Original basic ice cream(yuan wei ji chu bing qi lin )

Original basic ice cream

Introduction:

"The self-made ice cream has no additives, because it uses animal light cream. It's not only safe to eat, but also tastes really fragrant, mellow and full-bodied. It guarantees that you will never eat the take away ice cream after a bite. Even the expensive Haagen Dazs is not as good as it."

Production steps:

Step 1: prepare the required raw materials,

Step 2: pour all the milk, cream and sugar into the milk pot, heat to a slight boil, turn off the heat, and stir until the sugar melts.

Step 3: after the milk is cooked, air it, take out the yolks and mix them in a bowl,

Step 4: when the milk temperature is not hot, pour the egg yolk into the milk and mix well, then heat it to a slight boil, turn off the fire, and keep stirring during heating.

Step 5: pour the mixed ice cream puree into a large container, cool and refrigerate for half an hour. If you like different flavors, you can add your favorite ingredients before freezing, such as all kinds of fruit puree or chocolate sauce or coffee powder.

Sixth step: beat the egg beater to the full froth and then freeze for half an hour.

Step 7: take it out the second time and freeze it for half an hour. (about 3 minutes each time)

Step 8: after the third time, it's almost done. At this time, quickly stir it in a circle with a spoon for 1 minute and then put it into the container.

Step 9: after freezing to hard, you can eat it. During this period, you can take it out and stir it to avoid water sinking into the bottom to form ice residue.

Step 10: mellow and rich, no one can match it.

Materials required:

Light cream: 3 cups

Milk: 2 cups

Egg yolks: 3-4

Sugar: 4 teaspoons

Note: 1. The capacity of the cup I use is 125ml. 2. A large box of light milk is 1L. If it is used to make ice cream, you need to add 1 jin of milk and 6 yolks (the light cream can not be stored for a long time after it is opened, if there is a place to store it, it doesn't matter how long the ice cream is kept). 3. If you like different flavors, add your favorite ingredients, such as various fruits or chocolate sauce or coffee, before the ice cream paste is mixed and frozen in the refrigerator Brown powder. 4. The more times the ice cream is stirred, the softer the taste of the ice cream. If you like to eat the ice cream with ice residue, you can not beat it so many times, or increase the proportion of milk, as you like.

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: sweet

Chinese PinYin : Yuan Wei Ji Chu Bing Qi Lin