Recipe 500g of fresh milk 12.5g of cream 150g of sugar 100g of egg yolks 100g of vanilla extract

Method

Add the sugar to the egg yolks and whisk. Then slowly pour the boiled milk into the mixture of sugar and egg yolks, stir well to modulate evenly, and then move to another container and slowly heat with a slight fire to maintain the temperature at 70 ~ 75 ℃, stirring, and then stop heating, when the temperature gradually decreased until a certain consistency, and then filtered with a fine mesh sieve (or clean gauze), filtered liquid cooled and then add the cream and edible vanilla flavoring, loaded with Another clean and sanitary container for freezing, (its volume than the original increase of 30 to 50%). The frozen milk ice cream can be eaten immediately. Can also increase the process and accessories, made of three-color and nut ice cream.