Homemade vanilla ice cream has an incredibly delicate creamy taste. It goes well with almost any filling - berries, grated chocolate, nuts, jam, etc. This delicacy is ideal as a dessert in hot summer weather.
It is necessary
- - cream 35% fat (200 ml);
- - milk (200 ml);
- - icing sugar (100 g);
- - egg yolks (4 pcs.);
- - vanilla.
Instructions
Step 1
First, add a small amount of vanilla (1-2 pinches) to the milk, bring to a boil and cool to 40 degrees. Then take 4 chilled chicken eggs and separate the whites from the yolks. Place the yolks in an enamel bowl and, using a mixer, beat them with 50 g of powdered sugar until a strong foam forms. Pour the cooled milk into a bowl with whipped yolks in a thin stream, without stopping to interfere. Place the resulting mixture in a water bath and cook for 10-15 minutes until it thickens. We remove the bowl with the yolk-milk mass from the water bath and immediately lower it into a deep container filled with cold water, after which we put it in the refrigerator for another 10-15 minutes.
Step 2
In a separate bowl, beat the cream and the rest of the icing sugar until a stable foam is obtained. Combine the cooled yolk-milk mixture with whipped cream, mixing everything thoroughly. We put the blank for vanilla ice cream into a plastic container (it should not take more than ¾ of the volume of the dish) and close the lid tightly.
Step 3
We put the container with ice cream in the freezer for 4 hours. During the first 2 hours of freezing, every 20 minutes, it is advisable to take out the ice cream and stir it, then it will turn out to be softer and without coarse crystals.
Step 4
After the specified time has elapsed, we take out the ice cream from the refrigerator and decorate it to our liking (chopped nuts, chocolate chips, pieces of fruit, berries, jam, etc.).
