A wonderful, refreshing in the heat and also a low-calorie and vitamin delicacy is a fruit ice cream . Prepare it at home using only natural products, there is no difficulty. The basis for its preparation can be ordinary fruit or berry juice, with or without pulp, or fruit puree, which add sugar at will and taste. Frozen sweetened juice or puree - this is everyone's favorite fruit ice . To prepare a softer and rich fruit ice cream, starch or gelatin is used as a thickener, and sometimes is prepared with the addition of yogurt.
Below we will tell you how to make fruit ice cream at home.
Frozen ice cream at home
Ingredients:
- fresh or frozen berries - 550 g;
- granulated sugar - 120 g;
- lemon juice - 20 ml;
- filtered water.
Preparation
Sugar sand pour into a ladle or a small saucepan, add a small amount of filtered water and heat it to a boil, stirring. Turn off the plate and let it cool down a bit.
Berries, if necessary, washed and grinded in puree, using a blender, meat grinder or fork. Add the lemon juice, pour in a little syrup and stir until homogeneous. We pour out the resulting mixture into molds, which can be disposable cups or packages from yogurt, and send it to the freezer for several hours. After about an hour, when the fruit mass grabs, but still does not completely freeze, you can insert a wooden stick into each mold, for which it is convenient to keep the finished ice cream from fruit puree when it is used.
Fruit ice cream from strawberries and kiwi at home
Ingredients:
- ripe strawberry - 200 g;
- ripe kiwi fruit - 200 g;
- apple juice - 100 ml;
- leaves of mint - 3-5 pcs .;
- powdered sugar - 50 g;
- granulated sugar - 25 g;
- natural unsweetened yogurt - 120 g.
Preparation
Apple juice is heated slightly and we dissolve sugar in it. Yogurt is mixed with sugar powder and finely chopped mint leaves.
Strawberries are washed, we let the water drain, tear off the sepals and turn them into puree in any convenient way. Kiwi is peeled off and peeled too.
Apple juice with sugar is divided into equal parts and add to both types of cooked puree.
Now in ice cream molds or ordinary cups pour one third of the volume of kiwi puree, put it for freezing for forty minutes in the freezer. Then we pour very gently yogurt with mint, filling the form by two thirds. Again put it in the camera. And after forty minutes we finish with a layer of strawberry puree. We also give it a frost, insert wooden sticks and leave it in the freezer for about two or three hours to completely freeze.
Fruit ice cream in ice cream
Ingredients:
- fruit and berry puree - 300 g;
- corn starch - 20 g;
- filtered water - 520 ml;
- granulated sugar - 200 g.
Preparation
Pour 400 ml of filtered water into a small saucepan, pour in the sugar and heat to a boil, stirring. Starch is diluted in the remaining water and a thin trickle into a boiling syrup, continuously stirring until thick. Turn off the plate, let it cool completely under the lid, and put it in the refrigerator to cool slightly. Now mix the fruit and berry puree with the prepared starch mixture and transfer it to the ice cream maker for freezing for thirty minutes. As a result, we get a soft ice cream, which can optionally be expanded into molds and frozen to a denser consistency in the freezer.