Custard ice cream with milk

1. First of all, it is necessary to remove the butter from the refrigerator in advance (about an hour and a half). To prepare the cream, it will need a soft consistency. Oil is best to take 82% or more. Then the cream will turn out to be more airy and delicate in taste.

2. In a bowl, break 2 eggs and beat them with a whisk. Then add sugar, a pinch of salt and stir again. Next, pour 100 ml of cold milk into a bowl with egg mixture and mix thoroughly with a whisk until a homogeneous consistency. Add a little flour and also stir so that there are no lumps.

3. In a saucepan or in a ladle over medium heat, bring the remaining milk to a boil. Then pour the previously prepared egg mixture into the hot milk in a thin trickle a little at a time. At the same time, it is necessary to constantly stir the contents of the pan (ladle) with a whisk. Reduce the heat to a minimum and continue to cook the cream for about a couple more minutes, stirring constantly, until it begins to thicken. After the custard part of the cream has thickened sufficiently, remove the pan from the heat and cover it with cling film. Cool the custard to room temperature.

4. As soon as the custard part has cooled to room temperature, it is necessary to put butter of a soft consistency in it, add vanilla for flavor and beat everything with a mixer or just a whisk so that it becomes white, light and airy consistency. An important point is that the custard part of the cream in which the butter is put should not be hot, otherwise the taste of melted butter will be present in the finished cream.

5. If desired, add a little cognac to the already whipped cream (you can replace it with liqueur) and beat the cream again until fluffy.

Cream sundae on milk is ready! It turns out very tasty, light, white, like a sundae, weightless and airy. They can be spread on cake cakes, used as a filling for profiteroles, tubes or eclairs.

Bon appetit!