Muscle Cream

Ingredients:

• 480 ml protein-enriched milk (at least 38 g protein per 480 ml)

• 3 egg yolks

• 480 ml heavy cream

For the Toppings:

• Dark chocolate of your choice (melted)

• Roasted peanuts (crushed)

Instructions:

1. In a medium saucepan, pour the protein milk and heat over low heat. Stir until the temperature reaches just below boiling (170°F or 77°C). Avoid boiling.

2. Gradually add some of the hot mixture to the egg yolks, whisking continuously. Repeat until the yolks are warmed through.

3. Pour the yolks back into the saucepan and continue heating, maintaining the temperature at 170°F (77°C) while stirring constantly.

4. Once the mixture is thick enough to coat the back of a spoon, strain it through a fine mesh sieve and place the bowl over an ice bath to cool.

5. Stir in the cold heavy cream and allow the mixture to cool completely.

6. In a large bowl filled with ice and rock salt, place a smaller bowl containing one-third of the ice cream base. Whisk continuously for 10 minutes or until it begins to thicken.

7. Place the mixture in the freezer for 10 minutes. Return to the ice bath and whisk again for another 10 minutes.

For the Toppings:

1. Melt the dark chocolate.

2. Crush the roasted peanuts.

3. Drizzle the chocolate over the ice cream and sprinkle with crushed peanuts before serving.

Macros per Full Serving:

• Calories: ~550 kcal

• Protein: ~50 g

• Fats: ~10 g

• Carbs: ~35 g

Enjoy your homemade protein ice cream! 🍦

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