Creamy ice cream

1 serving


eggs, ground with sugar, are combined with milk or cream heated to 80 °, condensed milk is added, swollen gelatin preliminarily soaked in cold water is added and the mixture is heated (while stirring) to a temperature of 75-80 °. then it is filtered and immediately cooled using ice with salt or cold water. cooled mixture is left for maturation for 2- 4 hours at temperature from 0 to + 4 °. after maturation is completed, it is frozen and simultaneously beaten. before freezing, vanillin is introduced into the mixture, which is preliminarily ground with powdered sugar. ice cream containing butter is prepared as follows. softened butter is beaten with condensed milk to produce pastry cream. prepared cream is diluted with warm milk (40-50 °), in which sugar and gelatin are preliminarily dissolved. obtained mixture is cooled, left for 2- 4 hours for ripening, then frozen and simultaneously beaten. the gelatin specified in the formula can be replaced with starch or wheat flour (per 1 kg of starch mixture 10 g, flour 20 g). wheat flour and starch are introduced into the mixture in the form of a clayster. for this purpose they are thoroughly mixed with cold water at a ratio of 1: 1 and the formed dough is brewed with boiling milk, the amount of which should be 2-

2. 5 times higher than the amount of dough. the resulting mass is boiled over low heat until the smell of flour disappears