Ice cream with whipped cream

Ice cream with whipped cream can be prepared at home - for this, whipped cream is mixed with egg yolks, milk, sugar and various additives. It should be taken into account that the fattier the dairy products, the softer the ice cream will be. To obtain a more uniform consistency of the ice cream, it is recommended to use powdered sugar instead of sugar. Before freezing, the mass should resemble sour cream in thickness, since a base that is too liquid will acquire a watery consistency when finished.

1. Calories
   253,42 kcal
2. Protein
   4,54 gram
3. Fat
   18,49 gram
4. Carbohydrates
   18,84 gram
5. ~ Time
   6 H 30 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Chicken egg

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   3 pcs. = 180 g
2. Milk 3.2%

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   0.5 cup = 100 g
3. Sugar

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   0.7 cup = 126 g
4. Cream 33% fat

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   1.5 cup = 315 g
5. Coconut milk

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   2 tbsp. l. = 40 g
6. Coconut chips

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   1 tsp. = 7 g

Steps:

1. 
   Wash the chicken eggs, separate the yolks from the whites. Cool the cream well first. Grind the sugar into powder using a blender or coffee grinder. Prepare a mixer and a container with a lid for freezing the ice cream.
2. 
   Prepare the milk base. Mix milk, powdered sugar, coconut milk and egg yolks. Beat everything until smooth.
3. 
   Cook the milk base. Place the milk in a water bath to boil. Cook, stirring constantly, until it reaches the consistency of condensed milk, about 15 minutes. Remove from heat and cool.
4. 
   Prepare the ice cream. Start beating the cold cream slowly with a mixer, then increase the speed and beat until light peaks form. Gently fold the whipped cream into the milk base. Place in the freezer for 1 hour. Beat the ice cream with a mixer again for 1 minute. Place in the freezer for 5 hours.
5. 
   Serve the ice cream with whipped cream and sprinkle some coconut flakes on top.