How to make real ice cream Sundae at home 🍨

Kitchen appliances and utensils:stove, 2 bowls, stewpan, whisk, spatula, pan of a larger diameter than the stewpan, mixer, sieve, cling film, spoon for forming balls, a bowl.

Ingredients

Step cooking

1. Pour 160 ml of milk into the stewpan and send it to medium heat. Bring to a boil, but do not boil.
   
2. In a bowl, combine 3 yolks and 150 g of sugar and grind until lightly whisk.
   
3. Heated milk in a thin stream with continuous whipping pour it to the yolks. Mix everything until smooth and completely dissolve the sugar.
   
4. Next, pour this mass back into the stewpan. We put the stewpan on medium heat, and with continuous stirring with a spatula, bring the cream to a light thickening. It is very important not to boil it in any case, and not to overheat above 80 degrees, otherwise the eggs may curl up and the cream will smell like eggs. At first it will be very liquid, but gradually the cream will envelop the scapula.
   
   Its readiness is very easy to check in the following way: swipe a finger with cream on a spatula. A clear trace should remain on it, which does not spread.
5. Next, we need to cool the cream to room temperature. The easiest way to do this is by placing the stewpan in a larger container with ice water and stir constantly. As it cools, the cream thickens a little more. After it has cooled to room temperature, you can whip the cream, after pouring 500 ml of cream into a bowl. Cream should be very cold, with a fat content of 30 percent.
   
6. We begin to whip the cream with a mixer at minimum speed, gradually increasing the speed to maximum. We need to whip the cream until splendid, but we do not need to whip them until they are firm, firm peaks. When the cream is whipped, you need to add the cooled cream to them. It is also desirable to strain it through a sieve to remove curled pieces of eggs if they suddenly form.
   
7. Also, at the initial stage, add vanilla extract, vanilla sugar or vanilla pod to the milk so that it dissolves well. We mix everything until smooth with a spatula, and our ice cream is almost ready.
   
8. Now ice cream can only be frozen. You can transfer it to some convenient container, or you can freeze it directly in the container, which they beat, previously tightening it with cling film. One important note: containers or containers should be designed to freeze, as indicated by the icon on them.
   
9. In order to prevent ice crystals from forming in ice cream, it was homogeneous and creamy, it must be taken out of the freezer every 30-40 minutes, removed the film and mixed with a whisk. You need to do this only 3-4 times. If you have an ice cream maker, it’s still much easier: we simply transfer the finished mass to the ice cream bucket, put it in place and turn on the necessary mode. Cooking time in an ice cream maker can take from 60 minutes. After that, they put it in the freezer for 2-3 hours, so that it becomes more dense.
   
10. Allow ice cream containers to stand for 10-15 minutes at room temperature before serving.Then it will be easier to form balls from it. You can serve it in a bowl with any toppings, chocolate, caramel, corn flakes.
    

Video recipe

This video shows the process of making goodies - cream ice cream.

From this article, you learned how you can independently make ice cream from your childhood at home. It has an amazing creamy taste, delicate, and has only one big drawback - it quickly ends. Have you ever tried to make ice cream with your own hands?