very new year’s mood, but of course, the quality is ideal for preparing any dessert, it could be mirengot could be butter cream, it could be a white top of whipped cream, but for our naturik ice cream it’s also just perfect, sugar is not... color, this is very important, on the contrary, it will help preserve this delicate creamy shade. 150 g and six add the yolks into a beating glass and start beating. beat the yolks with sugar, bring the cream and milk to a boil, carefully, begin to add slowly. we added some of the hot cream with milk, and now we return everything to our saucepan, return it all to the fire, here we very carefully do not leave it for long, it’s like a custard that is made without starch, without flour, without any kind, well, even natural thickeners, you and i must brew the yolks, cream and milk, literally in 5-7 minutes, you see, the volume has appeared, and thickness, i take a bowl like this, immediately pour it into it, this way we cool it, you know, so that the ice cream doesn’t curdle, this is very important, so that we don’t end up with an omelette, if you have an