Liquor ice cream

Put in a saucepan the sugar 200 g and join the liquor slowly, stirring until sugar is completely dissolved.

Transfer the pan to the heat and Cook, stirring constantly, until it begins a slight boil.

Remove the syrup from the heat and let it cool.

Meanwhile mounted to foam the three egg yolks with remaining sugar and cook the mixture in a double boiler on low flame, stirring constantly.

When the cream begins to thicken, remove from heat and continue to stir until it is completely cold.

Then add the syrup to liqueur, mixing well.

Pour the preparation in the ice container and then consolidate the ice cream by following the specific 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.