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Let's do an experiment: go to the nearest store, and not necessarily a supermarket, and look at the offers from numerous ice cream manufacturers. "Real", "better" - this is how they position their products. But if your childhood fell on the period of the Soviet Union, you remember the "same" taste. If now you have to choose from dozens of types, then before the offer was not so great: dairy, cream and ice cream. But the taste was amazing and really real.
Today, more and more often you can hear about the so-called phenomenon of Soviet ice cream. That pronounced milky taste is unrealistic to find, no matter how many types of cold sweets you try. What remains? Cook it yourself the way they did in the USSR.
A story that you don't want to forget
On an industrial scale, your favorite delicacy began to be produced in the 30s.
The management believed that such products should become mass and affordable. The necessary equipment was purchased in the USA. Later, after its installation, in November 1937, the very first batch was released. GOST.
Just 4 letters, the meaning of which is not taken seriously now. Anyone can put a mark on the packaging and sell ice cream, claiming that it is made in accordance with GOST. If, according to the modern one, it is possible, but whether it is Soviet ... On March 12, 1941, the most stringent GOST in the world was introduced! Therefore, the ice cream of that time contained exclusively natural milk and no preservatives. Quality.
Cold dessert batches were evaluated according to a 100-point system. If the smell, color or taste differed by at least a few points, the product was considered defective. Yes, and they kept ice cream for 7 days, and not a year, as it is now. Soviet ice cream was even exported: up to 2,000 a year. Interestingly, there it was offered as a dessert in the best restaurants. And yes, the price was right. The cost was really outrageous.
While fruit and milk products could be bought for 7 and 9 kopecks, chocolate "popsicle" and "Leningrad" chocolate were sold for 11 and 22 kopecks. For a special delicacy, creamy with a creamy rose, one had to pay 28 kopecks. They sold it in cafes, kiosks and street stalls. One could see bright posters that attracted already numerous buyers. Perestroika put an end to Soviet ice cream. Already in 1990, imported products with chemical fillers began to be imported to the USSR. This is how we began to forget "ours".
How to cook Soviet ice cream
We know 2 ways, and we are happy to share them. Be patient, because you will need to wait until you can serve ice cream to the table.
On milk and cream
Ingredients
125 g milk
100 g sugar
5 g vanillin
300 g cream (33-35% fat)
3 egg yolks
Preparation
Take dishes with a thick bottom.
Fill it with milk. Bring it to a boil. Pour the sugar and vanilla into the milk.
Set the mass aside and wait until it cools completely. Divide eggs into whites and yolks.
In the cooled mass, you need to add only whipped yolks. Put the container on the fire and bring to a boil.
Be sure to stir it in the process and wait until it thickens and becomes like condensed milk. Whip the cream in a separate bowl.
Mix both masses, and then send to freeze.
Once an hour, take the container out of the refrigerator and mix everything. Then the mass will become lush, and there will be no lumps at all.
On cream
Ingredients
4 egg yolks
200 ml cream (10% fat)
500 ml cream (35% fat)
1 cup powdered sugar
2 g vanillin
Preparation
Mix all the yolks and powdered sugar.
The mass should turn out white. Gently add 200 ml of cream to the resulting dry mixture.
Mix ingredients. Add vanilla to egg mixture.
Pour everything into a heavy bottomed saucepan.
Then put it on a slow fire. Stir the mass over low heat. Bring it to a boil, but do not boil, otherwise you will have to start all over again. Strain the milk-egg mixture through a sieve.
Send the mass to the freezer, but make sure that it does not freeze completely.
While the mass is freezing, whip 500 ml of cream.
They should become thick, but not too thick. If you end up with butter, the cream will need to be replaced. Remove the mass from the freezer and add already whipped cream of 35% fat content.
Mix everything well and send it back to the freezer. Once an hour, take out the ice cream container and stir it.
When the ice cream is ready, simply add nuts, grated chocolate or fruit to it.
You can continue to buy ice cream of dubious quality and miss the taste of the Soviet product. And you can cook a cold dessert yourself, and as much as you want! Treat your friends to ice cream and share recipes with them that will allow you to give up store-bought dessert with fillings.