4 Eggs (30r)
180-200 ml. milk. (15r)
200 gr. Sahara. (15r)
500 ml of 33% cream. (180r)
Total: 240r.
Separate yolks
Boil and cool milk. Mix with sugar and yolks. We put on fire and on slow fire constantly stirring bringing a mixture to thickening. It becomes like a consistency looks like a condensed milk. Enjoy.
We whip the cream to the dense mass.
We mix the milky-egg-sugar mixture with cream and mix thoroughly. Pour into the form for freezing and put in the freezer.
In theory, at this stage, you can finish. But, then we will get a lot of small iceclocks that will not be very pleasant to crishes on the teeth. This was not there, we would need to periodically get a cooling ice cream from the freezer and mix every 30 minutes. I mixed 4 times, then I'm tired, but also it turned out very well.
Result. 850 grams of the freshest, real natural seal.
P.S. If you melt the tile of dark chocolate, and add to whipped cream, then a chocolate seal will turn out. If you add the floor of the jar of boiled condensed milk, it will turn out to be cream-brulee.
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