Delicious ice cream at home - Алексей Сабадырь

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add the melted chocolate and cream mixture to the yolks, stirring constantly.

      Add the raspberry mixture to the chocolate cream base and mix well.

      Chill the mixture in the refrigerator for at least 4 hours.

      Transfer the cooled mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

      Serve ice cream in glasses or cones and garnish with fresh berries or chocolate sprinkles.

      Vanilla ice cream with chocolate pieces

      Ingredients:

      2 cups cream

      1 cup milk

      3/4 cup sugar

      1 vanilla paste or 2 teaspoons vanilla extract

      4 yolks

      1/2 cup dark chocolate chips

      Instructions:

      In a saucepan, combine cream, milk, half the sugar and vanilla. Bring to a boil over medium heat, then remove from heat.

      In a bowl, mix the yolks with the remaining sugar. Gradually pour into the hot cream mixture, stirring constantly.

      Return the mixture to the pan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

      Remove from bread and cool completely.

      Pour the cooled mixture into the ice cream maker and turn on for 30 minutes, adding the chocolate chips in the last 5 minutes of cooking.

      Transfer the ice cream to a container and store in the freezer until ready to serve.

      Fig ice cream

      Ingredients:

      500 g fresh figs

      2 cups cream

      1 cup milk

      3/4 cup sugar

      1 vanilla paste or 2 teaspoons vanilla extract

      4 yolks

      1/2 cup dark chocolate chips

      Instructions:

      Cut the figs in half and remove the stem. Cut them into pieces and put them in a saucepan. Add a little water and cook over medium heat until the figs are soft. Then remove from heat and let cool.

      In a blender, puree the boiled figs.

      In a saucepan, combine cream, milk, half the sugar and vanilla. Bring to a boil over medium heat, then remove from heat.

      In a bowl, mix the yolks with the remaining sugar. Gradually pour into the hot cream mixture, stirring constantly.

      Return the mixture to the pan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

      Add the fig puree to the cream mixture and mix well.

      Cool the mixture.

      Pour the cooled mixture into the ice cream maker and turn on for 30 minutes, adding the chocolate chips in the last 5 minutes of cooking.

      Prune-walnut ice cream

      Ingredients:

      500 ml cream

      200 g pitted prunes

      100 g nuts (walnuts, hazelnuts, almonds, etc.)

      200 g condensed milk

      100 g sugar

      1 teaspoon vanilla extract (optional)

      Instructions:

      Start by preparing the prunes – cut them into small pieces.

      Chop the nuts roughly.

      In a large bowl, whisk together the cream, condensed milk, sugar and, if desired, vanilla extract. Stir thoroughly until the sugar is completely dissolved.

      Add prunes and chopped nuts to the cream and milk mixture. Mix well.

      Pour the mixture into an ice cream maker and freeze according to your machine’s instructions.

      If you don’t have an ice cream maker, you can freeze the mixture in a metal pan, stirring occasionally with a fork to prevent ice crystals from forming.

      Mint chocolate chip ice cream

      Ingredients:

      2 cups cream

      1 cup milk

      3/4 cup sugar

      1 teaspoon vanilla extract

      1 teaspoon mint

      100 g chocolate chips

      Instructions:

      In a large bowl, whisk together the cream, milk, sugar, vanilla extract and mint. Stir thoroughly until the sugar is completely dissolved.

      Place the mixture in the refrigerator for 1—2 hours to cool and allow the flavors to infuse.

      After that, pour the mixture into the ice cream maker and turn it on for 25—30 minutes, or until the ice cream thickens and becomes fluffy.

      After that, add the chocolate chips and continue swirling the ice cream for another 5—10 minutes.

      Transfer the ice cream to a container and freeze for several hours or until completely set.

      Remove from the freezer a few minutes before serving to allow it to soften slightly.

      Chocolate Peanut Ice Cream

      Ingredients:

      2 cups cream

      1 cup milk

      3/4 cup sugar

      1 teaspoon vanilla extract

      1/2 cup bitter cocoa powder

      1/2 cup chopped peanuts or peanut butter

      100 g chocolate chips

      Instructions:

      In a large bowl, whisk together the cream, milk, sugar, vanilla extract, cocoa powder and peanuts or peanut butter. Mix thoroughly until the sugar is completely dissolved and all ingredients are well combined.

      Place the mixture in the refrigerator for 1—2 hours to cool and allow the flavors to infuse.

      After that, pour the mixture into the ice cream maker and turn it on for 25—30 minutes, or until the ice cream thickens and becomes fluffy.

      After that, add the chocolate chips and continue swirling the ice cream for another 5—10 minutes.

      Transfer the ice cream to a container and freeze for several hours or until completely set.

      Remove from the freezer a few minutes before serving to allow it to soften slightly.

      Hazelnut caramel ice cream

      Ingredients:

      2 cups cream

      1 cup milk

      1/2 cup sugar

      6 yolks

      1 cup hazelnuts, chopped

      1 cup brown sugar

      Instructions:

      In a saucepan, combine cream,

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