Summer is coming, and many people like ice cream. Do you know how to make ice cream?

This summer is coming, and the hot weather forces people to eat something cool to relieve the heat. Ice cream is of course our best choice, cheap and delicious. But now with the gradual development of electrical appliances, people have refrigerators and egg beaters at home, and they can buy raw materials at any time if they want. You can do it anytime, anywhere. It's safe to make it yourself. Eat as much as you want.

How to make ice cream?

First, prepare the raw materials we need. Four egg yolks, half a catty of milk and one hundred grams of sugar. It takes a long time to taste the smell of milk. The specific steps are as follows: firstly, prepare four eggs, half a catty of milk and100g of sugar. Separate the egg whites and yolks of four eggs, only take the yolks, mix the yolks and sugar into a bowl, and mix the yolks and sugar together with an eggbeater until they don't agglomerate.

Second, just beat the egg yolk and sugar to milky white with an egg beater. Then pour half a catty of milk we have prepared into the pot and cook it on low heat until it boils slightly. Then introduce the boiled slightly boiling milk into the egg liquid we sent before, and slowly stir it with an eggbeater while pouring it. Remember not to pour it too fast, lest it turn into egg drop soup. After pouring completely, stir thoroughly with an egg beater.

Third, pour the egg liquid into our pot and continue to cook, or cook it with low heat until it is slightly boiling. Then put the egg liquid into our mold, cool it and put it in the refrigerator for freezing. Our ice cream can be eaten after it is completely frozen. When eating ice cream, you can also put cookies in it and eat it with fruit to increase the taste.

Precautions for making ice cream!

The production ratio is flexible and can be adjusted according to your own consumption. If you have cream in stock at home, you can add it appropriately, which will make the ice cream more delicious. When frozen in the refrigerator, it can be stirred every two or three hours, which will reduce the generation of ice residue in ice cream. You can add more egg yolk to reduce the production of ice slag.