Italian vanilla ice cream method

Ice cream is an expansive' frozen drink', which is made of drinking water, milk, milk powder, cream, sugar and so on. As the main raw material, and adding a proper amount of food additives, it is made by mixing, sterilizing, homogenizing, curing and freezing hardening. The following is my collection of Italian vanilla ice cream practices, welcome to check!

Ingredients: 200 grams of whipped cream, 200 grams of milk, 2 egg yolks, 50 grams of fine sugar, and 4 teaspoons of vanilla powder/kloc-0.

Take out the inner barrel of the ice cream machine in advance, put it in a fresh-keeping bag, and freeze it in the freezer for more than 15 hours.

Pour the egg yolk and half the sugar into a large bowl and stir until it is thick and white. Add milk, stir well, put it on the fire, heat it with low heat, and stir until it boils slightly. Continue to stir until the liquid is viscous, remove from the fire, add vanilla powder and stir evenly, and let it cool for later use.

Pour the remaining half of the sugar into the cream and beat with an egg beater until 67% is distributed. Adding the egg milk paste, stirring evenly,

Put the frozen inner barrel of the ice cream machine back into the machine, install the machine head, start the switch, pour the ice cream slurry from the feeding port, and close the feeding port cover. The ice cream gradually solidified during stirring. When the stirring rod stops rotating, ice cream is made. Put the prepared ice cream into a refrigerator and store it in the refrigerator.

Cooking tips

The amount of sugar can be increased or decreased according to your own preferences.

The inedible ice cream will harden in the refrigerator and freezer, and it is not easy to digest. You can take it with a little heating.