V0: described, not machine-verified
Homemade Vanilla Ice Cream
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Ingredients
- Milk1 kg
- Sugar2.5 tbsp
- cornstarch3 tbsp
- large egg1 egg
- vanillato taste
Allergens (inferred from ingredient names): eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 200, protein 7, fat 6, carbs 30, fiber 0, sugar 22
Original steps
- Mix the cornstarch thoroughly with two tablespoons of the cold milk.
- Boil the remaining milk and pour it over the cornstarch mixture while stirring rapidly off the heat.
- Place the mixture over low heat and boil while stirring for about 10 minutes.
- Sweeten with sugar, remove from heat, and set aside to cool.
- Whisk the egg with the vanilla thoroughly, then add it to the cooled mixture.
- Place in the freezer using an ice cream maker, ice cube trays, or any plastic mold and leave until frozen.
- Remove from the freezer, stir well, and then refreeze.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking