Vanilla Ice Cream(xiang cao bing qi lin )

Vanilla Ice Cream

Introduction:

Production steps:

Step 1: prepare the yolks.

Step 2: mix the milk with sugar.

Step 3: add egg yolk and heat over low heat. Until the liquid in the milk pot begins to boil after being heated, leave the fire immediately.

Step 4: after leaving the fire, immediately pour in all the ice cream and stir well. Then, add vanilla extract and a little salt and let it cool completely.

Step 5: I use two 550ml sealed boxes. Repackaging.

Step 6: mix the ice cream liquid and put it into the refrigerator for freezing; take it out after freezing, beat it with the electric egg beater for a while, and put it into the refrigerator again. After that, take it out and beat it every half an hour. Repeat this process, stir more than 4 times, and then freeze the ice cream thoroughly, the ice cream is ready.

Materials required:

Yolks: 5

Fine granulated sugar: 130g

Milk: 400ml

Light cream: 250ml

1 / 2 teaspoon vanilla extract

Salt: a little bit

Precautions: 1. It is suggested that you divide the ice cream liquid into several small portions before freezing. Because small portions of Ice Cream Freeze faster, save time. 2. When cooking the mixture of egg yolk and milk in a milk pot, pay attention to the heat and don't overcook it. After cooking, pour in the light cream immediately, let the temperature drop immediately to prevent the remaining temperature from heating. 3. Pour the light cream directly, no need to beat the light cream in advance.

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xiang Cao Bing Qi Lin