1. Raw material family portrait.
2. Pour the egg yolks into the milk pan, add sugar and a few drops of lemon juice and beat until white. Pour the milk into the egg yolk paste, add 5-6 drops of vanilla extract, and mix well. Move the milk pan to a small fire and heat it up, stirring constantly during the heating process to avoid separation of custard and milk. Turn off the heat when it is thick.
3. Put the boiled custard liquid quickly into the ice water, stirring constantly to cool down quickly.
4. Whip the whipped cream until moist foaming. (Lift the whisk, and the pointed corner that is pulled out becomes a small curved corner.)
5. Pour the cooled custard into the whipped cream and stir evenly.
6. Pour the evenly mixed ice cream into the fresh-keeping box, put it into the quick-frozen layer of the refrigerator, and stir it with a manual whisk or spoon every half to one hour. Stir 5-6 times during this period. The more times you stir, the better the taste of the ice cream and the less ice dregs.
7. After a night of freezing, the ice cream is ready to eat.
Tips:Prepare half a basin of ice water in advance. When the custard is heated, keep stirring until it thickens. If the temperature is too high and the milk is not yet thick, leave the flame temporarily and stir next to prevent the milk from turning into custard when the temperature is too high. Wait for it to cool slightly, then transfer to a small fire and continue to heat and stir until thick. It is best to use a shallower container for easy mixing. If it is too hard to eat, take it out and let the refrigerated layer soften for a while, scoop it out with a spoon and eat it.
