Ingredients:
-1 liter of cream 10%
-0.5 tbsp. Sahara
For package:
-5 plastic cups
-foil
-5 small plastic spoons (wooden sticks)
Cooking process:
Cream with such fat content cannot be whipped, so we need to boil it down. To do this, pour them into a saucepan and place on low heat.
Bring to a boil and cook, stirring occasionally until the volume of cream decreases by 3 times.
The boiling process took me 1.5 hours.
Add sugar, cook, stirring for a couple of minutes until the granulated sugar is completely dissolved. Now turn off the heat and leave to cool to room temperature.
Now the cream needs to be put in the freezer for 30 minutes so that it whips faster.
We start whipping the cream first at minimum speed so that there is less splashing, gradually increasing to maximum.
Once the cream is whipped, place it in the freezer for 30 minutes.
Remove from the freezer and beat for another 3 minutes at maximum speed.
And put it in the freezer again for 30 minutes.Then beat again for 3 minutes at maximum speed. Such actions with freezing and whipping cream are necessary to ensure that the ice cream turns out soft and airy, and not like ice.
Now you can put the whipped cream into cups.
Take a small square piece of foil and pierce a hole in the middle with the tip of a spoon.
And fix the spoon in the glass.
Place the cups in the freezer for 4-5 hours.
In order for the ice cream to freeze better and turn out fluffy, you need to set the freezer to the lowest temperature, for me it is 23 degrees and if there is a “Quick Freeze” function.
To remove the ice cream from the cup, you need to briefly immerse it in hot water.
Now the ice cream can be easily taken out of the cup. And it turns out to be such a wonderful ice cream.
It is very soft, airy, easy to cut with a spoon and incredibly tasty.
To keep it better and melt more slowly, you can wrap it in foil.
You get these briquettes of the most delicious creamy ice cream.
Bon appetit!
