Summary

Ingredients

• 400 ml whole milk or cream or mixed, depending on your taste
• 6 egg yolks
• 40 g suar, finer
• 40 g lucose
• 20 g invert suar
• 1 vanilla pod (s)

Print Recipe Pin Recipe

Instructions

1. The higher the amount of cream, the creamier the ice cream will be. You can therefore only use cream or mix proportions as you wish.
2. If you only use normal household sugar (sucrose), the ice cream will of course also succeed. But if you want to make it in advance, it will be as hard as stone in the freezer at -18 ° C, as it will freeze at 0 ° C.
3. To lower the freezing point, glucose is mixed with normal sugar in a 50:50 ratio. By the way, glucose is a little less sweet.
4. The invert sugar prevents crystallization and makes the ice cream even creamier, but sweetened again more than dextrose.
5. In principle, if you are not a chemist, you have to experiment with the individual types of ice cream to see how much you use the individual types of sugar. I know recipes that increase the proportion of glucose fourfold in relation to sugar, for example 80:20.
6. 350 ml of the cream or milk is heated with half of the 3 amounts of sugar and a scraped out vanilla pod just below the boiling point for 15 minutes. Beat the 6 egg yolks with the remaining 50 ml of cream or milk and the other sugar mixture to form a rose, d. i.e. heat the mixture to 80 ° C for 5 minutes while constantly beating it with a whisk.
7. Then you put the pot in a basin with cold water and pour the vanilla-cream mixture into it. This should now be around 80 ° C. Otherwise the egg yolks can stick and you would have to start over.
8. Even now, keep beating with the whisk. When the mass has cooled down a bit, it is placed in the refrigerator to cool. This is also a measure to prevent germs.
9. Only then do you put the mixture in an ice cream machine with a compressor and make creamy vanilla ice cream in about 45 - 50 minutes.
10. My ice cream machine can then keep the product at the perfect temperature for up to 3 hours. An alternative would be to store the ice cream in the freezer for at least one, better two hours until it is first consumed so that it does not melt too quickly on the plate.
11. It can be kept cold in the freezer for up to a week. Of course, this ice cream also becomes hard and has to be thawed a little before consumption.
12. You cannot predict the exact times. You have to try it out and watch it constantly until the mass has reached the desired consistency.
13. Under no circumstances should the ice thaw properly, as this can lead to the formation of germs very quickly, even if it is frozen again later.