Vanilla Ice Cream basic Recipe Delicious Ice Cream

Preface

1. Having an ice machine is certainly not important 🙂 but whoever owns one can be happy. Germany’s most popular ice cream, vanilla ice cream, becomes really creamy in the ice cream machine and has the perfect consistency, regardless of whether it is served as a chic dessert or simply as a ball on a waffle cone.
2. The preparation is really no rocket science – and you start with the first thing to measure the ingredients quite precisely. I find it advisable to separate the eggs in advance so that you can work quickly. The remaining milk and cream are then whisked together well with the egg yolks.
3. Measure 250 ml each of the milk and the cream. Put this in a saucepan with the sugar and the pulp of the vanilla pod and the pod. Bring this to the boil while stirring constantly. Now also put the cold egg mixture into the saucepan when the milk cream is boiling. You need to stir constantly and let it simmer until the liquid thickens (tightens) a little.
4. Now remove the vanilla pod. Take the pot off the stove and put it in a bowl with ice water. Let cool down while stirring constantly. When the ice cream has cooled down, you can now put it in the refrigerator (there it can still have a bit more texture, both in terms of taste and consistency) or use it immediately.
5. Next, put >>>>> EIS mass into the ice cream machine. Each machine has its own mechanics, which can be found in the instructions for use.
6. You can either enjoy the finished vanilla ice cream straight away or put it in the freezer.
7. Make coconut macaroons from the remaining egg white. Or see my recipe >>>> Meringue or also called meringue >>>> Simply adjust the ingredients. What is of course the hit- shape the ice cream like a cake, and then cover with the whipped egg white. Serve generously with sugar and flame with the Bunsen burner.

Bon appetit and culinary greetings your Biggi ♥