Pour milk into a small saucepan and bring to a boil.
Remove from heat and cool to body temperature.
Add the sugar and vanilla sugar (or vanilla extract) to the yolks and knead well with an immersion blender, mixer or fork.
Continuously stirring the mass with a whisk, pour the milk into the yolks (pour in a thin stream).
Heat the milk and egg mixture on a low heat, stirring constantly with a wooden spoon until the mixture thickens a little.
Tip. You can know when the cream is ready by running your finger over the back of a spoon - if your finger leaves a trace, the cream is ready.
Let the ready cream cool, and then cool it a little by putting it in the fridge (the cream cools down faster if you put it in a sink with cold water or on ice).
Pour the cream into a bowl and whip until soft ridges form.
Add the whipped cream to the cooled cream and stir.
Homemade ice cream photo to recipe 4
Transfer the resulting mixture to a plastic container, cover with a lid or cling film and place in the freezer for ~40-60 minutes.
Homemade Ice Cream Photo to Recipe 5
Once the mixture begins to solidify, take the container out of the freezer and whip the ice cream with a mixer or immersion blender (whipping helps break up the ice crystals and makes the ice cream structure smooth and homogeneous).
Homemade ice cream photo to recipe 6
Put in the freezer for another ~40-60 minutes, then whip again.
Transfer the whipped mixture to a container, cover and put in the freezer for another 2-3 hours.
Before serving, take the ice cream out of the freezer and place it in the fridge for 20 minutes.
Spread out into bowls and sprinkle with fresh or tinned berries, fruit, chopped nuts, crumbled cookies or grated chocolate.
Ice cream with condensed milk
cream (33-35%) - 600-800 ml,
condensed milk - 350-400 g
Whip chilled cream until soft ridges form.
Without stopping to whip, pour in condensed milk.
Tip. The amount of condensed milk will determine the sweetness of the final ice cream - the more condensed milk, the sweeter the ice cream will be.
The resulting mass to transfer to a container, cover and freeze in the same way as described in the main recipe.