This homemade vanilla ice cream is all you can want in classic dessert. Rich and creamy with pure balanced taste, it can be served as in a waffle cone, and with a pie or as a basis for desserts – sweets and печений. 
AT ремя: 4 час. 35 min Difficulty: medium Quantity: one l. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. fat cream
- 1 tbsp. whole milk
- 3/4 Art. Sahara
- 1 tbsp. l vanilla extract
- 5 yolks from large eggs
- Special equipment: ice cream maker and thermometer for candy or high-speed thermometer
Recipes with similar ingredients: cream, milk, sugar, vanilla extract, eggs
Recipe preparation:
- Combine cream, milk, sugar, vanilla and 1/2 tsp salt, bring to medium boil to low boil. Вbeat egg yolks of small capacity. Slowly enter 1 tbsp. hot creamy mass into whipped yolks, then pour this mixture back to the saucepan, stirring, and put on medium again the fire. Cook for 6-8 minutes, stirring constantly with a wooden spoon, until the mixture thickens, begins to cover the spoon, and the thermometer will show 82 ° C. Remove from heat and strain the custard through a shallow a sieve in a large bowl or measuring cup; throw away solid particles. Stir frequently until the mixture cools to room temperature. Gently press the cling film directly to the surface of the cream, so that a film does not form. Cool for about 3 hours. (To cream cooled faster, put the bowl in a bowl of ice water and stir until cold.)
- Freeze the mixture in an ice cream maker according to the instructions manufacturer. (Make sure that the ice cream does not mix too strong, otherwise it will turn grainy.) Place the finished ice cream in the freezer for at least 1 hour. Serve.
