Caramel ice cream

1

Prepare the egg for the egg

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the small fire heater boils 80 g fine sugar into the pot and boils it into caramel. and heated the other pot with light cream, out of fire before boiling, slowly pouring into caramel

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"Slowly adding milk and pouring in."

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Turn off the fire before it boils. Cooked caramel cream

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the yolk and 60 g fine sugar. the egg-beater mixes up to the colored hair. white

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Add a small number of 4 materials to 5 and a side to mix (very important)

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A mixed caramel-based cream sauce

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BACK IN THE POT, THE LITTLE FIRE HEATS UP AND MIXS WITH A RAZOR UNTIL THE HEAT REACHES 83°C. IT'S VERY IMPORTANT TO KEEP MIXING IN ORDER TO PREVENT IT FROM TURNING INTO AN EGG FLOWER

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Filter filter and pour into the mixer

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Waiting for cooling, covering it up, putting it in the freezer

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When it's about five minutes hard, remove the electric mixer and put it back in the fridge

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In the same step, 3-4 times, the electric mixer mixer can saturate the mixture with air, and the last time the mixer is used, the state of which is smooth (distinguishing completion, the simplest means taste)

This recipe is for purely handmade ice cream, but it requires two electrical appliances: a refrigerator and an electric hand mixer. I. Why an electric mixer? Based on this, I have tried using a spatula and a manual whisk to stir, but the texture did not change much. However, with an electric mixer, after the first stirring, the liquid color becomes slightly lighter, and the volume expands slightly. This continues until the fourth or fifth time... When you taste it, you will find the texture has become smooth and delicate. This is because air is incorporated during the beating process, giving the liquid mixture a soft and fluffy texture. After finishing the last beating as appropriate, put it into a mold and freeze for storage! II. Why do you need to beat it every once in a while? Here is my humble opinion: The principle of an ice cream machine: It contains a refrigeration compressor and stirs continuously. Some ice cream machines on the market have a stirring time of about 30 minutes, and at the same time, they have a cooling function. This ensures the texture and also changes its consistency. Since we do not have a machine, to make a reasonably good ice cream, we must imitate the process of refrigeration and stirring. Therefore, you need to beat it and then freeze it at intervals, repeating this until the texture is close to perfect! III. When is the right time to beat? The first beating should be when it has frozen to about a semi-firm state, approximately 60–120 minutes later. Subsequently, beat it every 60 minutes in turn... If using an ice cream machine, please note not to stir for too long, or it will easily become too dry. IV. A little secret for scooping ice cream Place the ice cream scoop in 80°C hot water to warm it up. Shake off the water, then insert it into the ice cream to scoop out a round ball. V. How to boil caramel? (I found out while selecting photos later that the photo of boiling caramel was blurry, so I will explain it in text here for everyone) Warm the pot over low heat, then pour in a portion of fine sugar. When the fine sugar starts to melt, swirl the pot so it heats evenly. When it melts into a transparent state, add another portion of fine sugar. Add it in 3-4 batches. Boil until all the fine sugar has melted, the whole thing starts to color, bubbles rise up, and small bubbles also appear at the bottom, then turn off the heat. Friendly tip: Do not stir while boiling; gently swirl the pot to ensure it is even. If you stir with a tool, the syrup easily crystallizes and hardens. This is very important.