The base for cream ice creams is a classic preparation used as a starting point for many ice creams. Its creamy consistency and delicate vanilla flavor make it perfect for accompanying and enriching any ice cream flavor. This recipe is simple and requires few ingredients, but it guarantees a truly delicious result.
Crack the eggs, separating the egg whites from the yolks.
Put the yolks in a bowl and work them together with the sugar, beating with an electric whisk until you obtain a light, frothy mixture.
Warm the cream slightly in a saucepan, then slowly add it to the custard, beating with a hand whisk (be careful, do not use the electric one anymore!).
Transfer the custard to a saucepan and place it in a larger container half-filled with water.
Put the two containers over low heat and cook the custard in a bain-marie until it begins to thicken and coats the spoon.
Then transfer the saucepan to a container full of ice water and let the custard cool, stirring it.
When the custard is cold, pour it into the ice cream maker container, put it in the freezer, and prepare the ice cream according to your machine’s instructions.
If you do not have electric appliances but still want to make ice cream at home and want it to be well churned, you will need to follow a few precautions.
First of all, remember that after placing the container (or trays, with or without dividers) in the freezer, the mixture to be frozen must be stirred with a wooden spoon about every 30 minutes, at least until it is soft enough to do so.
This method will prevent ice crystals from forming on the surface of the ice cream.
Bowl
Whisk
Pot
Kitchen Thermometer
Italia
| Energy (kcal) | 241.23 |
| Carbohydrates (g) | 26.74 |
| of which Sugars (g) | 26.74 |
| Fat (g) | 14.85 |
| of which Saturates (g) | 9.23 |
| Protein (g) | 1.92 |
| Sale (g) | 0.03 |
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