Let's please ourselves and the relatives with light vanilla ice cream according to the recipe of the master of molecular kitchen Heston of Blumenthal!
It is required to you
- 125 ml of whole milk;
- 120 g of sugar;
- 6 yolks;
- 6 pods of natural vanilla;
- 50 g of powdered milk.
Instruction
1. We cut a vanilla pod and we get contents. We shift it in that ware in which we will shake up yolks.
2. We put empty pods in a small saucepan, we fill in with milk, we add a tablespoon of sugar and powdered milk, we put on average fire and we cook, constantly disturbing that sugar and powdered milk was dissolved. As soon as it occurred, we reduce fire to a minimum and we cook 5 more minutes. We put aside from a plate.
3. We shake up yolks with vanilla and the remained sugar until they turn white and will increase in volume.
4. We return milk on the minimum fire and a thin stream we begin to pour in yolks, intensively disturbing. We make cream, interfering with a wooden rake. It will be ready when, having run a finger over a scapula, you receive an accurate trace. Remove cream from fire and cool, sometimes stirring slowly.
5. Wipe the cooled-down cream through a sieve in a container. Send to the fridge for a couple of hours and then in an ice-cream parlor. If it is absent, then once again to shake up weight, to cover with a film and to put in the freezer for 6 hours (everything depends on your freezer). Enjoy your meal!