Ingredients:
-1 l cream 10%
-0.5 Art. Sahara
For package:
-5 plastic cups
-foil
-5 small plastic spoons (wooden sticks)
Cooking process:
Cream with such fat content cannot be whipped, so we need to boil them. To do this, pour them into a pan and put on a small fire.
Bring to a boil and cook, stirring occasionally to reduce the amount of cream by 3 times.
It took me 1.5 hours to weld.
Add sugar, cook, stirring a couple of minutes, so that the granulated sugar is completely dissolved. Now turn off the heat and leave to cool to room temperature.
Now you need to remove the cream in the freezer for 30 minutes, so that they whisk faster.
We begin to whip the cream first at minimum speed so that there is less spray, gradually increasing to maximum.
The cream is whipped, it is necessary to put in the freezer for 30 minutes.
We take out of the freezer and beat for another 3 minutes at maximum speed.
And again we put in the freezer for 30 minutes. Then whisk again for 3 minutes at maximum speed. Such actions with freezing and whipping cream are necessary so that the ice cream turns out to be soft and airy, and not like ice.
Now you can spread the whipped cream into glasses.
Take a small square piece of foil, pierce with the tip of a spoon in the middle of the hole.
And fix the spoon in a cup.
We remove the glasses in the freezer for 4-5 hours.
In order for ice cream to freeze better and turn out lush, you need to set the lowest temperature in the freezer, I have 23 degrees and if there is a "Quick Freeze" function.
To remove ice cream from a glass, you must briefly lower it into hot water.
Now ice cream can be easily taken out of a glass. And it turns out such a wonderful ice cream.
It is very soft, airy, easy to cut with a spoon and extremely tasty.
So that it is better stored and melted more slowly, it can be wrapped in foil.
These are the briquettes of the most delicious creamy ice cream.
Bon Appetit!
