Ice cream with agar agar recipe. Ice cream with agar-agar. Now about the products we will need

Ice cream with agar-agar is, firstly, the optimal recipe for vegetarians who allow the consumption of dairy products. And secondly, there are some fruits for which agar-agar can only be recommended as an ice cream binder. We are talking, for example, about apples, pears, grapes and fresh pineapple.

How exactly do you figure out which fruits should be used to make ice cream with agar-agar, and which ones can be used with something else (well, if you are not using agar for dietary or ideological reasons)? Remember the fruits from which you can actually get juice in a juicer. Please note that none of these are found in common ice cream varieties. Because they all contain too much water, and with all of them you have to be tricky one way or another to bind them into ice cream. By ice cream I mean milk ice cream in this case, not popsicles and sorbets. Traditional varieties of ice cream usually contain berries, from which they make smoothies rather than juices. These berries have a thicker pulp, which is kind of creamy. So, remember all the juices, not smoothies - you can really bind them all with agar-agar, and you will get ice cream. This is simple logic. Some can be bound with gelatin, but it simply doesn’t take fresh pineapple and kiwi, for example (canned ones do).

In my opinion, the most delicious agar-agar ice cream is made from pear and apple. Its taste is incredibly concentrated; in my opinion, this is impossible to achieve in any other way.

We clean the pears, cut them into cubes and weigh them. We need approximately 600 grams.

Mix the pears with regular and vanilla sugar, as well as cinnamon. You could also add a drop of lemon juice or zest. Cook the pear in sugar syrup over high heat for 5 minutes from the moment it boils. By the way, if the pears were still hard and they don’t want to give juice, you should add 1 tbsp to the pan. water.

Puree the cooked fruits in a blender.

Add agar-agar, stir it thoroughly with a whisk and cook the fruit mixture in an open saucepan for 5 minutes over medium heat, stirring occasionally.

At the end of cooking, mix cream with a fat content of at least 30% into the pear puree.

Place the ice cream in a freezer or freezer. In the freezer, it will need to be thoroughly mixed from time to time (for example, with a hand mixer). The freezer takes care of the stirring itself. The freezing time for my agar-agar ice cream was about 40 minutes.

Ice cream with agar-agar and pear is ready!

Bright, tasty, with all kinds of toppings - ice cream is always the most popular dessert that we treat ourselves to on a summer day. However, often the purchased product contains many additives that confuse buyers. What to do? Of course, prepare this delicacy at home. In our article we talk about two amazing recipes for homemade agar ice cream that will delight you and your loved ones.

Homemade ice cream with agar-agar

First, a little theory: we will prepare not only tasty, but also healthy ice cream, the use of which will lift your spirits and benefit your body. That is why natural products will be used as ingredients for our dessert, namely fruits, yogurt or milk, sweeteners, chocolate. To give the finished dessert a delicate taste, we will add a natural thickener to our base.

Recipe No. 1 - Blackcurrant ice cream with coconut milk

We will need:

• 350 grams frozen or fresh blackcurrants
• 1 teaspoon sweetener
• 150 grams of water
• 1 teaspoon agar-agar

How to do:

Pour boiling water over the blackcurrants and leave for a couple of minutes, then drain the water and grind the berries in a blender. We rub the resulting puree through a sieve and set it aside. Mix water and sweetener, heat until the sweetener is completely dissolved, then add agar and bring to a boil. Boil the syrup for about a minute, remove from the stove and cool. Combine with our grated currants and coconut milk, mix and pour into the mold. We put it in the freezer and wait until it freezes.

Ice cream made with coconut milk and black currants is very tender, and its taste will definitely be a pleasant discovery.

Recipe No. 2 - Strawberry ice cream with yogurt

We will need:

• 400 grams of yogurt (it is better to use natural)
• 250 grams strawberry puree
• 2 teaspoons agar
• 100 milliliters of milk
• 1 egg white
• 1 teaspoon stevia sweetener
• 100 grams of dark chocolate for decoration and filling

How to do:

In a bowl, mix natural yogurt, stevia and strawberry puree. We dilute 1 teaspoon of agar with 50 grams of milk, boil, boil for ~ 1 minute, then add the agar to the fruit puree. Mix the resulting mixture thoroughly and put it in the freezer. The most important point: every 30 minutes, the ice cream pan must be removed from the freezer and stirred. When the mixture freezes, place it in a blender and grind until pureed. Prepare the remaining agar according to the same procedure and add it to the egg white, beaten until stiff. We add this mixture to our ice cream, add broken chocolate, mix and put it in the freezer until completely frozen. Decorate the finished ice cream with grated chocolate.

