Fresh milk ice cream, the nutritional value cannot be ignored

It will be particularly fulfilling to make a delicious fresh milk ice cream at home in the summer. The operation process is very simple and can be done in 7 steps. It should be noted that corn starch and sugar should be poured into the soup pot and mixed, and milk should be slowly poured in while stirring. It must be fully mixed without any lumps.

1. Production method

1. Dissolve the milk powder with warm water and stir evenly, add condensed milk, stir well and set aside.

2. Pour corn starch and sugar into a soup pot and mix them. Slowly pour in milk while stirring. Make sure to mix thoroughly without any lumps.

3. Then add 2 egg yolks and continue stirring evenly with a spoon to fully mix the egg yolks and milk. At this time, the solution becomes light yellow.

4. Turn on the fire and heat over medium heat, stirring while heating. There will be sparse large bubbles at the beginning. As heating continues, the large bubbles will gradually disappear and the solution will begin to become viscous. Immediately turn to low heat, the lower the better.

5. Heat over low heat and continue stirring for 1 minute. When it feels thick, turn off the heat and let cool.

6. After it has completely cooled, stir well and pour into the ice cream mold and freeze it in the refrigerator for more than 6 hours.

7. Before eating, you need to take the ice cream mold out of the refrigerator and leave it at room temperature for 3-5 minutes before demolding.

Tips

1. The milk powder and water in the formula can be directly replaced with 500 ml of milk. If you use milk, it is recommended to add a little milk powder, which will increase the milk flavor of the ice cream.

2. If you don’t have condensed milk, you don’t have to add it, but the taste will be more fragrant after adding it.

3. When heating milk, do not use too high a heat; heat slowly and don't rush.

4. It takes a longer time to freeze the ice cream. If you take the core out before it is frozen solid, it will easily fail to be demoulded.

2. Nutritional value

Milk is very nutritious and contains a wide variety of minerals. In addition to the calcium we are all familiar with, it also contains a lot of phosphorus, iron, zinc, copper, manganese and molybdenum. The most valuable thing is that milk is the best source of calcium for the human body, and the calcium-phosphorus ratio is very appropriate, which is conducive to calcium absorption. The types are complex, with at least 100 kinds, and the main components are water, fat, phospholipids, protein, lactose, inorganic salts, etc.