Homemade filling » Culinary recipes of dishes with photos. home cuisine

Melt the sugar and butter over low heat and pour in the milk, stirring until the sugar dissolves.

Dilute the flour with a small amount of milk so that there are no lumps.

Add flour to the base, and then a raw egg and constantly stir with a whisk. Allow the base to brew and when it starts to boil, turn it off. Cool to room temperature using a bowl of cold water. Add cream, if you have 33 percent, from the store, then first whip it to soft peaks.

Load the mixture into the ice cream maker according to the instructions. Set the timer for 15 minutes, in this case it is enough. If you do not have an ice cream maker, transfer the mixture to a container, preferably a metal one, it freezes faster, and for 2 hours, every 20-30 minutes, stir from the walls to the center, for uniform freezing, maybe even with an immersion blender.

After 15 minutes everything is ready! Serve with fresh fruit. Bon appetit!

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