Simple milk ice cream
By WaldoWitting
Milk ice cream uses special ice cream powder certified by the U.S. FDA. It adopts "ultra-low-temperature" quick-freezing treatment in the production process. It is combined with special material formulas to greatly extend the shelf life of the product (it can be difficult to melt at room temperature for more than half an hour). Traditional ice cream should not be stored at low temperatures (otherwise ice slag and ice cubes will appear, completely changing the taste), while milk ice cream is not only suitable for being cooked and sold and eaten (eaten at home), but also suitable for wholesale, supermarkets, and takeout at home storage. You can also choose to add pure cream or healthy vegetable oil according to consumers 'tastes and needs. The cream ice cream tastes pure, delicate and smooth; the ice cream made with vegetable oil is natural, healthy, low-fat and low-sugar, and will not increase high calorie intake. It is widely favored by cool, fashionable and personality-oriented beauty lovers.
Steps for Simple milk ice cream
1
Boil the milk over low heat.2
Whisk eggs with sugar until the sugar is completely melted (while boiling milk).3
Slowly pour the boiled milk into the stirred egg yolk liquid, and keep stirring until it is evenly mixed (when pouring the boiled milk into the egg yolk, be sure to add a small amount first, stir well, and try not to pour it in all at once. In case the egg yolk is scalded, it will feel grainy).4
Bring the mixture to a low heat, pay attention to stirring, and turn off the heat after about 1-2 minutes (Some people don't heat it anymore when making ice cream. I have to continue cooking for a while every time. I think even if there is no bird flu, try not to eat the eggs raw).5
After cooling, place it in the refrigerator and freeze it, stir again every half hour. Freeze it to the appropriate level for about 2 and a half hours and serve it.