Low fat milk ice cream
By VicentaLakin
THIS ICE CREAM WAS MADE YESTERDAY AFTERNOON BY AN EXPERIMENT THAT I COULDN'T WAIT TO MAKE, AND THE MAIN REASON WHY I DIDN'T TRY TO MAKE IT WAS BECAUSE IT WAS FAT AND IT WAS NOT SUITABLE FOR ME TO DO IT EVERY OTHER TIME. BUT THIS TIME ON TWITTER, WHEN ONE OF THE JAPANESE PEOPLE WHO WAS INTRODUCED BY A LITTLE FRIEND WAS WRITING A LOW FAT, HE WAS INTERESTED IN MAKING ICE CREAM, AND HE WENT TO BUY IT AS A NET, AND THE WHOLE EXPERIMENT WAS DELICIOUS, IT WAS SIMPLE, IT WAS A GOOD BOOK THAT EVERYONE COULD MAKE ICE CREAM AT HOME. PS: THE ONLY FEELING IS THAT THE SWEETNESS IS A LITTLE HIGH, THE SUGAR IS A LITTLE LESS, AND I'M GOING TO HAVE TO BUY A SPOON, AND THIS TIME THE ICE CREAM IS NOT JUST A LITTLE MELTED, BUT IT'S ALL ROUNDED UP WITH A SPOON。
Recipe Recommendations
- milk fragrance
- skills
- several hours
- simple
Steps for Low fat milk ice cream

1
PREPARE THE MATERIAL. PS: REFRIGERATED DRUMS WITH ICE CREAM MACHINES IN THE FREEZER ROOM FOR SOME TIME。
2
Milk and vanilla or vanilla are poured into the pot, the little fire is hotened, a small bubble appears on the side of the pot, the fire is shut down and cooled。
3
Sugar pours into yolk。
4
It's big enough to be white。
5
A small portion of the cooled milk is poured into the yolk, evenly mixed with an eggbeater and evenly mixed with the remaining milk。
6
Into the pot。
7
THE FIRE IS HEATED, THE WOOD SHOVELS ARE CONSTANTLY MIXED, THE PASTE IS PASTE, THE BOTTOM IS LOW, THE FIRE IS OFF. PS: DON'T COOK IT, IT'LL CONGEE, IT WON'T BOIL。
8
Filter the fluid and put the basin in ice water。
9
Scattered with wood shovels to completely cool the egg paste。
10
The machine with the ice cream machine, press the switch, set the time, set it at about 20 minutes, freeze. 2 minutes high-speed mix with an electric omelet, 10 minutes manual omelet
11
it is then packed into a container and frozen 2h without any further mixing。
12
Done。Low fat milk ice cream Make Tips
1: Step 4: Beating the egg yolks until pale is the key to making good ice cream.
2: Step 7: Do not overcook during the final heating, as the egg yolks will curdle; absolutely do not let it boil.
3: Step 8: Straining the liquid and then placing the bowl in an ice bath is to prevent bacterial growth.
4: Step 10: Stirring at high speed with an electric mixer for 2 minutes, or whisking by hand for 10 minutes, is to fully incorporate air into the ice cream mixture and create rich bubbles.
5: The container used to hold the ice cream is best made of stainless steel.
6: There is no need to take it out and stir several times during the freezing process.