Do you know how to make homemade vanilla ice cream?

Vanilla is a new type of health-care vegetable. It is not only rich in nutrients but also tastes very good. It has excellent health-care effects on the human body. Homemade vanilla ice cream in the hot summer will be a favorite of many people. It is very simple to make and can be done in just a few steps without any headaches.

Homemade vanilla ice cream method 1.

1. Stir the egg yolks, milk and sugar together into an egg yolk paste. Heat slowly over low heat over water, stirring constantly during the whole process. Don't be impatient and don't let the water boil. The paste is thick (the back of a spoon can be covered with thick paste, and it will not disappear immediately after being scratched by a fingernail). Put the basin into cold water to cool.

2. Mix the vanilla powder with a little water and add it to the egg yolk liquid.

3. Whip the cream slightly. Then add it to the cooled egg yolk liquid, stir evenly, put it into a freezer-safe container with a lid, and freeze it in the refrigerator.

4. Take it out every half hour and turn it over with a spoon. It will be ready to eat in about 3 hours. Finally, it was decorated with colorful chocolate rice.

Homemade vanilla ice cream method 2

1. Separate the egg yolk and egg white first, add white sugar to the egg yolk and mix well. The egg whites are useless and can be saved for stir-frying.

2. Add a few drops of vanilla extract and mix well. If you have Madagascar vanilla pods, put some vanilla seeds in there for a more authentic taste.

3. Pour the milk into a pan and heat it. Remove from heat when small bubbles start to appear on the edge of the pan. The pot for boiling milk is a Japanese snow flat pot. Another group purchase will be organized at the end of this month. Friends who want to buy it, please pay attention.

4. Pour into the previous egg yolk bowl and stir well.

5. Pour the mixed egg and milk liquid back into the small pot and heat it to 83-85 degrees. Please use a thermometer to measure the temperature. This temperature must be accurately controlled and cannot be exceeded, otherwise it will be scrapped.

6. If you don’t have a thermometer, you need to observe carefully. When the egg and milk mixture starts to become thick, dip it with a spatula and run your fingers across the spatula. It’s done when clear lines are formed and nothing falls off on the sides.

7. Prepare a large basin with ice cubes in advance. Put the heated egg and milk liquid into the basin immediately. Stir it quickly in water to dissipate the heat. Let it cool down quickly, otherwise the temperature will continue to rise and destroy the taste.

8. When it cools down to normal room temperature, you can cover it with plastic wrap and put it in the refrigerator for refrigeration. Remember to cover the surface of the liquid with plastic wrap to prevent a crust from forming on the surface when refrigerated.

9. Then you can whip the cream. Make sure you refrigerate it before whipping. Then you can whip it quickly. When you see patterns, it’s done and put it in the refrigerator.

10. After two hours, mix the egg milk and whipped cream together. If you want to make fruit ice cream of other flavors, you can add them in this step. For example, mango puree, strawberry chunks, chocolate chips, or durian, matcha powder, etc.

11. If you have an ice cream maker, just put the mixed ice cream liquid into the maker. When the maker finishes working, you can start eating.