Vanilla Ice Cream(xiang cao bing qi lin )

Vanilla Ice Cream

Introduction:

"Vanilla ice cream, popular Valentine's, fragrant and smooth, lingering on the tip of the tongue, looming vanilla seeds, will you be infatuated with her this summer? It's 39 degrees centigrade. Now it's like being spread on the concrete road and exposed to the sun. I go with my coat and don't wear skirts above the knee. I don't think I've had time to adapt to such a sudden high temperature and June... Vanilla cream milk, light cream, fine granulated sugar, egg yolk, a vanilla pod, make a basic English cream sauce. Easy to get food and simple operation, absolutely meet the cool season

Production steps:

Step 1: cut the vanilla pods, scrape out the vanilla seeds, milk and cream, heat them over low heat until they are about to boil (bubbles start to appear on the edge of the pot)

Step 2: add sugar to egg yolk and beat until white

Step 3: take out the beans and set aside

Step 4: pour the mixture into step 2 slowly and in small amount, and stir it gently

Step 5: pour the mixed egg and milk back into the pot, heat it over minimum heat, and stir continuously (about 6-10 minutes)

Step 6: heat to 83 ℃ or scoop up a little egg milk with a scraper to scratch the surface of the scraper to leave traces

Step 7: filter the cream sauce into a clean bowl

Step 8: put it into a basin with ice water, quickly cool it to room temperature, and stir occasionally

Step 9: add 2-3 drops of vanilla essence, stir well, cover with plastic wrap and refrigerate

Step 10: about 5 minutes hardness, take out the electric egg beater to stir once, every 1 hour or so, repeat about 4-5 times, taste soft and smooth, you can

Materials required:

Milk: 400g

Light cream: 120g

Vanilla pods: 1 root

Yolks: 5

Fine granulated sugar: 70g

Vanilla extract: moderate

Note: Tips: 1. When you buy vanilla pods, you should pay attention to sealed storage. It's better to feel oil wet. 2. Take out the vanilla seed pods and put them into the pot to cook. After cooking, take them out. 3. Step 4: when mixing, the liquid temperature is high. It needs to be carried out in a small amount, so as to avoid the egg yolk boiling and appearing granular or standing for 5 minutes, and then the temperature drops slightly. 4. Step 5 is the most important step in the whole process The key step is that the liquid circulation is poor after the temperature rises, and only by constantly stirring can the mixture be separated into granules. 5. English cream sauce can be cooled quickly to prevent bacteria from producing in the environment with high room temperature. 6. After cooling the environment at room temperature quickly, it can be covered with fresh-keeping film to prevent ice dregs from producing in the case of large temperature difference. Pure hand-made ice cream: why use electric egg beater What needs to be stirred every other period of time? What's the right time to stir ice cream? The above four questions can be found in my article caramel ice cream

Production difficulty: simple

Process: others

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Cao Bing Qi Lin