Let's treat ourselves and our loved ones with light vanilla ice cream according to the recipe of the master of molecular cuisine Heston Blumenthal!
It is necessary
- 125 ml whole milk;
- 120 g sugar;
- 6 yolks;
- 6 natural vanilla pods;
- 50 g milk powder.
Instructions
Step 1
Cut the vanilla pod and take out the contents. We transfer it to the dish in which we will beat the yolks.
Step 2
Put the empty pods in a small saucepan, fill in with milk, add a tablespoon of sugar and milk powder, put on medium heat and cook, stirring constantly to dissolve the sugar and milk powder. Once this has happened, reduce the heat to low and cook for another 5 minutes. Set aside from the stove.
Step 3
Beat the yolks with vanilla and the remaining sugar until they turn white and increase in volume.
Step 4
We return the milk to minimum heat and begin to pour in the yolks in a thin stream, stirring intensively. We brew the cream, stirring with a wooden spatula. It will be ready when, by sliding your finger along the shoulder blade, you get a clear mark. Remove the cream from heat and cool, stirring occasionally.
Step 5
Wipe the cooled cream through a sieve into a container. Send it to the refrigerator for a couple of hours and then to the ice cream maker. If it is not there, then beat the mass again, cover with foil and put in the freezer for 6 hours (it all depends on your freezer). Bon Appetit!
