1. Put the refrigerating barrel of the ice cream mixer into the freezer of the refrigerator and freeze for more than 16 hours
2. Cut the vanilla pod with a knife and scrape out the vanilla seeds
3. Put it in a small pot with milk and heat it on low heat until the milk is about to boil.
4. Put the egg yolk and sugar into the basin, and use an electric whisk to beat the egg yolk to a nearly white viscous state
5. Use a spoon to scoop a spoonful of hot milk, add the egg yolk paste, stir, and after stirring, add a tablespoon, repeat this several times, you can pour half of the remaining milk into the egg yolk paste, and stir evenly In this way, gradually increase the temperature of the egg yolk liquid, which can prevent the milk that is too hot from turning the egg yolk into egg drop soup
6. After the milk and egg yolk paste are completely mixed, pour it back into the milk cooking pot, slowly heat the milk paste over a low fire, stirring gently, being careful not to let the paste boil, cook until the paste is thick, spoon Thick paste can be hung on the back, and it will not disappear immediately after the finger is swiped.
7. Sift the milk yolk paste
8. Cool the basin containing the milk custard through ice water
9. Whip the whipped cream until 6-7 to distribute
10. Mix with milk custard
11. Pour the milk yolk paste into the silicone cup
12. Take the cooling bucket out of the refrigerator
13. Close the lid, plug in the power plug, and press the switch. Pour the milk custard from the lid spout into the ice cream bucket
14. After 25 minutes of mixing and running of the ice cream machine, it is complete
15. Use a wooden spoon to put the ice cream in a container with a lid, and move it into the freezer compartment of the refrigerator for storage
16. Scoop it out with an ice cream scoop and decorate it a little while eating. Does it feel very tall and dripping? . .
