step by step recipe In a saucepan or pot with a thick bottom combine half a liter of milk and a glass of cream (or we take in half 375 ml) and half the sugar (75-100 grams).
We put on medium heat and bring to a boil.
If you are making ginger ice cream, then add the finely chopped root, let it boil and infuse for about 20 minutes, strain and reheat.
Simultaneously, rub 6 yolks with the remaining half of the sugar.
Pour the hot milk in a thin stream into the 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.
We return the mixture to the ladle and boil 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.
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.
How to make ice cream without the ice cream maker is described below in the recipe for creamy ice cream.
Cool at room temperature, then chill in the refrigerator for 3-5 hours (overnight is better).
Pour the well-cooled mixture into an ice cream maker and follow the manufacturer's instructions.
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).
Before serving let the ice cream stand at room temperature and warm up (up to 10 minutes), then put it into the cremains and enjoy the homemade ice cream