Ice season, holiday season, ice cream is a must!
The egg yolk is added sugar three times, whipped until the sugar is dissolved, the egg liquid is thick and whitish
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.
Turn off the fire when the milk is about to boil (do not boil)
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
Mixed egg yolk milk liquid is heated by water (small and medium fire, water is best not to boil), stirring constantly
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)
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.
Mix the beaten whipped cream into the egg mix
Finally, thoroughly stir it with a manual egg beater.
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)
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.