做冰淇淋的另一個(gè)好處是，可以把自己喜愛的口味填加到里面。香草味的基味承載能力很強(qiáng)，這個(gè)食譜里也充分發(fā)揮了其作用。

　　Another good thing is you can flavour the ice cream in your own way.  Vanilla base is strong carrier of flavour, which is well demonstrated in this  recipe.

外國(guó)西式菜譜配圖

　　原料

　　　　Ingredients

　　蛋黃– 5個(gè)

　　Egg yolks - 5

　　細(xì)砂糖– 100克

　　Sugar - 100g

　　全脂牛奶– 250毫升

　　Milk - 250ml

　　香草莢– 1個(gè)

　　Vanilla pod - 1

　　淡奶油– 500毫升

　　Cream - 500ml

　　第一步 Step 1

　　蛋黃里加入60克糖，充分打發(fā)至淡黃色，使糖基本溶解。

　　Add 60g of sugar into the egg yolks, and beat until pale and sugar  dissolves.

　　第二步 Step 2

　　香草莢切開去籽，將籽和切開的香草莢加入到牛奶中，并加熱至沸騰。將熱牛奶加入到第一步的蛋液中，同時(shí)高速攪拌以避免雞蛋結(jié)塊。將混合后的蛋奶液過篩，并置于冰箱冷凍。

　　Cut the vanilla pod in half and scrape out the seeds. Add the seeds and pod  into the milk and bring to boi. Then add the hot milk into egg-milk mixture from  step 1, at the same time, mix on high speed to prevent the egg from scrambling.  After that, put the mixture into the freezer.

　　第三步 Step 3

　　將淡奶油加剩余的糖并打至8分硬(可用機(jī)器或手打)，之后放入冰箱冷凍。

　　Whip the cream and remaining sugar to 80% stiff by machine or by hand, then  chill in the fridge.

　　第四步 Step 4

　　將冷凍至少半小時(shí)的蛋液和奶油充分混合，再次放入冰箱冷凍(或者使用冰淇淋機(jī))。冷凍約40分鐘后(或者呈半凝固狀態(tài))，取出并拌入喜歡的口味。此次我使用的是切碎的新鮮水蜜桃(提供口感)和幾年前在意大利買的無花果果醬(提供味道)。

　　Mix the chilled egg-milk mixture and whipped cream. Then put them back into  the fridge (or ice cream maker), and continue to chill for 40 mins. Then it's  time to fold in your preferred flavour. I chose chopped fresh peach (for  texture) and fig jam which I bought from Italy a few years ago (for  sweetness).

　　在之后幾小時(shí)的反復(fù)冷凍和攪拌后，冰淇淋就成型了!是不是很有成就感呢?

　　After a few hours of repeated chilling and mixing, voila the ice cream!