Homemade Ice Cream
8 servings
30 minutes
A classic recipe for homemade ice cream, without unnecessary embellishments. It's more like plombir, with heavy cream and egg yolks. There are a million calories, and even more pleasure. It is the fat content that guarantees the tenderness of the final product, it is only important to take out the whipped mass and mix it well during the process, so that there are no unevenness or ice crystals in the finished ice cream.
1
Whisk the yolks with sugar and salt until a pale fluffy mass.
- Egg yolk: 5 piece
- Sugar: 120 g
- Salt: pinch
2
Pour milk and cream into a thick-bottomed pot, add vanilla sugar, place on heat and bring to a boil. Remove from heat.
- Whole milk: 250 ml
- Cream 35%: 500 ml
- Vanilla sugar: 10 g
3
Gradually pour the hot cream mixture into the egg mixture without stopping the mixer.
- Whole milk: 250 ml
- Cream 35%: 500 ml
4
Pour the mixture into a clean pot, place it on low heat, and bring it to 80 degrees while constantly stirring with a wooden spoon.
5
Strain the mixture through a fine sieve into a suitable bowl.
6
Cover with plastic wrap and let it cool. To cool the mass faster, you can place it on ice. Put the cooled mass in the freezer for 2 hours.
7
After 2 hours, take the ice cream out of the freezer, stir it, and put it back for at least another hour. After that, it can be eaten or stored in an airtight container in the freezer for another week.