Italian Handmade Ice Cream
1.
First prepare the required materials
2.
Pour the vitamin inulin into the milk and bring to a boil on low heat. Vitamin inulin is generally found in high-end ice creams in Europe, because first it can increase the stability of ice cream, and second, it is very helpful to health. It can not only supplement vitamins and minerals, but also lax detoxification and lose weight. Blood sugar, blood lipids. So in recent years, some high-end ice creams in Europe will add vitamin inulin
3.
Mix the sugar and 3 egg yolks into the container
4.
Beat with a whisk
5.
Just send it to this level
6.
Cool the boiled milk slightly, then pour it into the beaten egg yolk paste in 3 times. This step must be slow, otherwise it will become egg drop soup! Stir while pouring the milk! Because the yolk is raw now, you have to scald it, but don’t be too hot
7.
Cut the melon into small pieces and put it in the juicer
8.
Squeezed into melon juice
9.
Pour the melon juice into the milk and egg paste just now, and then cook it again
10.
This process is very important. Please pay attention to it. The fire must not be too high. If the fire is too high, it will become a frangipani, but it must not be too small. If the fire is too small, it will be very, very slow, and then continue to stir. Until it becomes a thicker feeling, it is considered good, and the thick becomes a paste, otherwise it will taste like ice ball! So this one is very important! Still need patience
11.
After cooking, add lemon juice and stir! Then cover the pot and turn off the heat
12.
Prepare a basin of water with ice cubes! Look carefully, there are ice cubes in my basin
13.
Then put too quickly into the ice water! Let it cool down quickly
14.
At this time we can go to whip the whipped cream
15.
Just whip the whipped cream to this level! Some friends say that whipped cream is not easy to whip, but you don’t understand the truth. The best whipping temperature for whipped cream is 2~6 degrees, so refrigerated whipped cream is easy to whip. Note that it is refrigerated, not frozen.
16.
Then mix the whipped cream and the previously cooled egg milk liquid, pour in 3 times, and then stir thoroughly
17.
After stirring, pour in the raisins. My raisins were soaked in water a few hours in advance! This tastes good! Wash the raisins and soak for a few hours, not too soft or too hard! Soaking for about 5~6 hours is just right
18.
Then put on a safety bag, put it in the refrigerator, and stir it every 2 hours. First, it can make the ice cream taste better, and second, it can prevent the raisins from sinking to the bottom until they are completely frozen.
19.
Such an Italian handmade ice cream is completed, and the taste is quite good. To be honest, when I dig the ice cream ball, a lump of liquid came out from the corner of my mouth and fell on the table before I found it was saliva, ha ha! Italy is far away, but it’s not that difficult to eat pure Italian high-end handmade ice cream, do it yourself! Like me like it
Tips:
1. Vitamin inulin can not only stabilize ice cream, but also has many health factors in it. It is very suitable for regulating the intestines and stabilizing blood sugar and blood lipids. So European high-end ice cream will add this!
2. When boiling the milk and egg batter, it must not be too hot, otherwise it will become a frangipani. It must be slowly and patiently. This is a key step in success or failure.
3. This is a little bit difficult, you can leave a message if you don’t understand!
