Nutrition Facts
8 servings
8
Ice cream without an ice cream maker: the easy recipe
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Discover this recipe for Italian-style ice cream without an ice cream maker. Simple, quick, and effective, this preparation is ideal, especially when you don't have an ice cream maker.
Ingredients
150 Sugar
6 Egg yolk
75 Milk
2 cloves Vanilla (or extract)
Flavor of choice (vanilla, chocolate...)
Directions
1
Preparation of the ingredients: Bring the milk to a boil with the chosen flavor (for vanilla, split the pods in half and infuse them with the milk; for chocolate, add 100 g of melted or powdered dark chocolate to the milk; for fruits, add the fruit puree once the cream is cold; for dried fruits, add the fruit reduced to powder or extracts).
2
Preparation of the mixture While the milk heats, beat the eggs with the sugar in a bowl.
3
Preparation of the cream When the milk is ready, pour the warm milk over the yolks while whisking and return the cream to heat until it thickens. The cream is done when there is no more foam on the surface. The cream should not boil to avoid cooking the eggs. Then pour it into another container to stop the cooking process.
4
Rest Place the mixture in the freezer, and when it starts to set (after about 20 minutes), take it out and blend it. Place it back in the freezer and repeat this step at least 3 times. The more this operation is repeated, the creamier the ice cream will be.
5
Plating Serve the ice cream and enjoy.
Ingredients
Ingredients
150 Sugar
6 Egg yolk
75 Milk
2 cloves Vanilla (or extract)
Flavor of choice (vanilla, chocolate...)
Directions
Directions
1
Preparation of the ingredients: Bring the milk to a boil with the chosen flavor (for vanilla, split the pods in half and infuse them with the milk; for chocolate, add 100 g of melted or powdered dark chocolate to the milk; for fruits, add the fruit puree once the cream is cold; for dried fruits, add the fruit reduced to powder or extracts).
2
Preparation of the mixture While the milk heats, beat the eggs with the sugar in a bowl.
3
Preparation of the cream When the milk is ready, pour the warm milk over the yolks while whisking and return the cream to heat until it thickens. The cream is done when there is no more foam on the surface. The cream should not boil to avoid cooking the eggs. Then pour it into another container to stop the cooking process.
4
Rest Place the mixture in the freezer, and when it starts to set (after about 20 minutes), take it out and blend it. Place it back in the freezer and repeat this step at least 3 times. The more this operation is repeated, the creamier the ice cream will be.
5
Plating Serve the ice cream and enjoy.
Notes
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PierreN
I'm making the recipe for the first time and it looks excellent. I have a question: Is it necessary to boil the milk (first step)? -
Nana
It reminds me of my childhood vacations, when my aunt would make us homemade ice cream. It was a magical moment, and my cousins and I would enjoy it. My favorite treat. -
Sophie
Excellent recipe. There is no need to worry if the cream smells like egg; once frozen, it is delicious! Also, intervals of more than 20 minutes (45 minutes, for example) between mixing work very well too. Putting the cream in the mixer even avoids having to transfer the ice each time you mix. To make the foam disappear, stir several times, and suddenly the foam will disappear! If it doesn't disappear, don't worry and act as if it's finished; just place it in the freezer. -
Lilin3
Hello, I tried to test this recipe, but the foam never disappears. I heated it for at least 10 minutes on very low heat (2-3 on induction). And if I don't stir, I start to get some "clumps" (the eggs cooking, I think). Should I wait longer? Thank you. -
yasmine
I haven't tried it yet, but I would like to know how long the cream can last before putting it in the freezer? I gave it a 5 because it looks delicious!
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