Recipe: Home Cream Ice Cream DIY

Home Cooking Recipe: Home Cream Ice Cream DIY

Notes:

Delicious screaming, home-made cream ice cream DIY!

Ingredients:

Steps:

  1. Home Cooking Recipe: Add material A: 6 egg yolks to 50 grams of white sugar

    Add material A: 6 egg yolks to 50 grams of white sugar

  2. Home Cooking Recipe: Beat the egg yolk with an electric egg beater until the color is white and the sugar dissolves.

    Beat the egg yolk with an electric egg beater until the color is white and the sugar dissolves.

  3. Home Cooking Recipe: Add material B: 500 grams of pure milk to 60 grams of white sugar, then heat the milk with water to heat, while heating

    Add material B: 500 grams of pure milk to 60 grams of white sugar, then heat the milk with water to heat, while heating

  4. Home Cooking Recipe: Stir in the manual egg beater until the sugar is completely melted and leave the fire. Be careful not to boil the milk.

    Stir in the manual egg beater until the sugar is completely melted and leave the fire. Be careful not to boil the milk.

  5. Home Cooking Recipe: Once again, use the electric egg beater to beat the egg yolk liquid, and then pour the whole milk into the boiled milk and mix it into egg milk.

    Once again, use the electric egg beater to beat the egg yolk liquid, and then pour the whole milk into the boiled milk and mix it into egg milk.

  6. Home Cooking Recipe: Then, the egg milk liquid is heated by heating with water, and while stirring, stir with a small spoon to cook a thick and sticky egg white paste.

    Then, the egg milk liquid is heated by heating with water, and while stirring, stir with a small spoon to cook a thick and sticky egg white paste.

  7. Home Cooking Recipe: The standard for the cooked and viscous custard is that the spoon is covered with a paste-like custard that won't drop easily. This process must always use the smallest fire

    The standard for the cooked and viscous custard is that the spoon is covered with a paste-like custard that won't drop easily. This process must always use the smallest fire

  8. Home Cooking Recipe: Core operation, be careful not to cook the egg yolk into egg flower

    Core operation, be careful not to cook the egg yolk into egg flower

  9. Home Cooking Recipe: After the egg-milk paste is cooked and left from the fire, immediately put it in cold water and cool it with water, and keep stirring to make the cooling even.

    After the egg-milk paste is cooked and left from the fire, immediately put it in cold water and cool it with water, and keep stirring to make the cooling even.

  10. Home Cooking Recipe: Weighing 250 grams of material C: whipped cream into 50 grams of white sugar

    Weighing 250 grams of material C: whipped cream into 50 grams of white sugar

  11. Home Cooking Recipe: Use an electric egg beater to whipped until it is thick and slightly fluffy. Pull out the eggbeater and drop it slowly.

    Use an electric egg beater to whipped until it is thick and slightly fluffy. Pull out the eggbeater and drop it slowly.

  12. Home Cooking Recipe: Once again, use the electric egg beater to beat the custard paste, and then sip the whipped cream, then the ice cream is ready.

    Once again, use the electric egg beater to beat the custard paste, and then sip the whipped cream, then the ice cream is ready.

  13. Home Cooking Recipe: Wrap the ice cream paste in plastic wrap and freeze in the refrigerator

    Wrap the ice cream paste in plastic wrap and freeze in the refrigerator

  14. Home Cooking Recipe: Remove after 40 minutes, stir with an electric egg beater, and then freeze again. This mixing process should be done three times at a time interval of 30-40 minutes.

    Remove after 40 minutes, stir with an electric egg beater, and then freeze again. This mixing process should be done three times at a time interval of 30-40 minutes.

  15. Home Cooking Recipe: Finally, pour the thick and smooth ice cream into the lidded container and freeze it in the refrigerator.

    Finally, pour the thick and smooth ice cream into the lidded container and freeze it in the refrigerator.

Tips:

1. When cooking milk and custard paste, you need to carefully grasp the heat and keep stirring. It is best to use water to heat it. This will prevent it. It boils or bottoms out. 2. When cooking egg-wheat paste, if you accidentally cook the egg yolk into egg flower, don't be afraid. Use the eggbeater to quickly whipped to a smooth shape to remedy. However, the taste may be a little bit worse, and the ice cream made will be slightly hail, but it will not be a problem. 3. The mixing process should be stirred with an electric egg beater to make it more uniform.


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