Vanila sladoled osnovni recept (Vanilla ice cream basic recipe)

Sastojci: 500 ml punomasnog mleka, 250 ml slatke pavlake ili domace slatke mlecne pavlake, 4 žumanca, 120 g šećera, 1 stapic vanile (ili 1 kašičica ekstrakta vanile).

Priprema: 

1. U šerpi zagrej mleko i slatku pavlaku na srednjoj temperaturi (4) ali nemoj da provri. 

2. Ako koristiš stapic vanile, preseci je po dužini, sastruži seme i dodaj i seme i mahunu u mleko.

3. U posebnoj posudi umutiti žumanca sa šećerom dok ne postanu svetla i blago kremasta.

4. Polako sipaj deo toplog mleka u žumanca uz stalno mešanje, da se temperiraju i ne zgrušaju. 

5. Zatim sve vrati u šerpu. Kuvaj na tihoj vatri uz stalno mešanje dok se smesa ne zgusne dovoljno da ostavlja trag na kašiki. 

Ne sme da provri.

6. Skloni sa šporeta. Izvadi mahunu ako si je koristila i ostavi da se potpuno ohladi. 

6b. Ako koristiš ekstrakt vanile, dodaj ga sada.

7. Ohlađenu smesu stavi u frižider najmanje 3 sata.

8. Smesu stavi u zamrzivač.

9. Tokom zamrzavanja, promešaj smesu viljuškom ili mikserom na svakih 30–40 minuta, 3–4 puta, da bi sladoled bio kremast i bez ledenih kristala.

Vanila sladoled osnovni recept 

Saveti: 

- Za još kremastiju teksturu možeš dodati kašiku meda.

- Prstohvat soli pojača ukus vanile.

- Možeš dodati malo burbon vanile za jači miris.

- Ako imaš aparat za sladoled, koristi ga nakon hlađenja smese za najbolji rezultat.

Napomena: Ako koristite domacu slatku pavlaku, sladoled će biti kremastiji i masniji, ali i malo “teži” nego klasična verzija sa kupovnom slatkom pavlakom.

Predlog: sladoled sa jogurtom i slatkom pavlakom (sa voćem).

Ingredients: 500 ml of whole milk, 250 ml of heavy cream or homemade heavy milk cream, 4 egg yolks, 120 g of sugar, 1 vanilla pod (or 1 teaspoon of vanilla extract).

Preparation:

1. Heat the milk and heavy cream in a saucepan at medium temperature (4), but do not let it boil.

2. If you use a vanilla pod, cut it lengthwise, scrape out the seeds and add both the seeds and the pod to the milk.

3. In a separate bowl, beat egg yolks with sugar until they become light and slightly creamy. 

4. Slowly pour part of the warm milk into the egg yolks, stirring constantly, so that they are tempered and do not curdle.

5. Then put everything back in the pot. Cook over low heat, stirring constantly, until the mixture thickens enough to leave a mark on the spoon.

It must not boil.

6. Remove from the stove. Take out the pod if you used it and let it cool completely.

6b. If you are using vanilla extract, add it now.

7. Put the cooled mixture in the fridge for at least 3 hours.

8. Put the mixture in the freezer.

9. During freezing, stir the mixture with a fork or mixer every 30-40 minutes, 3-4 times, so that the ice cream is creamy and without ice crystals.

Vanilla ice cream basic recipe 

Tips:

- For an even creamier texture, you can add a tablespoon of honey.

- A pinch of salt enhances the taste of vanilla.

- You can add a little bourbon vanilla for a stronger aroma.

- If you have an ice cream machine, use it after cooling the mixture for the best result.

Note: If you use homemade heavy cream, the ice cream will be creamier and fattier, but also a little "heavier" than the classic version with store-bought heavy cream.

Suggestion: ice cream with buttermilk and heavy cream