Simple Homemade Ice Cream Recipe
Get the ingredients ready and the egg beater. All containers and egg beaters shall be free of oil and water. Prepare the cream when you use it
|Raw Egg yolk||2|
|White granulated sugar||30 g|
|Broken cranberries||appropriate amount|
Get the ingredients ready and the egg beater. All containers and egg beaters shall be free of oil and water. Prepare the cream when you use it.
Add 10g sugar to the egg yolk, squeeze a few drops of lemon juice, beat until the color becomes lighter, and then put salt.
Boil the milk over low heat until it bubbles slightly. Pour in the egg yolk while it is hot and stir quickly. The mixed liquid is very thin. Watch the video.
Then heat it over a low heat and stir constantly to avoid pasting the pot. Heat it until it becomes slightly viscous. Let it cool. Heating may cause a small particle feeling. It doesn't matter. Just hit it again in the next steps.
Pour the light cream into an oil-free and water-free basin, add the remaining 20g sugar, squeeze in a few drops of lemon juice, and send it until you lift the egg beater. The cream has a small peak. The cream lines in the basin do not disappear.
Then pour the cool egg yolk paste into the cream pan and stir well. Then beat it with an egg beater, so that the small particles in the egg yolk paste will be knocked off.
Add crushed cranberries and stir well.
Put it into a glass container without oil and water, seal it, and put it in the refrigerator for freezing. Yes, it's frozen!
Freeze for five or six hours and turn into ice cream!
The taste is delicate and smooth!
The finished product is both good-looking and delicious.