Recipe: Vanilla ice cream

Home Cooking Recipe: Vanilla ice cream

Notes:

Ice season, holiday season, ice cream is a must!

Ingredients:

Steps:

  1. Home Cooking Recipe: The egg yolk is added sugar three times, whipped until the sugar is dissolved, the egg liquid is thick and whitish

    The egg yolk is added sugar three times, whipped until the sugar is dissolved, the egg liquid is thick and whitish

  2. Home Cooking Recipe: Pour the milk into the pan and heat it over low heat. At the same time, cut the vanilla pods and scrape the vanilla seeds inside into the milk with a knife.

    Pour the milk into the pan and heat it over low heat. At the same time, cut the vanilla pods and scrape the vanilla seeds inside into the milk with a knife.

  3. Home Cooking Recipe: Turn off the fire when the milk is about to boil (do not boil)

    Turn off the fire when the milk is about to boil (do not boil)

  4. Home Cooking Recipe: Pour the cooked milk slowly into the egg yolk solution and stir while stirring to prevent the egg yolk from being agglomerated by heat. Finally, stir thoroughly

    Pour the cooked milk slowly into the egg yolk solution and stir while stirring to prevent the egg yolk from being agglomerated by heat. Finally, stir thoroughly

  5. Home Cooking Recipe: Mixed egg yolk milk liquid is heated by water (small and medium fire, water is best not to boil), stirring constantly

    Mixed egg yolk milk liquid is heated by water (small and medium fire, water is best not to boil), stirring constantly

  6. Home Cooking Recipe: Always cook until the egg milk becomes thicker. The temperature at this time is about 80°-85°, that is, the shovel can be hanged, and the scratches are not easy to disappear. So that the egg mix is ​​ready, put the egg mix on one side and cool down (the container holding the egg mix can be placed in cold water)

    Always cook until the egg milk becomes thicker. The temperature at this time is about 80°-85°, that is, the shovel can be hanged, and the scratches are not easy to disappear. So that the egg mix is ​​ready, put the egg mix on one side and cool down (the container holding the egg mix can be placed in cold water)

  7. Home Cooking Recipe: Pour the chilled whipped cream into an oil-free container and let it get wet. Lift the eggbeater and the cream on the egg head is soft and inverted triangle.

    Pour the chilled whipped cream into an oil-free container and let it get wet. Lift the eggbeater and the cream on the egg head is soft and inverted triangle.

  8. Home Cooking Recipe: Mix the beaten whipped cream into the egg mix

    Mix the beaten whipped cream into the egg mix

  9. Home Cooking Recipe: Finally, thoroughly stir it with a manual egg beater.

    Finally, thoroughly stir it with a manual egg beater.

  10. Home Cooking Recipe: Pour the creamy butter into the box and freeze it. When it is solidified, take it out and scrape it with a spoon. Then freeze again, remove the mix every 1 hour, repeat 3-4 times. (I just want to mix it up and then I don’t care)

    Pour the creamy butter into the box and freeze it. When it is solidified, take it out and scrape it with a spoon. Then freeze again, remove the mix every 1 hour, repeat 3-4 times. (I just want to mix it up and then I don’t care)

Tips:

1. Do not heat the milk to boiling, which will burn the egg yolk to agglomerate; 2. In step 5, heating the egg yolk milk liquid with water is more safe than direct arson, so that although it takes a little longer, it will not cause the egg yolk to agglomerate; 3. After freezing, the ice cream is constantly stirred out to mix in the air, to increase the fluffy feeling, and the taste is more delicate; 4. Ice cream may wish to do more at a time, and it takes the same effort anyway; 5. Take out a little while before eating, otherwise it will be too hard and will not move.


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