Main ingredient: 500ml of milk

Accessories: 100g of sugar, 4 egg yolks

Steps:

1. Prepare the ingredients

2. Put the sugar and the yolks together and whip them with the whisk, whipping them to a milky white color will do

3. Boil it until slightly boiling

4. Spoon the boiled milk slowly into the beaten egg mixture, stirring as you pour. (Be careful not to pour all the milk into the egg mixture at once, then the eggs will be scalded by the milk, lumps)

5. Pour the stirred custard back into the pot, cook until it boils slightly, turn off the heat, and pour it into a container to cool down

6. Put the cooled custard into the refrigerator and freeze it. A few hours later you can eat

Two, how to make ice cream with milk

In fact, it is not difficult to make ice cream, it is a bit of a hassle to fluff it every few hours.

Ice cream is different from ice cream in that it is on the dense side, chewy, and can be taken all over the street. The main thing is that there's no whisking involved, making it arguably the easiest way to make ice.

Materials:

Two large egg yolks (about 40 grams), 20 grams of granulated sugar, 200 grams of milk, 50 grams of light cream, 65 grams of chocolate

1, the bowl into the egg yolks, sugar, with an egg whisk son of the sugar beat melted until pale yellow.

2. In a heavy-bottomed saucepan, add the milk and light cream, and cook over low heat until just simmering, then immediately turn off the heat. Cool down to not particularly hot, the temperature in the 70 degrees or so, the milk Xu Xu rushed into the egg yolks liquid, while pouring the side of the rapid circle stirring to dissipate the heat. This is to avoid overheating the egg yolks and burning them.

3, the milk yolk liquid back into the milk pot, low heat heating becomes slightly thicker, with a wooden spoon dipped in the liquid can be cut out of the line can immediately turn off the heat, do not boil into an egg drop soup.

4, the chopped chocolate poured into the hot milk melted, mixed well and then filtered through a tea sieve, to be cooled into a tall glass, sealed with plastic wrap, and put in the refrigerator for three hours after the freezer.

Tips

1, if you have a popsicle mold and stick insert will be more convenient.

2, frozen for more than a day, eat when you like a soft texture, you can take out half an hour in advance and put in the freezer to ease a little.

Three, ice cream consumption of the four major taboos

1. One can not eat too much

One time too much food, there will be adverse reactions. Children are prone to abdominal pain, middle-aged and elderly people are prone to angina, people are prone to gastroenteritis, laryngospasm and nutritional deficiencies, and there is a possibility of damage to the teeth.

2. Do not eat too fast

If you eat too fast, it is easy to stimulate visceral vasoconstriction, and local anemia, weakening the digestive function of the gastrointestinal tract and the ability to kill bacteria, prompting gastroenteritis, cholecystitis and even hepatitis, and some people will be due to the trigeminal nerve is suddenly stimulated by the undesirable headache. Therefore, usually have gastrointestinal diseases, cholecystitis must not eat too fast, so as not to stimulate the visceral blood vessels, resulting in local anemia, gastrointestinal tract digestion and bactericidal ability to weaken, resulting in gastroenteritis, cholecystitis and even hepatitis occurs.

3. Do not eat before and after meals

Eating before and after meals affects appetite, due to the low temperature of the ice cream will cause vasoconstriction of the gastrointestinal tract, thus affecting its ability to digest and absorb, affecting the absorption of various nutrients. If you want to eat, it is recommended to be placed between meals.

4. Melted ice cream can not be put back into the freezer

Ice cream has been melted do not put the freezer after eating, recrystallization process will destroy the original quality of ice cream and nutrients.