Ice cream without cream
4 servings
40 minutes
Ice cream without cream is a delicate, airy, and surprisingly simple dessert rooted in Russian culinary traditions. Contrary to expectations, the absence of cream does not make it less rich. On the contrary, milk gives it lightness while whipped yolks create a velvety texture. Sugar adds sweetness that harmoniously highlights the natural flavor of the ingredients. This recipe recalls ancient methods of making ice cream when cream was rare but the desire for a refreshing dessert remained. Due to its simplicity in preparation, it can be easily adapted by adding berries, chocolate, or vanilla. Perfect for hot summer days, offering coolness and enjoyment in every bite. The key is to freeze it properly to achieve a smooth texture without icy crystals.
1
Boil the milk. Cool to room temperature.
- Milk: 2.5 glasss
2
Whisk the yolks with sugar until fluffy white mass.
- Egg yolk: 4 pieces
- Sugar: 1 glass
3
Pour milk into the egg yolks.
- Milk: 2.5 glasss
4
Place on low heat and cook until boiling, stirring constantly.
5
Strain. Cool and pour into molds (I have plastic containers).
6
Place in the freezer for 4-5 hours, stirring every hour (to avoid ice crystals).