Milk ice cream(niu nai bing ji ling )

Milk ice cream

Introduction:

Production steps:

Step 1: keep the egg yolk and a bag of milk

Step 2: add sugar to the yolk and beat with a beater

Step 3: about ten minutes, the egg liquid is thick, the sugar and yolk are mixed evenly, and there is no precipitation

Step 4: pour the milk into the milk pot and bring to a boil over high heat

Step 5: cool the milk slightly, and then slowly pour it into the beaten egg yolk. In the meantime, use the manual egg beater to keep stirring. Be careful not to pour all the milk into the yolk to avoid scalding the yolk

Step 6: pour the mixed yolk milk into the milk pot again, slowly heat it with low heat, and keep stirring with manual beater until the yolk milk begins to thicken. This step must be heated with a small fire, do not boil the yolk milk, otherwise it will fall short

Step 7: put the cooked yolk milk at room temperature, let it cool naturally, and then put it in the refrigerator

Materials required:

Milk: 200g

Eggs: 4

Sugar: 100g

Note: when freezing, it's best to stir every 2 to 3 hours. If possible, put some cream in the process of making, or put some jam and fruit chocolate jam after finishing to increase the sweet flavor and enrich the taste of ice cream

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Niu Nai Bing Ji Ling