Hey guys I'll be teaching you how to make a creamy vanilla flavoured ice-cream...without wasting time let's begin
Ingredients
4 big egg yolks
2/3 cups of grain sugar
1 1/2 cup whole milk
1 vanilla bean or 1 teaspoon of vanilla extract
1 1/2 cup heavy cream
equipment
Mixed bowl
Fine mesh filter
brush
Measure the cup and spoon
Medium pan
Pineapple or wooden spoon
Instantly read the thermometer
ice cream machine
stencil
Description:
- Frozen Ice Cream Bowl: If your ice cream machine has a bowl that needs to be frozen before stirring, put the refrigerator in the evening before planning to make ice cream. (If you forget, you can cold up at the end of the bowl and stir the ice cream the next day.
* **Prepare an ice bath:** fill a bowl with ice and some water. Place another smaller bowl on the surface of the water and place a fine filter inside it. When you make an ice cream base, keep it tight.
- Mix the egg yolk and sugar together: Place the egg yolks and sugar in the bowl and stir to mix. First the mixture will become very thick, dark yellow, and then it will smooth out, faint light lemon yellow.
- Heat the milk: Place the milk in a medium pan with a moderate calorie. For a long time to separate the vanilla, the seeds into the milk, add pod (or add vanilla extract). Place the milk in the stover and remove it from the heat.
- Seasoning egg sugar mixture: scoop about 1 cup of hot milk (no need to be accurate). While slowly stirring, slowly pour it into the egg sugar mixture. This heats the eggs and prevents them from condensing in the next step, which is called tempering.
- Add the tempered egg sugar mixture: slowly pour the tempered egg sugar mixture into the pan of the remaining milk.
- **Cook the ice cream base until it gets thicker: **Put the pan back to low temperature. Slowly mix the mixture, but constantly scraping the bottom and side of the pot. Continue cooking until the bottom becomes thicker, smear the back of the scraper and record 170 ° F with an instant reading thermometer.
- Strain Ice Cream Base: Place the bottom through a reserved fine screen filter on a bowl to remove vanilla pods and any eggs that may accidentally condense. Remove the filter and ensure that any remaining base remaining at the bottom of the filter is scraped off to the rest of the base.
- Add the cream: stir the cream to the ice cream base.
- Completely cool: Place the ice cream base in an ice water bath and occasionally stir until it cools completely for about 20 minutes. Or, cover the bowl and freeze for at least 3 hours or up to night.
- Stirring the ice cream base: Remove the ice cream base into the ice cream machine bowl. Stir until the base becomes thicker to the consistency between a very thick milkshake and soft ice cream. In most ice cream manufacturers, it takes about 20 minutes - check your specific machine instructions.
- Freeze ice cream to solid: Transfer the ice cream to the freezer. Put a piece of wax on the surface of the ice cream to prevent ice crystals from forming. Freeze to solid for at least 4 hours.
Thanks for reading.... I hope you enjoy making it