Homemade Creamy Ice Cream

Name: Homemade Creamy Ice Cream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g (animal whipped cream) Light cream; 30g Caster sugar; 4 yolk; 20g water; 10g condensed milk; 30g milk powder

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Although summer is about to pass, tempting ice cream is a must-have throughout the year. . Although the ice cream on the market is also delicious, I don’t know if I don’t look at the ingredient list. Are there any mouth-to-mouth additives? Making ice cream by yourself is simple, convenient, and healthy. There are no additives such as emulsifiers and thickeners, and no trans fats such as edible vegetable oils. . If you want to eat anytime, just open the refrigerator. . Hehe. .

The taste is very delicate, and the taste surpasses all commercially available ice cream. As for the shape is not beautiful, I forgot about it. It was frozen for 36 hours and it was more difficult to dig the ball. . Haha. The taste is just right, and it has a milky scent. If you like sweet cones, you can add jam, honey, chocolate, fruits and the like to increase the sweetness. If there is an ice cream mold, it can also be made into a single ice cream, which is more convenient to eat.

Ingredients

200g (animal whipped cream) Light Cream
30g Caster Sugar
4 Yolk
20g Water
10g Condensed Milk
30g Milk Powder

Homemade Creamy Ice Cream

1. All the materials in the excipients are mixed together

2. Heat on low heat, stirring constantly, until the mixture becomes viscous, slightly sticky, slightly thinner than jelly

3. I sent the whipped cream and fine sugar in the main ingredient to the eighth distribution. A few days before the distribution, the electric whisk at home suddenly went out. The new one was still on the way of express delivery. This is a mini whisk that I don’t know when to buy something. Device, really strenuous

4. Add the egg yolk paste prepared in step 2 to the whipped whipped cream, and continue to whip it to the extent of slightly flowing. Be careful not to over-whip the oil and water will separate.

5. Pour into a fresh-keeping box with a lid, and freeze for 12-24 hours in the refrigerator

6. After a few hours in the middle, you can turn and stir, so that there is almost no ice residue, and the taste is fine

Tips:
1. The egg yolk paste must be boiled in place to ensure that the egg yolk is cooked thoroughly and the water evaporates sufficiently, so that there will be no ice residue that affects the taste.
2. The cream must use animal whipped cream. The so-called non-dairy cream is margarine. The cost is half of animal cream. It is a kind of trans fat, so I won't need to say more about the harm. The whipped cream I used was the birthday cake made by someone last week and left over from decorating the flowers. Animal whipped cream is generally kept in the refrigerator for three days after it is opened. If it is made into ice cream, it will not be a problem for one or two months.