Here's how to do it. Let's learn from it.
1. Put the salted egg yolk in a pot, steam it, crush it and sieve it into a paste.
2. Add 10g condensed milk and 10g milk and mix well. Put the mixed salted egg yolk in the refrigerator for refrigeration.
3. Add 5 grams of fine sugar to 25 grams of whipped cream, stir with electric egg beater, and add ice water to 60%, that is, the lines of whipped cream are clear and not easy to disappear.
4. Mix 60% whipped cream and salted egg yolk milk evenly.
5. Then put it into a tube bag, squeeze it into a 24-joint silicone mold, and scrape it with a spatula.
6. Refrigerate for at least 2 hours until the yolk core is completely frozen.
7. Mix15g milk and 30g condensed milk evenly and put them in the refrigerator for refrigeration.
8. Insert the ice cream stick into the 4-link silicone ice cream mold, pour the ice cream into the mold and fill it to seven points.
9. Gently put two frozen salted egg yolks.
10. Then send it to the refrigerator for freezing for about 5 hours. Ice cream can be eaten after demoulding.
skill
1. condensed milk can not only increase the sweetness, but also increase the taste of ice cream. It is not recommended to use other substitutes.
2. When making ice cream, be sure to control the running speed and room temperature, otherwise it will melt easily. It is recommended to prepare all materials in advance before operation.
3. Ice cream must be completely frozen before demoulding, otherwise it is difficult to demould.
4. Use less whipped cream for egg yolk, and use a bowl with a narrow bottom when whipping.