RECIPE: real homemade ice cream

RECIPE: real homemade ice cream

Ingredients:

• 500 ml of unsweetened condensed milk
• 150 g sugar
• 3 bags of vanilla sugar
• 5 eggs

Preparation:

1. The cup of egg yolks, pour the sugar, vanilla sugar and 6-7 tablespoons of condensed milk. Stir with spoon and set aside.
2. 2 In a smaller pot (pręcik 15 cm) pour condensed milk, warm it to a boil. Escaping from the top. The milk pour prepared egg yolks. Return to the burner, and with constant stirring cook on tišoj fire to boil again (until the appearance of the first klobuci), and then another minute, the mixture obtained density ređeg yogurt. Escape from the plates and leave the mixture to cool to room temperature, and then for several hours or overnight in the fridge. Temperature of mixtures should not exceed 4 ° C.
3. Chilled mixture pour into an ice cream machine. If you do not have a machine, read on ...
4. In a larger container, pour 2.5 liters of water and add 250 g of salt. Stir to have melted, and put the pan in the freezer for deep cooling of -18 ° C. Do it today, and tomorrow you will have an extremely cold water streaked with soft ice. Handle or other object ladle break the top layer of ice to be mixed up with the water that is below. This poluzaleđena water is 18 ° C, and still did not clean the ice.
5. Dive into the pot with Ice cream mix (which you previously rasthladili well in the fridge), the iced saline. Water perfectly against the walls of the pot and contraction begins very quickly. Flat wooden spoon or plastic spatula stir the mixture, removing the bottom and walls of the pot already formed ice cream. In about ten minutes you can get thick, polustegnuti cream.
6. Take a blender and whisk a few minutes, while the pot is still lying in saline. Ice cream will become softer and smoother, and the volume will be increased by 50 to 100. Ice cream now be removed from the saline solution, possibly preručiti from the pot into a suitable container, and put in the freezer, the final tightening.