I always wanted to make ice cream myself, but I saw that most of the recipes were made with raw egg yolks, which made people feel discouraged. Finally, I found a non-raw egg version of Xiaoxiao Ma. After a little adjustment, I made a very good Oreo. Vanilla ice cream.
Put the milk, raw egg yolk and 40 grams of white sugar into the pot. Stir slowly on low heat. Be sure to heat it and patiently heat and stir into a paste.
Light cream and 30 grams of white sugar are sent to eight points. Note that the sugar is added twice, and a little vanilla extract is added for the second time.
Mix the custard and cream, put it in the refrigerator for 40 minutes, then take it out and stir it. Add the crushed Oreo biscuits and put it back in the freezer for two to three hours.
When you eat it, take it out five minutes in advance and you can easily dig it out.
This recipe has a large amount of whipped cream, so it only needs to be stirred once to ensure that the ice cream has a fine taste and no hail.