Homemade ice cream


4                     eggs

10 tsp.            sugar

40 g.               powder for whipping cream

150 ml.           milk

4 tsp.              raspberry and apricot jam

          In two bowls separate yolks and whites. Whisk the whites with four tsp. sugar. Then, whisk the yolks with four tsp sugar. After that, pour the whites into the yolks. Mix it using spatula.

           In one bowl pour the milk, two tsp. sugar and the powder. Whisk it. When it’s done add the whites and yolks. Then, whisk again to get compact mixture. Pour the mixture into freezer friendly dishes. Using tablespoon pour the jam on top of the mixture. Put the dishes into the freezer. Let the mixture stay there for 5-6 hours.




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