Milk vanilla ice cream
2 servings
360 minutes
Milk vanilla ice cream is a delicate and aromatic dessert that has won the hearts of many gourmets. This recipe, rooted in Bulgarian culinary tradition, combines the softness of the milk base with the subtle sweetness of vanilla. Light and airy, it melts in your mouth, leaving a pleasant creamy aftertaste. In Bulgaria, such ice cream is often made at home, enjoying its naturalness and rich flavor. Due to its simplicity of preparation, it can be made without special equipment by paying attention to thoroughly mixing the mixture while freezing. An ideal dessert for a hot day that pairs wonderfully with fruits, nuts or chocolate.
1
Mix vanilla and regular sugar with dry milk. Separately dissolve 2 teaspoons of starch in 50 ml of milk. Mix the remaining milk with the dry sugar-milk mixture, pour it into a saucepan, place it over medium heat and bring to a boil. Add the milk with dissolved starch to the saucepan and cook until thickened while stirring constantly. After thickening, remove from heat and cool first at room temperature, then in the refrigerator overnight.
- Milk 3.2%: 400 ml
- Dry milk: 25 g
- Sugar: 75 g
- Vanilla sugar: 10 g
- Cornstarch: 2 teaspoons
- Milk 3.2%: 400 ml
2
Take the cold jelly out of the fridge, pour it into the ice cream maker, and churn according to the instructions for 20-40 minutes. Transfer the finished ice cream to a container and place it in the freezer for 3 hours until fully set.
- Milk 3.2%: 400 ml
3
If there is no freezer, immediately pour the jelly into a container and place it in the freezer. Take it out and stir the contents of the container every 20-30 minutes until it sets.
- Milk 3.2%: 400 ml