Egg yolk contains lecithin, which can play the role of emulsifier (natural emulsifier), and emulsifier can fully blend water and cream; Egg yolk can be solidified, which is better than making ice cream with pure milk.

It is hygienic to make ice cream with egg yolk. Because of the high temperature sterilization of ice cream ingredients, it is generally about 80 degrees Celsius, 15 minutes. Otherwise, it is not only unsanitary, but also the taste of ice cream is not good, because it tastes of raw eggs, not yolk.

Why not use egg white for ice cream?

1, which is not good for health and is not easy to digest.

2. There are bacteria.

3. It contains avidin easily absorbed by human body, so eating raw eggs often may lead to the decrease of biotin.

4, leading to a decrease in melanin production.

5, make the hair fade, in the long run, it will easily lead to white hair.

6, so overall, don't eat well.

The practice of homemade ice cream

Ingredients: 2 egg yolks, 50g fine sugar, 20g milk, 15g matcha powder (if it is bamboo matcha) and whipped cream.

Exercise:

1, boil hot water. Pour the egg yolk, milk and fine sugar into the eggbeater, and keep stirring with the manual eggbeater. Heat it continuously with a small fire.

2. Until the yolk paste thickens, sieve the prepared yolk paste and cool it for later use.

3. Add matcha powder to the whipped cream and beat well with electric egg beater. When you hit 80%, you can see a clear cream pattern.

4. Mix the cream with the cooled yolk paste for 3 times.

5. Pour it into a container, cover it with plastic wrap and freeze it for more than 4 hours, then scrape it out with an ice cream spoon and serve.

6. It's convenient to put in a bottle.