6 egg yolks, sugar 150g, milk 500ml, whipped cream 250ml (for animal whipped cream), vanilla pod 1.

Production steps

1. First, separate the egg yolk protein. Only egg yolk is used here, and egg white can be used to make dry biscuits (which can be eaten with ice cream), Pavlova protein cake, almond cake, angel cake and so on.

2. Heat the milk while stirring the yolk. To make vanilla ice cream, you should use vanilla pods, cut them up and cook them together in milk. As for the use of vanilla pods, some ice creams are made by soaking the pods in cold milk for a certain period of time, then washing them and drying them for later use. Well, everyone has a different opinion ~

3. Cook the milk slowly (don't cook it). Take out the vanilla pod and pour it into the egg yolk while stirring. Pour it slowly to avoid scalding the yolk and producing particles.

If granules are produced, add a little cold milk, pour it into a blender and stir at high speed to break the granules before use.

4. Professional practice, the custard should be poured into a double-layer pot and heated to prevent the custard from condensing or bottoming out. Many TX will pour the custard directly into the ordinary pot before cooking, which is not impossible, but we must pay attention to using a small fire and constantly stirring. I usually put a big bowl of custard in the pot and heat it in water, so it is not easy to overcook it.

5. The custard should be cooked to 85 degrees, not more than 87 degrees. Immediately after reaching the temperature, put it into cold water for cooling, and stir it from time to time to make it cool evenly. Cooked custard should be smooth and have a certain consistency. If overcooked, it will affect the quality of ice cream.

6. TX without thermometer can be used to test whether custard is cooked. Stir the custard with a spoon. If the paste doesn't drip, run your finger across the back of the spoon to leave a clear groove, and it's cooked.

7. When the whipped cream is distributed around 6 o'clock, the volume expands loosely, but it can still flow. Mix the cooled custard with whipped cream and put it in the refrigerator for freezing. 1, take out after 2 hours, stir (electrically), and freeze again. If you want the finished product to be very delicate, take it out and stir it every 40 minutes, and repeat it 3 or 4 times. Finally, it is poured into a container with a lid and frozen.

Before eating, put the ice cream in the refrigerator for about half an hour, which will make it easier to dig it out.

Note: When making other flavors of ice cream, add the ingredients in step 7, such as melted chocolate and pulp.

For fruit-flavored ice cream, it is necessary to reduce the amount of yolk to three to highlight the taste of fruit.

Freezing will reduce the fragrance, so the added fruit must have a strong taste. Tropical fruit is a good choice. It is best to choose fruits with less water.

Is it a bit difficult to make a delicious vanilla ice cream cake? I think so too, but it's delicious!