225ml of cream and milk.

Eggs, three sugars, 40g.

A little vanilla syrup

How to make vanilla ice cream

Step 1

Defrost the cream in the refrigerator, only take the yolk of the egg, put it in a large bowl, add 40 grams of white sugar, stir well with an egg beater, and then add milk and stir well.

Second step

Put the stirred egg-milk mixture into a small pot, turn on the smallest fire and heat it slowly, stirring constantly to prevent it from sticking to the pot! Turn off the heat when the egg liquid is thick! (Special note: Never boil the pot! When it was first cooked, all the egg soup was put in, which was a waste. This will happen after cooking, and it should be thoroughly cooled at room temperature.

Third step

Take out the thawed whipped cream, pour it into a small bowl and beat the cream completely with an eggbeater! (If there is no electricity, use it manually. I just hit it with my hand. Anyway, I have plenty of strength. Just use it. ) Mix the completely cooled egg mixture with fresh milk, add vanilla syrup (don't add it if you don't have it, make it original), and stir well.

Fourth step

Cover with plastic wrap, put it in the freezer, and stir thoroughly every 30 minutes or so (even with an egg beater), about five to six times. Freeze it.

Cooking skills of vanilla ice cream

Because this cream I bought is one kilogram in a barrel, and I can only use a quarter at a time. When I buy cream, I cut it into four parts with a knife, put it in a fresh-keeping bag and keep it frozen in the freezer. Take out one tablet at a time, which is very convenient.

There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!