Italian handmade ice cream
Overview
Ice cream is children's favorite, but many times the ice cream purchased outside is not very reassuring. Many of them are directly mixed with ice cream powder! It’s better to make it yourself, don’t worry if the materials are good, it’s not that difficult at all, and you can adjust it according to your own taste. A friend said something in my cookbook before that I totally agree with, eating is the most important thing! Besides, I have a wife who is a foodie! Let me introduce you to an Italian handmade ice cream!
Tags
Ingredients
Steps
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First prepare the required materials.
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Pour vitamin inulin into the milk and bring to a boil over low heat. Generally, vitamin inulin is found in high-end ice cream in Europe. Firstly, it can increase the stability of ice cream. Secondly, it is very helpful to physical health. It can not only supplement vitamins and minerals, but also help detoxify and lose weight, and stabilize blood sugar and blood lipids. Therefore, in recent years, some high-end ice creams in Europe have added vitamin inulin!
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Mix the sugar and 3 egg yolks into the container!
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Beat with a whisk!
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Just let it go to this level!
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Let the cooked milk cool slightly, then pour it into the whipped egg yolk paste in three batches. This step must be slow, otherwise it will become egg drop soup! Pour in the milk and stir! Because the egg yolk is raw now, it needs to be boiled, but the temperature must not be too high!
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Cut the melon into small pieces and put it in the juicer!
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Squeeze into melon juice.
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Pour the melon juice into the milk and egg paste just now, and then cook it again.
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This process is very important. Please pay attention to it. The fire must not be too high. If the fire is high, it will boil and it will turn into egg blossoms. But it cannot be too low. If the fire is too low, it will be very, very slow. Then you have to keep stirring until it becomes a thicker feeling. It is considered to be thick and becomes a paste, otherwise it will taste like ice! So this one is very important! Patience is also required!
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Once it’s cooked, add the lemon juice and stir! Then cover the pot and turn off the heat!
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Prepare a basin of water with ice cubes! Look carefully, there are ice cubes in my basin!
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Then quickly put it into ice water! Let cool quickly!
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At this time we can whip up whipped cream!
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Just whip the whipped cream to this point! Some friends say that whipping cream is difficult to whip. In fact, you don’t understand the reason. The best whipping temperature for whipping cream is 2 to 6 degrees, so refrigerated whipping cream is easy to whip. Note that it is refrigerated, not frozen!
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Then mix the whipped cream and the previously cooled egg and milk liquid, pour it in 3 times, and stir thoroughly!
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After stirring, pour in the raisins. My raisins were soaked in water a few hours in advance! It tastes so good! Wash the raisins and soak them for a few hours. They should not be too soft or too hard! About 5 to 6 hours of soaking is just right!
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Then put it in the refrigerator, freeze it, and take it out and stir it every 2 hours. First, it can make the ice cream taste better, and second, it can prevent the raisins from sinking to the bottom until it is completely frozen!
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In this way, an Italian handmade ice cream is completed. The taste is quite good. To be honest, when I scooped the ice cream balls, a ball of liquid flowed out of the corner of my mouth and fell to the table. Only then did I realize that it was saliva, haha! Italy is far away, but it’s not that difficult to eat pure Italian high-end handmade ice cream. Try it yourself! Give me a thumbs up if you like it!
