To make ice cream, you need to cook it. Since ice cream is a frozen product and is eaten cold, utensils, utensils and containers must be strictly sterilized during production to ensure safety and sanitation. As a rule, eggs can kill most microorganisms at temperatures above 75 degrees Celsius, so they must be cooked. Our country's health law has strict rules and requirements in this regard. 下面 ， 就 初夏 以来 的 第一 款 冰淇淋 由于 加 了 香草精 因此 就 叫做 叫做 奶油 香草冰淇淋Ingredients 250 ml of fresh milk two eggs of 100 g 50 ml of lungs cream 10 g butter 4 g cornstarch
250 ml fresh milk, 100 g two eggs, 2 g vanilla extract, 2 g Chinese cabbage powder, 50 ml light cream, 10 g butter, 30 g sugar, 1 g salt and 4 g cornstarch.
Beat eggs with a mixer until they become slightly viscous, and set aside.
Then pour 250 ml fresh milk, 2 g vanilla extract, 2 g Chinese cabbage powder, 50 ml light cream, 10 g butter, 30 g sugar, 1 g salt, 4 g corn starch into a saucepan with milk and mix well .
Put a saucepan of milk on fire, slowly cook over low heat, stirring constantly when boiling.
Melt butter and sugar completely and bring to a boil.
After boiling for 3 minutes, while milk mixture is still simmering, quickly pour milk into egg mixture and beat with an electric whisk on medium speed.
Completely stir custard until slurry is fine and free of grains.
Pour stirred ice cream milk into the fresh storage box to cool, start stirring it with a spoon every 5 minutes, stir three times, and then stir every 10 minutes, stirring well each time.
After it has cooled completely, cover fruit and vegetable container and place it in freezer.
Take it out of fridge every 10 minutes and stir until thick, then stir every 30 minutes and finally freeze and store in freezer.
When eating, take out fresh storage box and scoop it out with an ice cream scoop.