French vanilla ice cream recipe

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious French vanilla ice cream.

1.12 Mix the ingredients milk, whipping cream and 40g of fine sugar and stir evenly; I put them directly into the pot;

2.21 Split the vanilla pod in half, use the tip of a knife to remove the vanilla seeds, and break the vanilla shell into four or five sections;

3.1 Start beating the egg yolks at this time: separate the egg yolks and egg whites, use only the egg yolks, and keep the egg whites for other things. (I used organic eggs, the yolks were especially yellow, and the slices were also orange yellow); add 80g of fine sugar;

4.2 Add vanilla seeds and vanilla shells into the milk cream pot, heat slowly over low heat, stir while heating to prevent the bottom of the pot from sticking, heat until it is slightly boiling, turn off the heat, cover the pot and simmer for 5 minutes to allow the vanilla flavor to be fully released;

5.12 Beat immediately with an electric whisk;

6.21 Whip until the mixture turns white, becomes larger in volume, and becomes thick like mayonnaise, and the sugar is completely dissolved;

7. Add the heated milk cream in the pot to the egg yolk paste twice, stirring while adding. Stir well after the first addition before adding the next;

8. Finally, mix well;

9.1 Place a clean basin on top of the ice water to ensure good thermal conductivity. (You will need it in the following steps, so prepare it in advance to avoid any hassles.)

10.2 Prepare a basin of ice water at this time;

11.1 Stir slowly and continuously while heating to avoid sticking to the pot and even more so to avoid boiling of the paste; (What will happen if the paste boils? Nothing serious, the paste will become "egg drop soup", affecting the taste; Will the egg yolk be cooked if the paste does not boil? No problem, just stop stirring and you will see bubbles immediately.)

12.2 Pour the mixed ice cream paste back into the pot and heat it slowly over low heat. It will be a very thin paste at first (as shown in the picture);

13. Heat it until it is as shown in the picture: the paste is hung on a wooden spatula, and a line is made with your finger. The scratch will not blend, and the concentration is just right;

14. Remove the egg mixture from the heat and immediately filter it into a basin of ice water (be sure to prepare it in advance) (Filtering can remove vanilla shells and other impurities.)

15. Cool while stirring; (ice water can quickly cool down; stirring can prevent the paste from peeling during the cooling process);

16. When the paste cools to room temperature or lower, remove it from the ice water and immediately beat it quickly with an electric whisk for about 5 minutes;

17. This is the whipped state (Figure 17); Cover with plastic wrap and freeze in the refrigerator for 40 minutes to 1 hour;

18. Take it out and beat it for another 3 to 5 minutes. This is the second time beating (Figure 18); (Is it done? No. If you want a better taste, you have to beat it a few more times. Of course, this is also OK)

19. After freezing for 40 minutes, the third whipping state (Figure 19)

20. I beat it 4 times, and this is the state of the fourth time (Figure 20) (each time it gets thicker and fluffier. Low temperature is one reason, and beating in a lot of air is also an important reason. The delicate and soft taste is all due to the beating)

21. Now you can package it: it is best to use a smaller sealed container to avoid opening it multiple times when eating;

22. Shake the container to make the surface flat; cover it with a lid and store it in the refrigerator.

23. There is nothing much to say, the steps are very detailed and you can understand them at a glance. Once the ice cream is frozen, you can enjoy it with peace of mind——

There are so many kinds of delicious Chinese food that you can never eat enough and can never describe them all. The distinctive French vanilla ice cream that I would like to introduce to you is very suitable for you to try making at home.