Vanilla Ice Cream
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare materials. Put the ice cream bucket in the refrigerator and freeze until the freezing liquid freezes.
2. The vanilla pod is cut open with a knife
3. Pour the milk into the pot, scrape out the vanilla seeds with a knife, put them in the milk, and put the vanilla pod into the cut sections. Turn on the heat and cook until the milk is warm. Turn off the heat immediately.
4. Mix the egg yolk and sugar and beat until the egg yolk changes from yellow to white.
5. Slowly pour the milk liquid into the beaten egg yolk paste, stirring while pouring, not fast, otherwise the egg yolk will be cooked.
6. Stir the egg batter.
7. Pour the stirred paste into the pot again, and heat it over a low heat while stirring. The temperature measurement does not exceed 85 degrees, quickly turn off the fire and leave the fire. (The custard becomes thick and bubbling)
8. After the boiled egg batter is cool, wrap it in plastic wrap and put it in the refrigerator for 3-4 hours. After refrigerating, pour in whipped cream and mix well.
9. Pour the ice cream into the ice bucket
10. Turn on and stir.
11. When the ice cream machine makes a clicking sound, turn off the power immediately.
12. Put the ice cream in a container and freeze for 2 hours to solidify.
Tips:Vanilla pods can be replaced with vanilla extract and vanilla powder
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