Why should I add egg yolk to ice cream?
Egg yolk contains lecithin, which can act as an emulsifier (natural emulsifier), and the emulsifier can fully blend water and cream; Egg yolk can solidify, which is better than making ice cream with pure milk.
It is hygienic to use egg yolk in ice cream making. Because it is necessary to sterilize ice cream ingredients at high temperature, it is generally about 80 degrees Celsius 15 minutes. Otherwise, it's not only unsanitary, but also the taste of ice cream is not good, because it has the smell of raw eggs instead of yolk.
Why not use egg white for ice cream?
1, bad for health, not easy to digest.
2. There are bacteria.
3. It contains avidin which is easily absorbed by the human body, so taking raw eggs often may cause a decrease in biotin.
4, leading to reduced melanin production.
5, make the hair lose color, and it is easy to cause the hair to turn white in the long run.
6, so on the whole, don't eat well.
The practice of homemade ice cream
Ingredients: 2 egg yolks, 50g of fine sugar, 20g of milk, matcha powder (if bamboo matcha)15g, light cream.
Practice:
1, boil hot water. Egg yolk, milk and fine sugar are poured into an egg beater and stirred continuously with a manual eggbeater. Heat it continuously with a small fire.
2. Until the yolk paste becomes thick, sieve the prepared yolk paste and cool it for later use.
3. Add matcha powder to the whipped cream and beat it with electric egg beater. When you hit 80%, you can see a clear cream pattern.
4. Mix the cream with the cooled yolk paste for 3 times.
5. Pour it into a container, cover it with plastic wrap and freeze for more than 4 hours, then scrape it out with an ice cream scoop and serve.
6. It is convenient to put it in a bottle.