vanilla ice cream

Name: vanilla ice cream - Monalisa E.
Ingredients: 5 egg yolks; 200 g sugar; 500 ml milk; 500 ml cream; vanilla essence; grated chocolate; or anything else for decoration

Dessert - vanilla ice cream by Monalisa E. - Recipia

If I feel like making vanilla ice cream at home and have everything I need in the fridge, I choose this recipe. It's nothing fancy, and I've never had surprises with it. It's easy to make, and the ingredients are at hand. I've happened to prepare it when I had guests or just out of craving on a summer afternoon. The only thing I need to watch out for is not to leave the cream on the heat for too long. Quick Info Total time: approximately 6-8 hours (including freezing) Preparation time: 20 minutes Cooking time: 5-6 minutes Servings: 6-8 Difficulty: easy Recipe type: dessert, summer occasions, homemade recipe Ingredients 5 egg yolks 200 g sugar 500 ml milk 500 ml liquid cream (whipping cream) vaniilla essence (to taste) grated chocolate for decoration, optional Preparation method 1. Place the egg yolks in a bowl and add the sugar. Mix well until the mixture becomes creamy and the sugar dissolves somewhat. 2. Gradually add the milk, continuously mixing with a low-speed mixer. When all the milk is incorporated, the mixture should be homogeneous. 3. Pour the mixture into a saucepan and place it over low heat. Stir frequently to prevent it from sticking to the bottom and let it cook for exactly 5-6 minutes. It should not boil or stay longer, otherwise, it may curdle. 4. Remove the saucepan from the heat and add the vanilla essence. Gently mix to distribute the flavor well. Let the cream cool completely. Most safely, I put it in the fridge for at least 2-3 hours to be really cold. 5. When the cream is cool, whip the cream in a separate bowl until it becomes firm. 6. Add the whipped cream over the egg yolk cream (which must be completely cold) and fold gently with a spatula until well combined. Don’t overmix, just enough to incorporate everything well. 7. Transfer the mixture into containers, glasses, or cups. Cover and place in the freezer for a few hours, best overnight. 8. When serving, sprinkle grated chocolate or something else for decoration if I have it on hand. Why I make this recipe often It helps when I want a homemade dessert without complicated ingredients. I like that it turns out creamy and isn’t too sweet. It keeps well, and I can portion it as I like. Tips and variations Tips Don’t leave the cream on the heat longer than stated. It can easily curdle if it goes beyond 6 minutes or if it boils. Let the mixture cool completely before mixing with the whipped cream, otherwise, the whipped cream will melt, and the ice cream won’t have volume. If you have time, you can mix the ice cream 2-3 times during freezing to make it creamier. Substitutions You can use natural vanilla extract if you have it, but simple essence works too. Liquid cream with at least 30% fat gives the best texture. Variations You can add a little rum or vanilla liqueur for a different flavor. You can sprinkle nuts, almond flakes, or dried fruits on top, according to preference. Serving ideas It goes well in cups with chocolate sauce, berries, or simple cookies. It can be decorated with grated chocolate, as I usually do, or with caramel. Frequently asked questions Can I make the recipe without a mixer? You can use a whisk, but it will take longer, and the egg and sugar mixture won’t be as creamy. Can it be made without liquid cream? I do not recommend it; the cream adds volume and a fine texture. Using plain sour cream will not yield the same result. Why does the cream need to be cooled before adding the whipped cream? If you mix whipped cream with a warm cream, the whipped cream will break down, losing its airy texture. Can I add more vanilla? Yes, you can adjust to taste, but don’t overdo it, so it doesn’t overpower the flavor of the eggs and milk. How do I avoid ice crystals? Mix the ice cream 1-2 times during freezing if you want a smoother consistency. Nutritional values Approximately, one serving (out of 8): Calories: 320 kcal Fats: 22 g Proteins: 4 g Carbohydrates: 28 g Values depend on exactly how much sugar and cream you use. It is still a dessert with quite a bit of fat and sugar, typical for homemade ice cream. Storage and reheating Ice cream can last in the freezer without problems for 2-3 weeks in a closed container. When serving, let it sit for a few minutes at room temperature so you can scoop it out. It is not reheated. If you take it out and put it back in the freezer multiple times, the texture may become harder or develop crystals. Ideally, you should portion it out and keep it covered as well as possible.

vanilla ice cream

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