Yogurt Ice Cream
1.
Add the sugar to the milk and boil off the heat
2.
Add a few drops of white vinegar to the egg yolk to get rid of it. Lemon juice is best. I forgot to buy it, so I used a few drops of white vinegar.
3.
Beat the egg yolks and pour into the boiled milk, stir while pouring
4.
Stir the custard, reheat it on a low heat, and boil until it is about to boil, but do not boil and leave the heat to cool for later use. Don't boil it, otherwise it will turn into egg drop soup.
5.
Beat the whipped cream until 7 is distributed,
6.
First put the yogurt in the egg and milk liquid and stir well
7.
Then put the whipped cream in
8.
Mix evenly by cutting and mixing, and put it in the refrigerator freezer for about an hour. This way the ice cream machine can be made faster
9.
Put the ice cream bucket into the freezer compartment of the refrigerator 24 hours in advance and freeze at -18 degrees. Take it out and pour the ice cream liquid in immediately. After opening, stir for 20-30 minutes. Stir until it becomes a smoothie, and the ice cream maker feels like it doesn’t move.
10.
You can put the unfinished fresh-keeping box and freeze it
Tips:
1. The mixing time of the ice cream machine is related to the temperature of the ice cream liquid, and it will be stirred faster after refrigeration.
2. If there is no ice cream machine, you can use a whisk for a few minutes in the last step, and then put it in the refrigerator to freeze