French vanilla ice cream
By VicentaLakin
Today's French vanilla ice cream, formulated from the French Blue Belt Cook Series, is one of the safest basic ice cream formulas I've found for years — sweet, authentic French. Although the amount of light cream is less than the amount of ice cream in other formulations, the taste is absolutely less heat; second, it is the most basic ice cream, so it can easily change tastes by adding other materials; and third: all its raw materials are treated with high temperatures, including light cream and yolk, with absolute safety. The original formulation uses ice cream, and I do not. But I've got an electric omelet. It's not bad! If you don't even have an electric omelet, it's okay to have the power
Recipe Recommendations
- milk 300ML
- whipped cream 125ml
- vanilla pods 1 piece
- fine sugar 40g
- egg yolk of 4
- sweetening
- cook
- several hours
- ordinary
Steps for French vanilla ice cream
1
mixed milk, light cream and 40 g fine sugar, evenly mixed; i put it directly into the pot
2
The vanilla bean is cut open from the middle, the vanilla seed is drawn out with the sharp edge of the knife and the vanilla shell is folded into four or five parts
3
Add vanilla seeds and vanilla shells together to the grandmother's oil pan, with a light fire slowly heating, while heating the bottom of the pot to prevent the bottom of the pan, to heat up to a tiny boil, to turn off the fire, to cover the lid of the pot for five minutes, so that the smell of the vanilla can be fully released
4
at that point, the ointment began: it separated the yolk from the protein, only with the yolk, and the protein was kept for the rest. i used organic eggs, yellow and orange; i added 80 g fine sugar
5
(a) The immediate use of an electric omelet
6
(b) Sending white, big, thick mayonnaise and full sugar melting
7
(a) To add the shea oil heated in the pot twice to the yolk paste, and to mix it with each other, and to even it for the first time and then for the next
8
Finally, full mixing
9
It's time for an ice-water bowl
10
Put a clean basin in the cold water. It's hot. (The next steps will be used, ready in advance, so as not to get busy
11
(b) Rewind the mixed ice cream back into the pot, heat the fire slowly and start in a state of plume (as illustrated)
12
Heating, slowly mixing, avoiding pots, and much less boiling; what happens when it boils? It's nothing, it's just that the paste turns into eggflower soup, which affects the taste; does the paste boil? No problem, you just stop mixing and you'll see bubbles right away
13
(a) Heated to the status of the map is sufficient: hanging on a wooden shovel, pinging with a finger, scarring does not merge and concentrations are just as high
14
Get the egg paste out of the fire and filter it immediately into the ice-covered water basin (must be ready in advance) (filtration can remove vanilla shells and other impurities
15
(b) Diagonal mixing to cooling; (e.g. rapid cooling by ice-dwelling water; decomposition by mixing to prevent decomposition during cooling)
16
, to cool up to room temperature or lower, to leave ice water, and to quickly release about five minutes with an electric omelet
17
This is the state of post-termination (Figure 17); covering the membrane, freezing in the fridge for 40 minutes to 1 hour
18
Take it out, send it again for three to five minutes. This is the second one. Nothing. If you want to taste good, you have to fight a few times. Of course
19
In 40 minutes, it's the third time you're cold
20
I called four times, and this is the fourth-term state (figure 20) (one more sticky and one more fluffy). Temperature's one reason, and it's important to get in a lot of air
21
This could be divided: it would be better to use a smaller sealed container to avoid multiple openings when eating
22
It has to shake the container to level the surface; cover it and freeze it in the fridge。
23
There's nothing more to talk about. And when the ice is frozen, it will be comforted