Simple three-step homemade egg ice cream
Simple three steps ----- stirring, heating and freezing.This ice cream feels simple and easy to make. The ingredients are easy to find. There is still no cream. For many people, cream is hard to buy, and they don't want to eat this high calorie stuff. Although ice cream, soft cotton tastes better. But in this hot day, it's also good to have something with ice. Wangwang's broken ice is the great love of little pot friendsMany recipes use egg yolk instead of protein. I don't know why! I didn't think about what to do with the remaining protein, so I just used it. Take a look at the effect ~ it seems that there is no difference, but I still haven't found it.When eating, take it out in advance, put it down at room temperature for about 5 minutes, and then dig it out. It's easier to dig, hehe. Not a lot of ice, because milk is used, and the taste is still very strong. I think of my own frozen ice cream when I was a child, like sugar, water and starch. Sometimes I add milk powder. At that time, there was no bagged milk for sale. Compared with this one, it's much better now1. do not leave when heating. Be careful that the pot overflows after boiling.2. stir while heating, and carefully paste the bottom.
Step 1 . Prepare the ingredients.
Step 2 . Beat the eggs with egg whip until the color becomes lighter. (after playing, you can sieve both sides with a net, which makes it more delicate)
Step 3 . Add milk, stir while adding, cook and mix well. Add sugar.
Step 4 . Heat with low heat, while heating and stirring. (don't leave, watch carefully ~) after the eggs and milk are boiled, add the wet starch paste mixed with water, and then stir it evenly.
Step 5 . After boiling again, turn off the heat and put aside to cool. Then pour into a container with a lid.
Step 6 . Cover it in the refrigerator and freeze it. About half an hour later, take it out and beat it with an electric egg beater for a while, and then freeze it. Repeat 4-5 times.
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