Original Milk Ice Cream

Name: Original Milk Ice Cream
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 yolk; 40g water; 20g condensed milk; 20g milk powder; 250g Light cream; 30g Caster sugar; 2 drops Vanilla extract

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

As soon as the weather became hot, my kid started secretly looking for ice cream in the refrigerator again, because she knew that I had to make ice cream by myself every year, and it was very convenient to eat it in the refrigerator.

Some people may think that ice cream is only delicious when you buy ice cream, then you are wrong: there are a lot of artificial emulsifiers, thickeners, trans fatty acids, etc. in the cold drinks on the market. If you make them at home, it is practical and natural. The ingredients can have the same taste, the method is very simple, the cost is not high, and it is more healthy and delicious.

Just like this original milk-flavored ice cream bar, the ice cream has a delicate and light texture and melts in the mouth without ice residue. Moreover, the sweetness is medium and the milk is rich. You can also add jam, honey, chocolate and fruits to make different flavors. Using Xuechu silicone ice cream mold, you can make more at a time, stack it and freeze it without taking up space in the refrigerator, let's try it together.

The indicated amount can be used to make 2 consecutive school kitchen silicone ice cream molds, a total of 6 pieces, each about 90 grams. "

Ingredients

Original Milk Ice Cream

1. Prepare molds and various ingredients. The amount of sugar can be increased according to taste.

2. Stir the raw egg yolk with water, then add the condensed milk and milk powder into a small pot and mix well.

3. Heat on low heat, stirring constantly, until the liquid in the pot becomes viscous and a film appears on the bottom of the pot, pour out and let cool.

4. The whipped cream that has been refrigerated overnight, with caster sugar and vanilla extract, is slightly beaten until it becomes thick.

5. Add the cold egg yolk paste in step 4 and mix it with a whisk to form a uniform paste.

6. Insert the ice cream stick from the inside of the mold to the outside, pour the ice cream paste into it, shake the mold a few times to blow out the bubbles. Smooth the surface with a spatula.

7. Put the lid on and put it in the refrigerator overnight. If you are in a hurry, you can eat it for 4-6 hours.

8. Take out the mold, gently shake the silicone, pinch the handle and push it inward, it is easy to demold.

Tips:
1. Egg yolk is rich in lecithin, which is a natural emulsifier, which can fully integrate water and milk fat, and the coagulation effect is better than pure milk, and there is no ice residue.
2. The egg yolk in the second step should be fully heated, which is more hygienic and has no eggy smell. You can also use boiled egg yolks directly, but it is more convenient to use raw egg yolks.
3. The marked amount of animal whipped cream is exactly the capacity of a small box, which is very convenient to use. It should be refrigerated overnight before sending. If it is too late to refrigerate, it can be sent with ice cubes in a separate bowl. It is necessary to use a low speed when sending, so as not to send too much, causing separation of water and oil. Once it is over-spread, it can be used after mixing, but there will be ice residue in the finished product.
4. When using the mold, be careful not to insert the handle in the wrong direction, otherwise the mold cannot be demolded.
5. This mold uses food-grade silicone, which is resistant to low temperatures, has a certain thickness, and does not deform after repeated use. But do not touch the open flame, wash and dry after each use, and keep it sealed.