Kashda ice cream
By VicentaLakin
After a day's shift, you're back home, you finish your dinner, you're tired, you're tired of sleeping at 7 o'clock. Someone in my family says you're going to have to exercise, you're not going to move, you're going to have to move, you're going to have 400 jump ropes in one breath, you can stop, you can barely jump to 400! Hands are out of control, sweating. Don't say sweating is really getting the whole person up. Now I can't stop thinking about ice cream, ice cream, ice cream, and so on, and I used to eat it myself, and now I'm eating my little friend, and I don't want him to eat too much, and I can't eat my mother's, and it makes sense to have a baby and change because I can do it at home, so it's healthy and simple, and I've got a little hot in the fridge, and I can't have enough fun to eat the kids, and I'm sure I'm content with myself。
Recipe Recommendations
- milk 200 grams
- sugar 30 grams
- eggs of 2
- whipped cream 100 grams
- sweetening
- mix
- half an hour
- ordinary
Steps for Kashda ice cream
1
Prepare the required materials, 200 grams of milk, two eggs, 30 grams of sugar and 100 grams of cream。
2
The eggs knock open, take out the yolk and add the fine sugar. As long as yogurt clean is not needed. I'm not sure
3
If the milk is poured into the pot to heat up the small fire, a little bubble around the pot will stop the heating and turn off the fire。
4
Full homogenization of yolk and sugar。
5
Put about one third of the warmer milk into a smooth mix of yolk, make sure it is mixed, not too many at a time, so that the yolk is not cooked。
6
And gradually, all the remaining milk will be evenly mixed. If there are fine yolks, they can be filtered out。
7
It will mix even milk and egg yolk again into the pot, and it will boil side by side of a small fire, and it will be able to turn off the fire for a while when it's about to boil, and then open fire for a while, and it will be repeated as it is。
8
Until the finger can draw a clean piece on the back of a spoon with milk and egg yolk, it means it's finished。
9
Put the pan in a pan with ice water and keep the temperature down (the hot pot that just came out of the pot into the ice water must keep mixing to prevent the formation of blocks). Icewater: The water flowing from the pipe in winter can be added to the water in summer)
10
Put the cream in a clean container so that it can be marked。
11
The ice cream was made by pouring the dried paste into the full cream. Without an ice cream machine, the ice cream is frozen directly in the fridge, mixed every two to three hours, so that the ice cream gets into more air, so it will be more loose and less slag。
12
Take out early frozen ice cream buckets. The ice cream bucket better be in the freezer room for the night
13
Put ice cream in the ice cream bucket, put it in the mix head and start mixing. It must have started mixing very quickly, because ice cream drops into an ice cream drum, and it will congesterate quickly, and it will affect the mixing. If the tank is condensed, you can scrape around with a soft shovel and put it in the mixer.)
14
It takes about 10 to 15 minutes to stir up ice cream fluids into dense form。
15
Take the mixer out when it's done。
16
It's good enough to dig out the mixed ice cream, and it can freeze up and eat whatever you want。Kashda ice cream Make Tips
One, milk and yolk paste can also be cooked with vanilla or vanilla seeds, so that it can become classic vanilla ice cream. 2. In the absence of an ice cream machine, step 11, i.e. after mixing up the kashda ice cream, freezes the ice cream directly in the fridge and mixs it out every two to three hours, so that the ice cream enters more air and so eats more loosely, without too much slag。