French Vanilla Ice Cream
1.
Mix the ingredients milk, whipped cream and 40g granulated sugar, and stir evenly; I put it directly into the pot;
2.
Cut the vanilla bean pod from the middle, use the tip of a knife to adjust the vanilla seeds, and fold the vanilla shell into four or five sections;
3.
Add vanilla seeds and vanilla shells to the milk butter pan, turn on a low heat and slowly heat, while heating, stick to the bottom of the pan and stir to prevent the bottom of the pan from being mixed. Heat to a slight boil, turn off the heat, cover the pan and simmer for 5 minutes. The flavor of vanilla is fully released;
4.
Then start to beat the egg yolk: separate the yolk from the egg white, use only the egg yolk, and save the egg white for other things. (I used organic eggs, the yolk is specially prepared with yellow, and the slices are also yellow and orange); add 80g of fine sugar;
5.
Dispense immediately with an electric whisk;
6.
Stir it until the color becomes whitish, the volume becomes larger, and the state of thick mayonnaise, and all the sugar is melted;
7.
Add the milk and cream heated in the pot to the egg yolk paste in two batches, and add while stirring. Add it for the first time and stir well and then add it again;
8.
Finally mix well;
9.
At this time, prepare a basin of ice water;
10.
Put ice water in a clean basin, which has better thermal conductivity. (The following steps will be used, prepare in advance, so as not to be in a hurry.)
11.
Pour the mixed ice cream paste back into the pot again, turn on a small fire and heat it up slowly, and it will start to be very thin at first (as shown in the picture);
12.
While heating, keep stirring slowly, avoiding the pan, and more importantly, avoiding the batter from boiling; (what happens when the batter is boiling? It’s nothing, but the batter will become "egg soup", which affects the taste; the batter does not boil and the egg yolk Will it be familiar? No problem, as long as you stop stirring, you can see bubbles immediately.)
13.
Just heat it to the state shown in the figure: hang it on a wooden spatula and make a stroke with your finger. The scratches will not merge, and the concentration is just right;
14.
Remove the egg batter from the fire, and immediately filter it into a basin with iced water (be sure to prepare it in advance) (Filtering can remove vanilla shells and other impurities.)
15.
Stir it to cool down; (Ice ice water can cool down quickly; stirring can prevent the skin from smashing during the cooling process);
16.
、Cool the paste to room temperature or lower, leave the ice water, and immediately beat it with an electric whisk for about 5 minutes;
17.
This is the state after being sent (Figure 17); cover with plastic wrap, and freeze in the refrigerator for 40 minutes to 1 hour;
18.
Take it out and let it go for another 3 to 5 minutes. This is the state of the second time (Picture 18); (Is it done? No. If you want a good taste, you have to hit a few more times. Of course, this is fine too)
19.
After being frozen for 40 minutes, the state of being sent for the third time (Picture 19)
20.
I played 4 times. This is the fourth time I sent it (Picture 20). (One time more viscous and one more fluffy. Low temperature is one reason, and a lot of air is also an important reason. The taste is fine and soft. By passing)
21.
Now it can be divided into packaging: it is best to use a smaller airtight container to avoid opening it multiple times when eating;
22.
You have to shake the container to make the surface flat; close the lid and put it in the refrigerator for storage.
23.
There is nothing to be verbose, super detailed steps, you can know at a glance. When the ice cream freezes hard, you can enjoy it with peace of mind——
