The day before making ice cream, you need to prepare fermented baked milk. This baked milk slightly warmed, remove from heat and pour the yeast TM "Oursson" for sour milk. Stir thoroughly for 2 minutes to dissolve the sourdough (the spoon before doing this you must pour over boiling water!!!) As you can see, the process of preparing the milk for fermenting is easy and takes little time!

Next you need to leave the curd for fermentation for 6-8 hours. This can be done with the help of an electric noisy, metal thermos, or, as in my case, the yogurt maker, thermos "Oursson". In yogurt maker thermos to pour the boiling water and immerse in a container with milk. Then tightly replace the cap on the thermos and leave for 8 hours. The finished yogurt needs to cool in the fridge for at least 4 hours.

For making ice cream need to add to the yogurt honey to taste and beat until it is completely dissolved.

Then add to the fermented baked milk, sour cream.

All carefully stir with a whisk. Ice cream mix ready.

The container with the mixture cover with lid or cling film and put in the freezer. 30 minutes to get the mixture and whisk immersion blender. Repeat the operation 4-5 times every 30 minutes. This is necessary in order to break up the resulting large ice crystals in ice cream. Then leave the ice cream in the freezer until fully cured. I must say, small ice crystals in the finished ice cream is still felt, and store-bought ice cream is not like, but still tasty :)

Before serving, leave ice cream at room temperature for 1 hour.