Crystallization I believe that all those ice cream lovers, who have tried to make in a home version

You've heard of confectionery Tumbler, one of the oldest in Belgrade, located at the beginning of the Boulevard of the Revolution? Before nearly 60 years, the age of five, I had the good fortune to try the ice cream there. gingerbread man cookie jar Fantastic ice cream, which is known to be waiting in line a long and ten meters ... As soon as I licked it, I looked at him and said: - "I will make you!" - "You will not," he replied ice cream 'cold, and proceeded to melt in your mouth. Today, after almost two years of experimentation, and over 200 iterations of ice cream, I feel like that little motormouth yanked ears and cancer to shut up. But it is too late, because gingerbread man cookie jar it was already spoken. And I am a man of words. RECIPE Ingredients: 500 ml of unsweetened condensed milk 150 g sugar 3 sachets of vanilla sugar 5 eggs Procedure: 1 In a cup pour the yolk mixture with sugar, vanilla sugar and 6-7 tablespoons condensed milk. Stir with a spoon and leave the party. Second In a small pot sipatje condensed milk, bring the it to the boil. Gets out of the top. In milk, pour prepared yolks. Go back to the range while, and with constant mixing tišoj cook on the fire until boiling again, and then another minute to get the mixture density ređeg yogurt. Escape from the stove and let the mixture cool to room temperature, and then a few hours or overnight in the refrigerator. 3rd Pour into chilled batter gingerbread man cookie jar ice cream machine. Need a machine for ice cream? Neither do I. I do not have, and that means the fun is just beginning :)
Serbia condensed milk condensed milk is not a product that has entered into wider use, so people often do not know what is. Condensed milk is milk from which part of the water is evaporated. His name is still a concentrated milk. Depending on how much water is taken away, the milk is higher or lower concentrations. Milk for our recipe is "volume gingerbread man cookie jar 2", ie, twice more concentrated than regular milk. There are three ways to get to the condensed milk. First Buy it I found myself in VERO hypermarket gingerbread man cookie jar Greek kondenzovao milk in the blue cans of 410 ml. The milk is taken away roughly 50% water, twice a more concentrated than usual and just like that we need. Unfortunately, it always does, the other day I was looking for, and disappeared. gingerbread man cookie jar Second Make it from plain milk Cook usually milk while his volume falls by half. This process does not require any special attention, surveillance and interference. Larger casserole, gingerbread man cookie jar quieter fire, and milk is just condenses. 3rd Make it from whole milk powder gingerbread man cookie jar Take as milk powder as the packaging says it should be put into the water, but instead of water, put it in milk. You will receive a duplicate milk concentrations. It is understood and otherwise, in plain water put double the amount of milk powder.
Crystallization I believe that all those ice cream lovers, who have tried to make in a home version, were confronted by a serious problem - ice crystals in the texture of ice cream. gingerbread man cookie jar There are several ways to avoid their occurrence, but there are a number of misconceptions in this regard. One of the biggest misconceptions is that you avoid ice crystals simply because you will be using the machine for ice cream. This simply is not true. If the machine you put bad batter ice cream, even with her will get ice cream with ice crystals. If you put in a good batter, the machine will make it even better. The ratio of ingredients, thickening mixtures by cooking, and cooling method are three factors that influence gingerbread man cookie jar you to avoid this form ice crystals. gingerbread man cookie jar 'll Lead a row. More concentrated ingredients reduce crystallization Simply put, the concentration of all the foods that ascend into the composition of the ice cream is in inverse proportion to the ice crystals. What more concentrated milk - less crystals. The more egg yolks - smaller crystals. The more sugar - less crystals. Even if we only used this knowledge, we made a flawless ice as far as crystallization, but it would be terribly strong and luscious. Length of cooking reduces the crystallization to the said length of cooking recipe is one minute from when the mixture boils. If you put more egg yolks and sugar, milk solidify faster, and ice cream would be stronger. If you put less egg yolks and sugar, it should extend the cooking time, but you do not I advised this type of experiments. It is walking on thin brink with present possibility that the yolk mixture prekuva zgrudvaju. Therefore, gingerbread man cookie jar I suggest you use the main weapon in the fight against the formation of crystals and it is ...
Fast cooling - solution for crystallization believe that the previous explanations of the most well-known earlier. However, very few people know how important it is to get ice cream to cool it quickly, if you do not want to have ice crystals. Of course, if the mixture is poor, under-dense, without enough sugar and egg yolks, will not save or fast cooling. Ice cream must be harmoniously designed and prepared, and the rate of cooling is what will give him the flawless texture. Very often in recipes for making ice cream stands that ice cream should be periodically removed from the freezer and stir, to break the ice. Immediately tell you - do not waste your time