Cream Ice Cream
4 servings
15 minutes
Cream ice cream is a classic treat of Russian cuisine, filled with tenderness and rich creamy flavor. Its preparation history dates back to ancient recipes where natural ingredients were combined in exquisite balance. Carefully whipped egg yolks mixed with sugar and vanilla give the dessert a velvety texture, while thick cream ensures richness and creaminess. After cooling in the freezer, the ice cream acquires a dense consistency, perfect for serving on a hot summer day or a cozy winter evening. It pairs excellently with berries, fruits, or chocolate sauce, making each bite a true delight.
1
Beat the egg yolks in a pot, mix with sugar and vanilla, mash and dilute with hot cream, then place on the heat and cook, stirring constantly.
- Chicken egg: 3 pieces
- Sugar: 200 g
- Vanillin: to taste
- Heavy cream 35% fat: 750 ml
2
When the mixture thickens slightly and the foam disappears from the surface, remove the pot from the heat, strain the mass through a sieve, and cool it.
3
Cool in the freezer until the finished ice cream is thick and firm.
