2, in a large bowl, whisk the egg yolks and granulated sugar (at first it will be dry, when the sugar and egg yolks will become moist after mixing).

3. Whip until the yolks are fluffy and white, set aside.

4. Pour the milk into a saucepan. Split the vanilla pod in half and scrape out the vanilla seeds with a knife into the milk pot.

5, scrape the seeds of the vanilla pod and throw it into the milk pot (if you don't have a vanilla pod, you can use a moderate amount of vanilla extract instead).

6. Heat the milk pan over medium heat and cook until the milk in the pan comes to a boil.

7. Continue whisking the egg yolks, slowly pouring in the freshly boiled milk as you do so, until it's all gone.

8, the liquid mixture will be sifted and poured back into the milk pot (the vanilla pod is strained out at this point, discarded).

9. Reheat the saucepan over low heat, stirring constantly to prevent the mixture from getting mushy. The mixture will slowly thicken as it heats up.

10, when heated to the liquid mixture can be in the spatula on a thin layer of hanging, immediately stop heating (heating to pay attention to the use of low heat, the heat is very important, do not boil, otherwise the yolks will become granular, the whole pot of egg will become less smooth).

11. Immediately pour cold light cream into the pan and stir well (this will prevent the residual heat from overheating the egg mixture).

12, soak the fish glue powder in water or microwave it to become a solution, pour it into the cooked mixture in the pot and stir well. This will get the final ice cream liquid.

13: Pour the ice cream mixture into a large bowl and place it in the freezer until it reaches about 4 degrees Celsius (chilling the ice cream mixture thoroughly before making it will increase the success rate of the ice cream and shorten the time of making it).

14, pour into a home ice cream maker and follow the instructions for the ice cream maker. Usually the ice cream can be molded after about half an hour of churning in the ice cream maker.

15: While waiting for the ice cream to take shape, you can handle the chocolate. This recipe is just right for a 35 gram bar of Reitz Peanut Milk Chocolate Lingerie Cups.

16: Chop the chocolate finely and set aside.

17, about half an hour later, the ice cream is stirred into shape (ice cream liquid in the freezing process, you need to constantly stir, so that it does not produce slush, while stirring into the air, so that the ice cream to achieve a certain rate of expansion, so as to get a smooth texture. Therefore, you usually have to use an ice cream maker to make it. If you don't have an ice cream maker, then when you freeze the ice cream liquid until it starts to freeze, take it out of the freezer for a few moments with a whisk, put it into the freezer to continue freezing and take it out of the freezer to churn it 3-4 times until the ice cream is shaped as a substitute for the churning process of an ice cream maker, but it will be more cumbersome and it doesn't have as good a result as an ice cream maker).

18: Pour chopped peanut milk chocolate into the finished ice cream.

19, stirring vigorously with a spoon. At this time you get a very delicious peanut butter chocolate soft ice cream. You can serve it directly into a cup, this time the ice cream is very soft, use a spoon to dig in and eat (the finished picture is directly out of the 'soft ice cream). You can also put the ice cream in a bowl and put it in the freezer to harden before eating it, which is a different taste.

Tips:

1. This ice cream is inspired by the Peanut Butter Heart Chocolate Blizzard that Ritz and DQ put out in the winter. I love this pairing so much, the peanut butter and chocolate blend perfectly to warm you up in the winter, so I couldn't wait to make a homemade ice cream at home as well with Ritz's Peanut Milk Chocolate Lingerie Cups. You can try this pairing at home, or if you don't have an ice cream maker or it's too much of a hassle, go to DQ and try this Ritz + DQ Double Stuff Blizzard, it's really superb.

2, this recipe adds a little bit of fish glue powder, it can make the nature of the ice cream more stable, and less easy to melt at room temperature (especially when we want to eat soft ice cream), fish glue powder can not be added too much, otherwise the texture will be affected. Omit the fish glue powder can also make ice cream.

3, the sugar in the ice cream, in addition to play a sweet role, the texture of the ice cream also has a very important impact. If the sugar is too little, the texture of the ice cream will become rough and not smooth enough. The sugar in this recipe has been minimized in terms of the theoretical value of not affecting the texture of the ice cream, and I don't recommend continuing to reduce the sugar when you make it. If you reduce the sugar, you may not be able to achieve a completely smooth texture in the ice cream.

4, home ice cream machine can not make too many portions at a time, before making the ice cream machine should be placed in the freezer fully frozen. The ice cream mixture should also be thoroughly chilled before making.