Cheese vanilla yogurt ice cream(ru lao xiang cao suan nai bing ji ling )

Cheese vanilla yogurt ice cream

Introduction:

"This product has strong milk flavor and light taste. It can be eaten with other jams or fresh fruits and has unlimited taste."

Production steps:

Step 1: beat cream cheese at room temperature until white and delicate.

Step 2: beat the cream until stiff.

Step 3: beat egg and lemon juice until well distributed.

Step 4: beat milk + Vanilla ice cream powder + sugar until even.

Step 5: beat 3 + 4 evenly, heat over low heat, stir constantly, and stop the eggs.

Step 6: 5 after cooling + 1 + 2 + yogurt + Vanilla essential oil beat evenly.
Freeze in closed container, beat well every half an hour, 4 times in total.

Step 7: mix in all kinds of jam.

Step 8: mix in cooked cereal and black rice.

Materials required:

Cream cheese: 250g

Cream: 100g

Eggs: 2

Milk: 200g

Vanilla ice cream powder: 250g

Boiled water: 150m

Original yogurt: 200ml

Lemon juice: 1 tbsp

Vanilla essential oil: 5 drops

Sugar: 15g

Note: 1. Step 1.2.3.4. Beat separately to make all kinds of materials more uniform and delicate. 2.5. It's best to cook in stainless steel container over low heat, and must be stirred continuously with silica gel shovel to prevent the eggs from sinking into the bottom of the paste pot and floating up. 3. The stirring steps must be delicate and uniform, and the freezing stirring is to make the taste more delicate, otherwise you will eat ice. 4. Put 10 ℃ in advance when eating 5. Dig the ball and put it on the plate, pour in your favorite sauce, mix in the cookies and sprinkle with chocolate chips. The taste is fragrant and rich

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: Original

Chinese PinYin : Ru Lao Xiang Cao Suan Nai Bing Ji Ling