Vanilla Handmade Ice Cream
1.
Cut the vanilla pod in half and scrape out the vanilla seeds with the tip of a knife
2.
Put the pods into the milk and add half of the sugar. Heat the milk on a low heat to a small boil (about 80 degrees), immediately cover with the lid, and simmer for ten minutes. (Let the fragrance of vanilla completely melt into the milk)
3.
Put the egg yolk and the remaining sugar in another bowl and beat quickly until a thick paste
4.
Reheat the milk to 80 degrees, add a small amount of milk to the egg yolk paste at a slow speed, and stir quickly with the other hand-held whisk to prevent the egg paste from turning into egg flowers
5.
Then slowly add all the milk to the egg yolk paste, heating and stirring continuously until the spoon is coated with milk paste, and when a mark on the spoon does not disappear with your finger, turn off the heat. Filter into a large clean basin, cool down, and cool it down in the refrigerator, preferably for 2-3 hours
6.
Beat the whipped cream until seven to distribute, and mix well with the refrigerated milk yolk paste
7.
Pour into an ice cream maker that has been frozen for 12-17 hours in advance
8.
Turn on the ice cream maker and stir for 20 minutes, put it in the fresh-keeping box, and put it in the freezer for storage.
