Do the homemade ice cream, cone without ice cream maker, it has become a habit of many people. You can choose quality ingredients and you can create unusual and particular flavors. But what are the mistakes that must absolutely be committed? We found five.

Mistake 1: Fats

Ice cream needs to be creamy a fat part.
If you want a fat-free dessert maybe ice cream is not for you.
Of course you can prepare a sorbet that is rich in sugar and is not ice cream anyway.
So let it be the cream in creamy flavors or l'coconut oil in those with fruit, it is necessary to add a fat in the basic preparation.

Mistake 2: The cream

We still talk about the basis of ice cream because in the end it is the one that matters most.
The basis of all ice creams is practically always one English cream. Some tastes don't have the eggs, but they have cream, but in any case it is always a preparation that involves a first phase of cooking.
This cream must have a perfect consistency and must be filtered if necessary to avoid the presence of lumps.

Mistake 3: Random ingredients

Since you have the opportunity to make a good ice cream at home, don't waste it using poor ingredients.
If you choose the chocolate make it the best.
If you choose the fruit follow the seasonality.
If ice cream is a simple taste cream, used eggs fresh.
The raw material makes the difference!

Mistake 4: The temperature

To prepare a good homemade ice cream, you need to use very cold baskets, which have remained in the freezer for at least an hour.
This applies to ice cream makers, but also to food processors that have steel baskets, such as the Thermomix for example.
And then watch out for cooking. Once you have prepared the base cream by cooking cream, sugar and eggs, you have to let it cool perfectly before processing it to turn it into ice cream.

Error 5: Freeze-thaw

Once frozen, the ice cream can be stored in the freezer for a few days.
If you take it out of the freezer to portion it, do it in the shortest time possible.
If it is too cold to be portioned, wait for it to soften a bit, but then consume it all.
Fruit ice creams, having less fat, are those that remain frozen for a long time so if you make a large quantity of them, freeze them in small portions. A good habit that is worth the same for those with cream. Single-portion cups are always the best solution… also not to eat too much!

How to make homemade ice cream

500 ml whole milk or fresh cream
100 g egg yolks
175 g sugar
Vanilla pod

First, heat the milk or cream in a saucepan and dissolve the sugar.
Then add the egg yolks, stirring with a whisk and keeping the heat very low.
Once the temperature of 85 ° is reached, turn off the heat and stir again to prevent the eggs from coagulating.
Yes, it is essential to have a kitchen thermometer.
Let the mixture cool first out of the refrigerator and then in the refrigerator for a couple of hours.
Once cold, work it in the ice cream maker with the frozen basket.
Put the ice cream in the freezer and consume it within 7 days.
If you prefer, divide it into practical single portions.

The recipe for fake fruit ice cream

It's the smartest ice cream there is.
It is prepared at home without an ice cream maker and can be the basis for many different variations.
Frozen bananas are the basis. Just cut them into slices and put them in the freezer.
Blend them once frozen by adding coconut oil to make the mixture creamy and dates to add some sweetness. At this point you can create your favorite ice cream by enriching it with cocoa and chocolate chips for example, or with frozen avocado or frozen berries.
This dessert is perfect for children's snack because it hides the fruit!

Browse the tutorial for more tips on homemade ice cream preparation