Vanilla Cream Briquettes

Name: Vanilla Cream Briquettes
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 140ml milk; 240ml Light cream; 2 pcs yolk; 90g White sugar; 1.5 tbsp Vanilla extract

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Every summer, the protagonist of the market is always all kinds of ice cream; people eat more, and people's mouths become more and more picky. But I am different from others. No matter how many new products are on the market, every time I wholesale a cold drink, I will buy a few old-fashioned "cream big ice bricks" to come back to relieve the slander. The thick vanilla milk flavor is really enjoyable! A while ago, I occasionally saw the "cream ice cube" recipe uploaded by my pro on the food website and collected it decisively; the materials and methods are very simple, and they are also available at home. When I have time on the weekend, I will copy it. Unfortunately, yes. I don’t have a suitable square container to freeze at home, so I had to replace it with a Sanneng oval cheese mold, which affected the appearance, but the taste was really delicious. The thick vanilla cream flavor is my favorite~~~

Ingredients

140ml Milk
240ml Light Cream
2 pcs Yolk
90g White Sugar
1.5 tbsp Vanilla Extract

Vanilla Cream Briquettes

1. Weigh relevant ingredients in advance

2. Add to milk and stir well

3. Boil for a few seconds and let cool

4. Add vanilla extract to whipped cream

5. Beat until fluffy after mixing

6. Pour the milk liquid slowly into the whipped cream

7. Beat with a whisk until evenly fluffy

8. Pour into a container lined with greased paper

9. Just put it in the refrigerator and freeze it

Tips:
1. The egg yolk and milk need to be boiled on a low heat, or it is not easy to paste.
2. Ice cubes are different from other ice creams which are repeatedly beaten many times, only need to beat once until they are fluffy, and then they can be frozen and formed.