500g milk and 250g whipped cream.

condiments

Egg yolk 6 soft sweets 160g

A: 6 egg yolks +50g soft sugar.

B: 500g pure milk +60g soft sugar.

C: 250g of whipped cream+50g of soft sugar.

Ice milk's approach

Exercise:

1. Weigh 6 pieces of material A: egg yolk and add 50g soft sugar.

2. Beat the egg yolk liquid with electric egg beater until the color turns white and the sugar melts.

3. Weigh 500 grams of material B: add 60 grams of white sugar to pure milk, then heat the milk by waterproof heating, stir with a manual eggbeater while heating until all the sugar is melted, and then leave the fire. Be careful not to boil the milk.

4. Beat the egg yolk liquid with electric egg beater, carefully pour in all the cooked milk while beating, and stir into egg milk liquid.

5. Then heat the egg milk by waterproof heating, and stir it with a small spoon while heating until it is cooked into a sticky egg milk.

6. The standard of cooked and sticky custard is that the spoon is covered with mushy custard, which will not drip easily. This process should always be operated with the smallest fire core, and be careful not to cook the egg yolk into egg flowers. After the egg milk paste is cooked, leave the fire, immediately put it in cold water to cool, and keep stirring to make it cool evenly.

7. Weigh 250g of material C: light cream and add 50g of soft sugar.

8. Beat with electric egg beater until it is thick and fluffy, and pull out the whisk until it drips slowly.

9. Beat the custard again with electric egg beater, and pour in fresh cream while beating, and the ice cream paste will be ready.

10. Wrap the bowl filled with ice cream paste with plastic wrap and put it in the refrigerator for freezing.

1 1.40 minutes later, take out, stir with electric egg beater, and freeze again. This stirring process should be done three times in a row, with an interval of 30-40 minutes each time.

12. Finally, pour the thick ice cream into a container with a lid and put it in the refrigerator for freezing.