John Myers
Ingredients for 4 servings:
- 250 ml milk, 3.8% or 1.5% fat
- 250 g cream, 30% or 10% fat
- 4 medium-sized egg yolks
- 90 g sugar or xylitol
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 2 hours
for the ice cream machine
Heat the milk and cream, bring to a boil briefly, and let cool slightly. In a second saucepan, prepare a hot water bath. Place the egg yolks and sugar in a mixing bowl and whisk until smooth. Pour the slightly cooled cream (it shouldn’t be too hot, so the yolks don’t curdle) into the egg yolk and sugar mixture and whisk quickly. Place the bowl containing the egg milk on the hot water bath, making sure it doesn’t touch the water. Whisk the ice cream mixture with a flat whisk until creamy. This will take 8-10 minutes. Make sure the water doesn’t boil over. Place the bowl containing the ice cream mixture in ice-cold water bath to cool, then whisk again for 6-8 minutes. Refrigerate for a further 30 minutes to chill completely. Prepare the ice cream maker according to the instructions. Pour the ice cream mixture into the ice cream container and freeze until creamy. This will take approximately 45-60 minutes, depending on the type of ice cream. Meanwhile, pre-chill the ice cream tubs in the freezer. Remove the finished ice cream from the tub with a large spoon or spatula and pour it into the tubs for storage. Freeze. Note: I use this recipe for almost any ice cream. Simply add pureed fruit or egg white powder (with flavor) before putting it in the ice cream maker, and you’ve got a super delicious and easy ice cream. If you use the low-fat ingredients from the list, you get about 210 kcal per serving. Otherwise, 300 kcal per serving.
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