Ice cream for fruit filling

Shelled eggs; put the yolks in one bowl and the whites in a graduated container.

Whip the egg yolks to foam with sugar; Add the cream and stir with a wooden spoon to mix well.

Now check the quantity of egg whites graduated container: put there will serve a quarter-litre class.

Add so other whites, if necessary.

Transferred then the egg whites in a large bowl, mount them to overflowing even snow and add them to the cream, stirring from the bottom up not to remove them.

Put the mixture into the ice cream maker and let it consolidate in accordance with the specific instructions of your device.

If you don't have electrical equipment but would also prepare homemade ice cream, and you whipped, well follow some precautions.

First of all we must remember that, after introducing the Pan (or pans, complete or without dividers) in the freezer, produced by ice is mixed with a wooden spoon about every 30 minutes, at least until it will be soft enough to do.

This system will prevent the surface of ice formation of icicles, watery product that would make completed; also reduce the risk that certain ingredients separate, plummeting to the bottom.

With a stirring regularly carried out all elements are best amalgamated and the ice cream is frozen.

Use it to fill any fruit.