Vanilla ice cream(xiang cao bing ji ling )

Vanilla ice cream

Introduction:

Production steps:

Step 1: all ingredients

Step 2: add sugar to the yolk and beat it with an egg beater until the volume expands 2 times and the color turns white.

Step 3: mix the fresh milk with milk powder, pour it into the milk pot and cook it over low heat to 60 degrees (small bubbles appear at the edge of the pot)

Step 4: add the cooked milk into the egg yolk, stir well, then add vanilla essence and corn starch

Step 5: stir and heat until the liquid is slightly thicker. The starch began to gelatinize.

Step 6: pour into a square plate, cover with plastic wrap and refrigerate for 1 hour

Step 7: ice.

Step 8: beat the fresh animal cream on ice until it is distributed for 6 hours, and the volume of cream will expand by 2 times. But it can still flow.

Step 9: pour in the chilled milk juice and stir well. Pour it into a square plate, cover it with plastic film, and freeze it in the refrigerator for 2-3 hours. When the ice cream is half set, take it out, turn it up from the bottom, and mix the ice cream evenly. Operate once every 2-3 hours, and repeat for 4-5 times.

Materials required:

Egg yolk: 2

Milk: 100g

Corn starch: 1 teaspoon

Milk powder: 1 tablespoon

Vanilla extract: 1 / 2 tsp

Sugar: 35g

Fresh animal cream: 200g

Note: fresh milk doesn't need to be boiled, as long as there are some small bubbles on the edge of the pot, the superheated milk will make the yolk into egg flowers. The frozen ice cream should be stirred constantly to make the fresh cream and the egg milk mixture fully blend to make a smooth taste. Before eating, it should be put in the cold room to warm up, so that it will not be too hard.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Cao Bing Ji Ling