Chinese Food
Ice cream brick
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I made a mess of my own ~
Cooking ingredients
Cooking Steps
Step1:Beat egg yolk with sugar until whit
Step2:Mix in the milk. Boil for a few second
Step3:Refrigerate for 1 hour after coolin
Step4:Whisk the light cream and vanilla wine, and then add the frozen egg milk liquid (Vanilla wine is the wine soaked with vanilla pods). For flavor. If not, it can be replaced with vanilla essence, grass seed and vanilla powder. No, it doesn't matter. It's not vanilla
Step5:Beat until fluffy. It's like a cake past
Step6:Pour into a square container lined with oil paper. Refrigerate it until it's hard (you don't need to pay too much attention to making ice bricks). There is no need to beat repeatedly. Time saving and labor saving
Cooking tips:It's hot and I still want to eat ice. Now there are more and more styles of ice products, but I still love the old taste. I don't think I'm nostalgic about what's personal taste. I like the pure baby face. Sesame paste ice cream. Most of them sell luxuriantly now, but the taste is mixed. Maybe the rich layers are the selling point. Sometimes it's also good, but it's true that I can't eat a lot of things, but it seems that eating a lot of ice cream is not good at all, so it's OK. But I'm a well-known ice cream addict, and I don't want to change anything, so I really like this kind of taste that can be eaten all the time, and I have skills to cook delicious dishes.
