Vanilla ice cream

Overview

Summer is here, and the temptation of ice cream is starting to kick in again. On a hot summer day, when you return home with the heat all over your body, take a spoonful of cool and smooth ice cream and put it in your mouth, every pore in your body will exude a refreshing breath.

Tags

• dessert
• ice products
• egg yolk
• vanilla extract
• whipping cream
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Raw family portrait.

   

2. 2 Pour the egg yolks into the milk pan, add sugar and a few drops of lemon juice and beat until pale. Pour the milk into the egg yolk paste, add 5-6 drops of vanilla extract, and stir evenly. Move the milk pot to low heat and heat, stirring constantly during the heating process to avoid separation of egg and milk. Cook until thickened, then turn off the heat.

   

3. 3 Quickly put the cooked egg milk liquid into the ice water, stirring constantly to cool down quickly.

   

4. 4 Whip the light cream until wet peaks form. (Lift the egg beater and pull out the sharp corners into small curved corners.)

   

5. 5 Pour the cooled custard into the whipped cream and mix evenly.

   

6. 6 Pour the evenly mixed ice cream liquid into a crisper, put it in the quick-frozen layer of the refrigerator, and stir it with a hand mixer or a spoon every half to one hour. Stir 5-6 times during this period. The more times you stir, the better the ice cream tastes and the less ice residue.

   

7. 7 After freezing overnight, the ice cream is ready to eat.