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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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 10: Crack the eggs, separating the egg whites from the yolks.
Step 2 of 10: 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.
Step 3 of 10: 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!).
Step 4 of 10: Transfer the custard to a saucepan and place it in a larger container half-filled with water.
Step 5 of 10: Put the two containers over low heat and cook the custard in a bain-marie until it begins to thicken and coats the spoon.
Step 6 of 10: Then transfer the saucepan to a container full of ice water and let the custard cool, stirring it.
Step 7 of 10: 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.
Step 8 of 10: 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.
Step 9 of 10: 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.
Step 10 of 10: This method will prevent ice crystals from forming on the surface of the ice cream.
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving163 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,640 kJ392 kcal | 1,009 kJ241 kcal |
| Fat | 24.13 g | 14.85 g |
| of which saturated fatty acids | 15 g | 9.23 g |
| Carbohydrates | 43.44 g | 26.73 g |
| of which sugars | 43.44 g | 26.73 g |
| Protein | 3.12 g | 1.92 g |
| Salt | 0.05 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
