Cheese ice cream (2) -- dissolve in mouth, sweet in heart(nai lao bing qi lin rong zai zui li tian zai xin li )

Cheese ice cream (2) -- dissolve in mouth, sweet in heart

Introduction:

"I used a new mixing method to make cheese ice cream this time, and I didn't add any seasonings. It tastes fresh, sweet and smooth. Friends who like cheese can also add all kinds of flavors on this basis, such as & quot; Matcha flavor, chocolate flavor, coffee flavor and all kinds of fresh fruit flavor & quot

Production steps:

Step 1: prepare the required raw materials.

Step 2: pour 300 grams of milk into the milk pot, boil it over low heat and leave the heat.

Step 3: add 150 grams of sugar into the egg yolk, and mix well with the egg beater.

Step 4: slowly pour a small amount of boiled milk into the egg yolk paste and stir evenly.

Step 5: heat the mixed milk and egg yolk liquid to a thick state (about 85 degrees) with hot water. Leave the hot water and set aside.

Step 6: add 40 grams of sugar and 100 grams of milk to the cream cheese. Stir together in hot water until smooth and delicate.

Step 7: mix egg yolk milk paste and cream cheese paste.

Step 8: filter the egg yolk, milk and cheese paste through a sieve and let cool.

Step 9: pour the animal cream into the bowl and beat with the electric beater until it foams.

Step 10: pour the cheese yolk paste into the whipped cream in several times, stir evenly to form the cheese ice cream paste, cover it with plastic film, freeze it in the refrigerator until it is half set, and take it out.

Step 11: stir with electric egg beater for about 3 minutes, continue to refrigerate for about 1 hour.

Step 12: repeat steps (10) and (11) for 4-5 times. After the last mixing, pour the ice cream paste into a clean fresh-keeping box, cover it and continue to freeze until it solidifies. Put it in the refrigerator for half an hour before eating, and thaw it slightly.

Materials required:

Cream cheese: 200

Egg yolks: 4

Milk: 400

Animal light cream: 250g

Sugar: 190

Note: the first freezing about 1.5 hours, stir evenly, after about 1 hour each time after freezing.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Lao Bing Qi Lin Rong Zai Zui Li Tian Zai Xin Li