Nitkos Simple Vanilla Ice-Cream (Without Machine)

1. 1

   Mix yolks and sugar into a foamy mixture (use pot youll lately cook on steam).

2. 2

   Heat cream and vanilla stick until boils.

3. 3

   Let it cool until 50C Take out vanilla stick and cut it just to remove inside seeds and meat.

4. 4

   Put the seeds and meat into egg mixture and mix (use hand mixer).

5. 5

   You will see small black dots - do not worry, they are vanilla seeds and they will get you the real flavor; use them.

6. 6

   Constantly mixing pour cream into egg mixture, slowly.

7. 7

   When finished pouring cream you will get creamy mixture with a lot of foam.

8. 8

   Do not worry, put this mixture on steam and cook mixing all the time.

9. 9

   IMPORTANT: DO NOT HEAT OVER 70C (155F) or you will get scrambled eggs.

10. 10

    When you remove all the foam, and the cream sticks to the ladle like a fine coating it is time to pour mixture into a pot you will put into a freezer.

11. 11

    When the mixture is cool enough to put it into a freezer, put it inches after 30 minutes take it out and mix it either with hand or on a lowest speed with an electric mixer.

12. 12

    Do it several times during 2-3 hours or until you are sure all crystals are removed.

13. 13

    This amount must be enough for about 500 g of ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.