The same ice cream from childhood! How to make homemade ice cream sundae скачать в хорошем качестве

The same ice cream from childhood! How to make homemade ice cream sundae

💡 [YOU CAN ACTIVATE SUBTITLES AND TRANSLATION IN YOUR LANGUAGE] Today we will prepare homemade ice cream. Many people know and love this dessert since childhood. It does not require any special culinary skills at all. Everyone can make such delicious ice cream, the main thing is to know some of the nuances. Be sure to prepare this ice cream from childhood! In the store, this is definitely no longer sold! ✔ Like! ✔ Subscription! ✔ Comment! ✔ Share! ►►►Best Thing You Can Do! ❤ Thank you! 👀 👉👍 Homemade Sundae in accordance with GOST USSR. Egg Free ►    • Пломбир по ГОСТу СССР. Без яиц. Сливочное ...   👀 👉👍 Mint ice cream 🌿 Delicious! 👍🍨 ►https: //   • Мороженое МЯТА-ШОКОЛАД 🌿🍫 Мятное мороженое...   👀► How to whip the cream correctly? Classic Chantilly Cream. SECRETS of making whipped cream for ice cream, mousses and desserts    • КАК ВЗБИТЬ СЛИВКИ? Правила работы со сливк...   👀 👉👍 DELICIOUS Cakes and pastries cream with Ice Cream Flavor. Classic Cream DIPLOMAT (or PLOMBIR) with cream    • 🌟 Крем «Дипломат» (Пломбир), как в Детстве...   ✔️ How to make milk and butter whipping cream at home 👀 👉    • Жирные сливки в домашних условиях из молок...   ✏ 📒 INGREDIENTS: 4 yolks 150 g icing sugar 1 bag of vanillin 1g. (be more careful with vanilla, if you have it very concentrated, then add on the crust of a knife, otherwise the ice cream will be bitter) or vanilla sugar 10 gr. 100 ml milk 500 ml heavy cream (at least 33% fat) COOKING METHOD In a saucepan (always with a thick bottom), combine the yolks, powdered sugar and a bag of vanillin or vanilla sugar. Stir until smooth. Pour in milk. We put on the smallest fire and cook, stirring constantly until the consistency of condensed milk. In no case should the mass be brought to a boil. Remove from heat and cool to room temperature, stirring occasionally. When the mass has completely cooled down, only then do we start working with the cream. Cream should be fat, 33% fat or more. The fatter the better. They must be well cooled. Before use, keep the cream in the refrigerator for at least 4 hours, or better overnight. Whisk the cold cream until stiff peaks, starting at low rpm. Put the cooled (!) Custard mass into a bowl with whipped cream and mix gently until smooth. Pour the resulting mixture into a container and send it to the freezer. In the first 3 hours, take out the container 5-6 times and mix thoroughly. Bon Appetit! ✔️WATCH MORE VIDEO RECIPES IN THE PLAYLIST    • Хочу ТОРТ! 🔔 Проверенные рецепты тортов, д...   ☆☆☆☆☆ 📌 Mail for communication and cooperation: [email protected] Sincerely, Ludmila ✔️ I'm on Instagram @mila_hochutort   / mila_hochutort   ✔️ Join the "I want cake" group on Vkontakte https://vk.com/vk.hochutort