Guozhen Ice Cream

Recipe Recommendations

• egg yolk of 4
• milk 400 ml
• light cream 250 ml
• fine sugar 100 grams
• guozhen 2 tablespoons

• sweetening
• cook
• a day
• simple

Steps for Guozhen Ice Cream

1

Beat the light cream until it is 60%(that is, when it has lines but can still flow), and place it in the refrigerator to refrigerate.

2

Separate the four egg yolks and place them in a small milk pot.

3

Beat the egg yolks until the color becomes lighter (forgot to take pictures of this), add milk, fruit and sugar to the egg yolks, and heat them over low heat.

4

Stir constantly while heating.

5

Cook to 80 degrees until it will boil until it has not yet boiled. It would be best if you have a thermometer. If you don't have it, use a spoon to pass it into the custard. Take out the spoon. The residual custard liquid on the spoon will not stay, and it will not disappear if you scratch it with your fingernails.

6

Cool the cooked custard thoroughly. (I was anxious, so I put the small milk pot in cold water and kept stirring it)

7

Pour the cooled custard into the light cream that was beaten before, stir well and make the ice cream paste.

8

Put the mixed ice cream paste into a covered container, cover it back, place it in the freezer for freezing, take it out after 2 hours and stir it with an egg beater, as long as every corner is stirred evenly. Take out and stir after 2 hours, repeat this four times. It is better to stir with an egg beater in the first two times, and just flip with a spoon in your hand twice.

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