Homemade ice cream

1. Combine cream, sugar and vanilla in pan, mix.

2. Cook 15 min on slow fire.

3. Cool down and whisk by mixer to elastic state, but not too long. The most important feature during cooking homemade ice cream: do not produce wipping on too high speed because it won't become homogeneous. Following exact prescription homemade ice cream will succeed.

4. Chips fruit and chocolate can also be added to it.

5. Pre-separated whites from the yolks whisk with powder to a strong foam.

6. Pour lemon juice in the protein mixture gently stir and insert it by small portions
in whipped cream. Mix thoroughly.

7. Cover with lid capacity and remove it in the freezer for 3-4 hours.

8. After the time will pass, it's needed to do whisking again then place in the freezer for 2-3 hours, until it'll freeze.

9. Spread ice cream on trivets or wide glasses, sprinkle with nuts, grated chocolate or pour syrup out of the jam, decorate with berries (strawberries, raspberries, currants), and serve as refreshing sweet dessert.