Fat milk - 500 ml
Milk cream 33% - 250 ml
Sugar - 150-200 gr
Egg yolks - 6 units
1) In a saucepan or saucepan with a thick bottom combine half a liter of milk and a glass of confectioner's cream (or take 375 ml in half) and half of the granulated sugar (75-100 gr). We put on medium heat and bring to a boil. If you are making ginger ice cream, then add the finely chopped root, allow to boil and infuse for about 20 minutes, strain and reheat.
2) Simultaneously beat 6 egg yolks with the remaining half of the sugar. Pour the hot milk in a thin stream into the egg yolk mixture, stirring with a whisk in the middle. This is an important point, and if you pour all the boiling liquid at once, the yolks will curdle.
3) Return the mixture to the ladle and boil it until it thickens steadily, stirring constantly, without boiling or overheating (otherwise you will taste the eggs). It would be better to boil it in a steam bath, and the ideal temperature, if you use a thermometer, is 80-83 degrees. The finished cream has the consistency of thick condensed milk, if you run your finger over the dipped cream spatula should remain a clear groove. Strain through a fine sieve to get rid of any lumps.
4) Now it's time to add the flavoring or filler of your choice - vanilla extract, chocolate, nut paste, berry puree, candied ginger. See below for more details. Cool at room temperature, then chill in the refrigerator for 3 to 5 hours (overnight is best). Pour the well-cooled mixture into an ice cream maker and follow the manufacturer's instructions.
5) In 20-30 minutes the custard will reach the consistency of soft cream. Quickly transfer to a plastic container and put in the freezer until completely solidified (3 to 6 hours)
6) Before serving, let the ice cream stand at room temperature and warm up (up to 10 minutes), put it in a cremain and enjoy your homemade ice cream.