Make multi-flavored ice cream at one time (no need for an ice cream machine)

The ice cream made by this recipe is smooth, no ice stubble, not greasy, very delicious

Note:
1⃣️Don’t believe that “no need to stir” to make ice cream, freeze it for a while, take it out and stir it, repeat it at least three times and the taste of the ice cream will have a qualitative leap, don’t be lazy

2⃣️What kind of flavor do you want to eat, just add things in according to the taste, be more flexible, no matter how you operate it, it will not be unpalatable

3⃣️Look carefully at the steps of the text, the writing is very detailed, if you don’t know it yet, then read it again

material

[Nanny level tutorial] How to make multi-flavored ice cream at one time (without ice cream machine, with video)

1. Pour the gelatin sheets into ice water (it must be ice water) to soak them in advance, pour cream A and milk into a small pot for later use, and knock the egg yolks for later use
2. Add fine granulated sugar to the egg yolk according to taste (too little sugar is not recommended, otherwise the ice cream will taste bad and taste bad) whip wildly
3. Whisk until the egg yolk is fluffy and white, thick, and there are traces of dripping, which will not disappear immediately
4. Heat the mixture of whipped cream A and milk over low heat. Shake the pot constantly during the process to avoid sticking to the bottom. Heat to a slight boil. Pour it into the egg yolk paste and stir while pouring to prevent the egg yolk from being scalded and agglomerated.
5. Pour the milk and egg yolk mixture back into the milk pot, and heat it with constant stirring over low heat. Be sure to touch the bottom and stir, be careful to paste the bottom, and solidify (if the heat is not well controlled here, you can choose to heat through water, but it will be very slow, and at the same time, pay attention to the fact that the water in the water cannot be boiled)
6. If there is a thermometer to measure the temperature, heat it to 80 degrees and leave the fire. If there is no thermometer, just look at the state, like relatively thick soy milk or rice paste, without precipitation and agglomeration
7. Lift the spatula and use your fingers to wipe out a line on the liquid remaining on the surface of the spatula. The upper half of the liquid will not drip along the spatula. The consistency is enough (here, pay attention to the operation away from the fire)
8. Cool the egg yolk paste to 45-50 degrees, add the gelatine sheets that have been soaked in advance and control the moisture, stir and melt (if there is no thermometer, just touch the egg yolk paste and feel hot, but it will not hurt very hot)
9. Cool to room temperature and sieve for later use (be careful to stir it from time to time when cooling to prevent skinning on the surface)
10. Whip whipped cream b to the extent in the video
    . Pay attention to the ratio here. If you take 60 grams of English milk sauce egg yolk paste, then send 120 grams of whipped cream (that is, the ratio of 1 to 2). The egg yolk paste in my recipe is all
    made The product is 116 grams, so I directly sent about 232 grams of whipped cream (you don’t need to use special standards, it doesn’t matter if it’s a few grams)
11. Take a part of the whipped cream and add it to the egg yolk paste at room temperature, and stir it, so that the texture of the egg yolk paste and the whipped cream can be averaged, which is convenient for later mixing
12. Pour all the egg yolk paste into the whipped cream, and stir evenly like a chiffon
13. Add other ingredients according to taste, I added more than 30 grams of crushed Oreos. Note:
    1 You can divide the original ice cream into several portions, put various jams, chocolate sauce, coffee sauce, etc. and mix well, whatever you put in is the flavor, so you can have many flavors of ice cream at one time 2 No matter what sauce you
    add , the water contained in the sauce should not be too much 

    

14. My freezer is -18 degrees, frozen for 40 minutes, take it out and stir a few times with a spoon, continue to freeze, repeat more than 3 times (the picture is slightly ugly, please don’t mind)
15. The picture is the chocolate flavor made before, today’s Oreo flavor has not been frozen yet (⊙v⊙) no photo

tips

It is very important to heat the English-style milk sauce and egg yolk paste. It should be done slowly on a low heat. Don’t worry.

Look carefully at the recipe, it’s like a babysitter, if you have any questions, leave a message in the comment area, and I will reply after seeing it

Because it is a one-handed shooting and one-handed operation, the video quality is not high, sorry

106216873