Ice cream at home! Cheap, simple and very tasty! Ice cream recipe from milk and eggs

Hello everyone, my dear viewers! Today we are going to make a very tasty budget homemade ice cream. Take 6 eggs and divide them into whites and yolks. It is very easy to do it by hand. Of course, I washed my hands well beforehand. Add a pinch of salt to the yolks, 30 grams of regular sugar and 20 grams of corn starch. Mix until smooth. Add 900 ml of warm milk. Add a little bit at first so that the yolks do not curl up. Mix well. You can add cold milk, but then the whole process will be a little longer because we will brew the yolks with starch. If you add warm milk, the process will be faster. I add a little, mix, then a little more to even out the temperature of the yolks and warm milk. Pour it back into the pan, put it on the fire and, stirring constantly, bring it to a boil. Look, the mass is already starting to thicken. Stir all the time so that the cream does not burn to the bottom. When it starts to boil, wait 60 seconds so that the starch is well brewed. Remove from the heat. Add 20 grams of vanilla sugar Stir. Pour it into another mold so that it cools down faster. Look what a wonderful smooth cream we have. We need it to cool to room temperature. If you do it in advance, cover it with cling film and leave it at room temperature to cool completely. If you want to speed up the cooling process, you can, like me, mix it periodically with a spatula. You can also put this container in a container with cold water so that the whole process goes faster. Cold water can be changed periodically and then the cooling process will be much faster. Add 200 grams of sugar to the proteins. To disinfect the protein, we will use Swiss meringue technology. To do this, put a bowl in a saucepan with hot water. At the same time, the water should not touch the bottom. Put the saucepan on the fire and heat everything together for about 4-7 minutes. We need the proteins to warm up to a temperature of 60-62 degrees. This is the temperature of the protein pasteurization. And when they reach this temperature, boil for another minute. Of course, if you don't have a thermometer at home, it is better to keep them on the fire for 7 minutes in a steam bath. Look, I heated it for 5 minutes and I already have 61 degrees. It takes another minute for them to stay in the steam bath and there will be no microbes here. Now I pour it into a mixer bowl. You can beat it in the same bowl. But if you pour it over, they will cool down faster. Because the bowl is so hot. Beat now until fluffy, about 5-6 minutes. See how stable, super-stable our beaten proteins are. Great! The custard cream on the yolks has cooled down and now we beat it a little with a mixer. We pour our custard base to the beaten proteins. I mix a little with a spatula so that the custard cream is distributed. And now we will beat with a mixer until smooth. We put it in the mold in which we will freeze. Look how much it is. It is so fluffy and airy. Cover with ice cream and put in the refrigerator until completely frozen. Look, the ice cream is completely frozen. And now you can try it. Even a ball is formed. And another ball. Look what ice cream we have. It has already thawed. By the way, it quickly becomes soft and thawed. It is so cooling, very tasty. You know, there is a greasy ice cream, and there is a non-greasy one. I like the one that seems oily and velvety. But I will tell you that there are small ice crystals in it, but they melt so quickly at room temperature and it remains creamy, as it was in the non-freezed form, but at the same time very cold and cooling. The recipe is so accessible and simple. I hope it will be useful for you. The ice cream is delicious, you don't feel the yolks at all, you don't even feel the eggs. It has a pleasant vanilla taste, milky, and such a beautiful yellow, pleasant color. I say goodbye to everyone, bye!