufferers, calorie counters, people who like to experiment or those who want to know that high-quality ingredients are processed in their ice cream without unnecessary additives. Which aids work best at home? Here are a few basics.

Make your own ice cream with the ice cream machine

Here there are basically two different types of models: On the one hand the ice cream machines with cooling container on the other hand the variants with Compressor.

The difference is that the cooling container of a 'simple' ice cream machine must first be precooled in the freezer for usually 12 to 24 hours before ice cream is made - and an ice cream machine with Compressor the mold itself cools.

This results in various advantages: Models with a cooling tank are usually space-saving, quiet and can be had for less than €100; specimens with a Compressor impress with the time savings and the possibility of preparing several varieties in one day.

However, the production process itself is the same for both types: The ingredients are evenly mixed together, placed in the cooling bowl and left to the machine to stir. As soon as the ice cream is ready (usually after a good half hour), you can enjoy the delicacy.

Make your own ice cream without an ice cream machine

Even without an appropriate technical device, you do not have to give up one or another ice cream, on the contrary, there are several basic ideas - classic ice cream, popsicles, Parfait, Sorbet or granité... which one would you like?

The classic ice cream consists of cream and milk (ratio 1:1), which are boiled up with sugar. Then the desired other ingredients are added and bound with egg. The whole thing is frozen in a bowl and stirred thoroughly at least every half hour for a nice consistency. The more frequently and thoroughly one stirs, the smaller the ice crystals become and the creaminess increases.

Similarly simple works popsicleFor this purpose, the corresponding mass, for water ice also fruit juice or fruit puree, is filled into small plastic or silicone moulds and placed in the freezer compartment. As soon as the ice cream begins to freeze, you stick sticks into it for later touching and wait at least four more hours until the ice cream is firm.

Another solution, equally practical and elegant, is the ParfaitDue to its creamy consistency, which is based on creamy beaten egg and stiffly whipped cream, it does not need to be mixed during the freezing process like 'normal' ice cream. On the other hand, its melting texture is almost unbeatable - and it tastes especially good when it has been allowed to thaw a little before serving.

Fruity-fresh, because prepared without milk or cream, comes the Sorbet therefore. For a delicious dessert it is enough to puree some fruits with a little juice, mix with sugar and freeze for a few hours. So that the Sorbet creamy, you should of course stir it at regular intervals. Again, the more frequent and thorough the stirring, the smaller and more pleasant the ice crystals will be. Granita (or granité), on the other hand, is characterized by larger ice crystals. It is more coarse-grained than the Sorbet, as its name (grano = grain) already reveals.

With the exception of the granita, the popsicle and the Parfait however, all other types of ice cream benefit from the use of an ice cream maker. The consistency and creaminess are significantly better due to the constant scraping of the ice crystals from the edge of the cooling container than when occasionally stirring by hand.

Bottom line: Make your own ice cream is no witchcraft, but with some time and leisure a welcome change on the dessert menu!

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