Vanilla Ice Cream

Name: Vanilla Ice Cream
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 4 Egg yolk; 85g Caster sugar; 300g milk; 300g Light cream; 1/2 stick Vanilla bean pods; 5g rum; 1 teaspoon starch

by Snow rose

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

The classic status of vanilla ice cream is indispensable in the ice cream industry. Even in small places like ours, there are many brands of vanilla ice cream in the freezer that sells cold drinks. Of course, ice cream is made at home and taken out. There are quite obvious differences. Among them, there is another material choice that is definitely different, that is, the addition of vanilla bean pods. It is native to the tropical rainforest of Madagascar in Africa. It was not excavated and used until the 18th century. It is also known as vanilla, Vanilla, vanilla, and pandan are large orchid spice plants in typical tropical rain forests. Known as the Queen of Spices. Her unique fragrance that cannot be compounded by artificial methods has made her widely used in many fields. It is widely used in the preparation of various high-grade cigarettes, famous wines, special-grade tea, cosmetics, and used in various types of cakes, biscuits, candies, cream, coffee, cocoa, ice cream, ice cream and other high-end food and beverage flavoring ingredients. The basic recipe of this ice cream comes from Sister Guoming. Before adding whipped cream, it was custard sauce, which is often referred to as custard sauce. It is widely used in baking, except for puff pastry, puffs and other fillings. The filling is also the first half of making most ice creams. After mastering this step, you can make various flavors of ice cream by analogy. Of course, the original ice cream is the original ice cream without the vanilla pods. The ice cream baby made with this recipe is quite favorite. In summer, when going home every night, the first thing is to open the refrigerator door and dig a bowl of ice cream.

Ingredients

4 Egg Yolk
85g Caster Sugar
300g Milk
300g Light Cream
1/2 stick Vanilla Bean Pods
5g Rum
1 teaspoon Starch

Vanilla Ice Cream

1. Mix egg yolks with 40 grams of caster sugar

2. Beat with a whisk until the sugar melts and the egg yolk becomes lighter

3. Cut the vanilla stick lengthwise from the middle, scrape out the vanilla seeds inside with a knife, and put the vanilla stick together in the milk to boil

4. Turn off the heat, close the lid and simmer for 2 minutes, then take out the vanilla sticks

5. Pour the hot milk from the milk pan with one hand into the egg yolk slowly with a thin stream of water, and use a whisk with the other hand to continue to beat the egg yolk quickly to prevent the egg yolk from being boiled and solidified by the hot milk

6. After the egg yolk and milk are completely mixed, continue to pour it back into the milk pan, turn on a small fire and heat slowly, while heating, stirring constantly

7. The custard that is constantly heated will become thicker and thicker. If you lift it with the back of a spoon, it can hang a layer of thick paste and cool it for later use.

8. Whipped cream and sugar 45g

9. Beat the whipped cream to 7 to distribute

10. Mix the custard prepared above, then add rum and mix well

11. Put it in the refrigerator and take it out every 2 hours during the freezing process. Beat for a few minutes with a whisk

Tips:
1. Corn starch can be added or not, if it is not added, it may take a little longer to boil until it thickens;
2. In the process of cooling the custard, in order to prevent the crust, the surface should be covered with a layer of plastic wrap.