V0: described, not machine-verified
Rich Custard Cream Ice Cream
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Ingredients
- Sugar1 cup
- Water1/2 cup
- Egg yolks7 yolks
- Salta pinch
- vanilla1 tsp
- ready-made cream4 cups
Allergens (inferred from ingredient names): eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 520, protein 5, fat 46, carbs 28, fiber 0, sugar 26
Original steps
- Combine sugar and water in a saucepan over medium heat, stirring constantly until the sugar dissolves and becomes a light syrup.
- Whisk the egg yolks thoroughly until the mixture is light and frothy.
- Gradually and slowly pour the syrup into the whisked egg yolks while whisking constantly until combined and cooled; then add salt and vanilla while continuing to whisk, followed by adding the cream and whisking everything together well.
- Pour the mixture into an ice cream maker or into molds and place in the freezer until frozen.
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