Soft Serve ice cream | No Condensed milk | No Machine

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  • Опубликовано: 17 окт 2024
  • Important ➡️ Heavy cream must be chilled and very cold before whipping, Otherwise it won’t whip up.
    ⏺ If you are having trouble whipping up the cream, you can still freeze it as is, it will still be soft and creamy.
    ⏺ Do not use ziplock for piping.
    ⏺ Do not skip salt in this recipe, it cuts the sweetness of the ice cream.
    ⏺ Do not boil the cream only cook on low heat until sugar dissolves completely.
    Ingredients:
    3 cups Heavy cream
    2 cups white sugar
    1/2 tbsp vanilla extract
    For chocolate ice cream
    add 2 tablespoons of cocoa powder.
    For Mango ice cream
    Take 1/2 cup mango pulp
    ( Fresh mangoes or frozen mangoes are good for this recipe)
    Instructions:
    Pour whipping cream in a saucepan with sugar ,salt and vanilla extract and cook on Low heat until all sugar dissolves completely (do not boil the cream ).
    Now let it cool completely before next step.
    Divide cream into 3 equal portions.
    1: Vanilla flavour is ready
    2: For Chocolate flavour add cocoa powder and mix well.
    3: For mango flavour cook mango pulp in a sauce pan until it gets thick, then after cooling add this prepared mango pulp into the cream and mix .
    Now all flavours are ready refrigerate these flavours for about 5 hours or overnight to chill .
    After 5 hours (when the cream is super chill) these flavours are ready to whip.
    Whip one by one and store them in an airtight container for 12 hours.
    Next day use piping bag with a wide start tip and enjoy the soft serve ice cream at home.
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