- 3 egg yolks
- 150gr of sugar
-350ml of whole milk (raw farm milk is even better) - 200ml of cream 35-40%.
- Vanilla (bean, extract,..)
Preparation:
- We start by making a custard with the yolks, sugar and milk.
- Heat the milk with the vanilla
- While the milk is heating, make a ribbon with the egg yolks and the sugar, i.e., beat the yolks and the sugar with a whisk until the mixture becomes white and foamy.
- When the milk boils, pour it over the ribbon while whisking to prevent the egg yolks from cooking.
- Pour the mixture back into the saucepan and heat over low heat, swap the whisk for a spatula and cook the custard with a spatula.
- To cook the custard with a spatula is to heat it without cooking it, you never stop mixing with a spatula. When the cream thickens, we check its texture, on the spatula a little wet with cream, we make a line with his finger to remove cream. If the cream sinks on the line, continue cooking, if the cream holds, it is good.
If you have a thermometer, at 82°C it is ready. - Chill the custard for at least 4 hours. I often leave it overnight in the fridge.
- Whip the fresh cream and add it to the custard.
- Strain into an ice cream maker or pour into a mold to make your own homemade magnum.
Good preparation and tasting