Make your own ice cream.Simple and delicious, this summer, get moving! Visible vanilla seeds in the ice cream are definitely a luxurious treat.Main ingredients:

    1 stick of vanilla bean

    70 grams of fine sugar milk 400 gramsheavy cream200 grams pure milk4 egg yolksRum 10 grams The classic vanilla ice cream recipe:1. Place a vanilla bean stick, split and seeds extracted, in the milk.

    2. Simmer over low heat until it starts to steam, then turn off the heat.

    3. Cover and let the vanilla flavor infuse into the milk.

    4. Beat four egg yolks with sugar until the color lightens.

    5. Gradually pour in the vanilla milk mixture while continuously stirring.

    6. Pour back into the pot, heat on low, and stir constantly.

    7. Cook until it reaches about 82 degrees, forming a nappe consistency—where a knife drawn across will leave clear lines.

    8. Strain through a sieve, cool down, then add rum.

    9. Beat 400 grams of heavy cream to stiff peaks.

    10. Fold half of the whipped cream into the egg yolk mixture.

    11. Gently fold in the remaining half.

    12. Fold gently until combined.

    13. Cover with plastic wrap, and use an ice cream maker to churn.

    14. If you don't have an ice cream maker:

    15. Freeze for 2 hours; the edges should be frozen while the center is still liquid.

    16. Use a hand mixer on low speed (1st gear) to mix until uniform, then freeze again for 1-2 hours.

    17. Continue mixing with low-speed if desired, and fold in jam at this stage.

    18. Serve immediately or continue freezing until set.Cooking tips:1. Adding rum can reduce ice crystals; do not omit it. Brandy or other strong alcohol can be used as a substitute.2. Beating egg yolks with sugar introduces air and slows down the heat transfer from milk.

    3. Whipping cream thoroughly is essential.4. Folding in the mixture also infuses more air.5. For a richer texture, replace all of the milk with heavy cream; for a lighter taste, substitute half the heavy cream with whole milk. Avoid using only whole milk as it will make ice popsicles.

    6. This ice cream can be stored sealed for up to six months but needs 15 minutes at room temperature before serving.

    7.2 Yolk and sugar are beaten to incorporate more air and slow down the warming of the milk.3 Whip the heavy cream thoroughly.4 Beating the ice cream also incorporates more air.5 For a richer texture, you can replace all the milk in the recipe with heavy cream. For a lighter taste, replace half the heavy cream with pure milk. Remember not to replace all the milk with pure milk; otherwise, it will be like an ice pop.6 After making, it can be sealed and stored for up to six months, but it should be taken out at room temperature and allowed to thaw for 15 minutes before eating.