Vanilla Ice Cream(xiang cao bing qi lin )

Vanilla Ice Cream

Introduction:

Production steps:

Step 1: prepare materials. Put the ice cream bucket into the refrigerator to freeze until the freezing liquid solidifies.

Step 2: cut the vanilla pods with a knife

Step 3: pour the milk into the pot, scrape out the vanilla seeds with a knife, put them into the milk, cut the vanilla pods into sections, open fire and cook until the milk is warm, then turn off the fire immediately.

Step 4: mix the yolk and sugar and beat until the yolk turns from yellow to white.

Step 5: slowly pour the milk into the egg yolk paste, and stir while pouring, otherwise the egg yolk will be cooked.

Step 6: stir the batter evenly.

Step 7: pour the stirred paste into the pot again, heat it over low heat and stir. The temperature measurement shall not exceed 85 ℃, and the fire shall be shut down and removed quickly. (the batter begins to thicken and bubble)

Step 8: after the cooked egg paste is cooled, wrap the preservation film and refrigerate for 3-4 hours. After refrigeration, pour in the cream and mix well.

Step 9: pour into the ice cream bucket

Step 10: start and stir.

Step 11: stir until the ice cream machine makes a click, turn off the power immediately.

Step 12: put the ice cream in a container and freeze for 2 hours

Materials required:

Milk: 240ml

Vanilla pod: 1 root

Egg yolk: 3

Cream: 400ml

Sugar: 100g

Note: vanilla pod can be replaced by vanilla essence and vanilla powder

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Xiang Cao Bing Qi Lin