I have always loved the ice cream of Haagen-Dazs, but I want to eat it, and the price is really high. I used to see a recipe for "Imperial Haagen-Dazs Ice Cream" on the Internet. I used whole eggs. I don't have to worry about protein being used, but there is no proportion of materials. It is not easy to grasp. Tested 2 times, I feel that the proportion of this formula is still ok, the taste is mellow, the taste is very delicate!
The egg yolk and protein are separated, and the protein-filled pot cannot contain any impurities.
Add a few drops of lemon juice to the protein (no need to add), add 20g of fine sugar to the protein twice, use the electric egg beater to beat the protein to dry foaming, and the prepared protein can be placed in the refrigerator for storage.
The whipped cream is placed in the refrigerator in advance, and the electric egg beater is used to hit 8 or 9 percent.
Add 6g of sugar to the egg yolk and break the egg yolk into egg yolk.
Add the egg yolk solution to the whipped cream, and mix once with a spatula until all is evenly mixed.
Add the condensed milk in several portions, and add it once more at a time. Be sure to mix slowly.
Remove the protein from the refrigerator and add it to the stirred whipped cream in 3 portions. Add once and mix well until all the ingredients are well mixed.
Pour the stirred ice cream into a sealed box and pour the jam or nuts. If you add nuts, it is best to add them for 1 and a half hours.
Put it in the refrigerator for more than 4 hours, take it out and you can eat it directly, or you can put it for a few minutes. It is delicious and definitely not lost to Haagen-Dazs!