Preparation:
Step 1: Mix the egg yolks, peeled figs and sugar in a bowl. In a pot, bring the milk, cream, and rosewater to boil. Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring.
Step 2: Return to heat and continue to stir until the cream starts to thicken.
Step 3: This stage of cooking is known as la nappe which is achieved between 82-85C.
Step 4: If the cream is not heated sufficiently, the ice-cream will be thin and watery.
Step 5: Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes.
Step 6: Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes chips before churning.
Fonte autore :http://swirlandscramble.blogspot.it/ MariannaF
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