Homemade Ice Cream (NOT Crystallizing)

Ingredients for Homemade Ice Cream (NOT Crystallizing)

Instructions for Homemade Ice Cream (NOT Crystallizing)

To prepare the Homemade Ice Cream (NOT Crystallizing) recipe, please follow these instructions:

The egg whites are whipped stiff. Flormelis gently stirred in (preferably three times). The 2 plums and vanilla are stirred in. The cream is whipped well. The eggs are gently rotated in the whipped cream (use a whip and NOT a hand mixer.

Carefully turn over into a bucket that can hold 1 liter. Then set in the freezer. Then stir 3 times, at one hour intervals. If you want to taste the ice, put it in when it is first stirred (ie after an hour). Highly recommend taking a bag of Dumble and throwing in the freezer. When the dumble caramels are quite hard, they are taken out of the paper and placed in a blender. Blend them so they become almost powdered. Mix it in your ice cream when it's been the first hour. Stir again one hour after and again one hour after that.