Product name: Haagen-Dazs
Ingredients: 4 eggs, 200g light cream, 150g condensed milk (the sweetness can be increased or decreased according to your preference), 30g fine sugar, lemon juice< /p>
Method:
1. Use a separator to separate the yolk and protein from the eggs. There should be no impurities in the basin containing the egg whites.
2. Add a few drops of lemon juice to the egg whites (you don’t have to add it, so I didn’t add it), add 30g of fine sugar to the egg whites in two batches, and use an electric egg beater to beat the egg whites until they become dry and foamy. (Added sugar makes it easier to whip), the beaten egg whites can be placed in the refrigerator for later use.
3. Put the whipped cream in the refrigerator in advance, pour it into a container and beat it with an electric egg beater until it is 80 or 90% creamy (it is best to put the container in the refrigerator for a while), and you can see for yourself that it is almost the same. .
4. Add 10g of sugar to the egg yolk, and use a whisk to beat the egg yolk into egg yolk liquid.
5. Add the egg yolk liquid into the whipped cream in batches, add once, and mix once with a spatula until everything is evenly mixed.
Then add the condensed milk in batches, also once, and mix thoroughly once. Don't be lazy, be sure to mix slowly.
Take out the whipped egg whites from the refrigerator and add them to the whipped cream in 3 or 4 batches, adding once and mixing well until everything is well mixed.
6. Pour the stirred ice cream liquid into a sealed box. If you add jam or nuts, you can add it. I think if you add nuts, it is best to freeze it for an hour and a half before adding it and mix well. I added homemade strawberry jam and melted chocolate.
7. Put it in the refrigerator for more than four hours. If it is not frozen hard, you can rest assured. Take it out of the refrigerator and use a special ball scooper. You can eat it directly, or you can leave it for a few minutes. I ate it directly, haha, it was so delicious, definitely not inferior to Haagen-Dazs!