Strawberry ice cream with yogurt has an amazing taste, which is emphasized by dark chocolate and yogurt base.

As you can see, ice cream with agar-agar, the recipes for which we described in our article today, is prepared quite simply and does not require any special knowledge and skills. All you need to do is buy all the required products and experiment - you can use a variety of fruits and toppings to surprise your family.

In the tragic forty-first, the legendary GOST 117-41 “Cream ice cream, ice cream, fruit and berry, aromatic” was adopted.

According to the strictest standards, the delicacy was prepared exclusively from whole milk and heavy cream, the freshest eggs, and natural gelatin or agar-agar served as a thickener. Replacing butter with vegetable spread was unthinkable, as was adding any preservatives or chemicals or deviating from the classic recipe.

The era of the legendary Soviet ice cream ended in the nineties, it was then that the technical conditions, or specifications, came into force, according to which ice cream could contain anything. Each cold storage plant now determined its own composition and approved a wide variety of ingredients (from milk powder to cheap palm oil).

If today you are yearning for a real ice cream from childhood for 20 kopecks, then you are not in vain reading this article. Prepare the legendary Soviet ice cream according to our recipe, the same taste is guaranteed!

So what's important

The quality and taste of ice cream depends on the quality of the products; exclusively fresh cream and eggs are the key to a wonderful dessert. The thicker the cream, the softer the ice cream structure will be.

Everyone says that without an ice cream maker that churns and freezes at the same time, nothing will work. It is not true. If the ice cream maker whips continuously until it is completely frozen, then the conclusion suggests itself: we need to cool the ice cream in the freezer and beat with a mixer or blender, the more often the better. About once an hour.

And at the very end, mix the thick mass with a tablespoon, because the mixer will only scatter it all over our kitchen.

Now about the products we will need

CREAM

Cream for ice cream needs the highest fat content, 38%.

Before whipping, they must be cooled well, at least 10-12 hours. The mixer bowl and whisk should also be cold.

In many recipes, the cream is whipped with the rest of the ingredients, but in this case the mass is not very fluffy, but if the cream is whipped separately, the ice cream will be more fluffy and tender.

It is important not to overbeat, otherwise you will end up with butter and buttermilk.

SUGAR

It is better to use white fine crystalline sugar or powdered sugar.

Fine sugar, like powder, dissolves faster in creams and creams.

VANILLA POD

Vanilla is the dried pod of a tropical orchid. The stick is 15-20 cm long, dark brown in color, evenly dried.

The more intense the oily coating, the more aromatic the stick. Typically, vanilla seeds are used in cooking. If you don't have a vanilla stick, you can use vanilla sugar or vanillin. But for an authentic taste, we still recommend using a vanilla pod.

EGGS

For confectionery and desserts, only fresh eggs should be used. You, of course, know that before using them you must wash them with soap and wipe dry.

When preparing ice cream, you need to follow the recipe and not deviate from the proportions indicated in it: if you add more yolks, the ice cream will have an unpleasant aftertaste and will not have a snow-white color.

MILK

We use the fattest milk, 6%. It must be fresh to avoid curdling when heated.

It is important to know that if you add more milk than indicated in the recipe, the ice cream will turn out watery, with a lot of ice. It will also melt quickly.

We've decided on the products. Now let's start preparing the ice cream according to GOST.

ICE CREAM RECIPE

What do you need:
4 yolks
90-100 g fine crystalline sugar
1 vanilla pod
250 ml milk 6%,
350 ml heavy cream 38%
container - for cooling

How to make ice cream sundae:

1. Grind the yolks with sugar until white.

2. Remove the seeds from the vanilla stick.

3. Boil milk with vanilla seeds in a saucepan.

4. Pour hot milk into the yolks in a thin stream, stirring continuously.

5. Return the milk-yolk mixture to the heat and heat, stirring constantly, to 80-85°C. Under no circumstances should the mixture boil, otherwise you will end up with milk and egg flakes. Cool. First to room temperature, then in the refrigerator for at least an hour.

6. Whip the chilled cream until fluffy, then carefully combine with the cold yolk-milk mixture. Beat for just a minute or two. The result should be a fluffy, but not thick mass (it does not stick to the mixer whisk, it “slips”).

7. Transfer the ice cream into a container and place in the freezer for 40-60 minutes. After the specified time, remove from the freezer and beat with a mixer. Place back in the freezer for 50 minutes. Do the same thing according to this scheme 3-4 times.

