ITALIAN CREMA ICE CREAM | with egg yolks, milk, cream, and sugar скачать в хорошем качестве

ITALIAN CREMA ICE CREAM | with egg yolks, milk, cream, and sugar

This Italian Crema Ice Cream is a winter favorite, known for its delectable flavor and comforting texture. Our secret ingredient? High-quality raw cane sugar Demerara, which lends the ice cream a subtle crema flavor without the need for vanilla extract. Alternatively, you can use regular white sugar and just enough vanilla extract to mask any egginess. If you're hesitant about making an egg-based ice cream, don't worry – we've got you covered. Our step-by-step instructional video guides you through the process, explaining how the egginess disappears at each stage. While making custard may seem tricky, the result is worth it for the smooth, velvety ice cream it produces. As with all of our ice cream recipes, this one is perfectly balanced in terms of sweetness and churns to a dreamy, creamy consistency – everything we stand for is present in each scoop. The link to the recipe: https://asktheicecreamqueen.com/recip... Ingredients: • 475 g heavy cream, 33-40% fat (16 oz; 2 cups; 475 ml); for double cream (UK) see notes) • 5 egg yolks (approx. 100 g; 3.5 oz) • 400 g whole milk (14 oz; 1⅔ cup; 400 ml) • 185 g regular sugar (6.5 oz; 14 tablespoons) • 1 tablespoon pure vanilla extract (15 ml) (omit if using raw cane sugar) The steps at a glance: 1. Make the ice cream mixture 2. Chill until completely cold 3. Churn 4. Put in the freezer to set Equipment used in the recipe: ✓ ice cream maker ✓ kitchen scale Instagram:   / asktheicecreamqueen   Facebook:   / bitterkin   Music - license by Epidemicsound: https://share.epidemicsound.com/p3b1jj • Warefare - Roof feat.Halyn