Morozhenoye

🔥 Prep

• Measure out 500 ml of heavy cream.
• Measure out 100 ml of whole milk.
• Measure out 100 g of granulated sugar.
• Measure out 1 tsp of vanilla extract (or vanilla bean paste).

🔥 Cook

• 1. Pour the 500 ml cream and 100 ml milk into a medium saucepan and place over medium heat.
• 2. Heat the mixture, stirring occasionally, until it reaches 80 °C (just below a boil) for about 5 minutes.
• 3. Add the 100 g sugar and 1 tsp vanilla to the warm cream‑milk mixture.
• 4. Stir continuously over low heat until the sugar completely dissolves, about 2 minutes.
• 5. Remove the saucepan from heat and let the mixture cool to room temperature, approximately 15 minutes.
• 6. Transfer the cooled mixture to a shallow metal pan, cover tightly with plastic wrap, and place in the freezer.
• 7. Freeze for 30 minutes, then remove and stir vigorously with a spatula to break up ice crystals.
• 8. Return the pan to the freezer and repeat the stirring process every 30 minutes for a total of 2‑3 hours until the ice cream is smooth and firm.
• 9. Once the desired consistency is reached, scoop the Morozhenoye into serving bowls and serve immediately.

🔥 Serve

• Serve the Morozhenoye chilled in dessert glasses or bowls.
• Garnish with fresh berries, a drizzle of honey, or crushed nuts for added texture and flavor.
• Pair with a slice of traditional Russian honey cake (medovik) or plain shortbread cookies.