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Cream and milk ice cream

Cream and Milk Ice Cream

Real vanilla custard ice cream made at home! Many sources say that to keep ice cream from forming ice crystals, you need to stir it every 30 minutes and put it back in the cold, doing this for 2–3 hours. This was my first time making ice cream, but I had no way to stir it like that — I had to go out. I filled the mold and put it in the freezer. By the time I got back, I didn't get to try the ice cream until two days later. And you know what — nothing crystallized. It came out as a very delicate, delicious ice cream, far tastier than store-bought.

Maria

Recipe author

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Composition / ingredients

Servings:

Heavy cream (33-35%)

300

Milk

100

Sugar

100

Egg yolks

Vanillin (or 2 tbsp vanilla sugar)

0.2

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 49 % 23 g

Carbohydrates 45 % 21 g

301 kcal

GI: 14 / 0 / 86

Cooking method

Step 1:

Get your ingredients ready.
Step 2:

In a saucepan, mix the yolks, sugar, and vanillin. Pour in the milk and mix well.
Step 3:

Set the saucepan over low heat or a water bath and cook, stirring constantly, for 10 minutes.
Step 4:

As soon as the mixture starts to thicken, take the saucepan off the heat. Cool the custard. To keep a skin from forming, it's best to cover it with plastic wrap pressed directly against the surface.
Step 5:

Whip the cream to firm, fluffy peaks.
Step 6:

Combine the cooled custard with the whipped cream and fold them together gently with circular motions.
Step 7:

Transfer the mixture to a container and put it in the freezer.