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Home-made Ice Cream


Pour 2 cups of Efeler Çiftliği Raw Milk into a steel saucepan, add vanilla (remove seeds if using a pod), place of over medium heat and stir. Remove from heat when it begins to boil and let rest for 15 minutes. Sieve the milk through a wire mesh strainer into a different saucepan. Add 4 egg yolks and sugar into the first saucepan and blend rapidly with a hand mixer. Slowly add the warm milk to the egg mixture and stir constantly. Place the saucepan in a larger one with hot water inside to create a bain-marie, place over low heat and cook, stirring constantly. Try not to let it boil and cook for 10-15 minutes until it turns thick and creamy.

When the creamy mixture begins to stick to the spoon, pour into a separate bowl and let cool. Mix occasionally to avoid curdling and attain a flawless creamy texture. Lightly whisk the 200 gr milk cream in a separate bowl. Gently fold into the cold cream mixture, cover, and place in the freezer until set.

Put the mixture into a deep glass container and cover with cling wrap. Let rest in freezer for another 20 minutes. When the mixture begins to take hold, remove from freezer and blend with a hand mixer for a few seconds. Cover once again with cling wrap and return to freezer for another 20 minutes.

Repeat this process until it reaches ice-cream consistency. Transfer to a freezer container, tightly close and let rest in the freezer until it’s time to serve. Enjoy!