Homemade ice cream without cream with strawberry sauce

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   Add sugar and vanillin to the yolks, beat with a mixer for 3-4 minutes.

2. STEP 2

   

   Transfer this mixture to a saucepan, add hot milk and put on fire.

3. STEP 3

   

   Cook while stirring. As soon as bubbles appear, remove from heat and gradually cool to room temperature.

4. STEP 4

   

   Pour the mixture into the mold and place in the freezer for 4 hours.

5. STEP 5

   

   The ice cream needs to be stirred every 40 minutes.

6. STEP 6

   

   SAUCE: Mash the strawberries, add sugar, stir, put on the fire and bring to a boil, stirring constantly, remove the foam, add basil, after boiling again, remove from the heat, strain, cool and pour over the ice cream. Bon appetit!

Comments on the recipe

Julia

03.12.2023

4.5

Ira, how great it is that there is an alternative to store-bought ice cream! Everything is simple and the products are at hand, and if you don’t have strawberries, you can replace them with another berry. Thanks for the recipe.

Skazka

03.12.2023

4.8

Ira, thanks for the delicious food! I'll definitely cook it. Strawberries are both pureed and frozen

Julia

03.12.2023

4.6

Ira, yesterday I enjoyed homemade ice cream. The taste is similar to store bought ice cream. I cooked it as a test, so I didn’t make the sauce. Next time I'll try it with raspberry sauce. You can replace half the milk with drinking cream, then it will be even tastier, a real vanilla-creamy delicacy. Thanks for the recipe!

Marina

03.12.2023

4.6

Class!!! Everything worked out! But in my opinion, it's a lot of sugar. Next time I'll put a little less. Thanks for the recipe!

logvina.lina14

03.12.2023

4.5

In the end, the liquid turned out to be too sweet - it seemed delicious, but it seemed strange. I don’t know, I probably won’t cook it again

Natasha

03.12.2023

4.6

Thank you very much, it turned out delicious ice cream, it tastes like in childhood...

Alina Aarons

03.12.2023

5

And if you add less sugar, will it somehow affect the recipe or is it purely to taste?