8. The last time the mass will be solid, frozen, don’t be alarmed, everything is going according to plan! Carefully “break” the ice cream with a spoon, stirring vigorously.

Place it in the freezer again.

9. After 30-40 minutes, remove, stir, and finally place in the freezer until completely frozen.

10. The classic Soviet ice cream is ready! It will be much easier to distribute it into bowls if the container stands for several minutes at room temperature. Bon appetit!

We present to your attention a recipe for a very tasty delicacy that everyone will like.

It turns out incredibly appetizing. This delicacy will appeal to both adults and children. Hot days are coming. So why not add some delicious ice cream to your menu? Save the recipe, cook and enjoy.

Ingredients needed

• 750 g pears
• 200 ml heavy cream
• 6 tablespoons granulated sugar
• 7 g vanilla sugar
• 3 teaspoons agar-agar
• cinnamon to taste

Let's start the process

1. First of all, you need to peel the pears and cut them into cubes. Now measure out 750 grams and place them in a saucepan.
2. Then you need to add vanilla sugar and cinnamon. If you wish, you can add a drop of lemon juice or zest.
3. We send it to the fire. He must be strong. Bring to a boil. Then we continue the process for another 5 minutes.
4. After the required time, using an immersion blender, turn the mass into puree.
5. We send you agar-agar here and mix it well with a whisk.
6. Return to the fire. It should be average. Cook the fruit mixture for 5 minutes, stirring occasionally.
7. After this time, pour in the heavy cream and mix well.
8. Place the prepared ice cream in the freezer or freezer. If we put it in the latter, then it must be stirred periodically. Approximate freezing time is 40 minutes.

You may also like, the recipe for which you will find on our website “Recipe Ideas”.

Bon appetit!

I would like to write “according to GOST”, but this is impossible. At first there was a GOST for ice cream, but then it was canceled, and instead they made technical specifications (technical conditions). They regulated production methods, characteristics of finished ice cream and raw materials. But there were no longer clear (unified) recipes.
For the production of ice cream, in accordance with the technical specifications, whole milk, powdered milk, cream of various fat contents, dry cream, condensed milk with and without sugar could be used. Depending on the availability of certain ingredients at the enterprise, ice cream could be produced according to very different recipes. The result is, as it were, ice cream with the specified fat content and other parameters, but the taste of ice cream, which includes condensed milk, is incomparable with the taste of ice cream made from fresh milk.
In order for you to correctly understand this post, you need to cite several important facts. The first one is ice cream sundae - this is the fattest ice cream, the fat content of which is 12-15%.
Secondly, not only the fat content and sugar content in ice cream are regulated, but also the so-called SOMO (non-fat milk solids), which in ice cream should be 12%. Therefore, the ice cream recipe necessarily includes milk powder. Third, stabilizers or, in other words, thickeners are used in ice cream. Nowadays it is all guar gum, but previously agar, gelatin and starch were used. Moreover, agar was used much less frequently than the other two. Thanks to stabilizers, ice cream does not turn into water when it thaws, and has a more delicate structure when frozen.
Overall, if you have an ice cream maker, you can make ice cream at home. At any enterprise, ice cream is first frozen and churned in a freezer, and then the resulting soft ice cream is poured into molds or cups and placed in the freezer for “hardening.” This is the kind of ice cream we buy in the store.

Let's try to make the ice cream that Muscovites bought a quarter of a century ago, an ordinary ice cream in a glass.

Serves 4 (150ml cups)

300ml milk 3.2%
250g cream 35%
35g milk powder
90g sugar
10g corn starch
1 packet vanilla sugar

Mix sugar, vanilla sugar and milk powder in a saucepan.

Pour in 250 ml of milk little by little, stirring.

Mix the remaining 50 ml of milk with starch.

Bring the milk mixture in a saucepan to a boil, pour in the starch and stir until thickened.

Remove from heat, pour through a sieve into a small bowl, cover with film and cool.

Whipping cream and milk mixture must be cold!
Whip the cream to soft peaks.
Important! Both the home ice cream maker and the industrial freezer provide for whipping the mixture during the freezing process. But I noticed that if the cream is whipped in advance, the ice cream ends up being more tender and fluffy.

Mix with milk jelly.
Pour into an ice cream maker and freeze for about 30 minutes according to instructions.

If you don’t have an ice cream maker, you can take the mixture out of the freezer every 15 minutes and mix it with a mixer.

Pour the finished soft ice cream into cups and place in the freezer for a couple of hours.