Vanilla Cranberry Ice Cream
1.
Separate 3 large egg yolks, add 35 grams of sugar, weigh out whipped cream, add 15 grams of sugar, weigh out 100 grams of milk, and put in vanilla bean pods.
2.
Beat the egg yolk with an electric whisk until the volume becomes larger and the color becomes white and thick
3.
Put the milk basin on the gas fire for minimum heating. The milk is heated until it boils, that is, when small bubbles begin to appear on the surface of the milk, turn off the heat immediately and cool down for a while
4.
Remove the vanilla bean pods from the milk
5.
Pour the cold milk into the egg yolk paste, and then pour it in after cooling down. If the milk temperature is too high, the egg yolk paste will be washed into frangipani
6.
Stir evenly with a manual whisk
7.
Prepare a larger pot, pour appropriate amount of water, put it on the fire and heat it up, put the egg yolk paste into the pot and heat it over water. During the heating process, the manual whisk is not stopped
8.
Heat the egg yolk paste until it becomes thicker, then turn off the heat, take it out of the pot, and put it on a plate to cool down
9.
Add whipped cream and sugar, use an electric whisk to beat to 6 to distribute, the liquid no longer flows, and the lines appear.
10.
Pour the egg yolk paste into the whipped cream basin
11.
well mixed
12.
Pour into a suitable size crisper
13.
Put the chopped cranberries in the freezer and freeze them in the freezer. Every 2 hours, take them out and beat them with an electric whisk. I beat them 3 times in total. The air can be drawn in during the whipping process. , To make the ice cream taste more delicate, and the whipping step should not be omitted as much as possible
14.
Before eating, put the fresh-keeping box from the freezer to the refrigerator for about 15 minutes, which can save effort to dig out ice cream balls. You can also decorate some favorite fruits while eating
