Ice cream made from cream and egg yolks

Name: Ice cream made from cream and egg yolks
Total time: 8 h
Yield: 2
Ingredients: 400 ml Cream; 70 g Sugar; 4 Egg yolks; 1 tablespoon Cognac; 1.5 g Vanilla

Homemade ice cream? It's easier than you thought! Ice cream is my weakness! How can you not love such a delicious, delicate dessert? But lately the quality of store-bought ice cream has not been pleasing at all, it’s somehow not the same. So I decided to cook it myself, as it turned out it’s not at all difficult, the main thing is to wait until the dessert hardens, but even in liquid form I couldn’t resist a few spoons and snatched it :) There are similar recipes on the site, only there the cream is whipped and already in this form are added to the cream, I’m sure that this probably gives a special tenderness to the dessert, but no matter how much I tried it, for some reason industrial cream never whips properly for me, no matter what I did, but I couldn’t find homemade ones, so I found a slightly different ice cream recipe! It turned out to be simply amazing in taste, tender, aromatic, with a rich creamy taste. And the most important thing is that you can add any additives to this ice cream to your taste, berries, nuts or chocolate!

211

36257

Ellie White

Author of the recipe

Calories

888Kcal

Protein

11gram

Fat

50gram

Carbs

42gram

*Nutritional value of 1 serving

Ingredients

Servings: 2

400ml

70g

4

1tablespoon

1.5g

Step-by-step preparation

Cooking time: 8 hr

STEP 1
Cream - I have 200 ml - 20%, 200 ml - 33% fat content.
STEP 2
Pour our cream into a saucepan with thick walls and send it to the fire. Cut the vanilla pod in half and remove the seeds from one half and add to the cream. (The remains of the pod can be placed in a tightly closed jar with sugar and within a week you will get natural vanilla sugar). Instead of a vanilla pod, you can use vanilla sugar, extract, tincture, take what you have.
STEP 3
Heat the cream almost to a boil, but without letting it thicken. While the cream is heating, beat the yolks with sugar.
STEP 4
Beat the yolks until light and fluffy.
STEP 5
Now you need to very carefully pour the heated cream into the yolks.
STEP 6
Slowly pour in the cream, constantly stirring the mixture with a whisk; there is no need to beat the mixture too much, as a thick foam will form on the surface.
STEP 7
Pour our mixture into a saucepan and place on low heat. Stirring constantly, bring the cream until thick. It is necessary to stir, carefully making sure that our mixture does not boil, otherwise the yolks will curdle. The cream will not thicken much during cooking, it will seem to become denser.
STEP 8
Once the cream has brewed, remove from heat and stir for a few more minutes until the mixture cools slightly. Add cognac or rum to the already cooled mixture.
STEP 9
Pour the finished cream into a container and place it in the freezer for 6-7 hours. For the first 1.5 hours, every 20-30 minutes we take out our ice cream and mix it actively, but not for long (so as not to heat the mass) using a mixer, then you can beat it a couple more times, but only once an hour. In total, the mass needs to be mixed 5 times, but more is possible.

Comments on the recipe

Olga

04.10.2023

5

Irisha, you simply tempt with your delicious recipes!) I never thought that you could make ice cream yourself so easily. I’ll definitely try it.))

Ladle

04.10.2023

4.5

Wow! Thanks for this recipe! I will treat my own! And you can try and do it my way

Irisha

04.10.2023

4.5

Olga, definitely try it, it’s really simple to prepare, it just takes a little time, but the taste is worth it!

Anahit

04.10.2023

4.7

Recently there was a scare on TV that there was no milk or butter in ice cream. I don’t know what they put there? I'll have to make ice cream at home too. Well, Irisha, your ice cream is just in time. Thanks for the recipe shown

Shura

04.10.2023

4.8

Irisha, the recipe is absolutely wonderful, even the difficulties with stirring the mixture 5 times did not bother me, I can imagine how creamy, pleasant the taste is, I will definitely prepare it at my leisure. And what kind of cream should I use, the kind for whipping - 35%?

Irisha

04.10.2023

4.8

Anait, in store-bought ice cream, probably only one name remains from the milk, you won’t find anything useful in the composition! And I can’t live even a day without ice cream in the summer, so I decided to make it myself, as it turned out it’s not at all difficult, and the taste is creamy and creamy

Irisha

04.10.2023

4.6

Shura, be sure to try it! the taste is really creamy, I took cream 33% and 20% fat, but as it’s a little too fatty for me, next time I’ll take only 20%