Colorful fruit ice cream(bin fen guo li bing qi lin )

Colorful fruit ice cream

Introduction:

"I have a fanatical preference for fruits like mangoes. I've always wanted to make mango ice cream. I happened to buy some eggs and mangoes at home. I like them very much. I just want to cut the mangoes and beat them into juice. My mother says that if she uses mango juice to make ice cream, she won't eat it, because she is allergic to mangoes. I can't help it. I can only cut the fruit into pieces and cover it on the original ice cream, which can satisfy my personal taste. "

Production steps:

Step 1: take out the yolk and add sugar.

Step 2: beat the egg liquid evenly to light yellow.

Step 3: pour in the milk, stir well, then put it on the milk pot and boil it over low heat until the milk becomes a paste and leaves the fire

Step 4: pour the plant milk into the milk paste, stir evenly, cool, and then put it into the refrigerator freezing layer. When the ice cream begins to solidify and freeze, mix it with an egg beater. After that, beat it every half an hour or an hour to prevent ice residue. Repeat about 4 or 5 times before freezing.

Step 5: the frozen ice cream can be decorated with fruit, sugar needle and chocolate according to your preference.

Materials required:

Mango: 2

Nectarine: 2

Milk: 250ml

Vegetable cream: 250ml

Eggs: 2

Sugar: 40g

Note: 1, why not put as much sugar as other people's formula? Because I use plant milk, plant milk is sweet, put more sugar, I can't stand. 2. Why plant milk instead of animal cream? It's just that I don't have light cream in my family and use vegetable milk instead. 3. Why do you stir the cream directly without sending it? Because I read Jun Zhi's way of doing it, I don't need to send the cream first, otherwise it can't mix evenly. Compared with the method of whipping the cream last time, I found that without whipping the cream, mixing it directly can really blend well, and the taste is more delicate. 4. Why should ice cream be stirred so many times? Everyone who has done this knows that to prevent the generation of ice residue, it is not as cold as ice. Repeated stirring every hour is also to make the ice cream taste more soft and delicate.

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Bin Fen Guo Li Bing Qi Lin