Homemade Vanilla ice cream recipe
Cut open the vanilla pods and fill them with small black seeds. Pour all the pods and small black seeds into the milk
|Vanilla pods (can be replaced by vanilla powder or vanilla essence)||1 piece|
Cut open the vanilla pods and fill them with small black seeds. Pour all the pods and small black seeds into the milk.
Pour fine granulated sugar into the Egg yolk and beat until the egg yolk turns white.
Heat the milk over a low heat, cook until it is not boiling (do not boil), and remove the pods.
Slowly pour the boiled milk into the egg yolk bit by bit (preferably in a flowing line), and continue to beat the egg yolk.
Heat the mixed egg milk liquid to 85 ℃ over a low fire and keep stirring during the period. If there is no thermometer, dip the wooden spoon with egg milk liquid in the pot, and scratch the back of the wooden spoon with your fingers. If there are clear scratches, you can.
Put the boiled egg milk paste into a cold water basin to cool down, and continue to stir until it is completely cooled (at this time, fruits and other ingredients can be added).
Beat the light cream to 60%, mix it with the thoroughly cooled egg milk slurry, pour it into a shallow container and freeze it in the refrigerator.
After freezing for two hours, take it out and stir it thoroughly. If you want to be very delicate, it's better to stir it with a mixer. Then repeat it every 1 hour, a total of 4 times. Finally, freeze it for more than 4 hours.
Take it out and place it at room temperature for 15 minutes, which is better to dig.