Vanilla ice cream

Overview

Vanilla ice cream, a popular lover's model, is fragrant and smooth, lingering on the tip of the tongue, with looming vanilla seeds. Will you be obsessed with her this summer? The temperature is 39 degrees Celsius, and it feels like being spread out on a concrete road and being burned by the intense sun. I carry my coat with me and don't wear culottes above the knee. I think I haven't had time to adapt to such a sudden high temperature and June... Vanilla icecream milk, light cream, caster sugar, egg yolk, and a vanilla pod are combined to form a basic English cream sauce. The readily available food and simple operations will definitely satisfy this cool season!

Tags

• dessert
• ice products
• egg yolk
• vanilla extract
• vanilla pod
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Cut the vanilla pods open and scrape out the vanilla seeds, milk, and whipped cream and heat over low heat until it is about to boil (little bubbles begin to form on the edge of the pot)

   

2. 2 Add sugar to the egg yolks and beat until the color turns white

   

3. 3 Remove the pods from the cooked mixture and set aside

   

4. 4 Slowly pour a small amount of the mixture into step 2 and stir gently to combine

   

5. 5 Mix the finished egg milk, pour it back into the pot, heat over low heat and stir constantly (about 6-10 minutes)

   

6. 6 Heat to 83 degrees or use a spatula to scoop up a little custard liquid and slide it across the surface of the spatula to leave traces

   

7. 7 Strain the crème anglaise sauce into a clean basin

   

8. 8 Place in a basin filled with ice water and quickly cool to room temperature, stirring occasionally

   

9. 9 Add 2-3 drops of vanilla extract and mix well, cover with plastic wrap and refrigerate

   

10. 10 Take out the electric egg beater and stir once at a hardness of about 5 minutes. Repeat about 4-5 times every hour or so until the texture is soft and smooth