Strawberry-vanilla ice cream
Description
The dish is prepared without unnecessary complications. In this recipe, you can use full-fat homemade milk instead of cream. If you don't have quail eggs, substitute them with five chicken eggs. The key secret to making ice cream is to mix it with a mixer every 1–2 hours during freezing. This procedure will enrich the ice cream with oxygen, making it light and creamy. Don't forget the vanilla extract—it will make the dessert even more appetizing. Serve the finished dessert immediately.
Instructions
- 1
Step 1
1. Using a mixer, beat the eggs together with sugar, gradually adding the sugar into the egg mixture. When the mixture increases in volume and turns pale, transfer it to a saucepan.
- 2
Step 2
2. In a container over low heat, add the cream and cook the egg mixture, stirring constantly, until it reaches 80 degrees. Add the vanilla extract, mix well, and remove from heat.
- 3
Step 3
3. Pour 2/3 of the cream mixture into the strawberry purée and blend with a mixer until smooth. Freeze the ice cream for 1 hour. Repeat the same procedure with the vanilla ice cream.
- 4
Step 4
4. Take the ice cream out of the freezer and blend it with a mixer, then return it to the freezer. After an hour, beat it again with the mixer. Repeat the process once more, then pour into a mold.
- 5
Step 5
5. Add the strawberry pieces to the strawberry mixture and place in the freezer overnight.