Cut the butter into pieces and put it in a saucepan with a light bottom. Heat the butter over low heat until it turns golden (be careful not to burn the butter)
When the butter is ready, pour it into a cold vessel. This is an important activity because in a preheated pot, and butter can burn all the time.)
Heat the cream and milk to about 85 degrees C (185 degrees F)
Beat the yolks with powdered sugar to a fluffy mass, and then add the cooled milk with cream. Add vanilla extract and mix them.
Add butter to the prepared mass and heat everything until the mass thickens, stirring all the time.
Cool the slightly thick mass in cold water.
Then we pour it into the ice cream machine, and depending on the machine, the ice cream will be made for 3-4.5 hours.
If you do not have an ice cream machine, put the chilled mass into a container (the container should preferably be larger, up to 2/3 of its height, so that the power can be mixed freely during freezing). Liquids increase their courage during freezing, and it is a good idea to pay attention to the fact that the ice cream does not flow out of the container.
During freezing, the ice cream is mixed on average every 1-1.5 hours, depending on what temperature the freezer is set to. Ice cream will need 4.5-5 hours to freeze completely.