Original Ice Cream
by rockie
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. 2 egg yolks and 50g sugar (fine sugar or soft white sugar), mix together. Pour 160g of milk into the milk pan. Sugar can be added to the egg yolk and milk separately, it doesn't matter how much. The egg whites are reserved for other uses. Measure the whipped cream when you use it.
2. Heat the milk on a low heat. If sugar is added, boil the sugar. Turn off the heat and set aside.
3. Egg yolk and sugar, beat with a whisk.
4. The color becomes lighter and the volume becomes larger.
5. Divide the slightly cooler milk into the egg yolk liquid slowly, but must be slow. Stir while pouring. It's best to pump and stir by hand, don't use an electric whisk. Whisks tend to foam. In order to take pictures, I really can't spare my hands, just take a picture.
6. After stirring evenly, pour it back into the milk pan and heat it over low heat. Stir while cooking. Until it can't drip right away.
7. 200g whipped cream, whipped.
8. Strain the egg yolk and pour in light cream.
9. Seal and freeze for 1 hour, then take it out and let it go. Do this 3-4 times.
10. Put it in a mold or container. Put it in the refrigerator for one day.
11. Demoulding.
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