The hot summer is already moving. The most comfortable thing in summer is to sit on the sofa and watch the TV and eat ice cream again~! ! Think about it all. I have tried many times of ice cream in the past, but the steps are very troublesome, but I have to stir it every few hours, but the taste is not very good. I finally found the recipe of the above generation of Sichuan, super simple and super smooth and not used. Stir and taste like a takeaway ice cream. It is the most reliable recipe I have tried. How much can you do at home to eat as much as you want?~ ”
Prepare raw materials.
Take 2 egg yolks.
Add white sugar to the egg yolk.
Add 25g of water to mix, then use 80 degrees of hot water to separate the water to thicken and then cool with cold water. Or slowly heat to a small heat to thicken and then cool with water.
Another pot was weighed into 180g of whipped cream.
The whipped cream is then sent to 9 minutes, which is the state in which the small angle is drooping when the egg beater is lifted.
After the egg liquid is cooled, add a small amount of whipped cream, mix well and no particles.
Then put all the remaining whipped cream, mix and mix evenly without particles.
Finally, pour into the container, cover or wrap the plastic in the refrigerator for about 3 hours.
1. Many other friends are mindful of using raw eggs. In fact, many of the West Point use raw eggs, even the famous Haagen-Dazs is also used raw eggs, if Haagen-Dazs does not mind eating, this There is nothing to eat. 2. In step 4, in addition to the method of direct heat insulation, I have tried another small heat to stir the egg liquid to thick, which is also feasible, so if a friend cares about the first method, you can take the second one. 3. In the fourth step, when heating the egg liquid, be sure to stir it with a small heat, otherwise the egg liquid will turn into an egg flower~!