Making vanilla ice cream by ancient method(gu fa zhi zuo xiang cao bing qi lin )

Making vanilla ice cream by ancient method

Introduction:

"Ice cream has a history of more than one thousand years in China. Later, Marco Polo brought this Chinese technique and ancient formula back to Italy. After continuous improvement in Europe, it has developed into all kinds of ice cream popular in the world. In ancient China, this kind of iced snack for summer consumption was not called ice cream, but "ice cream cake". The production method is also very simple, the first is to use milk production, the method is, first boil the milk to cool, and then pour it into the copper basin to adjust the fruit or sugar, and then a large wooden basin, put in ice, pour in the right amount of salt, ice and salt contact will quickly melt, can make it in an instant can reach minus 56 degrees Celsius, the copper basin squat into the wooden basin, the milk will be on the wall of the copper basin Frosting, at this time with a wooden spoon constantly stirring back and forth, so that the frost repeatedly fall off and condense, in half an hour to condense into a solid, when sold with a knife cut into a bowl, sprinkled with sugar or fruit, etc., Song people called this "ice cream". This kind of ice cream is generally only enjoyed by the royal court or the rich, because it is too expensive! In ancient China, there was the skill of ice storage in the Yin and Shang Dynasties. According to the translation of ancient books, the method of ice storage is to dig a pit several feet deep, with logs inlaid with four walls to pave the bottom, and then covered with straw woven straw curtain. When picking ice in winter, the ice is stacked inside, and covered with straw curtain to cultivate the soil for a depth of five feet, so that the ice can be preserved from spring to autumn without melting, and it can be taken as you like. In the past, emperors, officials and merchants used these ice cubes to ice meat or fruit in summer. It is said that the litchi eaten by Yang Guifei in those days was delivered to Chang'an from the south by eight hundred miles relay, and then stored in ice boxes. Later, it was not until the Tang and Song dynasties that there were ice cellars. At present, there are still ancient ice cellar sites in Beihai Park and the Forbidden City in Beijing. You may as well confirm them. In Europe, I have seen an old ice cream machine kept in a foreigner's home. This kind of ice cream machine is actually a small oak barrel with a diameter of 50 cm and a depth of about 30 cm. A copper metal barrel is placed in the middle of the barrel. The metal barrel is much smaller than the wooden barrel, with a diameter of about 20-25 cm. When it is used, ice cubes are filled between the wooden barrel and the metal barrel to add salt, and then the milk slurry for ice cream is poured into the metal barrel, which is scraped continuously by hand with a scraper The inner wall of the metal barrel will soon solidify the milk. It is said that this is the ice cream machine invented by Marco Polo after he returned to China. Here is a brief introduction to the quick method of making ice cream. The raw materials I use are fresh milk, eggs, sugar, solid cream and two drops of vanilla essence, so it's called "vanilla ice cream". It tastes very good. The method is as follows. "

Production steps:

Step 1: soften the solid cream at room temperature, and then beat it evenly. After beating well, put an egg and continue to beat until the oil and egg mix.

Step 2: according to the above method, put the eggs one by one into the basin, stir evenly, so that the eggs and cream are completely fused, and then add sugar in three times after stirring.

Step 3: stir the sugar until it dissolves, and then add it for the second time.

Step 4: after stirring, add two drops of vanilla essence and mix well.

Step 5: after the above process is completed, add milk in several times and beat well.

Step 6: put the whipped milk and egg liquid into the microwave oven and heat it with high heat until cooked.

Step 7: take out and stir every 8-10 seconds, about 5 minutes.

Step 8: after the milk and eggs are cooked, put them into a bowl to cool.

Step 9: pour the cooled ice cream ingredients into the thickened fresh-keeping bag.

Step 10: take a basin of suitable size, put ice in it, and pour in the right amount of salt.

Step 11: then put the fresh-keeping bag containing the liquid ingredients of ice cream into the ice.

Step 12: after adding salt to the ice, the actual temperature will quickly drop to minus 5-8 degrees centigrade, and there will be ice and frost on the outside of the basin.

Step 13: at this time, the liquid in the bag will gradually start to solidify. During this period, take out the bag and gently knead it for several times, and then continue to freeze, so as to make the internal cooling of the liquid uniform.

Step 14: after about half an hour, the liquid will be completely solidified. At this time, you can spoon the ice cream into a bowl.

Step 15: if you don't eat it for the time being, it can be frozen and taken out half an hour in advance.

Materials required:

Fresh milk: 300ml

Small eggs: three 150g

Solid cream: 40g in a small piece

Ice: 800g

Salt: 80g

Sugar: 80g

Vanilla extract: 2 drops

Note: self made ice cream features: light yellow color, rich milk flavor, moderate hardness and sweetness. Warm tips: 1. The formula can be adjusted according to your own preference, usually 4-5 eggs for 500g fresh milk, solid or liquid light cream for cream, solid cream has higher oil content, no more than 10% can be used, and light cream can be increased by three times. 2. According to this method, chocolate, strawberry, mango or other flavors of ice cream can be made. You can also use puree instead of liquid ice cream when it's cooked. You can also use jam to make ice cream taste better. 3. The more salt is added to the ice, the faster the cooling speed will be, while the less salt the ice will melt slowly, and the ice cream will not solidify. This is also the simplest way that the ancient Chinese used this principle to make the ancient local refrigerator to freeze and preserve food. Europe also absorbed this principle to make the first ice cream machine. This "vanilla ice cream" made by using the ancient method is ready for the reference of friends without ice cream machine!

Production difficulty: simple

Craft: Skills

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Gu Fa Zhi Zuo Xiang Cao Bing Qi Lin