INGREDIENTS
1 cup of sugar
2 teaspoons vanilla flavoring
A pinch salt
8 egg yolks
1 packet of vaporated milk
2 cups heavy cream
PROCEDURE
>In a mixing bowl, whisk egg yolks, sugar, vanilla and salt until pale yellow in color. The mixture must not stick but fall off the whisk for a bout 5 minutes.
1 cup of sugar
2 teaspoons vanilla flavoring
A pinch salt
8 egg yolks
1 packet of vaporated milk
2 cups heavy cream
PROCEDURE
>In a mixing bowl, whisk egg yolks, sugar, vanilla and salt until pale yellow in color. The mixture must not stick but fall off the whisk for a bout 5 minutes.
>Heat the vaporated milk in a sauce pan while stirring to simmer.
>Add the hot vaporated milk into the mixture while constantly whisking till fully incorporated and you have a fine texture evenly mixed.
>Use a sauce pan to heat the mixture as you whisk up to 80-82 degree Celsius . At this temperature, the mixture will be thick enough. Overheating makes the eggs to scramble.
>Whip a cup of cream until doubled in volume. Add to the mixture while whisking till smooth.
> Freeze it for 4-5 hours.
> To avoid icy crystals, churn the mixture to allow air in to overrun the ice cream.
>Lastly, mix the remaining cream with the mixture after 5 hours of freezing till smooth. This process takes 30 seconds.
>Put them into a container and freeze for 5 hours before serving it.
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