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

Materials. Yolk.

2 pcs. Whipping cream.

250g white sugar.

30g vanilla extract. A few drops. Salt.

Appropriate amount of 1g ice cream bucket.

More than 12 hours.

To make homemade vanilla ice cream.

1. Prepare materials.

2. Pour the whipping cream into the milk pot and heat it to 35 degrees, I use a thermometer, which is easier to make.

3. Stir the egg yolk with white sugar, slowly pour the 35 degree light cream into the egg yolk, pour in the light cream while stirring the egg yolk, and stir well.

4. Pour the whipping cream mixture back into the milk pan and heat it over medium-low heat, stirring while monitoring the temperature. Heat to 80-85 degrees, do not exceed 85 degrees.

5. That is, attach a layer of milk slurry to the back of the spoon, and the scratches will not disappear when the fingers are scratched.

6. When the ice cream slurry reaches 85 degrees, stir the milk pot in cold water and cool it to room temperature.

7. The ice cream slurry is filtered through a sieve into a frozen container.

8. Cover the surface of the slurry with plastic film and put it in the refrigerator for more than 4 hours.

9. The ice cream machine container is taken out of the freezer, assembled, and the ice cream slurry is poured into the ice cream machine container for about 20 minutes.

10. Pour the prepared ice cream into a frozen container and freeze in the refrigerator for at least 1 hour until the ice cream is firm enough.

Vanilla meat floss cake:

Ingredients: 4 eggs.

Meat floss to taste. Nine-story tower (dry powder) to taste.

White vinegar. Baking powder 3g

Salt 3g, cake flour 80g

80 g of sugar 50 ml of milk

Salad oil: 50ml of green onions.

Egg yolk and egg white separation.

Sift the cake flour and mix with the salt baking powder and stir well.

Finely chop the green onion and set aside.

Add 15g of sugar to the egg yolk, beat evenly, and then add the salad oil and milk in 2-3 times (one item must be added and stirred well.)

to add the next item).

Mix the flour in 2-3 portions, pour into the egg yolk and stir gently and quickly.

Don't make circles. Avoid tendoning.

Add 2-3 drops of egg white vinegar and beat for 30 seconds, pour in the remaining granulated sugar in 203 times, and beat with an electric whisk until hard foaming.

Divide the egg whites into the egg yolk 2-3 times and stir gently and quickly.

Don't make circles. Avoid tendoning.

Pour half of the cake batter into the cake mold.

Sprinkle with chopped green onions. Meat floss and nine-layer tower dry powder.

Continue to pour the remaining batter.

Smooth the surface. Shake the model out of bubbles.

Sprinkle with chopped green onions. Meat floss and nine-layer tower dry powder.

Preheat the oven to 180 degrees.

10 minutes. Bake at 175 degrees for 20 minutes, then change to 165 degrees, bake for 15 minutes, then change to 150 degrees for 10 minutes.

Remove the baked cake.

After the upside down is cooled, it can be cut out of the model and enjoyed.

This cake has a double taste, the inner layer of meat floss and green onion is soft and fragrant, and the outer layer is crispy.

The smell of a room is fragrant! I couldn't help but eat 2 chunks!

Vanilla Meat Floss Swiss Roll:

Ingredients: Ingredients: 4 eggs.

Meat floss to taste. Nine-story tower (dry powder) to taste.

White vinegar. Baking powder 3g

Salt 3g, cake flour 80g

80 g of sugar 50 ml of milk

Salad oil 50ml

McCormick salad dressing.

It's the same as a regular chiffon cake or a chiffon omelet I used to make!

The time for baking an omelet is not the same as baking a cake, which is cut in half.

About 165-170 degrees, 23-25 minutes is fine.

After baking, let it cool for a few minutes and slowly tear off the oiled paper.

Then spread the salad dressing.

Sprinkling meat floss and nine-story tower.

Then roll it up and use oiled paper.

Wrap it and put it in the refrigerator for a few hours to set!

The taste is slightly different from the first one, but it is just as delicious!

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.

Steps: 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.