Classic ice cream on agar

Cream 35% fat, Milk, Allulose, Egg yolk, Inulin, Agar-agar, Table salt

Let it stand: 15 min. Boil: 2 min. Whisk with a mixer: 5 min. To simmer: 5 min. Let it stand: 15 min. Whisk with a mixer: 5 min. Freeze: 1 h. Mix: 5 min. Freeze: 2 h. Mix: 5 min. Freeze: 2 h.

Soak agar-agar (1.5 g) and inulin (15 g) in milk (200 g) for 15 minutes.

After that, bring the mixture to a boil and boil for 1-2 minutes.

Meanwhile, in a separate bowl, beat the yolks (3 pcs.) with allulose (70 g) until smooth.

Carefully pour the hot milk mixture into the yolks in a very thin stream while constantly stirring. This will help prevent the yolks from curdling.

Then return the mixture to the heat and cook until slightly thickened, stirring constantly.

Once the desired consistency is reached, cool the mixture to room temperature.

In the meantime, whip the cream (300 g) to soft peaks and add a pinch of salt.

Combine the cooled milk mixture with the whipped cream and lightly beat with a mixer to achieve a smooth texture. Then transfer the resulting mixture to a container and place it in the freezer.

After an hour, take the ice cream out and stir it with a whisk.

Repeat this process every 2-3 hours to achieve a creamier texture and avoid ice crystallization.