Vanilla crescent ice cream without butter

Name: Vanilla crescent ice cream without butter
Prep time: 6 h 30 min
Cook time: 20 min
Total time: 6 h 50 min
Yield: 1000g

Delicious, creamy ice cream for the Christmas season.

Refined with mascarpone, smooth melting on the tongue.

The vanilla croissants round off the flavor in the ice cream.

Step 1:
Mix all dry ingredients
Step 2:
Mix the milk, condensed milk, almond paste, egg yolk, vanilla paste and the dry ingredients at the highest level for about 2 minutes.
Step 3:
Bring everything together to the boil, stirring constantly, and let it steep for 10 minutes at a low temperature (ideally 85 °).
Step 4:
Stir occasionally. Be careful that nothing burns!
Step 5:
Let cool down a little, stir in mascarpone (approx. 60 °), mix briefly at the highest level
Step 6:
Then stir in the cream, mix only briefly
Step 7:
Stir cold in a water bath
Step 8:
Let the ice cream mix in the refrigerator for 3-6 hours.
Step 9:
Mix briefly.
Step 10:
Freeze the ice cream mix with the ice cream maker.
Step 11:
When layering in the ice cream container, layer the chopped vanilla crescents, no crumbs, just pieces!
Step 12:
Leave to freeze in the freezer for 24 hours.