360 g milk
150 g double cream
4 egg yolks
100 g sugar
1,5 tablespoons skimmed milk powder
Mix the milk and double cream in a saucepan and heat until it just begins to boil. Mix egg yolks, sugar and skimmed milk powder in a separate heat-resistant bowl. Add the milk mixture to the egg mixture while stirring. Put the mixture back into the pot and heat it up for about 10 minutes at about 75°C while stirring regularly. Let it cool down.
Let it set in the ice cream machine.
Always use fresh eggs. Heating for 10 minutes to at least 70°C is intended to kill possible salmonella. However, care must be taken to ensure that the egg does not clot. So please use a thermometer.
For spaghetti ice cream you can use a potato ricer. However, the spaghetti will be a little thicker than usual.