Yolk and whipped cream ice cream

What could be more desirable on a hot summer day than ice cream? Story This goodies has more than 4000 years. Walking a long way from gourmet dessert of Chinese emperors to the most popular summer goodies, ice cream has now become not only luxurious refreshments, but also homemade dessert. With the development of technology and By the invention of homemade ice cream this dessert is now easy to prepare. and personally, without stopping experimenting and finding new ones сочетания вкусов. Time: 25 мин. a plus freezing time Difficulty: easy Servings: 4 – 6 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 tbsp. whipping cream 35%
• 0.5 tbsp. milk fat 2.5%
• 1 vanilla pod
• 4 egg yolks
• 1/3 sugar
• Salt on the tip of a knife
• Ground cinnamon on the tip of a knife

Recipes with similar ingredients: vanilla ice cream, vanilla pod, eggs, cream, milk, cinnamon

Recipe preparation:

1. Ice cream: Preheat half the cream and pulp milk vanilla pod (the pod itself is also placed in the liquid to enhance flavor). Keep the mixture on the verge of boiling.
2. In a bowl mounted above a pot of slightly boiling water, actively whisk egg yolks with sugar, salt and cinnamon until the texture becomes dense and begins to resemble light butter, about 3 minutes will be required.
3. Remove from heat. Slowly pour the warmed cream into the egg blend without stopping whipping until cream is added completely (throw away the vanilla pod) and the yolks will warm up. the resulting mixture back onto the stove over medium heat and stir with a wooden spoon until the mixture stops drain for about 3 minutes Strain and give the cream completely cool off.
4. Beat the remaining 1 tbsp. cream until soft peaks and mix in chilled custard. Freeze in an ice cream maker following manufacturer’s instructions, then transfer to a container and freeze until solid, for about 2 hours.