Description
Delicious homemade ice cream that will not yield the store. Besides, the calorie content of this ice cream it is possible to regulate themselves - whether to make it fatter or not, will depend on your desire.
Ingredients
-
Yolk egg
6 piece
-
Cream
3 cup
-
Sugar
150 g
-
Vanilla
Cooking
Cream, put on fire and bring to a boil. You can take heavy cream, half-and-half with plain milk. I took 2 tbsp of cream 33% W and 1 tbsp milk 3,5%W. Thus, mixing cream and milk, you can make fatter ice cream, or easy.
Yolks mixed with sugar and vanilla (on the tip of a knife) until a homogeneous mass.
Yolks pour in the hot cream, stirring the mixture to obtain a homogeneous mass.
Then put the egg-butter mass on the fire, and cook it until thick, but not allowing the mass to boil. You need to capture the moment when the mass here comes to a boil, but do not give her to do so. If the weight for a long time to boil, it will just curdle. After cooking pulp to drain, so she was more homogeneous.
Now cover the bowl with the resulting creamy mass with cling film and refrigerated. Then stand in the fridge for 2 hours.
Then whisk the mass with a mixer on low speed about three minutes to become smooth and homogeneous.
Then again, cover with film and put in the freezer for 2 hours.
After that again whisk the mass with a mixer for about three minutes. Frequent churning of the ice cream will provide a smooth creamy texture with no crystals.
Then cover the bowl with film and refrigerate until fully cured (more than 4 hours). I left the ice cream to harden overnight. The output is 700-800 g of prepared ice cream.
Well, now you can enjoy!
Add the chocolate or jam (or both) and treat.
Bon appetit!!!
можно делать из молока?
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