[sister Xiao Gao] Classic Ice Cream Handmade by Vanilla Ice Cream

[sister Xiao Gao] Classic Ice Cream Handmade by Vanilla Ice Cream

1. After the egg yolk and cream are mixed, add the remaining ingredients (milk, sugar and vanilla paste) and mix well.

2. Heat over medium and small heat, keep stirring, and observe the state of the liquid. The liquid will gradually thicken.

3. Heat to the state shown in the figure: the liquid on the upper edge of the scratch on the scraper will not flow down, and the heating can be stopped.

4. The ice water cooled quickly.

5. After the temperature drops, put it in the refrigerator for more than 4 hours, and the state will be thicker at this time.

6. After the hand-held agitator blows into the air bubbles, the volume can be seen to increase.

7. Store in the refrigerator (not refrigerated) for 2.5-3 hours (be careful not to freeze too hard).

8. Take it out from the freezer, it is in a semi-solidified state at this time. Hold the blender and break it up again.

9. Finally, save in the freezer.

10. Delicate and smooth.

Tips:

1. Vanilla extract can be used instead of vanilla paste.
2. The 250 grams of milk in the formula can be changed to introduce other flavors.