[caramel Ice Cream] How to Make Home-style Handmade Ice Cream

[caramel Ice Cream] How to Make Home-style Handmade Ice Cream

1. Prepare the material eggs, take the egg yolk for later use

2. Heat the pot on a low heat, pour 80g of fine sugar into the pot in batches, and boil it into caramel. At the same time, heat the whipped cream in another pot, turn off the heat before boiling, and slowly pour into the caramel (if there are lumps, heat and stir to dissolve it over a low heat)

3. Slowly add milk, pour in while stirring

4. Turn off the heat before boiling, boiled caramel milk sauce (caramel milk whipped cream mixture)

5. Add 60g of fine sugar to the egg yolks and stir with a whisk until the color turns white

6. Add the ingredients of 4 to 5 in small portions, and stir while adding (very important)

7. Blended Caramel English Cream Sauce (foaming will occur during the mixing process, don’t worry about filtering below)

8. Pour it back into the pot, heat it on a low heat and stir continuously with a spatula until it is heated to 83°C. (Very important, be sure to keep stirring to prevent it from turning into egg flowers) (If there is no baking thermometer, the liquid will thicken and the spatula will scoop up some, and your finger will draw a line on the surface of the liquid, leaving a mark indicating that it has reached 83°C )

9. Pour into the mixing bowl after filtering

10. Wait for it to cool, cover with plastic wrap and put it in the refrigerator to freeze

11. When frozen to about 5 minutes hard, take out the electric mixer and stir until it is thick and put it back in the refrigerator to continue freezing

12. Repeat the same steps 3-4 times, the electric mixer can make the mixture full of air, the last time you use the electric mixer to stir, the state is smooth and smooth, it means it has been completed (the easiest way to distinguish whether it is done or not is to taste)

Tips:

This recipe is pure hand-made ice cream, but it must have two electrical appliances: a refrigerator and an electric whisk

1. Why is an electric whisk?

On this basis, I have tried to use a spatula and a manual whisk to stir, but the taste did not change much, while the electric whisk, after the first stirring, the liquid color becomes slightly lighter and the volume slightly swells until Stir the fourth time, the fifth time...When you taste it, you find that the taste becomes smooth and fine. This is because air is filled during the whipping process to make the mixed liquid have a soft taste. Depending on the situation, after the last whipping, Put it in the mold and store it in the freezer!

2. Why do we need to beat it every once in a while?

One point of my humble opinion: the principle of the ice cream machine: It contains a refrigeration compressor to continuously stir. The stirring time of some ice cream machines on the market is about 30 minutes, and at the same time it has a refrigeration function, which not only ensures the taste but also changes it. Its texture. However, if we do not have a machine, we must imitate the process of refrigeration and stirring to make a more qualified ice cream, so we must freeze it after whipping at intervals, and repeat until the taste is close to perfect!

3. What time is suitable for whipping?

The first whipping is about frozen to 5 minutes hard, about 60 to 120 minutes later, whipping every 60 minutes in turn... If you use an ice cream machine, please do not stir too long, it will be too dry.

Four, the secret of digging ice cream

Put the ice cream scoop in hot water at 80°C to warm it up, and after drying the water, insert it into the ice cream to dig out a round shape

5. How to cook caramel?

(In the later selection of the picture, I found that the picture of the caramel was taken. Here is the text for everyone.) After the small fire warms the pot, pour a part of the fine sugar. When the fine sugar starts to melt, turn the pot and the whole is evenly heated. When it melts to a transparent state, add part of the fine sugar, add in 3-4 times, cook until all the fine sugar is melted, the whole starts to color, bubbles rise, and small bubbles appear at the bottom, turn off the heat

Friendly reminder: Do not stir when boiling, lightly shake the pan to show a uniform state. If you use tools to stir, the syrup will easily crystallize and become hard. This is very important.