1. Bring all ingredients to room temperature. Separate the eggs. Add milk, cream, sugar, salt and egg yolks to the mixing container and emulsify with the inserted measuring cup for 8 minutes at level 3 and 80 °C.
2. Pour the resulting mixture into a shallow dish lined with cling film, let it cool and let it freeze in the freezer compartment for at least 5 hours (ideally overnight).
3. Cut the frozen mass into coarse pieces and crush in the mixing container with the inserted measuring cup for 3 seconds at level 9. Then whip with the inserted measuring cup for 10 seconds at level 7.
4. The ice cream now has a creamy consistency and already tastes fantastic. If you want to shape ice cream balls, you should let it refreeze in the freezer compartment for about 1 hour. Enjoy your meal!
Nutrition per serving
kcal: 455
Protein: 8 g · Fett/Fat: 30 g · Carbs: 38 g
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