Cream and milk ice cream

Real vanilla ice cream at home! Many sources advise that ice cream should not be stratified, you need to mix it every 30 minutes and send it back to the cold. Do this for 2-3 hours. I cooked the ice cream for the first time, but there was no way to mix it like this - I had to leave. I filled the mold and put it in the freezer. Upon arrival, it turned out to try ice cream only after 2 days. So - nothing was stratified. It turned out to be a very delicate delicious ice cream. At times tastier than store-bought.

Maria

Recipe author

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Composition / ingredients

servings:

Fat 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

Step-by-step cooking

Cooking time: 2 h

Step 1:
Prepare the ingredients.
Step 2:
In a saucepan, mix the yolks, sugar and vanilla. Pour in the milk and mix well.
Step 3:
Put the saucepan on a slow fire or on a water bath, cook, stirring constantly, for 10 minutes.
Step 4:
As soon as the mass begins to thicken, remove the saucepan from the heat. Cool the cream. To prevent a crust from appearing on the cream, it is better to cover with cling film "in contact".
Step 5:
Whisk cream into a fluffy, stable foam.
Step 6:
Combine the cooled custard and whipped cream and mix gently in a circular motion.
Step 7:
Put the mass in a container and put it in the freezer.