01.06.2020
9
Recipe information
Cooking:
2 hour 40 min.
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44
Ingredients
Title Value
1. Milk 3% 200 Ml
2. Cream 33% 300 Ml
3. Sugar 80 Column
4. Egg yolk 4 PC.
5. Basil 25 Column
Cooking

1. Stage

Grind the basil in a blender with half sugar. Mix cream with milk in a pan.

2. Stage

Add basil to the pan and bring to a boil. Beat the yolks with the remaining sugar for several minutes. Then pour half of the milk mixture in a thin stream into the yolks while still not whipping.

3. Stage

Then return the yolks to the pan with milk and cream. Cook constantly stirring until the mass thickens.

4. Stage

To check the readiness, simply swipe your finger on the ice cream scapula and if the trace remains and does not swim then it’s ready.

5. Stage

Pour the ice cream into the container with which we will put it in the freezer and completely cool, then put the plastic wrap directly on the mass. Put in the freezer until it solidifies, stir every 30 minutes.

6. Stage

Ice cream is ready, bon appetit !!!