Ice cream base

Shelled eggs separating egg whites from the yolks.

Put them into a bowl and roll them into balls with sugar, banging with an electric mixer until mixture is puffy and fluffy.

Then cool the cream in a small saucepan, then slowly add the cream, banging with a whip by hand (warning, do not use more quellaelettrica!).

Transfer now the cream in a small saucepan and put it in a larger container containing half water.

Place the two containers on low heat and cook the cream in a double boiler until it starts to thicken, veiling the spoon.

Transferred then the small saucepan in a bowl full of ice water and let cool the cream, stirring.

When the cream is cold, pour it into the bowl of ice cream maker, move in and prepare the ice cream freezer according to the instructions of your device.

If you don't have electrical equipment but would also prepare homemade ice cream, and you whipped, well follow some precautions.

First of all we must remember that, after introducing the Pan (or pans, complete or without dividers) in the freezer, produced by ice is mixed with a wooden spoon about every 30 minutes, at least until it will be soft enough to do.

This system will prevent the surface of ice formation of icicles, watery product that would make completed; also reduce the risk that certain ingredients separate, plummeting to the bottom.

With a stirring regularly carried out all elements are best amalgamated and the ice cream is frozen.

The ' Base ' cream ice cream can be used as the basis for other ice creams.

To serve him in this form, just shape it into molds by then creme caramel pull out in individual cups and ' annegarlo ' in a ' cream hot chocolate ' (see recipe).