Cream Ice Cream
Baking and Desserts • Russian
Description
Recipe adapted from a classic cookbook with a modification in the sugar amount: originally 250 g, but that seemed too much to me.
Ingredients
- 10% cream 25 fl oz
- Egg white 3 pieces
- Vanillin to taste
- Sugar 5 oz
Step-by-Step Guide
Step 1
Beat the egg yolks in a saucepan, mix with sugar and vanillin, rub together, and dilute with hot cream, then place on the heat and cook, stirring constantly.
Step 2
When the mixture thickens slightly and the foam disappears from the surface, remove the saucepan from the heat, strain the mixture through a sieve, and cool.
Step 3
Cool in the freezer until the finished ice cream is thick and firm.
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