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|Caster sugar||70 grams|
Rich, dense and ice-free, both milkshake and ice cream ? Adults and children love to eat ??
- Weigh out the milk
- One vanilla pod, take out the vanilla seeds
- Vanilla seeds in milk
- The vanilla pods can be cut into sections and put into the milk
Simmer on low heat, cook until steaming, remove from the heat, cover and simmer for a while to let the aroma of the vanilla pods volatilize, so that the vanilla flavor is stronger .
- Four egg yolks with 70 grams of white sugar
- I used vanilla sugar here
Children love strong vanilla
- Wash the eggs manually
- You can beat it until it turns white, the color becomes lighter, and the volume expands
- That’s it
- Add vanilla milk to the egg yolk lake
Add little by little, stirring while adding
- Pour it back into the pot, heat it on low heat, and stir while heating
This step solves the problem of deodorizing and sterilizing the raw egg yolk
- Heating to this state is fine.
Scratch it with your fingers, there are obvious lines, no flow
- Filter out the vanilla pods
- Cover with plastic wrap and refrigerate (minimum 30 minutes)
If you don’t have enough time on the day, you can make the egg yolk paste a day in advance
- Prepare utensils without water and oil
- Pour in 400g whipped cream
- Send it until the obvious lines do not disappear
- Remove the egg yolk paste from the refrigerator, pour in 13g of rum, and stir well
Because the freezing point of wine is lower than that of water, adding rum to ice cream can not only retain the unique aroma of rum, but also make ice cream More dense, no ice balls (of course there are people who say how the ice cream I make always has ice balls, and adding rum will reduce the ice ballast) In short, I have never had ice balls.
- Add half of the whipped cream and mix well
- Add the other half and continue to mix well
- Seal it and put it in the freezer for about 2 hours
After taking it out, beat it once with an electric egg beater
- Freeze in the refrigerator for 2 hours➕This is the state
The periphery is solidified and hard, and the middle is not completely solidified
- The electric egg beater beats evenly, the speed should be fast and the posture should be handsome?
The speed requirement is to increase the air inside the ice cream
The second freezing time depends on the first freezing time Depends on the state after freezing. The length of time varies and also depends on the temperature of the refrigerator.
- After the second freezing, the ice cream is completely solidified.
Next time for a second whipping
- After the second whipping, the ice cream is very dense.
At this time, it can be eaten.
It can also be packaged. In our family, we use 60–100g jars to package each time. Controlled food intake.
- Mini Macaron Tiny Jar, Super Nice
- I made another chocolate ice cream
Many people will ask, where is the chocolate added
Some will be added in the whipped cream step
I added it in the last step, which is the egg yolk paste After mixing with whipped cream.
First cut all the chocolate (easy to melt) into a container, add an appropriate amount of whipped cream (milk is also acceptable), add a spoonful of cocoa powder (coffee powder is also acceptable) and stir with insulated water until thick
Then add in the whipped cream and mix well
- After mixing well, transfer to the refrigerator to freeze. Repeat the two whipping steps for vanilla ice cream freezing.
- Finished product
Here I say that the chocolate and cocoa powder used are Fafna
- You can also derive a variety of flavors according to your own preferences
Adding fruit puree can be turned into mango ice cream, raspberry ice cream, etc.
Adding chocolate can be derived from chocolate ice cream
You can also like matcha Add matcha powder
- A full fridge
Raspberry ice cream, mango ice cream, chocolate ice cream, strawberry ice cream, matcha ice cream, vanilla ice cream. These are my kids’ favorites. You can also derive other flavors.
Looking forward to your sharing
- Oreo flavor
- Strawberry, Matcha, Original
- Mango, Raspberry, Matcha