Leftover rice milk ice cream(sheng mi fan niu nai bing qi lin )

Leftover rice milk ice cream

Introduction:

"Although the taste of this ice cream is not as good as the one you bought, it's very safe to make it in today's food safety crisis. That's the key. In fact, it's very easy to do. It can be done in a few minutes. The rest is the process of waiting for freezing. "

Production steps:

Step 1: prepare the required raw materials and tools;

Step 2: pour the remaining rice, pure milk, rock sugar powder and butter into the mixing cup;

Step 3: fully stir all the raw materials until they are all beaten into paste. The finer the rice grains, the better;

Step 4: pour the rice paste into the ice box and freeze for 4-6 hours;

Step 5: it has solidified;

Step 6: dig the ball and eat it.

Materials required:

Remaining rice: 200g

Milk: 400ml

Rock sugar powder: 30g

Butter: 20g

Note: 1. The function of rice here is thickening, you can increase or decrease the amount according to your preference; 2. The amount of sugar can be controlled according to your taste, either white sugar or granulated sugar can be used; 3. Adjust the freezing time according to the temperature set in your refrigerator; 4. Dig into a ball or eat it directly.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Sheng Mi Fan Niu Nai Bing Qi Lin