How to cook a dairy vanilla ice cream?

You’ll need

Cut the vanilla pod and take out the contents. We put it in the utensils in which we will whip yolks.

Put empty pods in a small saucepan, pour milk, add a tablespoon of sugar and milk powder, put on a medium heat and cook, constantly interfering to dissolve sugar and milk powder. Once this has happened, reduce the fire to a minimum and cook for another 5 minutes. Remove from the plate.

Beat the yolks with vanilla and remaining sugar until they whitewash and increase in volume.

milk is returned to the minimum fire and with a thin trickle we begin to pour the yolks, intensely interfering. Brew the cream, interfering with a wooden blade. It will be ready when by swiping your finger on the scapula you get a clear mark. Remove the cream from the heat and cool, stirring occasionally.

Cooled cream rub through a sieve into a container. Send to the fridge for a couple of hours and then to the ice cream. If it isn’t there, then once again whip the mass, cover with film and put in the freezer for 6 hours (it all depends on your freezer). Pleasant appetite!