Ingredients :
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.
