Ingredients
- Yolks – 6 pcs.
- Milk – 500 g.
- Cream (fat content from 33%) – 400 g.
- Raspberry puree – 50 g.
- Sugar – 170 g.
Homemade ice cream recipe
1. Ice cream is prepared on the basis of delicate egg cream. Pour milk and cream (250 g) into a small saucepan. Add half the sugar. Place the saucepan on the fire. Bring the mixture to a boil.
2. Add the remaining sugar to the yolks. Gently mix the mixture with a whisk.
3. When the milk boils, remove it from the heat. Pour a small portion of hot milk into the yolks. Quickly stir the mixture with a whisk, avoiding the formation of lumps.
4. Pour the egg mixture into the saucepan with the milk. Put it on fire. Stir the mixture with a spatula. The egg cream should thicken only slightly, so be careful not to overcook it. Test for doneness using a spatula. Place it in the saucepan and remove immediately. It should be evenly covered with cream. If you have a thermometer, cook to 80°C.
5. Pour raspberry puree into hot cream. Stir until smooth. Instead of raspberry puree, you can use whole berries, frozen, or jam or a prepared topping. Raspberries, unfortunately, will not give a rich red color to the dessert. The same thing will happen if you decide to add strawberries.
6. Pour the cream into an airtight plastic container. Leave until completely cool.
7. Whip the remaining cream with a whisk until soft foam forms.
8. Add cream to the cooled cream. Mix gently with a spatula.
9. Ice cream is ready. All that's left is to freeze it. Close the container with a lid. Place it in the freezer. Take out the bowl every hour. Stir the ice cream thoroughly, scraping off frozen particles from the sides and breaking up ice crystals. This simple procedure will determine how soft and velvety the dessert will be. If the ice cream is not stirred, it will freeze into a single piece of ice, which will be inconvenient to divide into portions.
10. Serve ice cream with fresh raspberries.
