The recipe for homemade ice cream on the yolks, cooked with vanilla pod. Share with друзьями: 
Photo of the dish: Канг КимTime: 5 hours. 30 min. Difficulty: medium Quantity: 550 ml. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. fat cream
- 1 tbsp. milk
- 1 vanilla bean cut lengthwise and scrape off the seeds
- 10 egg yolks
- 1 tbsp. Sahara
- A pinch of coarse salt
Recipes with similar ingredients: vanilla pod, cream, milk, eggs
Recipe preparation:
- In a large saucepan, mix the heavy cream, vanilla pod along with the seeds. Bring to a moderate boil. fire and remove from heat.
- In a medium bowl, mix the yolks, sugar and salt. Half mixture pour the cream into the egg mixture and beat, then pour back into pan to the remaining cream mixture. Cook over medium heat about 10 minutes, stirring constantly with a wooden spoon in the form of a figure eight until the custard thickens enough to do not drain from a spoon.
- Strain the cream in a blender through a fine sieve, remove the vanilla pod. Beat for 30 seconds until foamy, then pour back into the bowl. Cover with cling film and put in refrigerator for at least 3 hours or all night.
- Put the cooled cream in the ice cream maker and whisk the ice cream as indicated in the manufacturer’s instructions. Put in sealed container and freeze for 2 hours.
