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PRODUCTS
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1. Yolks - 3 pcs 2. Sugar - 1/2 tea cup 3. Fresh pasteurized milk - 300 ml. 4. Liquid cream (animal origin) - 300 ml 5. Vanilla - 1 packet |
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METHOD OF PREPARATION
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Milk and sugar are heated slightly until the sugar is completely melted. The yolks are beaten well and the milk is added very slowly thereto. The mixture is warmed up on low heat until it thickens (about 20 minutes). In no case it should be left to boil! Flavour with vanilla, add the liquid cream and leave in the refrigerator to cool for 2-3 hours and then refrigerate in an ice cream machine for 25 minutes. It can be stored in a freezer for 1 month. Instead of vanilla to the ice cream can be added 50 grams of dark chocolate melted in a water bath. |
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| VANILLA ICE CREAM |
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| CHOCOLATE ICE CREAM |
