Original ice cream
Overview
This summer is extremely hot. Even if you turn on the air conditioner at home all day long, it still feels too hot! I finished the ice cream I bought very quickly, and it was too hot to go out, so I simply found a recipe to try!
Tags
Ingredients
Steps
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Put the milk powder, egg yolks, sugar and water all into the milk pot and cook over low heat while stirring. Be sure to stir constantly to prevent the bottom from burning. If you see small bubbles popping up on the side, remove from the heat and let cool.
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Pour in the light cream and mix well. Let cool, pour into two bowls, and refrigerate.
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Take it out every hour or so and stir it with a whisk. This step is very important in order to avoid the taste of ice residue. I stirred it four times.
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It's ready to eat, because there's no ice cream scoop, so the shape isn't very good... but the texture is still very soft and sweet...
