Homemade ice cream in 5 minutes

Description

The most delicious homemade vanilla ice cream is exclusively natural, with a delicate, uniform texture, prepared in just five minutes WITHOUT the use of an ICE MAKE and WITHOUT tedious mixing of the mixture during freezing in the freezer, and which always turns out ... A dream? No, reality! Try it yourself! PS The taste of the finished dessert directly depends on the ingredients chosen for it, so buy them only of high quality, without herbal ingredients and other unnecessary additives. In particular, natural whole condensed milk with sugar, 8.5% fat, must be made in accordance with GOST.

Cooking

Step 1

If you will use chocolate in the recipe, grate it on a fine grater and set aside until consumed.

Step 2

Pour the cream into a clean tall whisking glass about 500 ml, add vanilla or vanilla sugar (optional), dip the whisk of the blender into it and beat (first at low speed to avoid splashing the product, and then increase it to maximum) until fluffy with embossed surface. Tip: If you do not have a special narrow glass for a submersible blender, you can whip the cream with a mixer with ordinary whisks in any container convenient for you, but keep in mind that if it is wide, "ubiquitous" splashes will most likely not be avoided.

Step 3

In portions (1 tablespoon with a slide - about 40-50 grams each), add condensed milk to the whipped cream, each time gently mixing it with a hand whisk so that the mixture does not lose its splendor. If you use chocolate in the recipe, then at the end add it to the prepared mass, mix.

Step 4

Pour the ice cream blank into a mold measuring 18 × 14 × 6 cm or any other that you have available with a volume of about 1-1.2 liters, suitable for freezing, close it with a lid and put it in the freezer at a temperature of -18 ° C for 3- 5 hours or until the ice cream reaches the desired consistency.

Step 5

Before serving, remove the ice cream container from the freezer and let it stand at room temperature for 5-10 minutes without removing the lid from it. At this time, wash the berries (if you use them), dry them on a paper towel, remove the seeds (if any) from them and cut them into pieces or leave them whole (at your discretion). Using a special or regular spoon, spread the ice cream into bowls, decorate with whole berries or their pieces on top and serve.

Step 6

Store leftover ice cream in a sealed container in the freezer at -18°C for up to a week. During storage, it may harden a little more, so before use, it may need to lie down at room temperature for a little longer (15-30 minutes).