Dessert

Dairy ice cream in accordance with GOST


Ingredients for the preparation of milk ice cream in accordance with GOST

  1. Milk 390 milliliters
  2. Powdered milk 25 grams
  3. Sugar 75 grams
  4. Corn starch 10 grams
  5. Vanilla Sugar 1 sachet
  • Main ingredients: Milk, Sugar
  • Serving 4 servings

Inventory:

Deep bowl, Tablespoon, Measuring cup, Medium bowl, Hand whisk or mixer, Medium saucepan, Cooker, Refrigerator, Ice cream maker, Plastic container with lid

Preparation of milk ice cream in accordance with GOST:

Step 1: Prepare Starch

Pour the starch into a medium bowl, and pour the milk into a measuring cup. Using the same glass, pour into a container with starch 50 milliliters of dairy product. And now, using a tablespoon or a hand whisk, thoroughly mix the two components until smooth.

Step 2: prepare the remaining dry ingredients of the dish.

Pour milk powder, sugar and vanilla sugar into a deep bowl. Using a tablespoon, mix everything well. Attention: the bowl should be dry so that the components do not stick to the walls and to the bottom of the container. After that, pour the remaining milk from a measuring cup into a bowl. Using a hand whisk or a tablespoon, mix all the ingredients well until a homogeneous mass is formed.

Step 3: prepare milk ice cream in accordance with GOST.

So, all the components are ready, so you can move on to the cooking process itself. And for this, pour the mixture of milk and dry ingredients into the pan. After - pour the starch diluted in milk into the same container and with a mixer or a hand whisk, beat everything well until smooth. We put the pan on medium heat and, constantly stirring the mixture with a tablespoon, bring it to a boil. After boiling, the liquid mass should become thick and brew. Attention: if the mixture does not become the proper consistency, then make the fire less than average and, continuing to stir everything with a spoon, cook more 2-3 minutes liquid to thicken. Then - turn off the burner and set the container aside so that the mixture can cool to room temperature. And only after that we put it directly in the pan in the refrigerator to cool thoroughly for 1 hour. Now the most important thing! In order for us to get real tasty ice cream, you need to use the ice cream maker correctly. To do this, put this appliance in a freezer somewhere for 1-2 hoursso that the liquid that is between the two bowls that make up our inventory is frozen well. After the allotted time, we take out the ice cream maker from the freezer and pour the cooled thick mixture into the bowl using a tablespoon. Then we put a nozzle with a spatula on the device and slowly begin to mix the ice cream over 30 minutes. During this period of time, the bowl will sufficiently cool the milk mixture, and the rotating nozzle will not allow liquid to crystallize, so ice will not form in the dish. To everything else, ice cream is well whipped and due to this it is saturated with oxygen, therefore it becomes airy in consistency and increases in volume. After the ice cream is ready, transfer it to a plastic container, close it tightly with a lid and put it in a freezer for storage.

Step 4: we serve milk ice cream in accordance with GOST.

Per 5-10 minutes before serving, take the ice cream out of the freezer and let the dish thaw a little. Well, treating guests and loved ones with such delicious ice cream can be done along with any sweet additives. For example, you can pour jam or any jam to your taste, you can also enjoy ice cream along with liquid chocolate, sprinkling the dish with nut chips. Although, ice cream is very tasty, and so, for example, I enjoy eating it without any additives. Good appetite!

Recipe Tips:

- - If you don’t have an ice cream maker at hand, do not be discouraged. Just after the milk mixture has cooled in the refrigerator, pour it into a deep container and put it in the freezer for about 40-60 minutes. Every 15-20 minutes, be sure to take out the dish from the freezer and beat it with a mixer, then put it back in the freezer. And so we repeat the procedure several times. After the last whipping of the ice cream with a whisk, pour it into the container and put it in the freezer for storage.

- - No matter how we try to make exactly the same ice cream as at the factory, we will not succeed. And this is all because the factory uses shock freezing at a temperature of -60 ° C, and our freezer, on average, cools products to -24 ° C. To taste, ice cream can turn out like milk ice cream according to GOST, but not by consistency. Since we have a dish that is softer and more tender, and a ready-made one is very hard. But homemade ice cream is several times tastier than purchased, as it is safer, first of all, for children who, well, really love such a sweet dish. And all because homemade ice cream does not include baking powder and flavorings identical to natural.

- - In order to prevent ice formation in the dish during the freezing period, it is best to prepare ice cream prepared at home, just before serving, at most 1-2 hours before the guests arrive.