Vanilla Ice Cream
1.
Mix the egg yolk and sugar, and beat with a whisk until the sugar melts and the egg yolk becomes lighter and thicker. Sift in cornstarch and mix well.
2.
Cut the vanilla stick lengthwise from the middle, scrape out the vanilla seeds inside with a knife, put it in the milk together with the vanilla stick and boil, then take out the vanilla stick
3.
Pour the hot milk from the milk pan into the egg yolk slowly with a thin stream of water with one hand, and continue to beat the egg yolk quickly with a whisk with the other hand to prevent the egg yolk from being boiled and solidified by the hot milk. It is more convenient if two people can operate together
4.
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 it slowly, while heating, stirring continuously throughout the process
5.
The custard that is heated continuously will become thicker and thicker. If you lift it with the back of a spoon, you can hang a layer of thick paste. Use your fingers to pass through the middle, and the finger marks can not disappear immediately, and the concentration is like rice paste.
6.
Add whipped cream and sugar to beat 7 to distribute, mix the custard made above, then add rum and mix well
7.
Put it in an airtight box. If you want to make the ice cream softer and more palatable, take it out every 2 hours during the freezing process, and stir it with a spoon for about 3 times. The temperature in the freezer compartment of the refrigerator should be adjusted to the lowest temperature. The lower the temperature, the better the taste of ice cream.
