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Best Vanilla Ice Cream Ever -- 最美味的香草冰淇淋

(2016-05-16 03:41:32)
标签:

冰淇淋

美食

香草冰淇淋

分类: Food/美食、厨房

我家这位特别喜欢冰淇淋,而且最喜欢的是香草冰淇淋。他几乎每天都要吃一些,所以我特意为我的KitchenAid Mixer 配备了专用于做冰淇淋的配件,自己动手做冰淇淋,毕竟买回的冰淇淋不知里面有多少添加剂吃多了可能会不健康(家里有一款老式传统做冰淇淋设备,我不喜欢用,感觉太麻烦)。

特意网上找到一款香草冰淇淋配方(链接见本文最下方),跟着这篇文也学了做冰淇淋基本常识。今天第一次试做,哇,简直太好吃了!呵呵,赶紧整理了自己拍的一些照片,参照原文配方,整理了这篇文,和喜欢的朋友们分享啦。

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Ingredients: 配料

(Makes 1 quart)
4 large egg yolks  (4个大鸡蛋蛋黄)
2/3 cup sugar (2/3杯白糖)
1 1/2 cups whole milk  (1杯半全脂牛奶)
1 teaspoon vanilla extract  (1小茶勺香草)
1 1/2 cups heavy cream  (1杯半 Heavy Cream)


Instructions: 做法
(内容太多,不翻译啦)

1. Chill the ice cream bowl:
If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. (If you forget, you can make the ice cream base and refrigerate it overnight while the bowl is freezing, and churn the ice cream the next day.) 冰淇淋盆要在冰箱冷冻室放置15小时以上,我的平时就放在冰柜内。

2. Prepare an ice bath:
Fill a large bowl with ice cubes & water. Place another smaller bowl on top of the water, and place a strainer inside the smaller bowl. Keep this close by while you make the ice cream base. But if put in the fridge, do not need the ice bath, need just the strainer inside the smaller bowl.
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3. Whisk the yolks and sugar until pale lemon-yellow colored:
Combine the yolks and the sugar in a medium mixing bowl. Whisk until combined. At first the mixture will be very thick, then it will smooth out and lighten to a pale lemon-yellow color.
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4. Warm the milk on the stovetop:
Pour the milk into a medium saucepan and place over medium heat. Add the vanilla extract. Bring the milk to a simmer, and then remove from heat.

5. Temper the egg-sugar mixture with 1 cup of hot milk:
Scoop out about 1 cup of hot milk (no need to be exact). Slowly pour it into the egg-sugar mixture while whisking. This warms the eggs and prevents them from curdling in the next step.
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6. Pour the tempered egg-sugar mixture into the milk:
Slowly pour the tempered egg-sugar mixture into the saucepan with the remaining milk.

7. Cook the ice cream base until thickened: Return the saucepan to the stove and place over low heat (mine was # 4 degree of the heat). Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot. Keep cooking until the base has thickened enough to coat the back of the spatula and registers 170°F with an instant-read thermometer.

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8. Strain the ice cream base into the bowl of the ice water bath. Straining will remove the vanilla pod and any bits of egg that may have accidentally curdled.
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9. Stir the heavy cream into the ice cream base.

10. Chill completely: Leave the ice cream base over the ice water bath, stirring occasionally, until it's completely chilled. This will take about 20 minutes.

But, I did this way:
cover the bowl with the base and chill in the fridge for 3 hours
(also can be overnight):
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11. Churn the ice cream base:
Transfer the ice cream base to the bowl of your ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes about 20 minutes. Check the instructions for your particular machine.

My KitchenAid Mixer Ice –cream maker:
Need to let it mixed at “Stir” speed, and then pure into the ice cream base… turn 20 minutes.

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12. Freeze the ice cream until solid: Transfer the thickened ice cream to a freezer container. Press a piece of wax paper against the surface of the ice cream to prevent ice crystals from forming and freeze until solid, at least 4 hours.

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Recipe Notes:
Other Ice Cream Flavors: You can flavor your ice cream base by adding ingredients to the milk along with the vanilla. Steep fresh herbs, whole spices, coffee beans, cacao nibs, or any other ingredients. You can also melt chocolate into the milk to make chocolate ice cream

(Edited from: 
http://www.thekitchn.com/how-to-make-vanilla-ice-cream-221812)

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