Egg yolk, sugar, condensed milk beaten with a whisk
During the period, the shovel of the wall was thrown back into the egg liquid with a spatula to continue to whipped until it turned white, and the texture appeared but disappeared quickly.
Many recipes boil the milk and add it to the egg yolk. If the novice is not good, it is easy to change the egg yolk to the egg yolk soup. So I will heat the milk to a slightly warmer in the microwave oven, which is about 39 degrees. Slowly pour into the egg yolk paste and mix well to make the egg yolk paste slowly warm.
Then heat the egg yolk paste to a boil over low heat. During the period, use the egg beater to keep stirring. Because the egg yolk paste is already warm, the heating process is extremely short. Never leave to do anything else. Seeing the boiling immediately leaves the fire. Although the steps are more troublesome, the success rate will be higher, and the waste of ingredients will be avoided.
Keep the egg milk liquid cool, if it is tight, you can sit in the ice water and cool it down.
You can use raspberry fresh fruit, but the north is not good to buy fresh, I use the online shopping raspberry fruit velvet, a box of 1000g, the taste is slightly sour, the amount of sugar I can give can be increased or decreased according to my preference.
Nestlé whipped cream should be refrigerated before it is sent. The temperature in summer is very high, so I put the egg bowl and cream in the refrigerator for one hour, so when I send it, the egg bowl is like ice water. Better to send, send to 8 points.
Egg milk and raspberry fruit are poured into the pot together
Use an electric egg beater to whipped evenly at low speed to shake out the bubbles, or sift through the sieve.
The sifted ice cream solution is very delicate, and the finished product will be more delicate and smooth. It will be stored in a container for 4 to 5 hours after freezing, without stirring.