Homemade sweet cream ice cream – a simple recipe for the classic taste of summer

Recipe for sweet cream ice cream:

Preparation:

NOTE: At least 8 hours before you start preparing the sorbet (preferably the day before), wash the cooling bowl of the ice cream maker thoroughly, dry it, and place it in the freezer.

1. Chill all the necessary ingredients thoroughly in the refrigerator overnight, but avoid freezing them.
2. Wash the paddle and the paddle spindle and assemble them according to the diagram in the manual.
3. Remove the cooling bowl from the freezer, place it in the stabilizing insert, and then into the housing.
4. Place the lid on top along with the installed mixing unit, spindle, and paddle. 
5. Whip the heavy cream to stiff peaks; mix the milk with the sugar until the sugar crystals are completely dissolved, then add the milk to the whipped cream in small portions, folding gently so as to avoid deflating the cream. (We recommend not skipping the step of whipping the cream, as the ice cream obtained this way will be fluffier than what you get by simply mixing liquid cream with milk and sugar.)
6. Chill the mixture in the refrigerator to a temperature of approx. 5–10°C. If you're not sure whether the mixture has reached the right temperature, we recommend using a culinary thermometer.
7. Plug in the device, press Start, and pour the entire prepared mixture through the opening in the lid; leave it in the machine for about 30–40 minutes.
8. After this time, turn off the device, remove the lid and spindle, and portion the finished ice cream into bowls with a silicone spatula.
9. Add your favorite toppings.

Ingredients used in the recipe | To e-commerce site >

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