How to make simple vanilla ice cream, how to make vanilla ice cream

Cut the vanilla pod in half, scrape out the vanilla seeds with the tip of a knife, and put them in milk with the pods.

Turn on low heat, heat the milk to a boil, turn it off immediately, cover and simmer for 10 minutes. (Let the vanilla aroma fully blend into the milk).

Put egg yolks and granulated sugar in a bowl and quickly whip until a nearly white paste.

Add the simmered milk to the third step of the egg batter slowly, in a very small amount, and stir quickly with the other hand whisk to avoid the high temperature of the milk and turn the egg batter into egg drops.

Mix the milk and egg batter thoroughly, then pour it back into the pan and heat it over low heat.

When the custard is cooked to around 83 degrees, turn off the heat. (If you don't have a thermometer, you can also use this method: after the spoon is coated in milk paste, you can turn off the heat when you make a mark on the spoon with your finger that will not disappear.) ）

Filter it into a clean basin, cool it with ice water, cool it down, and put it in the refrigerator for about 3 hours.

Whipping cream beat with ice water until seven portions.

Mix well with refrigerated English sauce and pour into an ice cream maker that has been frozen for 12-17 hours.

After stirring for 20 minutes, put it in a crisper and freeze it in the freezer.

How to make a simple version of ice cream. Want to make your own ice cream but are afraid of trouble? In fact, many simple versions of ice cream can be made with only a small amount of ingredients, and even an ice cream maker is not needed.

Generally, people who start a single business will study here, because not only the teachers here are professional and the equipment is advanced, but there will also be entrepreneurial support after graduation, so as to provide technical support for future development!

Here's how to make vanilla ice cream:

Ingredients: 100 grams of milk, 2 egg yolks, 1 teaspoon of cornstarch, 35 grams of caster sugar, 1 2 teaspoons of vanilla extract, 150 grams of sour cream.

Excipients: Chrymoya to taste.

1. Prepare the required materials.

2. Add caster sugar to the egg yolk and beat until the egg yolk is slightly fluffy and whitish.

3. Put the milk into a small milk pot, add vanilla extract, heat until the side of the pot bubbles, and turn off the heat.

4. Add the hot milk to the egg yolk in batches, stirring and mixing well.

5. Add corn starch and stir well.

6. Pour the mixture back into the small milk pot and heat it until the liquid is thick, remove from the fire and cool to room temperature, then refrigerate and cool down.

7. Mix the sour cream with the refrigerated milk to make an ice cream liquid and pour it into the ice cream bucket.

8. Start the Bread Maker imix program and the ice cream is stirring.

9. At the end of the program, take about 1 3 pieces of soft ice cream and put it in a container, spread it evenly and put in an appropriate amount of cherry sauce.

10. Put in 1 3 ice cream, then spread the cherry jam, and finally put in all the remaining ice cream and put it in the freezer to freeze hard.

11. Take it out before eating, scoop the ball with an ice cream spoon and eat.

Ingredients

350 grams of whipping cream, 250 grams of pure milk, 3 egg yolks.

Excipients

70 grams of sugar, a few drops of vanilla extract.

Steps

1.Prepare ingredients, whipping cream, milk, eggs, vanilla extract, vanilla extract can not be left out, or it is better to substitute vanilla pods.

2.Separate the egg yolks and add 70g of sugar.

3.Beat with a whisk until the eggs are white and sticky. The stickier the better, and it's good when it's a little hard to stir up.

4.In a small saucepan, bring the milk to a boil.

5.Pour the boiled milk into the beaten egg yolk slowly, little by little, stirring while adding, be sure to control the amount and speed of pouring milk, if it is too fast, the egg yolk will be scalded into egg flowers.

6.After the egg yolks are all added to the milk, it is like this'。

7.Add the egg yolk liquid with milk and heat it over minimum heat to about 80 degrees Celsius. The induction cooker I use has the lowest heat, stirring while heating until the egg yolk liquid becomes significantly thicker, and the temperature must be controlled, otherwise it will directly become egg drop soup.

8.Heating up is good.

10.Until the whipping cream is beaten until it is smooth and you can see the lines.

11.After the heated egg milk is cooled, add the whipped cream to the egg cream in batches and stir well.

12.This amount can make the largest ice cream box, one box. Pour it into the box and freeze it, stirring it once every half an hour in between, and the more times you stir, the more delicate the ice cream will be.

13.A large box of frozen ice cream.

Tips:

The egg yolk must be whipped until whitish and thick. Don't be lazy, and the process of adding milk must be slow, slow, not anxious, including the temperature of heating the egg milk, basically these points are mastered, you will be able to make a successful ice cream.