Calories
425 kcal
Protein
4 g
Fat
33 g
Carbohydrates
29 g
Take a saucepan with a thick bottom - this is important so that the ingredients don’t burn during cooking. Pour the egg yolks into it, then add the powdered sugar and vanilla extract. Mix the ingredients well until smooth.
Pour the milk into the yolk mixture in batches, stirring well after each addition. Cook the mixture over medium heat, stirring constantly, until thickened. Do not bring it to a boil, as the yolks may curdle. The result should be a thick, homogeneous cream. Let it cool completely.
Pour the cooled yolk cream into a deep bowl and start whipping it with a mixer gradually increasing the speed. Whip the cream to firm peaks. Stir the cooled yolk cream into the whipped cream.
Put the mixture in a container with a lid and place it in the freezer for at least 8 hours. Stir the ice cream every 2 hours with a spoon to prevent ice crystals from forming. Serve the ice cream with berries, nuts, or chocolate.
It is important that the cream has at least a 33% fat content. The bowl for whipping and the cream itself should be cold, so store them in the refrigerator for at least 1-2 hours before using.
Bon Appetit!
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