Steps of classic vanilla ice cream
1. Boiling milk: cut the vanilla pods longitudinally with a knife and scrape out the vanilla seeds. Put milk, vanilla seeds and vanilla pods into a pot, heat to boiling point with low heat, and turn off the heat.
Steps of classic vanilla ice cream
2. Send the egg yolk: Send the egg yolk and sugar together until it is close to white. The purpose is to make it contain a lot of air, and the heat can be evenly diffused by heating later.
Steps of classic vanilla ice cream
3. Mix the egg yolk and milk: add a small amount of cooked milk to the egg yolk several times and stir well. Adding it at one time is easy to make the yolk mature and agglomerate and harden. I use electric egg beater to stir the whole process. Finally, hit by hand.
4. Heat the mixture: pour the mixture back into the pot and turn on a small fire. Stir from the bottom and slowly heat to a viscous state. The function of heating is to sterilize and remove the fishy smell of eggs. But excessive heating will solidify, so it depends on experience. The bottom of the pot must be thick, otherwise it is easy to burn the yolk.
Steps of classic vanilla ice cream
5. Filter the mixture: filter the mixture into a large basin with a sieve.
Steps of classic vanilla ice cream
6. Cooling: cool the big basin with ice water, and put it in the refrigerator for 3-4 hours after roughly cooling. I refrigerated it directly for 4 hours. Be sure to fully freeze, don't worry. If the freezing time is not enough, the ice cream behind will not solidify easily.
Steps of classic vanilla ice cream
7. Send whipped cream: Step 6 After freezing, start sending whipped cream until 7 o'clock. PS: It's already evening, and the photo-taking effect is not very good. Let's deal with it.
Steps of classic vanilla ice cream
8. Whip the whipped cream and frozen substance: pour the whipped cream into the frozen mixture and stir evenly with an electric motor. Cover with plastic wrap and refrigerate. In this step, the frozen substance can be roughly broken with a spoon first, and then mixed with fresh cream more easily.
Steps of classic vanilla ice cream
9. Freeze, stir and repeat: When the mixture is about to freeze, take it out, stir it fully with an electric stirrer, and then put it in the refrigerator for freezing. Repeat this for 2-3 times. When it becomes smooth, it can be put directly into the refrigerator until it freezes. I put it in for about 40 minutes each time and stirred it three times. The picture on the left is the picture after the last stirring.
skill
1, if you don't like vanilla flavor, you can reduce the amount of vanilla pods as appropriate.
2. If you don't like sweetness, you can reduce sugar by 20-30 grams as appropriate.
I can't taste the egg flavor of this ice cream. I will ask this question later, "Why does my cooking smell like eggs?" There is no answer. Sensitive people can choose from the smell of eggs:
A, commutator benchmark
B, choose supermarket brand eggs
C, selecting sterilized eggs.
D, choose fresh eggs, not long-term eggs.
E, choose the ice cream in the market.
I haven't bought a ball digger yet. I dug it with a flat spoon and it didn't work well. If you don't have a ball digger, you can try the big spoon in the measuring spoon, but it can be cured, or you can eat it directly in the ice cream bucket ~