PREMIUM
@lekting
Difficulty: Easy
4 Serves
0.0
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Prep Time
8 h.
Cooking Time
30 min.
Serves
4
Difficulty
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About This Recipe
Making homemade ice cream is much easier than it seems! Don't believe me? Then try a dessert made with yolks and cream using our step-by-step recipe. A similar delicacy was prepared in Russia in the 18th century. Chocolate, lemon and berries were added to it. But for starters, we offer a basic ice cream recipe, which can later be changed according to your taste. Yolks are an essential ingredient; they act as a thickener and also give the ice cream a special taste. You can use less fat cream, for example, 20%. But the higher the fat content, the better they will whip and the tastier the finished product itself will be. The rum in the recipe is needed to make the structure of the ice cream more uniform, without ice flakes.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 5
Serves:
Cream 33% (classic) - 400 ml
Powdered sugar - 60 g
Rum - 15 ml
Chicken egg (yolk dry) - 4 pcs.
Vanilla - 1 pcs.
Nutrition Facts
Serves:
🥓
Fat
237г
🍚
Carbohydrates
91г
🥩
Protein
78г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare all the ingredients for making ice cream with yolks and cream. Cut the vanilla pod in half and use a knife to remove the seeds.
Step 2
Pour the cream into a small saucepan, add the vanilla seeds and place over low heat. Heat while stirring with a spoon. It is important not to bring the mixture to a boil.
Step 3
Separate the whites from the yolks. The whites can be put in the refrigerator (we won't need them). Pour the yolks into a bowl and beat with powdered sugar into a white fluffy mass.
Step 4
In a thin stream, stirring constantly, pour the warm cream into the whipped yolks. Just do not beat the mixture, as otherwise foam will form on the surface. And we don't need this.
Step 5
Pour the creamy egg mixture into the saucepan and return to the stove. Over low heat, stirring constantly, heat the mixture until thickened. Do not let it boil, otherwise the yolks may curdle.
Step 6
Remove the mixture from the heat and cool, continuing to stir with a spoon (this way a film does not form on the surface). Then pour in the rum and stir again.
Step 7
Cool the finished custard to room temperature, then pour it into a container, seal it with a lid and put it in the freezer for 6-8 hours.
Step 8
For the first 1.5 hours, take it out every 20 minutes and stir with a blender (not for long, being careful not to heat it) to prevent ice crystals from forming. Repeat the process about 5 times.
Step 9
Before serving, place the ice cream in the refrigerator for 30 minutes to melt slightly. And then use a special spoon to form balls and place them in portioned bowls.
Enjoy your meal!
Follow the instructions step by step