Now is the time to consume ice cream as summer approaches. Equally sought by parents and children, there is nothing better than taking one of the summer days off to cook and produce homemade ice cream that is the same as or better than those found in supermarkets and beachside ice cream parlors.
Let’s examine how to make four servings of handmade vanilla ice cream without using an ice cream maker, as is customary for experts. The end product will be delicious if all the accessible procedures we provide are implemented successfully. Take notice!
Ingredients
2 glasses of evaporated milk
2 cups cream
1 cup sugar
1 fluid ounce of vanilla extract
8.8 egg whites
1/4 teaspoon salt
Here’s how to make homemade vanilla ice cream without an ice cream maker.
First, the egg whites and sugar must be beaten together. Using a mixer, we will then add the salt and vanilla extract to the mixture.
2 We continue to beat the egg whites and remaining ingredients until the vanilla ice cream becomes yellow. When we have it, we’ll add the cream and continue beating until the mixture has visibly thickened.
When the consistency of the combination has reached the point where it is desired, pour it into a freezer-safe plastic container. Once inside, it will be stirred every 45 minutes approximately five times before the spoon is poured on top. Obviously, if we want the texture to be more similar to ice cream shops, we recommend freezing it overnight and waiting until the next day to bite into it.
3
Before bringing it to the table, allow it to settle for a few moments once it’s ready to be served. In dessert form, it would be formed into balls and served with our preferred dressing or garnish.
4
For those who would instead make evaporated milk than purchase it, we will demonstrate how to do so step by step and explain that it consists of whole milk. It has had sixty percent of the water extracted from it.
Ideal for desserts and sauces, we’ll begin by combining four cups of whole milk and twenty tablespoons of powdered milk in a large saucepan. After mixing all the ingredients, we will cook the mixture over low heat, adding two large tablespoons of butter a few minutes later.
6 Until it begins to boil, we must stir it with a spoon or, preferably, a stick every few minutes while preparing it. We will remove it from the fire at that point.
7
The mixture is then placed in a blender for approximately one minute before being placed in the refrigerator to chill.
8
Two cups of evaporated milk will be produced, which can be used to make homemade ice cream, other desserts, or even low-calorie spaghetti carbonara without the proposed machine.
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