Homemade Ice Cream (On Yolks)

Steps

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  1. Prepare the necessary ingredients before starting work. Put the cream in the package in the freezer until use. Gently separate the yolks in three eggs of the above size.
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  2. Put them in a bowl and cover with the sugar.
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  3. Mix the ingredients to a creamy state with a mixer on average speed.
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  4. Pour the milk in a saucepan.
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  5. Bring to a boil.
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  6. Now combine boiled milk and yolk sweet mix. To prevent the yolks from curling up from the high temperature, first pour two tablespoons of milk to them, stirring them with a whisk.
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  7. Then, diluted with milk, pour the yolk mixture into a saucepan with milk.
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  8. Put the saucepan with the contents on the smallest fire. Our goal: to prevent boiling. Constantly stirring, wait until the mixture thickens slightly. It took us 15 minutes. Remove the saucepan with milk content from the fire. Set aside to cool to room temperature.
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  9. Whisk well-cooled cream at high speed with a mixer until the consistency of the cream, on the surface of the mass a non-fading mark from the rims should remain.
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  10. To the creamy mass, pour in the cooled yolk mixture. Mix with a spatula.
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  11. Put the future ice cream in the mold. Put in the freezer. Be sure to interrupt the ice cream with a mixer every hour (total freezing time is 6 hours) to achieve a soft structure.
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  12. Spread the ready-made ice cream on ice-cream bowls, plates. Rate the incredible taste of delicacies!