Novice Homemade Ice Cream, A Success
1.
Prepare the ingredients and whisk.
All containers, the whisk is oil-free and water-free.
Prepare the whipped cream when you use it.
2.
Add 10 grams of sugar to the egg yolk, squeeze a few drops of lemon juice, beat until the color becomes lighter, and then add salt.
3.
Boil the milk on a low heat until it is slightly bubbling, pour in the egg yolk while it is hot, and stir quickly.
The mixed liquid is very thin. Watch the video sparsely.
4.
Then heat it on a low heat, stirring constantly, so as not to stick to the pot, just heat it until it becomes slightly viscous. Let cool.
Heating may cause a small grainy feeling, it doesn't matter, just hit it again in the next step.
5.
Pour the whipped cream into an oil- and water-free basin, add the remaining 20 grams of sugar, squeeze a few drops of lemon juice, and beat until the whisk is lifted, and the cream has small peaks. The cream lines in the basin do not disappear.
6.
Then pour the cold egg yolk paste into the cream basin and mix well. Beat it again with a whisk, so that the small particles in the egg yolk paste will be knocked out.
7.
Add chopped cranberries and mix well.
8.
Put it into an oil-free and water-free glass container, seal it, and freeze it in the refrigerator. That's right, it's freezing!
9.
Frozen for five or six hours, it becomes ice cream!
10.
Quickly dig a spoonful!
11.
The taste is delicate and smooth!
12.
You too try it!
Make it healthy by yourself, and rest assured that your child can eat!
