Vanilla ice cream & cranberry ice cream

Overview

Summer is here~ Let’s eat. When I make it myself, I find it has a much richer flavor than buying it from outside, and it’s also much safer. Vanilla is the basic flavor. Once you learn it, you can develop other flavors and add different pulps or nuts.

Tags

• ice products
• cream
• egg yolk
• vanilla pod
• white sugar

Ingredients

Steps

1. 1 Picture of the main ingredients. If you have milk, you can add 200g and subtract 100g of cream.

   

2. 2 Process the eggs first and separate the egg whites and yolks. Only the egg yolk part is used, and the egg white can be used to make cakes, double-skin milk and other things.

   

3. 3 Add 100g of white sugar to three egg yolks and mix well until the egg yolks turn white and the volume increases two or three times.

   

4. 4 The picture shows the finished product after mixing egg yolks and sugar. It doesn’t matter if the sugar is not completely melted. The main thing is to stir the air in.

   

5. 5 Pour 200g of cream into a small pot, stir while heating, and cook until small bubbles appear on the side and turn off the heat. While whisking the egg yolks, pour the heated cream into the bowl little by little. Pour slowly at first to avoid burning the egg yolks later.

   

6. 6 Pour the freshly mixed mixture back into the small pot and heat over low heat to avoid boiling. Remember to stir to prevent the base from becoming mushy.

   

7. 7 Take out the vanilla pod, cut it in the middle and scrape out the seeds. Then add the skin to the pot and cook.

   

8. 8 Stir while cooking, being careful not to burn the bottom. Because the more it is cooked, the thicker it becomes. Pay attention to the temperature. Do not exceed 85 degrees, as the egg yolk will be cooked and affect the taste. It should not be lower than 75 degrees, otherwise the purpose of sterilization will not be achieved.

   

9. 9 When it reaches about 80 degrees, you can turn off the heat and stir with water to quickly cool down.

   

10. 10 Sieve and serve.

    

11. 11 Seal the custard sauce tightly with plastic wrap and place in the refrigerator to cool down. Wait about half an hour to an hour before taking it out and proceeding to the next step.

    

12. 12 While waiting, I combined three egg whites, 25g of low-gluten flour, and 40g of sugar to make a steamed cake, following the same recipe as the daytime angel cake.

    

13. 13 After whipping 450g of cream and 30g of sugar together, stir well with the custard sauce in the refrigerator, and the vanilla-flavored ice cream is completed. I packed half of it and put it in the freezer. Add 50g of cranberry pulp to the other half. Mix well and freeze. Two flavors and you’re done.

    

14. 14 Take it out the next day, keep it at room temperature for twenty minutes, then eat it without any ice residue.

    

15. 15 Cranberry flavored finished product

    

16. 16 Vanilla flavored finished product

    

17. 17 Double ball double flavor

    

18. 18 ~End~