If you are told that ice cream sundae, beloved by many since childhood, was invented by the French - do not believe it. The dessert, which appeared in 1858 in the small town of Plombier-les-Bienne, has little in common with the fatty creamy ice cream so well known in Russia. After all, it was based on frozen almond milk custard with candied fruit. When the French ice cream came to Russia, it was not even referred to as ice cream. In any case, in the classic book by Elena Molokhovets "A Gift for Young Housewives" the following is written about him: "Sundae is the same as cram, with the only difference that it is not put into it with glue (we are talking about gelatin), but it is frozen." When and how a French dessert turned into a Russian ice cream is a question for culinary historians. One thing is clear - if this delicacy did not exist, it would be worth immediately inventing.
It is necessary
-
- 5 egg yolks
- 500 milliliters of heavy cream (at least 35%)
- 100 milliliters of milk
- 150 grams of vanilla sugar
- A pinch of salt
Instructions
Step 1
Heat a glass of milk with a pinch of salt in a saucepan over low heat. Don't bring it to a boil! Add sugar in a thin stream, with constant stirring, and wait until it is all dissolved.
Step 2
Remove milk from heat and add egg yolks. Whisk and return to heat. Cook until thickened, stirring occasionally. You can add one teaspoon of cornstarch or 6 grams of gelatin previously dissolved in milk to the milk and egg mixture. This will help the cream thicken, and subsequently give the ice cream a slight "Soviet" flavor. After all, "the same" ice cream was prepared using thickeners. To enhance the "nostalgic" taste, you can also add a couple tablespoons of milk powder to the cream. It was also widely used in the Soviet refrigeration industry.
Step 3
Prepare an ice bath. Place the crushed ice in a large bowl and place the custard pot in it. Whisk the heavy cream until soft peaks and stir in the custard without removing from the ice bath.
Step 4
Place the pot of future ice cream in the freezer. After 15-20 minutes, take it out and beat the mixture with a mixer in a pulse mode. Place the ice cream back in the freezer. Repeat the process every 15 to 20 minutes, depending on the power of your freezer, to make tiny ice cream crystals rather than a single block of ice.
Step 5
In a few hours you will have a real homemade ice cream. You can add raisins, ground roasted nuts, syrup, candied fruits to it.
