Everyone likes ice cream. It has been proven long ago by amateurs and scientists, that ice cream has a beneficial effect on a person’s mood, whether it is an ordinary ice cream cone or ice cream, prepared according to an exclusive recipe. Ice cream always has the same basis - rather simple combination of dairy products with sugar and various ice cream flavors. On one basis, you can prepare many ice cream varieties, a huge number of dishes with different taste! Only your imagination can mark the limit of this great diversity.

Through original recipe, ice cream can be divided into two types. The first, also known as “Philadelphia”, includes various combinations of milk, cream, ice cream flavors and sugar. The second, or “French”, is composed of egg yolks, sugar, milk, a small amount of cream and various additives. “French” ice cream is fluffed well before freezing, which gives it lightness.

A real high-quality ice cream should contain 15-20% fat, this makes it soft and silky. Fats appear in ice cream by mixing dairy products. Recipes based on high cream content are the most successful, ice cream, prepared according to them, turns out tender and tasty. When you make ice cream for the first time and still do not know how to determine the required number of products, base on such calculation:

- For “Philadelphia” ice cream - 3 cups very thick cream and 1 cup milk;

- For “French” - 2 cups very thick cream, 1 cup milk and 4 egg yolks.

To avoid ice cream resembling a hard stone finally, which you cannot bite, but only split off, it is beter to fill ice cream with air in the process of making, that is beating. And then you can freeze.

Air content in ice cream is equally important component, as well as fat, but still more capricious. If the air is not enough, ice cream will become a piece of ice, but if there is too much air - you will get a foam. At home, you can fill an ice cream mixture with air using a conventional mixer. We repeat, filling with air takes place at the last stage of mixture preparation before freezing. You can experiment and then select the most delicious, in your opinion, ice cream - fill half the mass with much air, and the other half - few. Perhaps, you’ll have ice cream like “Baskin Robbins”, because one of its secrets is that it is up to 50% composed of air, what makes it very airy and delicate!

Do not save on quality of ingredients and ice cream flavors. Otherwise, you will never know the true taste of this wonderful delicacy. The most important rule: perishable foods, such as cream, milk and eggs, should be really fresh. Otherwise, the dessert can turn into trouble for your stomach.

From ice cream flavors, they usually use vanilla and chocolate. Chocolate should be free of impurities and have high quality. The same applies to well-soluble cocoa powder. In this regard, we can advise the Dutch cocoa.

Fruits also should be fresh. Believe me, the best fruit ice cream is obtained from fresh berries, not frozen.

Nuts should be unsalted, raisins should be washed in hot water and dried before use.

If you do not eat ice cream completely immediately after cooking, it is better to keep it in one piece, not divided into portions. The best temperature for ice cream storage - about 0C. Store ice cream in a plastic container with closed lid. You can get ice cream from the container conveniently with a special shovel, which should be washed in warm water beforehand.

Professional tasters advise serving ice cream not immediately from the freezer, but allowing a dessert slightly melting for 5-10 minutes at room temperature. This will alllow revealing ice cream flavors. This slightly melted ice cream can be sprinkled with chocolate, cocoa, biscuit crumbs or other additives.

And, of course, a portion of ice cream must be served in an appetizing form, because visual impression of the dish is as important as its taste.