Vanilla ice cream
By VicentaLakin
Vanilla ice cream, popular lovers, fragrance and smoothness, entangled in the tip of the tongue. Would you fall in love with her this summer if the vanilla seeds were present? It's 39 degrees Celsius, and at this point it looks like a heavy sunbath on the cement road. I'll walk with my coat, no skirts above my knees. I don't think we've had enough time to adapt to the sudden heat and June... of the Vanillaicecream milk, light cream, fine sugar, egg yolk, a vanilla bean, and a base cream sauce. The food and the simple operation that comes with it is absolutely enough for this cool season
Recipe Recommendations
- milk 400g
- light cream 120g
- vanilla pods 1 piece
- egg yolk of 5
- fine sugar 70g
- vanilla extract appropriate amount
- sweetening
- other
- an hour
- simple
Steps for Vanilla ice cream
1
The vanilla beans cut open the vanilla seeds, milk, light cream fires to boil
2
The yolk with the fine sugar to the color change. White
3
Cooking a mixture to take out the beans
4
The mixture is slowly in a small inverted step 2 and slightly mixed
5
Mixed egg cream, refilled in the pot with the smallest fire heating and constant mixing (about 6-10 minutes)
6
Heated up to 83 degrees, or scratched a small amount of egg cream across the razor's surface
7
English butter sauce filters into clean basins
8
It's filled with cold water, it cools to room temperature, and occasionally mixes
9
Add 2-3 drops of vanilla to be evenly mixed, and cover the membrane into the freezer
10
About 5 cents hard to get an electric omelet mixed up once every 1 hour and repeat about 4-5 times soft and smoothVanilla ice cream Make Tips
Tips:
1. When buying vanilla beans, keep them sealed. They should feel noticeably oily.
2. After extracting the vanilla seeds, put the bean back in the pot to boil and remove it once done.
3. When mixing in Step 4, the liquid is very hot, so add it in small portions to avoid curdling the egg yolks, or let it sit for 5 minutes to lower the temperature slightly before proceeding.
4. Step 5 is the most critical step in the entire process. After the temperature rises, the liquid circulation is poor, so only by stirring constantly can you prevent the mixture from separating and becoming grainy.
5. Cool the crème anglaise quickly to prevent bacterial growth in a high-temperature environment.
6. After rapid cooling in a room-temperature environment, cover with plastic wrap. This also prevents ice crystals from forming when the temperature difference is large.
Pure Handmade Ice Cream:
Why use an electric beater?
Why is it necessary to beat it periodically?
When is it appropriate to beat it?
The answers to the above four questions can be found in my article on Caramel Ice Cream.