Dessert in a slow cooker or how to make homemade ice cream?
Content
We've all seen a wide selection of ice cream on store shelves, but it's not always possible to go to the store specifically to buy a delicious dessert. Today, we have everything we need to prepare a delicious treat at home. Ice cream in a slow cooker – quick, simple and most importantly, it makes a large number of servings and is quite cheap.
Ice cream making was previously considered a lengthy and complex process requiring specialized conditions and machines. Thanks to the introduction of various kitchen appliances, such as blenders and the most important innovation of recent times, the slow cooker, it has become possible to create a delicious and cold dessert at home.
Cooking process and features
The recipe for making ice cream at home isn't particularly complicated, nor are the ingredients required. Just like store-bought ice cream, homemade ice cream uses similar ingredients that are readily available at the store. Ice cream can be made at home, but with a slow cooker, the process is less time-consuming and labor-intensive. To create a masterpiece in your own kitchen, you'll need the following ingredients:
- cow's milk, fat content of 3.2% or higher – 350 ml;
- cow's cream - 200 ml;
- dry milk - 20 g;
- cocoa powder – 25 g;
- butter - 50 g;
- egg yolks - 3 pcs.;
- granulated sugar 100 g.
If desired, you can add a little vanilla or any other fruit flavoring, syrup, or concentrated juice to the recipe. A unique twist is adding fruit fragments, optional and optional. A higher percentage of milk fat in ice cream ensures the density of the final product and excellent flavor.
The beginning of preparing the dessert begins with creating the necessary milk-fruit mixture of the desired consistency. To do this, take the container from the multicooker and add the milk, cream, dry milk powder, cocoa powder, and other necessary ingredients. To achieve the desired consistency, use a blender at low speed. It's important to achieve a smooth, fluid mixture. Finally, add the melted butter and blend again.
Place the prepared mixture in a slow cooker and set it to "Steam" mode for 10 minutes. Bring the mixture to a boil, ensuring proper pasteurization. Once boiling, let the hot mixture cool while you work on the egg yolks. Place the egg yolks and granulated sugar in a blender and whisk thoroughly until a smooth foam forms. It's important to whisk at low speed to avoid possible separation of the ingredients. Add the prepared foam to the cooled mixture and mix thoroughly again.
When the main mass for the future ice cream is ready, turn on the “Multicook” mode on the multicooker, during which we heat the mass for 5 minutes at a temperature of 850C. Once the multicooker cycle has finished, the mixture must be cooled quickly using a cold bath. Allow the mixture to cool completely. Only then should the container with the mixture be placed in the refrigerator to cool completely, for 3-4 hours.
After two hours, the finished and cooled mixture is whipped with a blender and only then placed in the freezer. The whipping process is repeated every 30-40 minutes, the cooled mixture is whipped, and then placed back in the freezer. The main focus in the ice cream making process is the homogeneity of the mixture and the long, consistent freezing of the resulting ice cream.
The finished ice cream is placed in ice cream makers and served in special cutlery, after being garnished with various fruits or syrup.
