Vanilla Milk Ice Cream(xiang cao niu nai bing ji ling )

Vanilla Milk Ice Cream

Introduction:

Production steps:

Step 1: prepare the ingredients.

Step 2: cut the vanilla pods with a knife, gently scratch out the black seeds inside, then cut them into sections and put them into the milk pot.

Step 3: add the milk and 40g sugar into the milk pot, boil the milk slowly over low heat, and stir it gently with a spoon.

Step 4: pour the scattered egg yolk into the milk, and keep stirring while flushing. This is to prevent the egg yolk from caking, and then put the milk pot into a plate filled with cold water to cool down.

Step 5: continue to cook the milk and egg yolk mixture over low heat until the mixture is slightly thick.

Step 6: add sugar to the milk and beat until 6.

Step 7: pour the cooled milk and egg yolk into the light milk, stir well, and freeze in the refrigerator.

Step 8: take out the frozen ice cream every other hour and stir it with an electric egg beater. Stir it four times and then freeze it.

Step 9: to eat, first take out the room temperature for about 10 minutes, and finally dig the ball.

Materials required:

Yolks: 3

Milk: 250g

Light milk: 300g

Vanilla pods: one

Sugar: 80g

Note: when cooking vanilla pods, you must use a low heat. The longer you cook, the stronger the flavor. In the recipes made by many friends, many of them pour hot milk into the egg liquid. I just reversed it. If you are careful, you can pour hot milk into the egg yolk, and stir it many times, mainly to prevent ice crystals from appearing in the taste of ice cream. I found that electric egg beater is more effective It's more convenient.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Cao Niu Nai Bing Ji Ling