No matter how many ice cream recipes I've tried, I still come back to it periodically. Egg ice cream is a simple win—win option that helps out when you don't want to invent something. In addition, the necessary products are almost always in the refrigerator.
Ingredients
Step-by-step cooking recipe
Mix milk with sugar and put it to warm up in a water bath.
Add the yolks, mix until smooth and bring to a boil. Remove from heat and cool to room temperature.
Whisk the cooled cream.
Put in the main blank, add vanilla and whisk everything together for another 2-3 minutes.
Put the resulting mass in a prepared container and put it in the freezer for 6 hours. For the first 2 hours, take the ice cream out of the refrigerator every 30 minutes and mix.
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