Cream and egg yolk ice cream

Step-by-step cooking

1. Step 1:

   

   Cream - I have 200 ml - 20%, 200 ml - 33% fat content.

2. 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, add to the cream. (The remains of the pod can be placed in a tightly closed jar with sugar and after a week you will receive natural vanilla sugar). Instead of a vanilla pod, you can use vanilla sugar, extract, tincture, take what you have.

3. Step 3:

   

   Heat the cream almost to a boil, but without letting it thicken. While the cream is heating up, beat the yolks with sugar.

4. Step 4:

   

   Beat the yolks to a light, fluffy mass.

5. Step 5:

   

   Now you need to very carefully pour the warmed cream into the yolks.

7. Step 6:

   

   Slowly pour in the cream, constantly stirring the mixture with a whisk, it is not necessary to beat the mass too much, since a thick foam forms on the surface.

8. Step 7:

   

   Pour our mixture into a saucepan and send it to a small fire. Stirring constantly, bring the cream to thicken. It is necessary to stir, carefully make sure that our mixture does not boil, otherwise the yolks will curdle. The cream will not thicken much during cooking, it will become denser.

9. Step 8:

   

   As soon as the cream is brewed, remove from the heat and stir for a few more minutes so that the mixture cools slightly. Add cognac or rum to the already cooled mixture.

10. Step 9:

    

    The finished cream is poured into a container and sent to the freezer for 6-7 hours. For the first 1.5 hours, every 20-30 minutes, we take out our ice cream and actively, but not for long (so as not to heat the mass) mix with a mixer, then you can beat a couple more times, but already once an hour. In total, the mass needs to be mixed 5 times, but you can do more.