In the summer, it is hot, and a variety of cold drinks and ice cream become hot products. Although everyone knows that eating ice cream is not conducive to gastrointestinal health and there is a risk of gaining weight, but in the hot summer, I still can't help but buy one, eat a bite, cool silk, feel too relieved.
In the summer ice cream, adults can't help but want to eat, let alone children. Besides, a summer without ice cream is also incomplete. For children, there are also regrets in childhood without ice cream, so it is still okay to eat a small amount occasionally. If you feel that there are too many additives sold outside, you can try to make it yourself. Make your own ice cream, choose your own ingredients, no additives, eat more assured, and the method is simple.
To make ice cream, I have tried a lot of recipes, compared to after, found that this egg yolk recipe is the most delicious, delicate and mellow without ice residue, cool and silky, the taste is particularly positive, this is also the formula I have been using.
Because there are egg yolks in the recipe, many people say that the ice cream made will have the fishy smell of eggs, but this is not the problem of the recipe. There are two main reasons, one is that the yolk is not fresh, and the other is that the yolk is not ripe, which is the root cause. The following is to share the detailed preparation of this ice cream, follow my steps to make, the ice cream must be mellow and delicious without fishy taste.
【Ingredients】250 ml of light cream, 3 eggs, 50 g of sugar, 25 ml of milk
【Specific method】
1, Prepare 3 eggs, take only the yolks and place in a small pot. Note that eggs must be fresh, like this, the yolk is full and complete is qualified. Then pour in 25 ml of pure milk and 20 g of cotton sugar.
2. Stir with an egg beater and mix the three ingredients well.
3, turn on the minimum heat, constantly stir the egg liquid, the hot air comes up, then you can smell the more obvious egg fishy smell. Continue stirring over low heat and find that the egg liquid is getting thicker and thicker.
4, about 5 minutes, look at the egg liquid that touches the bottom of the pot to clump, immediately put the pot down, continue to stir, then the yolk is fully cooked. This step is very critical, be sure to wait until the yolk is fully cooked, the cooked yolk will not have a fishy smell, and there is no need to add vinegar, lemon, vanilla essence and other things to cover up. Set aside the prepared egg yolk paste and let it cool.
5, Take a clean small basin without oil and water, pour in 250 ml of light cream, then pour in the remaining 30 grams of cotton sugar, and start beating the cream with an electric whisk.
6, that is, less than 3 minutes, the cream can be whisked delicate and shiny. Lift the whisk and have a sharp corner at the end. Be careful not to overze, so as not to separate the oil and water, and the taste will be rough.
7: Take half of the beaten cream and put it in the egg yolk paste and mix well.
8: Pour the mixed egg yolk paste into the remaining cream and mix well again so the ice cream is ready.
9, Prepare a deep bowl, pour the prepared ice cream into the bowl, cover it with plastic wrap, and freeze in the refrigerator for more than 4 hours.
10, the ice cream is frozen, pick up the spoon and start.
11, you can also pair with fruit, made into an ice cream cup, look is not particularly tempting? Delicate and smooth, no fishy smell at all, full of milk, so delicious. It's hot and want to eat ice cream? Try it out
Ice Cream Making Tips:
1, in order to make the ice cream without fishy taste, there are two points to pay attention to, one is that the yolk should be fresh, and the other is that the yolk must be cooked thoroughly.
2, the water content of milk is relatively high, do not add too much, so as not to appear ice slag. The ratio of milk to cream is not higher than 1:10.
3, about the choice of light cream, there is no too high requirement for making ice cream, as long as it can be beaten, but for health, it is best to use animal light cream.
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