How to make homemade ice cream without eggs

Often make ice cream based on eggs, using them whole, or apply only to whites. But you can do without these ingredients. Try to cook the delicacy in the dairy and cream - based or make Granita and sorbet on the water. Natural supplements in the form of fresh fruit, cocoa, coffee or champagne will make the dessert extra tasty.

Chocolate ice cream

This delicious ice cream is done fairly quickly and turns a rich taste. 1 tablespoon custard powder mix with 1 tbsp. of sugar, 3 tablespoons cocoa and 4 tablespoons milk. In a separate container, bring to boil 600 g of milk, pour it into the chocolate mixture, stir and boil again.

Remove from heat, slightly cool. Add 150 ml of cream and 400 ml of condensed milk. Let the mixture cool to room temperature, then beat with a mixer until fluffy. Put ice cream into a container and place in freezer for 3 hours. Remove the ice cream, whisk it again and freeze again. Serve the finished dessert with chocolate sauce and dry biscuits.

Mango sorbet

Ice cream, water-based sometimes make with egg whites. But you can do without them, however, the texture of the treats will be a little more granular. Peel 2-3 ripe mangoes, remove the pits. Put fruit into bowl of food processor and preroute. All you should get 300 g of pulp. Squeeze the juice of lemon.

Mix 300 ml water with 150 g sugar and heat until all crystals dissolve. Add water, mango puree and lemon juice. In a separate container, dissolve 1 tablespoon of gelatin, heat it until dissolved and then pour in the mixture for sorbet. Pour the mass on a tray and place in cold for 1 hour. The syrup should freeze at the edges but in the middle to stay soft.

With a spoon scrape the sherbet into a bowl and beat with a whisk, breaking large pieces. The beaten mass is put in the fridge for another hour and then whisk again. Then freeze the sorbet for about 3 hours and serve garnished with leaves of fresh mint.

Sorbet with champagne

350 g brown sugar dissolve in the water and cook for about 10 minutes. The finished syrup should have a good stretch between the two spoons. Cool it, pour 450 ml of champagne and the juice of 1 lemon and 1 orange. Mix the ingredients, pour it on a tray or in a flat container.

Freeze the mix almost completely, then put it in the bowl of a food processor and whisk. Again put the sherbet on a tray and freeze, then whisk again. The procedure can be repeated again, the sorbet will be more homogeneous and tasty. Apply it, spread on chilled bowls and garnish with leaves of fresh mint or lemon balm.

Granite from black coffee

Boil 600 ml strong coffee, strain it. Mix coffee with 2 tablespoons of dark rum and 100 g of sugar, cool and pour into a flat container. Freeze the mixture and then break it into pieces with a fork. Freeze the Granita again and again cracked. Lay the coffee crumbs on a pre-chilled kremanki, garnish each serving with whipped cream and serve.