You still can’t make the yogurt ice cream recipe collected by 100,000 Douyou friends?
I recently made an ice cream using yogurt. The materials are simple and easy to obtain, and it is also very easy to make. Buying a good-looking and interesting ice cream mold and making this easy-to-learn, sweet and sour yogurt ice cream at home is one of the joys of summer. Today I will share with you how to make ice cream. Learn this trick and you will be able to make ice cream all summer long!
Ingredients
2 egg yolks
32g sugar
80g yogurt
200g whipping cream
Steps
1. Prepare the materials first. Yogurt needs to be more fluid. Weigh the whipping cream when it's time to use it.
2. Pour the sugar into the egg yolk bowl, use an electric egg beater to beat the egg yolks at high speed
3. Beat the egg yolk paste until it expands in volume, lift the egg beater and drip out The egg liquid will not spread out immediately.
4. Prepare a non-stick pan and pour the yogurt into the non-stick pan.
5. Heat over low heat until the yogurt bubbles and then remove from the heat. Note that it must be just a little bubbling!
6. Pour the yogurt directly into the egg yolk paste, turn on the electric egg beater and mix.
7. Pour the prepared batter back into the non-stick pan and continue to heat over low heat. The main purpose of this is to sterilize the egg yolk. Use a spatula to stir during the process to avoid clumping at the bottom.
8. Prepare a temperature measuring gun. When the batter is heated to 80°, you can turn off the heat and set it aside to cool before use.
9. Filter the yogurt and egg yolk liquid and put the animal whipping cream in a water-free and oil-free container.
10. Use a clean whisk to beat the light cream until it is slightly solidified and the cream is soft and textured.
11. Finally, mix the egg yolk paste with the whipping cream.
12. Stir evenly. You can see that the ice cream has texture. It's not particularly watery, nor is it particularly dry. Therefore, the light cream must be beaten until it has texture, and the yogurt yolk paste must be cool before mixing.
13. Prepare disposable piping bags and container molds. Put the yogurt ice cream into a piping bag and pipe it into molds and containers.
14. After squeezing, you can shake the mold and container to spread the batter more evenly. Use a small scraper to clean up the batter that overflows from the ice cream mold
15. Pour some liquid yogurt into the container. After it is all done, freeze it for 3 hours. Once frozen, it is ready to eat.
16. Ice cream is the symbol of summer
17. Take a bite of the sweet and sour yogurt ice cream, it is the taste of summer
Tips< /p>
1. You must buy yogurt with good fluidity! You can choose any flavor of yogurt you want to make. 2. Whipping cream Everyone should buy animal-based whipping cream, which is more delicious and healthier!
Egg yolk dietary taboos
Avoid eating hard-boiled eggs
If eggs are cooked for too long, a gray-green ferrous sulfide layer will form on the surface of the yolk, which is very dangerous. Difficult to be absorbed by the human body. Aged protein will become hard and tough, affecting appetite and making it difficult to absorb.
It is not advisable to cook eggs with sugar.
Boiling eggs with sugar will produce a substance called glycosyl lysine due to high temperature, which will destroy the amino acids in eggs that are beneficial to the human body. ingredients, and this substance has a coagulation effect and will cause harm after entering the human body. If you need to add sugar to boiled eggs, you should wait for them to cool slightly before adding them and stir them in so that the flavor is not reduced.
No need to add MSG to scrambled eggs
Eggs contain sodium chloride and a large amount of glutamic acid. When heated, these two ingredients generate sodium glutamate, which has a pure umami taste. . The main component of MSG is also monosodium glutamate. If MSG is added when scrambled eggs, it will affect the synthesis of monosodium glutamate in the eggs themselves, destroying the delicious flavor of the eggs.
Do not store hard-boiled eggs after soaking them in cold water
Some people often soak hard-boiled eggs in cold water, taking advantage of the different thermal expansion coefficients of eggshells and egg whites to make the egg shells softer. It peels off easily, but this practice is unhygienic. Because there is a protective film on the surface of fresh eggs, which makes the water in the eggs less volatile and prevents microorganisms from invading. After the eggs are cooked, the membrane on the shell is destroyed, and some gas in the air cavity inside the eggs escapes. At this time, placing the eggs in cold water will cause The temperature in the air cavity drops sharply and the pressure becomes negative. Cold water and microorganisms can enter the egg through the pores on the eggshell and the double-layer membrane inside the shell, making it prone to spoilage during storage.
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