Blue cherry rum ice cream(lan ying tao lang mu jiu bing qi lin )

Blue cherry rum ice cream

Introduction:

Production steps:

Step 1: get the materials ready. Wash blueberries and keep dry. Put the ice cream bucket into the refrigerator and freeze until the freezing liquid shakes soundlessly.

Step 2: mix the yolk and sugar, stir well until the yolk turns white. When is a good time to play? In fact, there is no definition. Notice that the color changes from yellow to light yellow and then to white.)

Step 3: pour the milk into the milk pot, heat it over low heat until it begins to bubble and defoaming, turn off the fire and leave the stove immediately. Heat the milk, slowly pour it into the yolk, and stir well side by side. Pour the batter into the milk pot again, heat it over low heat, keep stirring, heat it until it thickens (the center begins to bubble and expand upward), and turn off the heat immediately. Cool the batter and refrigerate for 3-4 hours.

Step 4: crush the blueberries in the grinder. If you like the delicate taste, you can filter the blueberry sauce.

Step 5: add light cream to the frozen egg cream paste and mix well

Step 6: add blueberry sauce

Step 7: drop in the rum

Step 8: drop in cherry wine and mix well.

Step 9: put it in a frozen ice bucket. Wrap the ice bucket with towel to keep warm.

Step 10: plug in the power and stir.

Step 11: in 20-30 minutes, that's it

Step 12: pour into the container, refrigerate and eat.

Materials required:

Blueberries: 1 box

Milk: 240ml

Yolks: 3

Animal cream: 400ml

Rum: a few drops

Cherry wine: a few drops

White granulated sugar: 130g

Note: 1, fresh blueberries can also be replaced by blueberry jam, but not so bright color just. 2. If you don't have rum or cherry wine, you can also use vanilla pods, vanilla essence, vanilla powder and golden rum... replace

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Lan Ying Tao Lang Mu Jiu Bing Qi Lin