Homemade milk ice cream (no cream)

This ice cream with a light vanilla aroma and a delicate milky taste is prepared without cream and without a special ice cream maker. Put the ice cream in the freezer - and that's it! It does not even need to be taken out of the freezer and mixed several times. Ice cream is made from milk, eggs and butter. Its consistency is homogeneous, quite loose, without grains of ice.

Ingredients

• Sugar - 200 g
• Butter - 200 g
• Eggs - 6 pcs.
• Corn starch - 60 g
• Vanilla sugar - 10 g
• or vanillin - 5 g
• For submission (optional):
• Fresh berries - to taste
• Jam or syrup - to taste

Directions

1. We prepare the necessary products. From the specified amount of ingredients, a little more than 1 kg of ice cream is obtained.
2. Butter must be taken out of the refrigerator in advance so that it becomes soft.
3. Separate the yolks from the proteins, send them to a saucepan or pan (preferably with thick walls). Egg whites will be needed later.
4. To the yolks add vanilla sugar or vanillin and 40 g of regular sugar.
5. Mix the yolks with sugar.
6. Add 50 ml of milk to the yolks.
7. Mix the yolks with milk, then add the starch.
8. Mix everything well so that there are no lumps left.
9. Then pour in the remaining milk and put the pan on the fire.
10. Cook the mixture over low heat, stirring constantly, about 5 minutes, until thickened. When the mixture becomes similar in consistency to custard, turn off the heat.
11. Cover the yolk mixture with cling film in contact with the surface and put the pan in a container with cold water (to cool faster). The yolk mixture should cool to room temperature.
12. Put the egg whites in a container, add the remaining sugar (160 g).
13. We put the container with proteins in a water bath. Constantly stirring, bring the proteins to a temperature of 65-70 degrees. If there is no thermometer, the mass should feel very hot to the touch (for example, like hot tea). It is imperative to ensure that the proteins do not overheat, otherwise they will curl up (cook).
14. Remove the egg whites from the water bath, put in a bowl of ice water and beat until stiff peaks. The protein mass should cool completely.
15. Beat the softened butter with a mixer until fluffy.
16. Add 1-2 tablespoons of yolk custard to the butter.
17. Continue whisking until smooth.
18. In the resulting cream, add whipped proteins.
19. We mix everything with a whisk (so as not to precipitate).
20. We shift the mixture into containers for freezing and put in the refrigerator for 3-4 hours.
21. It is not necessary to periodically remove and mix ice cream - ice crystals do not form in it.
22. You can serve ice cream just like that, or you can supplement it with berries, jam or syrup. I topped the ice cream with currant syrup and fresh currants.
23. Bon appetit!