Real ice cream
Источник фото: https://ru.123rf.com/profile_liudmilachernetska
If you don’t know where to place the yolks after making the meringue, ice cream is the best solution in the summer
If you wish, you can experiment - add fruit puree or cocoa during cooking, and you can also replace half of the milk with fruit or berry juice.
Ингредиенты
Cream 33% (cold) - 300 g
Milk – 500 ml
Yolks – 5 pcs.
Sugar – 150 g
Vanillin – 1 g
or vanilla sugar – 10 g
or vanilla - 1 pod
Рецепт
1. Slightly heat the milk with vanilla (or vanilla sugar, or vanilla).
2. In a separate container, wipe the yolks with sugar with a spatula.
3. Add part of the milk (about a glass) to the pureed yolks, mix until smooth.
4. Pour the resulting mixture into the remaining milk and cook until slightly thickened over low heat, stirring constantly.
5. It is important not to overcook! It's hard to say when it comes to time. I simmered it over very low heat for about 10 minutes. Focus not on time, but on density. As soon as the custard base begins to envelop the spatula, remove from heat and cool completely.
6. Whip the cream (it should be cold) until “soft peaks”. Start beating at low speed, gradually increasing to maximum. Add the completely cooled milk-egg mixture to them.
7. Mix everything until smooth. Place the ice cream in the freezer for 30 minutes.
8. Blend the mixture well with an immersion blender for two to three minutes to get rid of ice crystals. We repeat the procedure three times: freeze for 30 minutes, beat well with a blender and again in the freezer for 30 minutes. Or just use an ice cream maker.
9. After this, pour the ice cream into a mold and send it to be completely frozen.
10. Before serving, let the ice cream sit at room temperature for a while. This will make it easier to lay out the real ice cream beautifully. If you don’t have a special spoon for ice cream, you can replace it with a regular one - wet the spoon in hot water, wipe it dry and scoop out the ice cream, while the ice cream rolls itself into a beautiful tube.