经典香草冰淇淋

步骤

1. 第一步：
   香草豆荚用刀子划开，将香草籽刮出。 Slice the vanilla pods open with a knife and scrape out the vanilla seeds.
   
2. 第二步：
   牛奶及香草籽、香草荚放入锅中，加热至快要沸腾。 Put the milk, vanilla seeds and vanilla pods in a pot and heat until almost boiling.
   
3. 第三步：
   蛋黄4颗跟140g细砂糖倒入碗中，打发至今近乳白色。 Pour 4 egg yolks and 140g of caster sugar into a bowl and beat until almost milky white.
   
4. 第四步：
   将香草牛奶少量逐次加入蛋黄液中(一次全部加入的话，蛋黄会结块、变硬喔) Add a small amount of milk to the egg yolk one by one (if you add all at once, the egg yolk will clump and harden)
   
5. 第五步：
   混合好的牛奶蛋黄液倒回锅中，开小火加热，用刮刀从底部翻起搅拌。 Return the mixed milk and egg yolk mixture to the pot, heat on low heat, and stir from the bottom with a spatula.
   
6. 第六步：
   牛奶蛋黄液加热至举起刮刀，用手可在刮刀上划出一道明显的线。 Heat the milk yolk mixture until the spatula is raised and a distinct line can be drawn on the spatula by hand.
   
7. 第七步：
   过滤牛奶蛋黄液 filter milk
   
8. 第八步：
   将过滤完成的香草牛奶蛋液放入冰水中快速降温后，放进冰箱3-4小时。 Put the filtered vanilla milk into ice water to cool down quickly, and put it in the refrigerator for 3-4 hours.
   
9. 第九步：
   400cc鲜奶油及40g砂糖倒入碗中，碗底下要垫冰水。 Pour 400cc of fresh cream and 40g of sugar into a bowl with ice water under the bowl.
   
10. 第十步：
    用手持电动搅拌机将奶油打发倒举起搅拌器时，奶油会呈现立体三角的状态。 Whip the cream with an electric mixer until it forms a three-dimensional triangle when the mixer is lifted.
    
11. 第十一步：
    取出冰箱中的香草牛奶蛋液，将打发的鲜奶油分4-5次加入，每一次都要充分混合。 Take out the vanilla milk egg mixture and add the whipped cream in 4-5 batches, mixing well each time.
    
12. 第十二步：
    混合完成，用保鲜膜封住碗口，冷冻3小时。 When done mixing, cover the bowl with plastic wrap and freeze for 3 hours.
    
13. 第十三步：
    3小时后，用打蛋器混合已结冻跟未结冻的冰淇淋液。 之后再冷冻3小时。 After 3 hours, mix the frozen and unfrozen ice cream with a whisk. Freeze for another 3 hours after that.
    
14. 第十四步：
    3小时后，再次用打蛋器混合已结冻跟未结冻的冰淇淋液。 After 3 hours, mix the frozen and unfrozen ice cream with a whisk again.
    
15. 第十五步：
    将搅打好的香草冰淇淋倒入玻璃盒中，冷冻7小时以上，就可以吃了。 Pour the whipped vanilla ice cream into a glass case, freeze for at least 7 hours, and serve.