Egg yolk 6 soft sugar 50g

Material 2 (B)

500 grams of pure milk and 60 grams of soft sugar.

Material 3 (C)

250g of fresh cream and 50g of soft sugar.

Practice?

1. Weigh 6 pieces of material A: egg yolk with 50 grams of 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: pure milk, add 60 grams of white sugar, and then heat the milk by waterproof heating while heating.

4. Stir with a hand blender until all the sugar melts, and then leave the fire. Be careful not to boil the milk.

5. Beat the egg yolk liquid again with electric egg beater, pour all the cooked milk while beating, and mix it into egg milk liquid.

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

7. The standard of cooked and sticky custard is that the spoon is covered with mushy custard and will not drip easily. Always use the least fire in this process.

8. Core operation, be careful not to cook the egg yolk into egg flowers.

9. After the custard is cooked, leave the fire, immediately put it in cold water to cool, and keep stirring to make it cool evenly.

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

1 1. Beat with electric egg beater until thick and slightly fluffy, and pull out the eggbeater until it drips slowly.

12. Beat the custard again with electric egg beater, and pour in whipped cream while beating, and the ice cream paste is ready.

13. Wrap the basin full of ice cream paste with plastic wrap and put it in the refrigerator for freezing?

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

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