Low fat Vanilla Milk Ice Cream(di zhi xiang cao niu nai bing qi lin )

Low fat Vanilla Milk Ice Cream

Introduction:

"I couldn't wait to make this ice cream as soon as my book arrived yesterday afternoon. The main reason why I didn't try to make ice cream before was that it was high in fat and had to be stirred every other time. It's really not suitable for lazy people. But this time I saw a Book about low fat and healthy ice cream written by a Japanese introduced by a wechat friend on Weibo Interest, I went to dangdang.com to buy it. The result of the whole experiment is that it tastes delicious. The method is very simple. It's definitely a good book that everyone can make ice cream at home... PS: the only feeling is that the sweetness is a little high, the sugar content needs to be reduced, and I need to buy a scoop quickly. This time, the ice cream is not only a little melted, but also round and square with my spoon

Production steps:

Step 1: prepare the material. PS: if there is an ice cream machine, put the refrigeration barrel in the freezer for a period of time.

Step 2: pour milk and vanilla essence or vanilla seeds into the pot, heat over low heat, small bubbles appear at the edge of the pot, turn off the heat and cool down.

Step 3: pour the sugar into the yolk.

Step 4: stir with the beater until white.

Step 5: take a small part of the cooled milk and pour it into the egg yolk. Stir it evenly with the egg beater, and then pour in the remaining milk and stir it evenly.

Step 6: pour into the pan.

Step 7: heat over medium heat, stir with a wooden spatula to make a paste. Small bubbles appear at the bottom of the pot. Turn off the heat. PS: don't overcooke. The yolk will solidify. Don't boil it.

Step 8: filter the liquid and put the basin into ice water.

Step 9: stir with a wooden spatula to cool the batter completely.

Step 10: for the machine with ice cream machine, press the switch, set the time, stand for about 20 minutes, and freeze. Use the electric egg beater to stir at high speed for 2 minutes, and the manual egg beater to stir for 10 minutes,

Step 11: then put it into a container, freeze it for 2 hours, and do not take it out to stir during this period.

Step 12: finished product.

Materials required:

Milk: 250ml

Vanilla or vanilla pods: moderate

Yolks: 3

Fine granulated sugar: 50g

Note: 1: Step 4: egg yolk is the key to make ice cream. 2: Step 7: don't overcooke the last time you heat it. The yolk will solidify and must not be boiled. 3: Step 8: filter the liquid and put the basin into ice water to prevent bacteria from multiplying. 4: Step 10: use the electric egg beater to stir at high speed for 2 minutes, and the manual egg beater to stir for 10 minutes, so as to let the air fully enter the ice cream liquid and produce rich bubbles. 5: The best container for ice cream is stainless steel. 6: You don't have to stir it a few times during freezing.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: milk flavor

Chinese PinYin : Di Zhi Xiang Cao Niu Nai Bing Qi Lin