1. The main material map, if there is milk, you can add 200g, minus 100g of cream.
2. The eggs are processed first, and the egg whites and yolks are separated. Just use the egg yolk, and the egg white can be used for cakes, double skin milk, etc.
3. Add 100g of sugar to the three egg yolks, and stir until the egg yolks become whitish, increasing the volume by two or three times.
4. The picture is the finished product after mixing egg yolk and sugar. It doesn't matter if the sugar is not completely melted. The main thing is to stir in the air.
5. Pour 200g of butter into a small pot, stir while heating, and cook until small bubbles are formed on the side and turn off the heat. While stirring the egg yolks, pour the heated cream into the bowl little by little. Pour slowly at first, so as not to burn the egg yolks.
6. Pour the freshly mixed into a small pot and heat again, using the lowest heat to avoid boiling. Remember to stir, so as not to batter the bottom.
7. Come out of the vanilla bean pod, cut in the middle, and scrape out the seeds inside. Put them in the pot and cook together with the skins.
8. Stir while cooking, taking care not to mash the bottom. Because it gets thicker as it cooks. Pay attention to the temperature. Do not exceed 85 degrees, the egg yolk will be cooked and affect the taste. It should not be lower than 75 degrees, or the purpose of sterilization will not be achieved.
9. Turn off the heat when it reaches about 80 degrees, and stir quickly to cool down.
10. Sieved to get out.
11. Close the custard sauce with plastic wrap and put it in the refrigerator to cool down for later use. It takes about half an hour to an hour before taking it out for the next step.
12. During the waiting process, I made a steamed cake with three egg whites, 25g low-gluten flour, 40g sugar, and followed the routine of making cakes during the day.
13. After whipping 450g of cream and 30g of sugar, stir well with the custard sauce in the refrigerator, and the vanilla-flavored ice cream is complete. I packed half of it and put it in the freezer. Add 50g of cranberry pulp to the other half. Stir well and then pack and freeze. Two flavors are complete.
14. Take it out the next day, leave it at room temperature for 20 minutes, and then scrape it to eat. There is no ice residue.
15. Cranberry-flavored finished product
16. Vanilla finished product
17. Double Ball Double Flavor
18. ~End~
Tips:Can we not add vanilla bean pods? ? I'm not sure, but it might smell like an egg.
