In the ice cream parlors you cannot miss the cream ice cream. One of the great classics. Creamy, delicious and with that unmistakable flavor. Although things change when we make it at home. Because? We encourage you to do it, you’ll see how you’re going to discover the real flavor of cream.
We are going to use only three ingredients to make the cream ice cream: cream, of course, egg whites that will help give it a more airy texture and, finally, sugar. A point to note before continuing: egg whites must be pasteurized for food safety reasons. Otherwise, if we keep unpasteurized ice cream with egg whites for a long time, even in the freezer, we run the risk of it becoming dangerous for consumption.
It should be noted that it is a fairly high-calorie ice cream flavor, even homemade, so you should consume it in moderation. Although if you prefer, to make it lighter, you can replace half of the cream with evaporated milk and add it when you are integrating all the ingredients.
Another point to consider is sugar. The amount that we propose makes a sweet cream ice cream come out at its right point. However, you can always reduce it to your liking. Also, if you get inverted sugar, which is an ingredient that helps make ice cream creamy, we give you the tips for use.
recipe information
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- Preparation time: 30 minutes
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- total time: 6 hours and 30 minutes
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- rations:6
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- Category: dessert
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- type of cuisine: international
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- calories: 290 kcal per 100 g
Cream ice cream ingredients for 6 people
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- 500 ml of whipping cream
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- 125 g pasteurized egg whites
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- 100 g sugar (or 75 g sugar and 25 g invert sugar)
How to make cream ice cream
First of all, mount the whites. To do this, we put them in a bowl and beat with some rods. We can do it by hand or with an electric mixer.
When the whites are almost completely assembled, add the sugar. In the event that we are going to use inverted sugar, it is added later.
We continue to mount the whites until they acquire a bright tone and a very firm consistency. We booked.
Now it’s the turn of the cream. We are going to beat the same with some rods by hand or by machine until it is almost assembled. For a better result, the cream should be very cold, just taken out of the fridge and if we can, the utensils should also be cold.
Once the egg whites and the whipped cream, we are going to integrate the egg whites with the cream. First we add ⅓ of the whites to the cream and beat well. If we had invert sugar, we’ll add it now. We incorporate another ⅓ of the whites and this time we remove it with a silicone spatula with enveloping movements from bottom to top. We repeat the operation.
Put in the fridge and let it cool for a couple of hours. Then we put it in the fridge and program it to make the shortbread between 30 and 60 minutes, until the machine’s rods stop. We put in the freezer for a couple more hours.
If we did not have a refrigerator, instead of putting it in the fridge, we put it in a container with a lid and directly freeze it for 2 hours. Then we beat the mixture again and freeze again. We repeat this step every 30 minutes about 3 or 4 more times. With this we make sure that the ice cream does not crystallize so that it is creamy, with almost the same result as with the machine.
To serve, remove from the freezer about 10 minutes before so that it softens and it is easier to remove the balls.
Easy preparation summary
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- Whip the whites
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- When they are almost assembled, add the sugar and beat until they are firm and shiny.
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- Whip the cream
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- Mix the cream with ⅓ of the egg whites and, if using, the inverted sugar
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- Incorporate the rest in 2 times with enveloping movements
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- chill 2 hours
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- Butter in the fridge
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- If you do not have a refrigerator, freeze for 2 hours and then shake every half hour about 3 or 4 times.
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- Finally, let it freeze completely for another 2 hours or so.
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- To serve, remove from the freezer 10 minutes before
