Yogurt ice cream(suan nai bing ji ling )

Yogurt ice cream

Introduction:

"It's hot. The highest temperature here is still more than 30 degrees. It's hot. We have to make more ice cream this time. Yesterday did not finish the yogurt, there is a cup, today simply make ice cream. Yoghurt ice cream is a little sour, and it tastes refreshing in summer. It is the last yoghurt, which fully retains the active ingredients of lactic acid bacteria in yoghurt. If it is not heated, it will not kill them. Lactic acid bacteria are not afraid of cold, they are afraid of heat. "

Production steps:

Step 1: get the ingredients ready

Step 2: Boil the milk

Step 3: add the lemon juice into the egg yolk, disperse the egg yolk, slowly pour the cooked milk into the egg yolk liquid, and quickly stir it side by side to prevent the egg yolk from caking. After mixing well, cook it over low heat until the egg yolk liquid bubbles. Do not boil it, otherwise it will be a bowl of egg soup. Keep stirring when cooking, otherwise it will paste the bottom.

Step 4: after the egg and milk are cooled, add yoghurt and stir well. Attention must be cool to below 40 degrees, and then add yogurt, or lactic acid bacteria will be scalded to death.

Step 5: light cream add ice sugar powder (sugar powder can also be), ice sugar must be beat into a very fine powder, can't have particles, with sugar words also need to use sugar powder.

Step 6: egg beater a low speed to send, play to no flow can have patterns, do not have to play to the full hair.

Step 7: pour the whipped cream into the egg milk, and mix evenly by cutting and mixing

Step 8: cut and mix the ice cream paste. It looks delicate

Step 9: after mixing well, pour it into the sealed box, put it into the refrigerator and freeze it. Take it out every other hour and stir it for 3-4 times. The ice cream will be very delicate and free of ice debris.

Step 10: ready to eat ice cream as you go, taste sweet and fragrant, good in summer.

Materials required:

Milk: 300g

Cream: 300g

Yogurt: 250g

Egg yolks: 4

Rock sugar: 80g

Lemon: half

Note: yogurt is best added according to my ratio, if you add too much is not impossible, but the taste of yogurt will cover up the cream flavor. If you don't add cream, it's OK to change the amount of cream directly into yogurt. That's pure yogurt ice cream. It's also delicious, but the taste is not delicate with cream. If you want to pursue delicate taste and do not want to use cream, you can try to change it, but you should pay attention to adding an egg yolk, so that the taste will be better.

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: sweet

Chinese PinYin : Suan Nai Bing Ji Ling