Homemade Ice Cream
7 servings
60 minutes
Homemade ice cream is a true classic of European cuisine, embodying tenderness and creamy luxury. Its origins trace back to ancient times when the treat was prepared for select individuals. The flavor of this ice cream is exquisite – a delicate texture, subtle sweetness of sugar, and pleasant creamy depth enriched by the softness of egg yolks. This dessert is perfect for summer enjoyment, cozy evenings, or festive celebrations. It is made with love: milk and butter form the base, starch adds a light thickness, and yolks create a silky consistency. Slow cooling reveals all the nuances of flavor, turning it into a magical delight. Serve with fruits, chocolate or nuts – and let each bite become a moment of joy.
1
Add butter to heated milk and bring it to a boil.
- Butter: 100 g
- Milk: 1 l
2
In another container, mix sugar, starch, and yolks, stirring and grinding everything to a homogeneous mass.
- Sugar: 2 glasss
- Starch: 1 teaspoon
- Egg yolk: 5 piece
3
After that, we add a little milk here, resulting in a mass with a consistency like liquid sour cream.
- Milk: 1 l
4
Meanwhile, the milk has boiled and we gradually pour in the yolk mixture in a thin stream, while constantly stirring.
- Milk: 1 l
- Egg yolk: 5 piece
5
Bring to a boil. When the mixture boils, remove the pot from the heat and place it in cold water, stirring thoroughly until the mass cools down and becomes warm.
6
Then we leave the mass to cool completely, stirring occasionally, after which we pour it into molds and send it to the refrigerator to freeze.
