1/2 cup of sugar
1 pinch of salt
4 lightly beaten egg whites
2 cups of scalded whole milk
1 cup of fresh, shelf-stable, or long-life heavy cream, or a combination
1 1/2 tablespoons of vanilla
1/2 cup of sugar
1 pinch of salt
4 lightly beaten egg whites
2 cups of scalded whole milk
1 cup of fresh, shelf-stable, or long-life heavy cream, or a combination
1 1/2 tablespoons of vanilla
Mix the sugar with the salt
Add the eggs and beat slowly until the sugar is dissolved and everything is well mixed
Pour the hot milk gradually over the eggs, stirring quickly without stopping
Leave it in the bain-marie to cook until slightly thickened, stirring always
Chill in the refrigerator
When cold, add the heavy cream and vanilla and mix well
Place in a tray or mold and chill in the freezer until partially firm
Remove from the tray and mix well again
Return to the freezer and wait for it to solidify again
Serves 4-6 people
