How to Make Ice Cream Simmer the milk. Pour 3 cups (710 ml) of whole milk into a medium pot and place it on the stove. Heat the milk on medium-high for about 5 minutes or until it comes to a simmer. Take it off the heat as soon as bubbles form on the surface, and allow it to cool. Combine the eggs, sugar, and salt. Add 8 egg yolks, 1 cup (200 g) of sugar, and a pinch of salt to a large bowl. Whisk the ingredients together until a thick paste forms. Cool the milk and add it to the egg mixture. Once the milk has cooled to room temperature, which should take about 10 minutes, slowly pour it to the egg mixture in a steady stream. Stir the milk in gently until it is fully incorporated. Transfer the mixture to a pot and cook it until it reaches 170°F (77°C). When the egg mixture and milk are fully combined, return it to the pot. Place it back on the stove over medium-low heat. Stir the mixture in an “S” shape so you can scrape the bottom of the pot, and allow it to cook until it reaches 170°F (77°C). Strain the mixture over a nice bath and add vanilla. Place a wire mesh strainer over a bowl that’s set in a larger bowl filled with ice water. Pour the ice cream base through the strainer and into the smaller bowl to remove any lumps. Next, mix in 1 teaspoon (5 ml) of vanilla and stir well. Chill the mixture for a half hour. Once the ice cream base is fully mixed, cover the bowl with a piece of plastic wrap and leave it over the ice bath for 20-30 minutes. Alternatively, place it in the refrigerator, and chill it for 3 hours or overnight. Source:https://www.wikihow.com The sentences ‘ Heat the milk on medium-high for about 5 minutes or until it comes to a simmer. Take it off the heat as soon as bubbles form on the surface, and allow it to cool. ’ could possibly restated as…

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How to Make Ice Cream

Simmer the milk. Pour 3 cups (710 ml) of whole milk into a medium pot and place it on the stove. Heat the milk on medium-high for about 5 minutes or until it comes to a simmer. Take it off the heat as soon as bubbles form on the surface, and allow it to cool.
Combine the eggs, sugar, and salt. Add 8 egg yolks, 1 cup (200 g) of sugar, and a pinch of salt to a large bowl. Whisk the ingredients together until a thick paste forms.
Cool the milk and add it to the egg mixture. Once the milk has cooled to room temperature, which should take about 10 minutes, slowly pour it to the egg mixture in a steady stream. Stir the milk in gently until it is fully incorporated.
Transfer the mixture to a pot and cook it until it reaches 170°F (77°C). When the egg mixture and milk are fully combined, return it to the pot. Place it back on the stove over medium-low heat. Stir the mixture in an “S” shape so you can scrape the bottom of the pot, and allow it to cook until it reaches 170°F (77°C).
Strain the mixture over a nice bath and add vanilla. Place a wire mesh strainer over a bowl that’s set in a larger bowl filled with ice water. Pour the ice cream base through the strainer and into the smaller bowl to remove any lumps. Next, mix in 1 teaspoon (5 ml) of vanilla and stir well.
Chill the mixture for a half hour. Once the ice cream base is fully mixed, cover the bowl with a piece of plastic wrap and leave it over the ice bath for 20-30 minutes. Alternatively, place it in the refrigerator, and chill it for 3 hours or overnight.

Source: https://www.wikihow.com

The sentences ‘Heat the milk on medium-high for about 5 minutes or until it comes to a simmer. Take it off the heat as soon as bubbles form on the surface, and allow it to cool.’ could possibly restated as…

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