apricot ice cream (xing zi bing qi lin )

apricot ice cream

Introduction:

Production steps:

Step 1: 1 prepare materials

Step 2: 2 mix the cream and sugar

Step 3: 3 put it in a pot and cook until it's saccharified. Don't boil with bubbles. Turn off the heat

Step 4: 4 yolks with sugar

Step 5: 5 beat with electric egg beater until the color turns white and the volume expands to twice the size

Step 6: 6 add the cooked milk to the egg yolk paste

Step 7: add 7 slowly, or it will turn into egg soup

Step 8: 8. Mix well

Step 9: 9 and then on the pot, separated from hot water, steamed with low heat to scratch, immediately turn off the fire

Step 10: 10 add apricot jam (you can use other jam or cocoa powder instead)

Step 11: after cooling, put it in the fresh-keeping box, cover it and freeze for 2 hours, take it out and stir it once, so that it can be done three times

Materials required:

Apricot jam: 15g

Milk: 200g

Cream: 200g

Egg yolk: 2

Sugar: 35g

Note: 1. When boiling milk, just boil until saccharification, don't boil, take a little bubble and turn off the fire. 2. The yolk must be beaten until it turns white and expands to twice the size. 3. When mixing the two, add a little bit with a spoon first, and don't pour them in all at once, otherwise it will become egg soup. 4. When steaming, boil the water and turn off the heat. If the water temperature is not too hot, turn on the low heat for heating. 5. Put it in the fresh-keeping box without covering, and then cover it for freezing after cooling. 6. In the process of freezing, it takes two hours to take out and stir once, so that it can be done three times.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Xing Zi Bing Qi Lin