500g fresh milk, cream12.5g.

Sugar 150g egg yolk 100g edible vanilla extract.

Exercise 1. Add the weighed white sugar into the egg yolk and stir well.

2. Slowly pour the cooked fresh milk into the mixed solution of sugar and egg yolk, stir thoroughly to make it uniform, then move it to another container and heat it slowly with low fire to keep the temperature at 70 ~ 75℃, then continue stirring and stop heating.

3. When the temperature gradually drops to a certain consistency, filter it with a fine screen (or clean gauze), add cream and edible herbal essence to the filtrate after cooling, and put it in another clean and hygienic container for freezing (its volume is increased by 30-50% compared with the original). Frozen frozen milk can be eaten immediately.

material

3 egg yolks, 30g fine sugar, 300g milk, animal whipped cream 150g and sweet peanut butter 150g.

Exercise 1. Mix egg yolk with fine sugar and stir until the color turns white.

2. Add milk and stir evenly, heat with low fire and stir constantly to prevent the bottom from burning. Stay away from the fire when it is thick, and spare it when it is slightly cold.

3. Beat the whipped cream to 6 with a blender and pack it for later use.

4. First, add the sweet peanut butter into the method 2 and stir it evenly, then add the fresh cream in the method 3 and stir it evenly, then pour it into the container and put it into the freezer for Ivylinna Lee.

Take the prepared ice cream out of the refrigerator, dig it loose with a tablespoon, mix it with air, and then put it in the freezer to make it hard. Repeat 2? After three times, the finished product will be more delicate and delicious.

material

4 egg yolks, vanilla pods 1 piece (which can be replaced by vanilla powder or vanilla extract), 400ML of milk, 250ML of whipped cream, and 0/00 g of fine sugar/kloc-0.

Practice 1, cut the vanilla pods, which are full of small black seeds, and pour the pods and small black seeds into the milk.

2. Pour the fine sugar into the egg yolk and stir until the egg yolk turns white.

3. Heat the milk on low heat until it boils (don't boil), and remove the pods.

4. Slowly pour the boiled milk into the egg yolk bit by bit (preferably streamlined) and continue to beat the egg yolk.

5. Heat the mixed egg and milk liquid to 85 degrees with low fire until it becomes thick, while keeping stirring. If there is no thermometer, dip the wooden spoon in the pot with eggs and milk and scratch the back of the wooden spoon with your fingers. If there are obvious scratches.

6. Put the cooked egg milk paste into a cold water basin to cool, and continue to stir until it is completely cooled (at this time, ingredients such as fruits can be added).

7. Beat the whipped cream to 60%, mix it with thoroughly cooled eggs and milk slurry, then pour it into a shallow container and put it in the refrigerator for freezing.

8. Freezing for two hours, taking out and fully stirring. If it is very delicate, it is best to stir it with a blender. Then repeat every 1 hour, ***4 times, and finally freeze for more than 4 hours.

9. Take it out and leave it at room temperature for 15 minutes, which is easier to digest.