How to make homemade vanilla ice cream

With the development of the times, there may be few people around us who can cook. We all eat at food stalls and takeout. There is nothing wrong with this, but the food outside is not necessarily clean. Sometimes cooking your own meals can not only allow you to enjoy delicious food, but also improve your health. Here, the editor will introduce homemade vanilla ice cream to you, so learn to make it yourself.

1. Beat egg yolks and sugar with an electric whisk at medium speed until they turn pale and their volume doubles.

2. Heat the milk and milk powder in water to 60 degrees. After heating, pour the egg yolks in and stir evenly.

3. Pour in vanilla powder and corn flour and mix well.

4. Heat the egg and milk powder mixture in water while stirring continuously until the corn flour becomes a paste.

5. After cooking, pour it into a fresh-keeping box, cover it with a lid and freeze it in the refrigerator for 1 hour.

6. Take out the cream and beat it with an electric whisk over ice water until it is 60% distributed and still flowable.

7. Pour the whipped cream into the frozen egg mixture and stir.

8. Then use an electric whisk to beat them into air, so that the taste will be more delicate and smooth. Cover and refrigerate for 2 hours.

9. After 2 hours, the ice cream begins to solidify. Take it out and stir it with a spoon to make it return to liquid state, then return it to the refrigerator to refrigerate. After 2 hours, continue to take it out and stir it. The purpose of this is to make the ice cream without sorbet and have a smooth taste. If you have time, turn it over four or five times. If you don’t have time, just do it casually.

After reading the detailed introduction of homemade vanilla ice cream, I believe you can’t wait to make it. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.