Here are the products in accordance with the prescription needed to implement or, more precisely, sbychi dreams. Egg yolks or four pieces. Whole milk, cow's, of course – two hundred and fifty grams. Cream – also the same as milk. Sugar, eighty grams. Vanilla (you can take a pod of vanilla and vanilla sugar).

The process start with the fact that we warm the milk (not boiling) and add to the vanilla. At the tip, literally, a spoon. And well the vanillin dissolved. Then it's vanilla milk must be cool. To room temperature.

And while the milk cools.... Yolks. Mix with the sugar.

And whisk. Without fanaticism. You can even not beat, just mix well. To dissolve the sugar. But I'm a little whipped.

Then add the egg yolks podsvilye in ... attention! This is important... in CHILLED milk. This is why it is necessary? And to yolks brewed. The crumbs then get. That is not ice.

And again heat the mixture. Do not boil, but... so that was close to boiling point. Stirring constantly. Ensure that the yolk is brewed, and the mixture didn't run away. But, like it or not, and to ensure the thick mixture is necessary. Nothing can be done. I did it in two steps. And foam, besides, almost all settled. Then the mixture is cooled. Better to do it in the cold tub. To speed up the process. While will cool down, do not forget to stir.

Prepare the cream. Beat them to a foam state.

Here I have the ambush happened. This is the foam as cream obtained from milk home, almost immediately went into a state predmostnoy density. And send them the cream, milk and vanilla-yellow dovo-sugar mixture. Stir well. Carefully.

Actually, the ice cream itself – ready. It remains to turn this liquid, yet ice cream the kind that is familiar to us. Pour the mixture into the bowl of ice cream. Here it is. Bowl of ice cream standing in the freezer. Therefore, to avoid freezing the instant the first drops of the mixture, be sure to include the mixer – let it ride. And then pour the mixture. And then the frozen drips will move the mixer to lock.

Recommendations different. I was keeping the mixture inside the freezer for about forty minutes. Make a thick, but at the same time very ... Umm ... uniform mixture. Already chilled.

And then it's simple. Unload this delicious, fragrant, cool... BUT not ready ... frozen in a suitable container. Better than just closing the tray. And in the freezer. For a couple of hours. Be patient – it's worth it. And then ... then ... then that's it. A mint leaf for added flavor, some berries, some ice-cream itself. Angel you for a meal! Two more words. Apparently the fact that milk, in this case, too, was natural, without any stains and any other additives – has turned out very greasy. In terms of fat content, probably, milk. Therefore, if the raw materials you have the same quality, it is better to take four hundred grams of milk and cream – one hundred. Then the result will be easy. This time. And two ... the Sahara I would put less. Grams takes the most. Sweet happened.