Durian ice cream(liu lian bing ji ling )

Durian ice cream

Introduction:

"Durian series - durian ice cream the season of eating durian is very fascinating. She can't help thinking about all kinds of tricks. This durian ice cream is very special and delicious. Even Xu, who doesn't like eating durian, said: now I like eating durian, but I used to think it stinks. Eat a ball, but also secretly go to dig one, eat one is not enough

Production steps:

Step 1: mash the mature durian meat or beat it with a blender. Cover the mud with plastic film and put it in the refrigerator for standby;

Step 2: put the eggs into the egg beater, add 35 grams of sugar, beat with the beater until all sugar is melted;

Step 3: beat the yolk a little bit white, send to thick shape;

Step 4: add milk and stir well;

Step 5: pour the egg yolk liquid into the pot and cook it with a small fire. Stir it with a wooden spoon for about 7-8 minutes. The temperature is about 85 ℃. The liquid in the pot becomes paste. The egg yolk paste on the spoon can be scratched with chopsticks to keep a clear mark;

Step 6: cool the boiled egg yolk milk with ice water;

Step 7: Add 20 grams of fine granulated sugar to the animal cream, beat it to seven or eight, and keep the texture;

Step 8: pour the cooled egg yolk liquid into the whipped animal cream, and stir it up and down with a rubber scraper;

Step 9: add durian paste and mix well;

Step 10: the appearance of mixed durian ice cream;

Step 11: pour the ice cream paste into the fresh-keeping box, cover it and put it into the freezer for preservation, take it out every 45 minutes and stir it with a wooden spoon;

Step 12: stir 5 to 6 times in total, then continue to put it into the refrigerator freezer to freeze until set, take it out 30 minutes before eating, put it in the refrigerator to warm up.

Materials required:

Durian pulp (enucleated): 200g

Animal light cream: 200g

Egg yolk: 2

Sugar (light cream): 20g

Sugar (egg yolk): 35g

Milk: 120g

Note: 1. The yolk should be large; 2. When you live in the yolk milk, you must cook it to a thick shape, slowly cook it with low heat, and stir it to avoid sticking to the bottom; 3. You must stir it every 45 minutes to make the taste smoother; 4. It's much easier to dig it with ice cream spoon after rewarming; 5. Eat it after digging, so as not to melt too fast.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Liu Lian Bing Ji Ling