If you try it once, you may never want to buy ice cream from the store again. It costs less than a quality ice cream and comes out very tasty. Many who have tried my ice cream do not believe that it is made at home. At the same time, there is no need to take it out of the freezer to mix it several times – my process is simplified as much as possible.

Summer is the time for refreshing ice cream, isn’t it? You can really find delicious ice cream in the store, but it is indecently expensive, especially with a good composition. That’s why I prefer to cook it myself, and it turns out even better. My husband even dubbed it “proper” ice cream, and I completely agree with him!

My recipe is so simple that anyone can do it, and it takes no more than 10 minutes.

Let’s start cooking!

I take 500 g of cream with 33% fat content, although you can use 23%, but the fatter it is, the tastier it is. I beat them with a mixer, it only takes me 5 minutes. It is not necessary to achieve stable peaks, it is enough that the “path” does not float like a spoon.

A little trick: in order for the cream to whip better, it must first be cooled well.

I add 250 g of condensed milk and vanilla if desired.

You can stop there, but I’m making ice cream for adults and I want to surprise my girlfriends, so I add 250 ml of champagne. They will be delighted with this ice cream!

I mix everything with a mixer at minimum speed, distribute it into molds and put it in the freezer until completely frozen. No ice crystals will form!

If you are cooking for children, use only cream, condensed milk and vanilla. You will get the perfect homemade ice cream.

I decorate the ice cream as desired: add a little strawberry jam, decorate with a cherry and jasmine flowers.

It looks no worse than in a restaurant, doesn’t it? I look forward to your comments!