Cream vanilla ice cream(nai you xiang cao bing qi lin )

Cream vanilla ice cream

Introduction:

"Ice cream must be cooked. Because ice cream is a kind of frozen food, it is a kind of cold food. When making ice cream, utensils, utensils and containers must be strictly disinfected to ensure health and safety. Generally, eggs can kill most microorganisms only when they are above 75 ℃, so they must be cooked. China's health law has strict regulations and requirements on this. Next, we'll make the first ice cream since early summer. Because of adding vanilla essence, it's called "cream vanilla ice cream."

Production steps:

Step 1: 250ml fresh milk, 100g eggs, 2G vanilla extract, 2G vegetable powder, 50ml light cream, 10g butter, 30g sugar, 1g salt and 4G corn starch.

Step 2: beat the eggs with a beater to make them slightly sticky.

Step 3: pour 250ml fresh milk, 2G vanilla extract, 2G vegetable powder, 50ml light cream, 10g butter, 30g sugar, 1g salt and 4G corn starch into the milk pot. Mix well.

Step 4: put the milk pot on the fire, simmer slowly with low heat, and keep stirring while simmering.

Step 5: melt the butter and sugar until boiling.

Step 6: after boiling for 3 minutes, while the milk mixture is still rolling, quickly pour the milk into the egg liquid and beat it with an electric egg beater.

Step 7: make the egg and milk completely fused until the size is fine and no particles.

Step 8: pour the ice cream milk mixture into the fresh-keeping box and cool it. Start to stir it with a spoon every 5 minutes, stir it three times, and then stir it every 10 minutes.

Step 9: after cooling completely, cover the box and put it into the freezer.

Step 10: take it out of the refrigerator every 10 minutes and stir it until it is thick. Then stir it every 30 minutes. Finally, it can be frozen and stored in the freezer.

Step 11: when eating, take out the fresh box and scoop it out with ice cream spoon.

Materials required:

Fresh milk: 250ml

Eggs: two 100g

50ml: light cream

Butter: 10g

Corn starch: 4G

Vanilla extract: 2G

Vegetable meal: 2G

Sugar: 30g

Salt: 1g

Note: vanilla ice cream features: light yellow color, fragrant smell, rich milk flavor, delicate taste, cool and delicious, rich nutrition. Warm tips: 1. Before making ice cream, use boiling water to boil the steel basin and eggbeater blade, and disinfect them thoroughly. 2. When cooking the mixture of milk, if you use a small fire, it's better to use an induction cooker, so it's not easy to cook paste, and you have to keep stirring while cooking. 3. When the rolled milk is poured into the egg basin, use the egg beater to stir it quickly, so that it does not have particles. The finer the milk, the better, until it is smooth.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Nai You Xiang Cao Bing Qi Lin