Description
A classic Hungarian ice cream known for its rich and creamy texture.
Ingredients
Scale
- 500 ml heavy cream
- 500 ml whole milk
- 150 g granulated sugar
- 6 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Heat milk and cream in a saucepan until just simmering.
- Whisk egg yolks and sugar until pale and creamy.
- Slowly pour the hot milk mixture into the egg yolks while whisking.
- Return the mixture to the saucepan and cook on low heat until thickened.
- Strain the custard, then stir in vanilla and salt.
- Chill the mixture in the fridge for at least 4 hours.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Freeze until firm before serving.
Notes
- Use fresh eggs for best results.
- Chill the mixture thoroughly before churning.
- For a firmer texture, freeze overnight.
- Serve with toppings like chocolate sauce or fruit.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Churned
- Cuisine: Hungarian
Nutrition
- Serving Size: 100 g
- Calories: 207
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 120 mg
Keywords: Hungarian ice cream, fagyi, homemade ice cream