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Ice cream without cream at home
This is truly a worthy cold treat for a small price. Ice cream without cream at home tastes slightly sweet, with a light caramel flavor and, importantly, in a chocolate coating that plays a significant role in the formation of taste sensations.
Caloric value: 427 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- milk from the fridge - 250 ml + 60 ml;
- white sugar - 50 g;
- dry milk - 50 g;
- starch (corn starch is more suitable) - 17 g;
- vanillin - a packet.
Glazing:
- chocolate (can be with nuts and even dark) - 150 g;
- odorless vegetable oil - 35 ml.
Preparation
- To caramelize the sugar, pour it into a saucepan with a thick bottom, spreading the sweet granules evenly. Turn on a low heat.
- Stir the dry particles with the already melted ones and wait for the caramel to gain color (this takes about 3-4 minutes).
- Pour in milk taken straight from the fridge.
- At this point, the entire caramel will harden, but soon it will completely dissolve in the milk, adding a nice beige hue. Add vanillin at this moment.
- Now you can add dry milk (to ensure it dissolves easily and without lumps in the liquid, it should be sifted beforehand). This addition will increase the fat content of the ice cream and make it creamier.
- Separately dissolve the starch in 60 ml of milk.
- Gradually pour it into the hot mixture while continuously stirring.
- The caramel mixture will quickly thicken.
- Move the saucepan to ice water for faster cooling.
- Meanwhile, prepare silicone molds for the ice pops by inserting wooden sticks into them.
- Fill the molds with the cooled cream and smooth the surface of the ice pops. Cover everything with film and place in the freezer.
- After 4 hours, you can start glazing the ice cream. Melt the chocolate in the microwave using short bursts, stirring every 15 seconds. Then, for better flow, add vegetable oil and pour the mixture into a tall glass for easy dipping of the molds.
- Remove the ice pops from the silicone mold.
- Dip them in the glaze. Wait a moment for the last drops to drip off.
- Place the finished glazed ice cream on a board lined with film. Put the products back in the freezer for another 5 minutes.
Ice cream without cream at home can be stored wrapped in foil in the freezer, just like real ice pops. It can be decorated with various sprinkles, nuts, and strips of white chocolate. And although this is not real creamy ice cream, its taste is very decent and without ice crystals, as found in cheap analogs.
Try it, enjoy your meal!
