經典香草冰淇淋(不需冰淇淋機)
描述
香草的甜香，綿密的口感，入口即化，唇齒留香。
不需要冰淇淋機，也能做出好吃的香草冰淇淋。
步驟
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香草豆莢用刀子劃開，將香草籽刮出。 Slice the vanilla pods open with a knife and scrape out the vanilla seeds.
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牛奶及香草籽、香草莢放入鍋中，加熱至快要沸騰。 Put the milk, vanilla seeds and vanilla pods in a pot and heat until almost boiling.
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蛋黃4顆跟140g細砂糖倒入碗中，打發至今近乳白色。 Pour 4 egg yolks and 140g of caster sugar into a bowl and beat until almost milky white.
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將香草牛奶少量逐次加入蛋黃液中(一次全部加入的話，蛋黃會結塊、變硬喔) 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)
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混合好的牛奶蛋黃液倒回鍋中，開小火加熱，用刮刀從底部翻起攪拌。 Return the mixed milk and egg yolk mixture to the pot, heat on low heat, and stir from the bottom with a spatula.
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牛奶蛋黃液加熱至舉起刮刀，用手可在刮刀上划出一道明顯的線。 Heat the milk yolk mixture until the spatula is raised and a distinct line can be drawn on the spatula by hand.
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過濾牛奶蛋黃液 filter milk
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將過濾完成的香草牛奶蛋液放入冰水中快速降溫後，放進冰箱3-4小時。 Put the filtered vanilla milk into ice water to cool down quickly, and put it in the refrigerator for 3-4 hours.
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400cc鮮奶油及40g砂糖倒入碗中，碗底下要墊冰水。 Pour 400cc of fresh cream and 40g of sugar into a bowl with ice water under the bowl.
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用手持電動攪拌機將奶油打發倒舉起攪拌器時，奶油會呈現立體三角的狀態。 Whip the cream with an electric mixer until it forms a three-dimensional triangle when the mixer is lifted.
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取出冰箱中的香草牛奶蛋液，將打發的鮮奶油分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.
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混合完成，用保鮮膜封住碗口，冷凍3小時。 When done mixing, cover the bowl with plastic wrap and freeze for 3 hours.
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3小時後，用打蛋器混合已結凍跟未結凍的冰淇淋液。 之後再冷凍3小時。 After 3 hours, mix the frozen and unfrozen ice cream with a whisk. Freeze for another 3 hours after that.
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3小時後，再次用打蛋器混合已結凍跟未結凍的冰淇淋液。 After 3 hours, mix the frozen and unfrozen ice cream with a whisk again.
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將攪打好的香草冰淇淋倒入玻璃盒中，冷凍7小時以上，就可以吃了。 Pour the whipped vanilla ice cream into a glass case, freeze for at least 7 hours, and serve.
