The original is from the book "I Love Dessert" by Junko Fukuda, slightly modified. Mr. Fukuda ’s original recipe was directly made with vanilla honey (lavender honey), but this honey should be difficult to find in the domestic market. So I combined the vanilla ice cream in the book with vanilla pods to complement the vanilla flavor. Ice cream made with honey instead of fine granulated sugar has a particularly soft aroma without being too sweet, especially recommended! Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101e84s.html
|Vanilla pods||Half root|
|Animal cream||200 g|
First put the cold storage barrel of the ice cream machine into the freezer of the refrigerator to freeze for more than 18 hours.
Vanilla pods are cut longitudinally with a knife to scrape out the vanilla seeds.
Pour milk, vanilla seeds, vanilla bean pods in a small pot, heat until boiled and keep warm. (If you have enough time, you can put it in the refrigerator for one night after heat dissipation, and heat it again to the point where it will boil. This way the fragrance of vanilla will be more integrated into the milk.)
Pour egg yolks and honey into the eggbeater and beat until thick and white.
Remove the vanilla pods from the vanilla milk and pour a small amount into the egg yolk several times while stirring quickly. (If added all at once, the egg yolk will solidify to form particles.)
Boil a pot of water in a large pot, then sit in a boiling pot of honey custard in boiling water while heating while stirring until thick.
Filter the cooked honey custard with a sieve, cool the ice water, and then send it to the refrigerator to fully refrigerate. (Refrigerated for at least 1 hour)
Mix animal light cream with honey custard, pour into the ice cream machine that is started, and stir for about 20 minutes.
If you don't use an ice cream machine, you must first dispense the whipped cream in iced water to 7 and then pour it into the honey custard. When the mixed ice cream liquid freezes until it is about to freeze, take it out and stir it thoroughly with an electric eggbeater, then put it back into the freezer to continue freezing. After that, repeat the whipping step every half an hour. After repeating 3-4 times, the ice cream liquid should be very smooth.
After the ice cream is finished, move it to a storage container and place it in the freezer to freeze it.