Usually, in order to prepare homemade ice cream, a special household appliance - an ice cream maker - is used. It cools the milk mass, while stirring it at the same time. Without stirring, the mass will not solidify evenly and ice crystals will appear in the ice cream.
Of course, the most frequent question that arises among people who want to make ice cream at home, is it possible to somehow do without this ingenious device? I found what seems to be the easiest recipe that does not require the use of an ice cream maker. The main (and practically the only) ingredient here is heavy cream.
This ice cream is easy to make and very tasty, but it has one drawback - it's quite greasy, so if you're watching your figure, don't eat all the ice cream at once.
33-35% cream 300 g
powdered sugar (or fine sugar) 50 g
vanilla sugar 8 g
Now let's discuss the cream. We need ones that whip well. This is very important, because if the cream is not whipped, the consistency of the ice cream will not be right, ice crystals may appear, it will still taste good, but not the same as from well whipped cream.
In order for the cream to whip well, it must be very well chilled. For best results, also chill the mixer whiskers and the container in which you will whip the cream (just keep them in the freezer for a few minutes).
Pour the cooled cream into a container for whipping.
Start beating on low speed, gradually add powdered sugar (or fine sugar) and vanilla sugar.
Increase the mixer speed to maximum and whip the cream until stiff peaks. Depending on the power of the mixer, this may take about 2-5 minutes.
Here the cream is whipped.
Transfer the whipped cream to a plastic container. We put it in the freezer for at least 4 hours, or even better overnight.
At the end of the specified time, the vanilla plombard will be ready. Because of the high fatness of the cream it does not form ice crystals. After you take the ice cream out of the freezer, let it stand for a couple of minutes, and then spread it out onto plates or bowls. Bon appetit!