No light cream version of whole egg ice cream (egg tart water) production, super simple(wu dan nai you ban quan dan bing ji ling dan ta shui zhi zuo chao jian dan de )

No light cream version of whole egg ice cream (egg tart water) production, super simple

Introduction:

"This ice cream is totally unexpected. I wanted to make egg tarts in the evening. Because there was no light cream at home, I wanted to try the egg tarts without light cream. I only tried five egg tarts. The rest is frozen in the refrigerator. As a result, the egg tart is very successful, and the water is also very tender and smooth. It can be said that it is a roasted egg soup. The next day, I want to melt it and continue to bake the egg tart (the refrigerator has the crust made before). I take it out and dig it with a spoon. It's very soft and not frozen into ice. I'm so happy. Because we can't buy light cream here, it's very inconvenient to buy it online. I used to think that light cream was a necessary material for ice cream and egg tart water. Now I'm not. I'm so happy. I don't have to worry about the lack of light cream for making ice cream and egg tart water in the future. At first, I didn't know if it would be successful, so I didn't take any pictures. However, the steps are quite simple. You can understand it when you look at the words. This ice cream has been frozen all night. It's still very soft without stirring on the way. I believe it will taste better if you stir it several times. Because there is no ice cream spoon, you can only dig it with the soup spoon. The picture is very ugly. I hope you don't dislike it. "

Production steps:

Step 1: pour the milk, sugar and corn starch into the milk pot, stir well, and cook over low heat until bubbles appear at the edge of the pot, then the sugar dissolves. Turn off the fire for standby

Step 2: in a large bowl into the eggs, with the egg beater to break, must beat evenly, otherwise the egg white will be a piece of bad taste.

Step 3: slowly pour the hot milk into the egg liquid and constantly stir the egg liquid. The slower the milk is poured, the better. Otherwise, it is easy to turn the egg liquid into egg soup. Then put it into the refrigerator to freeze and stir it thoroughly once an hour.

Materials required:

Pure milk: one bag (about 220 mL)

Eggs: 2

Corn starch (5g)

40g sugar

Note: the taste of this ice cream is very soft, not as hard as expected. Adding starch is to reduce the small ice residue. If you like the taste of ice residue like shaving ice, you can not add starch. The cooked milk only needs to be dried for a short time. If the cooling time is too long and the temperature is too low, the eggs will not be too hot, and the taste will be too hard. The prepared liquid can also be used as egg tart water directly. It is tender, smooth and sweet. It can liberate light cream temporarily

Production difficulty: simple

Process: others

Ten minutes: Making

Taste: milk flavor

Chinese PinYin : Wu Dan Nai You Ban Quan Dan Bing Ji Ling Dan Ta Shui Zhi Zuo Chao Jian Dan De