Classic Vanilla Ice Cream
1.
Boiled milk: Cut the vanilla bean pods lengthwise with a knife to scrape out the vanilla seeds. Put the milk together with vanilla seeds and vanilla bean pods into the pot, heat to a low heat until it is about to boil, turn off the heat
2.
Whip the egg yolk: The egg yolk and sugar are beaten until it is close to white. The purpose is to make it contain a lot of air, and the subsequent heating can spread the heat evenly
3.
Mix the egg yolk and milk: Add a small amount of boiled milk to the egg yolk several times and mix well. Adding all at once will make the egg yolk cooked easily and make the egg yolk clump and hard. I used an electric whisk for the whole process, and finally beat it by hand
4.
Heat the mixture: Pour the above mixture back into the pot and turn on a low heat. Turn over from the bottom, stir and heat slowly to a thick state. The role of heating is to sterilize and remove the smell of eggs. But overheating will cause solidification, so let's rely on experience to master it. The pot must be thicker, otherwise the egg yolks will be cooked easily
5.
Filter the mixture: Use a sieve to filter the above mixture into a large basin
6.
Cooling: The large basin is cooled with ice water, and then placed in the refrigerator to freeze for 3-4 hours after roughly cooling. I will refrigerate it for 4 hours, and it must be fully frozen. Don't worry. If the freezing time is not enough, the ice cream behind will not be easy to solidify
7.
Whipping the whipped cream: After 6 steps of freezing, start to whip the whipped cream. Beat to 7 to distribute
8.
Mix the whipped cream and the frozen: Pour the whipped cream into the frozen mixture, and mix the two evenly with an electric device. Cover with plastic wrap and store in the refrigerator. In this step, you can roughly shovel the frozen material with a spoon, and then mix it with whipped cream to make it easier
9.
Freeze, stir, and repeat: Take out the above mixture when it is about to freeze, stir it thoroughly with an electric mixer, and then freeze it in the refrigerator. Repeat this 2-3 times. When it becomes smooth, you can put it in the refrigerator until it freezes. I put it in for about 40 minutes each time and stirred 3 times in total. The picture on the left is the picture after the last mixing.
10.
Digging the ball: After freezing, you can dig the ball and eat it. Before digging the ball, you can put it at room temperature in advance to warm it up. It will be easier to dig the ball. The ball in the picture was dug out by an ordinary flat spoon. It is not beautiful enough. It is recommended to use a ball picker.
Tips:
1. If you don't like the smell of vanilla, you can reduce the amount of vanilla bean pods as appropriate;
2. Those who do not like sweetness can reduce 20-30 grams of sugar as appropriate.
