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🔹 冰淇淋
數十年前的一個夏日午後
媽買了盒冰冰涼涼的甜點給我
吃起來綿密滑順、甜而不膩
真是永難忘懷的美好回憶
冰淇淋所含的脂肪比率，一般來說，需要達到百分之十以上，比率越高，吃起來越滑順綿密。然而，如果冰淇淋所含的脂肪比率太高，吃起來就會感覺太油膩。因此，這裡就跟大家分享如何用很簡單的方法，做出口感綿密又不會太油膩的原味 (牛奶) 冰淇淋。而且，不必使用冰淇淋機，免開火，不用擔心吃到生雞蛋，也不會有優格的酸味。另外，也可依照片中說明於適當時機加入其它配料，分別做成香草冰淇淋、巧克力冰淇淋、烏龍茶或鐵觀音茶口味、或各種水果口味的冰淇淋。（文末附影片）
🔹 Ice Cream
One summer afternoon decades ago,
Mum bought an icy box of dessert for me.
It tasted smooth, creamy, sweet, but not greasy at all,
which is really an unforgettable wonderful memory.
Ice cream, generally speaking, should contain at least 10% fat. The higher the percentage, the smoother and creamier it is. However, if ice cream contains too much fat, its texture will be too greasy. Here, I'm gonna show you how to make ice cream which tastes creamy but not greasy in a very simple way. What's more, you don't need an ice cream maker, and you don't need to worry about eating raw eggs. (See the video tutorial at the end.)
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| 製作冰淇淋的食材一覽。圖片來源：cooking23s.blogspot.com |
(1)
混合冰鮮奶油與冰煉乳。（如果此時加入無糖可可粉十五公克，可做成巧克力冰淇淋，或者加入烏龍茶粉或鐵觀音茶粉十公克，做成茶的口味。）
Mix the chilled cream and the chilled sweetened condensed milk. (You can add 15g of unsweetened cocoa powder now to make chocolate ice cream, or add 10g of oolong tea powder or tieguanyin tea powder instead to make tea flavoured ice cream.)
(2)
用手動或電動打蛋器或廚師機，以高速（逐漸加快）打發至出現紋路。
Use a whisk or mixer to whip them at high speed (speed up gradually) until soft peaks form.
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| 用打蛋器或廚師機打至出現紋路。圖片來源：cooking23s.blogspot.com |
(3)
改用中速攪拌，分批加入冰鮮奶。（如果要做香草口味的冰淇淋，可在此時加入幾滴香草精或自製香草酒；或者，如果要做水果口味的冰淇淋，可在此時加入約五十公克的果醬。）
Add a little bit of chilled milk at a time while whipping at medium speed. (If you'd like to make vanilla ice cream, you can add a drizzle of vanilla extract or homemade vanilla wine now. Alternatively, if you'd like to make fruit ice cream, you can add about 50g of jam now.)
(4)
最後改成用慢速攪拌，將氣泡打小，讓冰淇淋口感更細緻。攪拌至鮮奶油能成直立狀為止。
Lastly, stir at low speed to eliminate bubbles and make ice cream smoother. Stir until stiff peaks form.
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| 鮮奶油成直立狀。圖片來源：cooking23s.blogspot.com |
(5)
把打好的鮮奶油倒入容器內，冷凍至少六小時，即大功告成。
Pour the whipped cream into a container and refrigerate it for at least 6 hours. Then, voila!
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| 把鮮奶油表面抹平會比較好看。圖片來源：cooking23s.blogspot.com |
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| 從冷凍庫拿出後，可先在室溫放幾分鐘，會比較好挖。圖片來源：cooking23s.blogspot.com |
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| 成品示意圖。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
原音重現版影片 Video Without Talking or Music (ASMR):
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(1)
製作冰淇淋的所有材料都要至少先冷藏一晚，攪拌缸也最好先冰過，鮮奶油才能比較順利打發。動物性鮮奶油（純天然鮮奶油）容易因為打太久而油水分離，通常打出細紋路後即可停手了，若是新手，沒辦法用手快速打好，建議用電動打蛋器在儘短的時間內打好，若天氣較熱，最好在攪拌缸底下墊冰塊水，維持低溫，較容易打成功。
All of the ingredients (and even the bowl) for making ice cream have to be refrigerated overnight beforehand so that the cream can be kept at a lower temperature and whipped successfully.
(2)
要記得選用只含牛奶與糖這兩種成分的煉乳。
Choose sweetened condensed milk which only contains milk and sugar here.
(3)
選用動物性而非植物性鮮奶油，不但比較好吃，也沒有反式脂肪的疑慮。
Use whipping cream rather than non-dairy whipping cream alternative so that the ice cream can taste better and you don't need to worry about trans fat.
(4)
每次加入鮮奶後，要等鮮奶被鮮奶油吸收後，才能再加下一次。
Wait for the previously added milk to be absorbed by the cream before adding milk again.
(5)
如果用鳳梨酥模將冰淇淋做成正方形，再用兩片蘇打餅乾夾起來，就可做成冰淇淋餅乾。
You can use a pineapple cake mould to shape ice cream into a square and put it in 2 soda crackers to make an ice cream sandwich.
(6)
做好的冰淇淋可冷凍密封保存至少一個月，但最好還是盡早吃完。
The ice cream can be preserved in a freezer for at least a month, but it's best to finish it as early as possible.
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