Homemade ice cream made from cream has two main advantages compared to that made on the basis of milk. First, there are no eggs in the recipe, so the question of whether a product with raw eggs is safe is immediately removed. Secondly, the fat in the freezer does not freeze into ice, but only solidifies, and real ice is obtained from raspberry puree, but since mashed potatoes are whipped with cream, and the liquid in ice cream is evenly mixed with a lot of fat, the consistency of the product is quite homogeneous without additional beating in the freezing process.
Of course, this ice cream may seem to someone too fat - in this case, you should try other recipes, but you should not replace the cream with a product with a lower percentage of fat.
Ingredients:
- fatty cream - 1 cup (250 ml);
- a plate of raspberry - about 70 g;
- granulated sugar 2 tbsp. l
Cooking
1. Prepare the listed ingredients.
2. Cream should be whipped up to the formation of characteristic peaks. This will be possible subject to certain requirements. First, the fat content of the product should be more than 30 percent. Secondly, the cream should be taken chilled, as well as the dishes in which they are to be whipped. And finally, thirdly - whipping, it is impossible to stop abruptly, when such a need arises, you need to slow down gradually.
3. We wash the raspberries and place them in a small container.
4. Using an immersion blender, grind berries with sugar into mush.
5. Add raspberries to whipped cream and gently mix everything together.
6. Put the resulting mass in a convenient container, cover it from above and send it to the freezer overnight.
7. The next morning delicious raspberry ice cream will be ready!
