1 teaspoon powdered gelatin, or 6 tablespoons of cornstarch
8 egg yolks
Preparation
45 mins
0 mins
Medium
Dissolve the gelatin in two tablespoons of cold water and set aside. Combine the sugar with the egg yolks (and if using cornstarch, add it), whisk with a wire whisk until you obtain a creamy mixture, and set aside.
Boil the milk and let it cool before gradually adding it to the egg yolk and sugar mixture, stirring constantly while keeping the saucepan over low heat (or in a double boiler); the mixture must not boil, otherwise the yolks will curdle.
When the preparation reaches a certain consistency, and before it boils, strain it and remove it from the heat, continuing to stir until it cools. Add the gelatin (if not using cornstarch) and the whipped cream at medium peak, mixing well.
Pour into the ice cream maker and let it solidify; if you don't have an ice cream maker, place it in a plastic mold moistened with cold water and put it in the freezer. Every hour, take it out, beat or mix it, and return it to the freezer; this is done until serving time. If you prefer the ice cream to be very solid, leave it in the freezer without stirring every hour; it will become well compacted.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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