Methods/Steps
1
Pour the egg yolks, sugar and milk into a small saucepan over a low heat, stirring constantly in a circle with a hand whisk or chopsticks and bring the saucepan down to the bottom after it has boiled a little
2
Quickly pour in the light cream and add about 0.5g salt. Pour in the light cream, add about 0.5g of salt, stir well and leave until the liquid in the pan has cooled completely
3
Strain the milk into a container and put it in the freezer until just frozen, remove it and stir once with an electric whisk on medium speed, then put it back into the freezer
4
Remove it after 30 minutes and continue to stir once more, and then stir every half an hour, repeating the process 3 times. Repeat 3 times
END
Note
1. must be fresh raw egg yolks, this may not need to be reminded, but I really met a friend with cooked egg yolks failed to chase me all over the world
2. the reason why the light cream is said to be Nestlé's no advertising purposes, just to tell you that this brand of light cream do Ice cream will taste better and have a higher success rate. As the light cream is not easy to store, and open to be used up quickly, it is recommended that you choose 250ml small packages, a box of one time without waste.
3. Stirring several times is to make the ice cream taste better and less prone to ice crystals, the more times you stir the ice cream, the better it tastes. So it's recommended to make it during the day, if it's at night, it's bound to be an all-nighter, and I'm an example of that.
4. It is recommended to use a shallow or small container for ice cream, so that it can be easily frozen and churned. I use a cake mold and a freezer box that came with my microwave, the former is a little easier to freeze.
5. If you have a freezer with separate temperature control, it is recommended that you set the freezer temperature to the lowest possible level. If you have a refrigerator with unified control, it is recommended that you set the temperature to between 6 and 7, and remember to adjust the temperature back after the ice cream is ready.
6. When mixing, use an electric mixer to make it easier and less laborious, if not, use a hand whisk or an iron spoon to mix it, and it will take a little longer.
7. This ratio makes the taste and sweetness of the original cream ice cream just right, and it is not recommended to increase or decrease the amount of sugar. Add salt to make it sweeter, but keep it to a minimum.
8. Whole milk can be used with whole milk powder brewed into milk cooled and used, I have tried more than one, the taste is just as good. Try to be full fat, a little more flavorful and smooth.