Egg yolk 5 whole milk 400ml

ingredients

Nestle whipped cream 250ml white sugar 130g

Steps of milk ice cream's practice

1.? Pour all the egg yolks, white sugar and milk into a small milk pot, simmer, stir in circles with a manual eggbeater or chopsticks, and bring the milk pot down after boiling slightly.

2.? Quickly pour in the light cream, add about 0.5g of salt, stir well and let it stand until the liquid in the pot is completely cooled.

3.? Filter the milk into a container, freeze it in the refrigerator, take it out when it just freezes, stir it once with electric egg beater at medium speed, and then freeze it again.

4.? After 30 minutes, take it out and continue to beat it once, then stir it once every half hour and repeat it for 3 times.

5.? Freeze the stirred ice cream thoroughly.

Tips

1. It must be fresh raw egg yolk. There may be no need to remind you, but I really met a friend who asked me all over the world after failing to use cooked egg yolk.

2. The reason why whipped cream is said to be Nestle has no advertising purpose, just to tell everyone that this brand of whipped cream will taste better and the success rate will be high. Because the whipped cream is not easy to store, and it should be used up quickly after opening, it is recommended that you choose a small package of 250ml, one box at a time is not wasted.

3. Stir for many times to make the ice cream taste better, and it is not easy to produce ice crystals. The more times you stir, the better the taste. Therefore, it is recommended to make it during the day. If it is at night, it is bound to stay up all night. I am an example.

4. It is suggested to use shallow or small containers for ice cream, which are easy to freeze and easy to beat. The cake mold I used is easier to freeze than the crisper I gave when I bought the microwave oven.

5. If it is a refrigerator with separate temperature control, it is recommended to adjust the freezing room temperature to the lowest. If it is a refrigerator with unified control, it is recommended to adjust the temperature to 6-7, and remember to adjust the temperature back after the ice cream is made.

6. It is convenient and labor-saving to stir with an electric mixer. If not, it is also ok to stir with a manual eggbeater or an iron spoon for a little longer.

7. The original milk ice cream made by this ratio has just the right taste and sweetness, so it is not recommended to add or subtract the amount of sugar. Salt is added to make it sweeter, but it must be very little.

8. Whole milk can be brewed with whole milk powder and used after it is cooled. I have tried to eat more and it tastes just as good. Try to be full-fat, more fragrant and slippery.