You can also use heavy cream according to your preference, or whole milk with heavy cream.
Don't let the milk boil over the pan.
This recipe will make a basic vanilla ice cream base. If you want to make other flavors of ice cream, you can add herbs such as vanilla, coffee beans and even chocolate and let them soak or melt in milk.
2
Mix the eggs, sugar and salt together. Pour 8 egg yolks, 200 grams of sugar and a pinch of salt into a large bowl and stir until a thick paste is formed.
three
Pour the cooled milk into the egg mixture. After about 10 minutes, the milk should be cooled to room temperature and poured into the egg mixture slowly and steadily. Stir gently until the egg mixture and milk are thoroughly mixed.
four
Pour the mixture into a pot and cook it to 77 degrees Celsius. After mixing the egg liquid and milk, pour it into the pot again. Put the pot on the tempering furnace and heat it with low heat. Keep drawing an "S" shape to stir, so that the material stuck to the bottom of the pot can be scraped up and cooked to 77 degrees Celsius.
Check the temperature of the mixture with a candy thermometer or a frying thermometer.
When the mixture is thick enough to stick to the back of the spoon without dripping, it means it is cooked.
five
Filter the mixture with a sieve into a bowl soaked in ice water, and then add vanilla. Fill a large bowl with ice water and put a smaller bowl in it. Filter the mixture into a small bowl with a sieve to remove large particles. Then mix in 1 teaspoon (5ml) of vanilla and stir until uniform.
You can also use fresh vanilla pods instead of vanilla extract according to your own preferences. Cut the pod in half, scrape out the seeds and mix them with ice cream.
six
Cool for half an hour. After mixing the ice cream base evenly, seal the bowl with plastic wrap and let it soak in ice water for 20-30 minutes. You can also put it in the refrigerator and refrigerate it for 3 hours or overnight.