Vanilla ice cream

Vanilla ice cream
2 eggs
100 g sugar
1 vanilla pod
350 ml full-fat milk
125 ml whipping cream
Beat the eggs with the sugar in a bowl until light and fluffy. Heat the milk in a saucepan and remove from the heat before it starts to boil. Stir the frothy beaten egg into the hot milk. Return to the hob and stir continuously over a low heat until the mixture thickens. Important: do not allow to boil! After the mixture has cooled down to room temperature, fold in the whipping cream and the vanilla pulp and stir. Then place the mixture in the ice cream machine and prepare according to the instructions. Alternatively, freeze the ice cream mixture in the freezer for 6-8 hours. Stir occasionally to achieve a creamy consistency.
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