Boiled Egg Ice Cream without Glaze
1.
Beat three egg yolks into a large bowl and add 90 grams of caster sugar.
2.
Beat with a whisk until the egg liquid has changed color and thick (it is better to use an electric whisk to save effort)
3.
Add 300 grams of pure milk in portions, stir well after each addition, and then add the next time.
4.
Mix the custard well and pour it into a small milk pot.
5.
Bring to the heat, turn on a low heat and heat until the custard micro-switch, set aside to cool and set aside, stirring continuously throughout the process, not to paste the bottom. Be sure to have a low heat or it will turn into egg drop soup.
6.
250 grams of whipped cream and 30 grams of caster sugar.
7.
Use an electric whisk to beat to six points, that is, lines can appear.
8.
Slowly pour the cold custard into the whipped cream and stir evenly, cover with plastic wrap and freeze for more than 1 hour.
9.
Wait for the ice cream liquid to be half-frozen. Take it out and beat it to loosen it once. Repeat this step 3 to 4 times.
10.
Finally, after freezing, take out the ball with a ball scooping spoon, drizzle it with jam and serve.
Tips:
1. Don't heat the egg milk liquid over high heat, the egg yolk will turn into an egg flower shape if it is too fast. 2. Whipping is necessary in order to make ice cream with a delicate texture and no glaze in a semi-frozen state. The more whipping, the more fluffy and delicate the texture. 3. It is better to use an electric whisk for each whipping, which is labor-saving and has a better effect.
