Ice cream with tartar

Ice cream is especially popular with both adults and children. Having prepared a delicacy at home, you can be sure of its naturalness. Not so many ingredients are needed for cooking, they are quite affordable. Of course, it is better if the cream and chicken eggs are homemade, but if this is not possible, then the purchased ones will also work.

1. For greater safety, chicken eggs are dipped into hot water before use (the water temperature is about 60 degrees), held for 2-3 minutes, then removed. If eggs are used at home, this process can be missed.

2. We divide the eggs into whites and yolks. Beat the egg whites until fluffy stable peaks form. Add the tartar, continue to beat. The mass should become dense.

3. In the protein mass, add the sweetener and continue to beat. Whisk until there are no traces of the whisk on the cream.

4. The cooled cream is whipped first at low speeds of the mixer, then gradually increase the power. Here you need to try not to overdo it and not to kill the cream, otherwise you will get not a lush mass, but butter.

5. In a separate container, whisk the egg yolks white, then add the vanilla extract, mix.

6. Gently combine the airy protein mass with whipped cream, slowly mix with a silicone spatula. We introduce egg yolks into the resulting mass, mix.

7. We shift the mass into small containers and send it to the freezer for four hours.
Serve on the table in beautiful cream bowls, decorated to taste.

Enjoy!