Yogurt Ice Cream
1.
Prepare the ingredients
2.
Boil milk
3.
Squeeze the lemon juice into the egg yolk, break up the egg yolk, slowly pour the boiled milk into the egg yolk liquid, stirring quickly while you are done, beware of the egg yolk clumping, stir evenly and then boil on low heat until the egg milk is small When soaking, remove from the fire and never boil, otherwise it will be a bowl of egg drop soup. Stir constantly while cooking, otherwise the bottom will become muddy.
4.
After the custard is allowed to cool, add the yogurt, stir well and set aside. Note that it must be cooled to below 40 degrees before adding yogurt, otherwise the lactic acid bacteria will be scalded to death.
5.
Add rock sugar powder to the whipped cream (white sugar powder is also possible). The rock sugar must be crushed into a very fine powder without particles. If you use white sugar, you must also use powdered sugar.
6.
The whisk is sent at a low speed in the first gear, and the whisk is not runny and has a pattern, and it is not necessary to beat it completely.
7.
Pour the whipped cream into the custard and mix it evenly
8.
The cut ice cream paste looks very delicate
9.
After mixing evenly, pour it into an airtight box and freeze it in the refrigerator. Take it out every hour and stir thoroughly. Stir 3-4 times. The ice cream will be very delicate and free of scum.
10.
The ready-made ice cream can be eaten as you go, and it tastes sweet and fragrant. It is a summer treat.
Tips:
It is best to add yogurt according to my ratio. It is not impossible to add too much, but the taste of yogurt will cover the creamy aroma. If you don't add cream, you can directly replace the amount of cream with yogurt. That is the pure flavored yogurt ice cream, which is also delicious, but the taste is not as delicate as the cream. If you want to pursue a delicate taste, but don't want to use cream, you can try to change it, but pay attention to adding an egg yolk, which will have a better taste.
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