Delicious ice cream at home

Turn on the blender and mix all ingredients until smooth.

Pour the mixture into an ice cream container and cover it with a lid or plastic wrap.

Place the container in the freezer and leave until completely set (about 4—6 hours), stirring occasionally to prevent the ice cream from forming crystals.

Once the ice cream is completely set, remove it from the freezer and serve.

Cocoa caramel ice cream

Ingredients:

2 cups cream
1 cup milk
3/4 cup brown sugar
1 teaspoon vanilla extract
3 egg yolks
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 cup caramel drops or chunks

Instructions:

In a heavy saucepan, combine the cream, milk, half the brown sugar and salt. Heat over medium heat until almost simmering, but do not boil. Remove from heat, add vanilla extract, mix well and set aside.

In a separate bowl, whisk the egg yolks with the remaining half of the brown sugar until thick and fluffy.

Gradually add the hot cream mixture to the bowl with the egg yolks, stirring constantly to prevent the eggs from scrambling.

Pour the entire mixture back into the pan and return to medium heat. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Do not bring to a boil.

Strain mixture through a fine sieve to remove any lumps; add cocoa powder, mix well.

Pour the mixture into a large bowl and let it cool to room temperature. Then cover with film and chill in the refrigerator for 2—3 hours.

Once cooled, pour mixture into ice cream maker and freeze according to ice cream maker instructions.

When the ice cream is almost ready, add caramel drops or pieces and continue freezing until set.

Pour the ice cream into a container, cover, and freeze until firm (about 4—6 hours).

Serve and enjoy this delicious caramel cocoa ice cream!

Chocolate raspberry ice cream

Ingredients:

300 ml sweet cream
1 cup milk
1 cup sugar
100 g dark chocolate
1 cup fresh raspberries
1 teaspoon vanilla extract
4 yolks
1/4 teaspoon salt

Instructions:

Combine sweet cream, milk and sugar in a saucepan and place over medium heat. Bring to a boil, but do not let it boil.

At this time, start melting the chocolate in a water bath. Add the melted chocolate to the cream mixture and stir until completely melted.

In a blender, blend fresh raspberries and vanilla extract until smooth.

In a separate bowl, beat the yolks with salt until a fluffy and light mass forms.

Slowly add the melted chocolate and cream mixture to the yolks, stirring constantly.

Add the raspberry mixture to the chocolate cream base and mix well.

Chill the mixture in the refrigerator for at least 4 hours.

Transfer the cooled mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

Serve ice cream in glasses or cones and garnish with fresh berries or chocolate sprinkles.

Vanilla ice cream with chocolate pieces

Ingredients:

2 cups cream
1 cup milk
3/4 cup sugar
1 vanilla paste or 2 teaspoons vanilla extract
4 yolks
1/2 cup dark chocolate chips

Instructions:

In a saucepan, combine cream, milk, half the sugar and vanilla. Bring to a boil over medium heat, then remove from heat.

In a bowl, mix the yolks with the remaining sugar. Gradually pour into the hot cream mixture, stirring constantly.

Return the mixture to the pan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove from bread and cool completely.

Pour the cooled mixture into the ice cream maker and turn on for 30 minutes, adding the chocolate chips in the last 5 minutes of cooking.

Transfer the ice cream to a container and store in the freezer until ready to serve.