Vanilla ice cream

Vanilla ice cream

Introduction:

"As soon as you get the ice cream machine, make it. The egg yolk left over from the egg white pastry was supposed to be the place for it. Since ice cream is in the lead, it's better to make ice cream. Wherever you go, it's the same. One yolk is too little. Add another yolk. The formula refers to the ice cream of meat and is modified as appropriate. It's very convenient to use this ice cream machine for the first time, but I feel that there are some deficiencies in the details. I'll talk about it another day. The ice cream made by the soft ice cream machine is really soft. Even in rainy days, it melts quickly. But it tastes good, much better than the ice cream machine in the fridge. "

Production steps:

Step 1: take out the inner barrel of the ice cream machine

Step 2: put on the fresh-keeping bag and put it in the refrigerator freezer for more than 15 hours

Step 3: prepare ice cream ingredients

Step 4: pour egg yolk and half sugar into a large bowl

Step 5: stir until thick and white

Step 6: add milk and stir well

Step 7: heat over low heat and stir until slightly boiling until the liquid becomes thick and mushy

Step 8: remove from heat, add vanilla powder, stir well, and let cool

Step 9: pour the cream and the remaining sugar into a large bowl

Step 10: beat with the egg beater until sixty-seven

Step 11: add the batter to cool

Step 12: mix well

Step 13: pour into the ice cream machine with the inner barrel and the switch on

Step 14: after pouring the ice cream slurry, close the feeding port

Step 15: the ice cream slurry gradually solidifies during the mixing process

Step 16: when the mixing rod stops mixing, the ice cream production is completed, and the machine head is removed

Step 17: put the ice cream into the ice box and put it into the refrigerator for freezing

Materials required:

Cream: 200g

Milk: 200g

Fine granulated sugar: 50g

Egg yolk: 2

Vanilla powder: 1 / 4 tsp

Note: the amount of sugar can be increased or decreased according to your preference. Ice cream that can't be eaten will harden when stored in the freezer of the refrigerator. It's not easy to dig out. You can take it after slightly warming up.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet