ingredients
  • Egg yolks 2
  • White sugar 70 grams • 392 kcal
  • Partially skimmed milk 250 ml
  • Cream 100 ml
  • GRATED LEMON PEEL as much as it is needed
  • Egg yolks 2
  • White sugar 70 grams • 392 kcal
  • Partially skimmed milk 250 ml + 2 tablespoons
  • Cream 100 ml
  • Dark Chocolate 80 grams
Calories refers to 100 gr of product

Homemade ice-cream without ice-cream maker is the summer recipe for a delicious snack with healthy and natural ingredients. It can be prepared in a short time and the result is delicious. We present you cream ice-cream and chocolate ice-cream.

The execution of the recipe, then, does not involve the use of the electric ice-cream maker, so even those who do not have this electrical appliance can easily make ice-cream at home.

Instructions:

Open the eggs and separate the yolks from the whites and whisk them for a minute with the sugar. Add the cream and milk and blend at very low speed (1). Cook the mixture over low heat for about fifteen minutes, stirring frequently so that it does not stick (2). Let the cream thicken without boiling it. Melt the dark chocolate combined with the two tablespoons of milk in a bain-marie (3).

Prepare the base that will be used for the chocolate ice-cream: blend the other two egg yolks with the sugar, add the cream, the milk and the melted dark chocolate (4). Blend everything well and put on the heat, making the chocolate cream thicken, being careful not to boil it (5). When the second cream is ready, put them in containers and let them cool, turning them from time to time to prevent the skin from forming on the surface (6).

Put everything in the freezer and let it freeze for about three hours. When they are frozen, remove them from the freezer and whisk them separately (7). First put the cream cream ice-cream in the blender with the help of a spoon (8) and reduce it in a frothy and cold cream. Then whisk also the chocolate ice cream (9).

Once you have created a soft and cold cream (10), put them both in the freezer. Let it freeze for another four hours. At this point the two flavors of homemade ice cream are ready (11). Serve them in small cups (12), perhaps accompanying them with chocolate topping or with hazelnut chips: just a scoop for ice cream and a glass full of cold water will be enough to wet the scoop when you switch from one taste to another.

Tips and advice for making an excellent ice-cream at home

To make your homemade ice-cream soft, you can use different types of thickener such as flour because it gives milk creaminess making the ice cream particularly thick and soft. You can also use cornstarch or potato starch to give your ice cream the right consistency. Moreover, with thickeners, homemade ice cream doesn't melt immediately and grains of ice do not form on the surface.

Another tips to make a soft and tasty ice cream at home is the creaming: mix using only the spoon, from the outside towards the inside, six times, half an hour away, once you put the ice cream in the freezer.

If you have a steel casserole, you can blend the ingredients there and then pass them directly over the heat.

How to preserve homemade ice cream

Homemade ice-cream should be kept in the freezer as little as possible but if you plan to keep it for at least a week, pasteurize the mixture before creaming.

The ice cream becomes very hard in the freezer and the tip to make it become creamy again is to let it defrost in the refrigerator so as not to let it suffer an abrupt rise in temperature. For a complete thawing, it is necessary at least an hour before serving it at the table.