Cream120ml

Milk 225ml

condiments

yolk

three

condiment

refined sugar

50 grams

The practice of homemade ice cream

1. Add sugar to egg yolk and beat well.

2. Add milk and beat well, heat with low fire, and stir while heating until it is sticky (scratches will not disappear immediately). Do not boil the whole process, let it cool for later use.

3. The container and head of whipped cream should be refrigerated for later use.

4. Whip the whipped cream. (The eggbeater has hard sharp corners when it is lifted)

5. Pour in 3 pieces of cooled egg liquid and stir well. Pour it into a container and put it in the freezer. (I used plastic wrap)

6. Put it in the freezer 1 hour, take it out and stir it again, then put it in the freezer 1 hour, take it out and stir it continuously for three times, and then freeze it. Take it out and leave it for a while before eating.

Cuisine characteristics

This kind of ice cream is often delicious, comparable to those sold outside. And it smells like milk. Finally, you can add yellow peach, strawberry and other pulp as you like.

Cooking tips

1, which can increase the proportion of whipped cream. The more whipped cream, the thinner the ice cream, but the higher the calorie.

2. When cooking egg milk slurry, many people emphasize that it can't be cooked. In fact, I feel that I can basically keep it slightly boiling, but if I keep stirring, there will be no egg blossoms;

3, the temperature of the egg milk slurry is very high after leaving the fire, so it must be quickly put into cold water to stir and cool down.