The most basic, actually very simple - ice cream
Overview
The hot summer is coming, and it would be great to have a cold drink at home after get off work. I thought about wholesale some popsicles, ice cream, ice cream and the like to put in the refrigerator. I also felt that eating too many additives from outside would be bad for my health. I hesitated for a long time and finally felt that it was not that simple, so just make it! I made this basic ice cream with the mentality of trying it out. Although it was a little unsuccessful in the middle, the final result was that it tasted pretty good. I want to say that after finishing it, I felt that it was actually quite simple. If you are still hesitant, try the most basic ones first, and then make fruity, chocolate, matcha... they are all similar.
Tags
Ingredients
Steps
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Heat the milk over low heat until it boils, turn off the heat and simmer for ten minutes.
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Place egg yolks and granulated sugar in a large bowl.
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Blend quickly until smooth.
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Slowly add the stewed milk into the egg batter in small amounts, and stir quickly with the egg beater with the other hand to prevent the high-temperature milk from turning the egg paste into egg droplets.
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After mixing the milk and egg paste, pour it into the pot and heat it over low heat. Keep scraping the bottom and stirring to avoid scorching the bottom. Cook until the milk paste is coated with a spoon and the scratch marks will not disappear. Turn off the heat.
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Beat the light cream until it is barely fluid. It was a bit beaten here, and the oil and water were separated. I wanted to give up, but I thought it would be a waste to throw it away, so I continued to make it and finally found that the taste was quite good.
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Mix in the cooled custard from the pan.
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Cover with plastic wrap and put it in the refrigerator. Take it out and stir it every 2 hours. Stir it 2-3 times
