Sundae

In summer you always want to eat ice cream and there is nothing you can do about it. This dessert gives the desired coolness, and the taste of ice cream is not comparable to any other dessert.

Ingredients

• 200 ml of 3.2% milk;
• 200 ml of 33% cream;
• 4 egg yolks;
• 70 g of granulated sugar;
• a pinch of vanilla or a bag of vanilla sugar.

Directions

1. Start with the preparation of utensils - for cooking you will need: a small saucepan with a thick bottom, a bowl for beating, two bowls of different diameters (to put one in the other), and a freezer tray with a lid. If you have a cooking thermometer - this will be perfect.
2. Pour the milk into a saucepan. Sprinkle with half the sugar and add a pinch of vanilla. Put the milk on the fire, and stir until the sugar crystals dissolve. The mixture should be hot (up to 60-70 degrees), but do not boil. Remove the pan of milk from the heat.
3. Mix the second part of the sugar with the yolks. Using a mixer, beat the yolks until a lush white mass, similar to cream. To achieve this consistency, you need to beat for 1-2 minutes. Unbeaten egg yolks give a yellow tinge to the dessert, so if you want white ice cream - do not ignore this step.
4. Next, mix hot milk and egg yolks. If you do it in one go - the yolks will curl and you just throw away the food. Therefore, act gradually - pour part of the milk into the yolks (in a volume not exceeding half the volume of the yolks). Stir the mass. Then add some more milk and stir again. Thus, the yolk mass will gradually warm up. In cooking, this is called "tempering" - gradual heating to reduce the coagulation of products.
5. The next step is the most difficult and important. Prepare custard yolk cream. Put the container with a mixture of milk and egg yolks on low heat - warming up should be very slow. Stirring constantly, heat the mixture to 80-82 degrees. It is very important not to bring the yolk mass to a boil, otherwise, you will get a vanilla omelet. Stirring constantly, thicken the milk cream to the consistency of liquid sour cream.
6. Due to the influence of high temperature, the liquid mixture will acquire the required density. In addition, the yolks will undergo a pasteurization process - will not be raw, respectively, will be completely safe to eat.
7. The readiness of the cream can be checked as follows: when it stops flowing from the spoon, run your finger over the layer of cream on the spoon - if there is a small indentation and the edges do not converge - the cream is ready. If you notice that the cream has overheated, gathers into lumps and the process of coagulation begins - immediately remove the pan from the stove, pour the contents into another bowl and add a tablespoon of heavy cream. When the mixture has cooled - strain it through a sieve and resume the brewing process. This way you can save time on the cream.
8. On average, the stage of brewing the cream takes no more than 10 minutes.
9. Strain the finished cream through a fine sieve into a deep bowl to filter out possible lumps. To speed up the cooking process, cool the workpiece in an ice bath.
10. Place a bowl of cream in a larger diameter container with ice water. Better yet, add ice. So the mixture cools down several times faster.
11. Pour the cream into a whisk and place in the freezer for 10-15 minutes. Also, cool the whisk of the mixer. It is necessary that the cream is whipped faster and better. Using a mixer, beat the cream into a fluffy mass with soft peaks.
12. Gently mix the milk-yolk mixture and whipped cream until smooth.
13. Next, you need to freeze homemade ice cream (in an ice cream maker, large tray, or portion forms).
14. Before serving, remove the ice cream from the refrigerator and let stand for 4-5 minutes at room temperature. The texture of the dessert will become softer. Form portion balls with a spoon or a special ice cream knife. To diversify the taste of homemade ice cream, add ice cream topping or other additives.