A, milk ice cream

Raw materials recipe: 500g fresh milk, cream 12.5g, sugar 150g, 100g egg yolks, edible vanilla extract micro (can not put)

Methods:

1, will be weighed into the egg yolks in the sugar mixing and whisking (I was using food) Cooking machine dry grinding cup grinding powdered icing sugar, sifted and added, better dissolved);

2, the boiling milk slowly poured into the mixture of sugar and egg yolks, stirring fully modulated uniform;

3, moved to another container slowly with a slight fire heating to maintain the temperature at 70 ~ 75 degrees Celsius, stirring constantly;

4, stop heating, when the temperature gradually Stop heating, when the temperature gradually drop until a certain consistency, and then filtered through a fine mesh sieve (or clean gauze);

5, the filtrate cooled down and then add the cream and edible vanilla flavor (can be left out), loaded with another clean and sanitary containers for freezing.

Note:

a, freezing should be stirred every 30 minutes or 40 minutes, so as not to separate the water and milk to affect the taste;

b, frozen milk ice cream can be eaten immediately, but also can be added to increase the process and auxiliary ingredients, made of three-color and nut ice cream.