Yogurt ice cream(suan nai bing ji ling )

Yogurt ice cream

Introduction:

"What I do most in my family is yoghurt, which has not been broken all year round. There are yoghurt made by myself in the refrigerator almost every day. Summer ice cream, my favorite is the more original yogurt ice cream, although the taste is relatively monotonous, but the pure milk is still memorable

Production steps:

Step 1: add sugar to milk and bring to a boil

Step 2: add a few drops of white vinegar to the egg yolk to remove the fishy smell, preferably lemon juice. I forgot to buy it, so I used a few drops of white vinegar

Step 3: break the egg yolk and pour it into the boiled milk. Stir while pouring

Step 4: stir the egg and milk, reheat over low heat, cook until it is about to boil, but do not boil, leave the heat immediately, and let it cool. Don't boil it, or it will turn into egg soup.

Step 5: beat the cream to 7,

Step 6: first put the yogurt into the egg milk and stir evenly

Step 7: add the whipped cream

Step 8: mix evenly with the method of cutting and mixing, put it into the refrigerator and refrigerate for about one hour. This ice cream machine can be done faster

Step 9: put the ice cream bucket into the refrigerator freezer 24 hours in advance, freeze at - 18 degrees, take it out, pour in the ice cream immediately, turn it on and stir for 20-30 minutes. Stir until it's like ice sand, and the ice cream machine will not stir

Step 10: pack the endless fresh-keeping box and freeze it

Materials required:

Light cream: 200g

Yogurt: 150g

Milk: 150g

Sugar: 50g

Egg yolk: 2

Corn starch: 10g

Note: 1. The mixing time of ice cream machine is related to the temperature of ice cream liquid, and it will be faster after refrigeration. 2. If there is no ice cream machine, the last step is to stir it with an egg beater for a few minutes, and then put it into the refrigerator to freeze

Production difficulty: simple

Process: others

Production time: one hour

Taste: milk flavor

Chinese PinYin : Suan Nai Bing Ji Ling