condense milk (by evaporation)
Turns out ice cream is pretty simple to make too.
Take 4 eggs and separate the yolks and whites.
Add 5 grams of sugar to the egg whites.
Here I adjusted the amount, just two egg whites will be enough.
Whip the eggs with an electric mixer on 1st speed for 1 minute + 2nd speed for 1 minute, then refrigerate.
Add 5g of sugar to the egg yolks.
Beat with electric mixer on speed 1 for 1 minute + 2 for 1 minute.
The first time I didn’t whip the egg yolks and they all settled to the bottom when frozen, resulting in layering. The first time I didn’t whip the egg yolks, they settled to the bottom of the frozen egg yolk, which caused layering.
The light cream was whipped until it came out with a texture.
I whipped the cream for 1 minute on 1st setting, and then the texture came out, so I didn’t continue whipping.
Pour the egg yolk mixture into the cream gradually, stirring patiently with a spatula, taking your time.
Pour in the condensed milk again, which can be done in several batches, also stirring patiently with a spatula.
Put the refrigerated egg white in again, and mix it patiently with a spatula, this step took me the longest, trying not to leave or leave a little sticky lump or something.
Once it’s all blended, pour it into a container and refrigerate it for 4 hours or more, I usually freeze it overnight and start eating it the next day.
This is what it looks like after freezing, you can dig it out with a spoon.
It’s not too hard but not too soft either, you still need to use a little bit of strength when digging.
The texture is smooth and light and sweet, I like it a lot.
A little caution though, it will melt faster at room temperature after digging it out, so eat it quickly.