Homemade ice cream without milk
Description
The dish is prepared without unnecessary complications. For cooking, be sure to choose cream with a fat content of at least 33%, which will be able to whip properly. Since the recipe uses raw eggs, handle this ingredient with great care: make sure to thoroughly wash the eggshell surface. The ready dessert can be served immediately.
Instructions
- 1
Step 1
Prepare all the ingredients right away. Chill the cream in the freezer for 15 minutes beforehand, as this will help with the whipping process. Wash the eggs (shells) very thoroughly using a soapy solution.
- 2
Step 2
Carefully separate the eggs into whites and yolks into two clean, dry bowls.
- 3
Step 3
Pour the egg whites into a large bowl and beat with a mixer until stiff peaks form.
- 4
Step 4
Place the yolks in another bowl and add sugar to them.
- 5
Step 5
Beat the yolks with sugar until a light mixture is obtained.
- 6
Step 6
In a large bowl, pour the chilled cream and beat with a mixer until creamy, i.e., until soft peaks form.
- 7
Step 7
Add the yolk mixture to the whipped cream and add vanilla.
- 8
Step 8
Using a mixer at low speed, incorporate the yolk mixture into the whipped cream.
- 9
Step 9
Then add the protein mass.
- 10
Step 10
And gently fold in the egg whites with a spatula until fully incorporated into the main creamy mixture.
- 11
Step 11
Place the resulting mixture into a food container with a lid and put it in the freezer. For the first 2 hours, beat the ice cream every 25–35 minutes. Then let it freeze for another hour until completely firm.
- 12
Step 12
Then you can proceed to taste the finished ice cream. Serve scoops of delicious ice cream in beautiful dessert glasses, sprinkled with grated chocolate.
- 13
Step 13
Done.