[homemade Vanilla Ice Cream]---comparable to The Taste of Uncle Mai

Name: [homemade Vanilla Ice Cream]---comparable to The Taste of Uncle Mai
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 150ml milk; 1 spoon milk powder; 1 spoon Corn flour; 30g Sugar; 200ml Light cream; 2 spoons vanilla powder

by Fallen leaves flying all over the sky

4.8 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

It's really boring, and I panic if I don't find something to do. The chocolate honey bean ice cream I made last time finally got the chance to eat for the father and daughter today, and came out with an empty box. Hee hee, let's make ice cream, it can pass the time and have a refreshing taste.

In the past, ice cream powder was generally used to make ice cream in order to save trouble. Today, I have no powder, so I blended the ingredients myself. I just bought vanilla powder not long ago, so let's make vanilla flavor. Just opened a bottle of 1 kg of cream last week and only half of it was used to make cakes, and I could pour some to make ice cream.

Ice cream production is in progress. . . . . . . . (But it will take a day to eat in the mouth, it takes time to freeze and mix)

Hee hee, I gave the little ice cream spoon to the little baby to eat. She was surprised: "Mak Kee tastes! It's so delicious." It's a pity that I won't be able to eat such a delicious ice cream tomorrow... ...."

Ingredients

2 pcs Yolk
150ml Milk
1 spoon Milk Powder
1 spoon Corn Flour
30g Sugar
200ml Light Cream
2 spoons Vanilla Powder

[homemade Vanilla Ice Cream]---comparable to The Taste of Uncle Mai

1. Egg yolk + sugar, beat with an electric whisk at medium speed until the color turns white and the volume is twice the original.

[homemade Vanilla Ice Cream]---comparable to The Taste of Uncle Mai recipe

2. Heat the milk + milk powder to 60 degrees over the water, then pour the egg yolk down and stir evenly.

3. Pour in vanilla powder and corn flour, and mix well.

4. Heat the custard liquid over water, stirring constantly until the corn flour becomes a paste.

5. After cooking, pour it into a fresh-keeping box, close the lid and freeze it in the refrigerator for 1 hour.

6. Take out the cream, beat it to 6 and distribute it through an electric whisk with ice water. It can still flow.

7. Pour the whipped cream into the frozen egg batter and stir.

8. Then use an electric whisk to blow them into the air, so that the taste is more delicate and smooth. Cover and put in the refrigerator to freeze for 2 hours.

9. After 2 hours, the ice cream started to solidify. Take it out and flip it with a spoon to let them return to liquid form, then return to the refrigerator to chill. After 2 hours, continue to take out and stir. The purpose of this is to make the ice cream made without smoothies and smooth and tender. Turn over four or five times when you have time, and do whatever you want when you have no time.