Composition / ingredients
Step-by-step cooking
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Egg yolks are ground with granulated sugar and vanilla until the sugar dissolves. Pour into a saucepan and dilute with hot milk. And then cook, stirring constantly, until the foam disappears from the surface and the mixture thickens. Then filter the mixture through a sieve and cool.
It is possible to freeze the mixture correctly only in an ice cream maker. The vessel of the ice cream maker with the mixture is placed in a container filled with ice and salt. Every 8-10 minutes, the vessel should be opened, the frozen mixture should be separated from the walls and bottom, and thoroughly mixed. Do this until the mixture acquires the consistency of thick sour cream. After that, you should knead everything well again so that the mixture becomes lush. After that, we send everything to the freezer for 3-4 hours.
I will add from myself that it is difficult to make ice cream at home, it takes a maximum of time and a lot of physical costs.
Serve on the table, garnished with pieces of fruit or colored cream.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanillin - 288 kcal/100g
