Ice cream in a multicooker
Description
To prepare ice cream in a multicooker, place the mixture of cream and milk into it and bring to a boil. Then add egg yolks rubbed with sugar, and heat while stirring until the mixture thickens. Cool it down and freeze for 2 hours. After that, beat the ice cream and return it to the freezer for another 2 hours. Peel the persimmon, remove the seeds, and blend into a puree. Add this puree to the mixture. Return the ice cream to the freezer for 5 hours for final freezing. Serve the finished ice cream.
Instructions
- 1
Step 1
Bring the mixture of cream and milk to a boil in a multicooker.
- 2
Step 2
Rub the yolks with sugar.
- 3
Step 3
And add to the multicooker. Do not close the lid, constantly stirring, thicken the mixture.
- 4
Step 4
Then, strain the mixture and cool it to room temperature. Next, place the ice cream in the freezer for 2 hours. After that, beat the ice cream and return it to the freezer for another 2 hours.
- 5
Step 5
Peel the persimmon, remove the seeds, and blend it into a puree using a blender. Take the ice cream out of the freezer, blend it, add the persimmon puree, and quickly mix a few times to create a beautiful marbled effect. Then return the ice cream to the freezer for 5 hours to fully freeze. Serve the finished ice cream.