Heat the Milk: Pour 450 ml of milk into a saucepan. Heat the milk over medium heat until bubbles begin to form around the edges, but do not bring it to a boil.
Prepare the Eggs: In a separate bowl, beat the 3 eggs. Add 1 tablespoon of sugar and whisk until well combined.
Temper the Eggs: Gradually add a few spoonfuls of hot milk to the egg mixture, whisking constantly to temper the eggs. This prevents them from curdling when added to the hot milk.
Combine and Cook: Slowly pour the egg mixture back into the saucepan with the hot milk, stirring constantly. Add a pinch of vanillin for flavor. Cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
Cool the Mixture: Remove the saucepan from heat and allow the mixture to cool down. Once cooled, stir in the remaining 125g of sugar until fully dissolved.
Beat Out the Bubbles: Use a whisk or hand mixer to beat out any bubbles in the mixture.
Freeze the Ice Cream: Pour the mixture into a freezer-safe container. Place it in the freezer for at least 4 hours, or until fully set.
Decorate and Serve: Once the ice cream is ready, you can grate cookies for decoration and drizzle melted chocolate over the top for an extra touch of indulgence.
Additional Information
This homemade ice cream recipe is a versatile base that you can customize with your favorite flavors and toppings. Add fruits, nuts, or chocolate chips to make it your own. It’s a delightful treat for any occasion and a fun project to enjoy with family and friends.
Conclusion
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