Real ice cream and how to do it yourself
Whether it invented the Italians or whether it has copied Marco Polo from the Chinese? Ice has been the essence of happiness for many for centuries, oh thousands of years. In ancient China, there was fruit cruelty, the Roman emperors were brought by fast runners ice cream from glaciers, crusaders brought from Arab the recipe for sherbet (that does not sound groundless for sorbet) to Europe. What could be nicer than indulging in the seduction of delicately melting cream ice cream?
Cockaigne. A world of ice.
Ice cream. Water ice. Soft ice cream. Sorbet. Parfait. Popsicle. There are countless types and varieties, most of which defines the German Ice Cream Ordinance. It is mainly about the proportion of milk, milk fat, fat and fruit. There are small but subtle differences:
The different ice species
frozen custard: The crème de la crème. Must contain 50% milk (regardless of fat content) and at least 90g of egg yolk per liter of milk.
Ice cream: At least 15% milk fat.
Simply Ice Cream: 3% milk fat is sufficient here.
milk ice cream: does it have to consist of at least 70% milk? whether whole milk or skimmed milk, does not matter.
ice cream: needs an 18% milk fat content of cream / cream.
Fruit ice cream: at least 8% milk fat and fruit flavor (!)
Sherbet: Fruit content of at least 20%.
sorbet: Fruit content 25%, citrus fruits 15%.
Art Ice Cream: let's not talk about it. Pooh.
A parfait is a semi-frozen that is only available in restaurants or at home.
water ice is again? As the name indicates ? Water with taste.
Now you can choose whether you want the fat taste experience or rather the figure-hugging Askesevariante!
Make ice yourself? first a little physics study
Cream ice cream consists mainly of water and fat. And that's the problem. When water freezes, crystals form. When fat gets cold or even freezes, it becomes rock hard. But what we want is a creamy, airy something that can be easily portioned. So we have to see that on the one hand the crystals are as small as possible, on the other hand the fat remains supple. Problem one solves by constant stirring and by the? Antifreeze? Sugar. Stirring breaks the crystals and does not grow them. The sugar lowers the freezing point. In Problem Two, physics helps us. When you emulsify water and fat, they do not crystallize anymore. One emulsifier is, for example, the lecithin in the yolk, another (good for salad dressings, bad for ice cream) mustard. The better and finer the emulsion, the more perfect the result. It is best to emulsify milk and egg in a warm condition. In short: sugar, egg and stir makes creamy creamy.
The basic recipe for ice cream
The recipe sounds a bit complicated now and requires patience, but it's worth it!
ingredients
- 400ml whole milk
- 200 ml whipped cream
- 120g sugar
- 3 yolks
- 1 vanilla pod
- Possibly. 25g skimmed milk powder
preparation
The most important basic ingredient is the milk. Add this with 2/3 of the sugar, the cream, the scraped out vanilla pulp and the pod in a wide pot and heat them. In a metal bowl, whisk the egg yolks with the remaining sugar until the sugar has dissolved, it does not crunch any more and the mass is light yellow and thick. Now carefully stir the hot milk into the egg mixture. Then back into the pot and now comes the crux: we pull the mass to the rose. Means: We heat the whole thing carefully (do not cook!), Stirring with a wooden spoon over and over again, until the cream starts to thicken. It takes a while. You can do that in a hot water bath, it's safer, but it takes even longer. Do not impatiently turn on the stove! When it's boiling, it's all over, then the egg falters. When the mass begins to get fat, dip the wooden spoon over and over, pull out and blow on it. When a rose pattern is created, it's done. Now the cream comes back into the metal bowl (best through a sieve, if there are lumps, the vanilla pod is then out the same) and is cold stirred in a cold water bath. And now comes the trick: time. The best place to rest the mass is refrigerate overnight. This intensifies the aroma and the consistency becomes a little firmer.
With this basic recipe can one now vary? You can add a spoonful of sour cream, fruit puree, pieces of fruit, cocoa. Just be careful that it does not get too fluid. Then, before resting, mix some skimmed milk powder with sugar and stir in the mixture. Experimentation is expressly allowed. And now to freeze.
Is an ice cream machine worth it?
There are several ways to freeze ice cream yourself. The cheapest: just put in the freezer. However, you have to take out the ice cream every half an hour for half a day and stir vigorously, otherwise it will not stay creamy.You could also buy a simple ice machine: here, the container is a cold battery, which must be frozen for a long time before ice making, then a stirrer is set, which takes over the movement. These parts are quite cheap, but you have to reckon with the cheap, that the mass on the walls more freezing and rock hard, but in the middle is not even rudimentary cold. The noblest and most expensive variant is an ice machine with compressor. The ice is gradually cooled down. This will certainly give you the best results, but with a little patience and lard you can do it with method number 1.
And now quite simply: turbo ice cream
Variant one: Frozen yogurt. Mix Greek yoghurt (10% fat, jaaaa!) With sugar and some skimmed milk powder, let it rest for 2 hours, freeze (see above!).
Variant two: Mince TK berries with cream or yoghurt in a blender, eat immediately. Careful: only for blenders with tremendous power. A simple mixing attachment on the food processor can break. Start with small amounts!
Variant three: Experiment with the practical little ice-on-a-stick plastic molds. Fruit sorbets, whole fruit pieces in fruit juice. Delicious!
Variant four: the friendly ice cream parlor around the corner. On the squares, ready, lick!
