Extra creamy vanilla ice cream without an ice cream maker

Ingredients for 8 servings:

• 3 egg yolks, size M
• 45 g extra fine sugar or icing sugar
• ½ tsp salt
• 1 can condensed milk, sweetened, 9% fat
• 1 tbsp vanilla extract
• 400 g whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Basic recipe, can be modified or refined as desired

Combine egg yolks, salt, and sugar in a medium bowl and beat until light and fluffy (about 3 minutes). Continue beating over a hot water bath until the mixture increases significantly in volume and thickens (about 5 minutes). Add the vanilla extract and condensed milk and continue beating over a water bath until the mixture reaches the consistency of semi-whipped cream. This may take some time. If additional liquid ingredients (e.g., fruit/nut puree, melted chocolate, alcohol, flavorings) are desired, add them now. Cool the mixture as quickly as possible. Ideally, beat it in an ice bath until cold, or at least transfer it to a cold container and refrigerate. For further processing, the mixture should be at room temperature at most, otherwise the cream will melt. Whip the whipped cream in a large bowl until very stiff. Carefully fold the cooled egg mixture into the whipped cream using a spatula. If additional dry ingredients (e.g., nuts, raisins, fruit, cookies) are desired, add them now. As quickly as possible, transfer the mixture to a 3-liter zippered freezer bag or a lidded mold. Freeze the ice cream for at least 12 hours. Notes: Sugar can be replaced with 30 g of honey or agave syrup. Vanilla extract can be replaced with 1 packet of vanilla/vanillin sugar. If using real vanilla pods, scrape out the seeds and dissolve them in a very small amount of alcohol or warm milk for at least 30 minutes to allow the flavor to develop. The ice cream can also be prepared without a water bath; it will then be slightly less creamy, so it will only be “very creamy” rather than “extra creamy.” If using without a water bath, the mixture should be whipped for about 5 minutes in the first step and then, after adding the condensed milk, for another 3-5 minutes on high speed. Tip for filling the freezer bag: Fold the edge of the bag outward approximately 3 cm. Place the bag in a container, such as a small pot, and fill it. Then fold back the edge and seal the bag to 1 cm. Remove the bag from the container, lay it flat, and carefully squeeze out any air. Only then close the bag completely.