My favorite in childhood -- blood glutinous rice ice cream

My favorite in childhood -- blood glutinous rice ice cream

Introduction:

"Summer is coming, and it's time to eat ice products. I don't know if you still remember the blood glutinous rice ice cream I ate when I was a child. It's my favorite. The unique smell of blood glutinous rice and milk fragrance really love its taste. But I don't know when it has faded out of our sight. Now it's hard to see it in the market, Even if there is flavor, it can't be compared. I've been in the gourmet world for some time. Recently, I've been paying attention to the way of making ice cream, because I really want to eat my favorite blood glutinous rice ice cream again. If I can't buy it outside, I'll make it myself ~ ~ "

Production steps:

Step 1: prepare all the raw materials; soak the blood glutinous rice in water overnight, drain the water after soaking, add 100ml milk and 50g sugar to boil. Then turn to low heat to cook (during which, stir frequently to prevent paste at the bottom), until the blood glutinous rice is fully cooked, at this time, almost no milk can be seen, and the soup becomes very thick). Take out the cooked blood glutinous rice and reserve 30ml of the soup

Step 2: add the remaining sugar to the egg yolk and stir with the beater until the color changes

Step 3: add 270ml milk into the egg yolk paste, and slowly stir it evenly (I used 400ml milk, 100ml blood glutinous rice, and 30ml soup, so I only added 270ml milk in this step)

Step 4: mix the third step with the first step, heat with low heat and stir continuously until the liquid in the pot begins to boil after being heated, and leave the fire immediately

Step 5: after leaving the fire, immediately pour in 300ml cream, stir well and let it cool completely. After the mixture is cooled completely, pour the boiled blood glutinous into the mixture, and beat it with an egg beater. (I forgot to take this step)

Step 6: mix the ice cream and put it into the refrigerator

Step 7: freeze the blood glutinous rice ice cream until it begins to freeze, take it out, beat it with an electric egg beater for a while, and put it in the refrigerator again. After that, take it out and beat it every half an hour. Repeat this process, stir more than 4 times, then freeze the ice cream thoroughly, and the blood glutinous rice ice cream is ready. (because it was made in the evening, only the speed was considered, so the photos were taken less, so only the effect picture could be taken.)

Materials required:

Blood glutinous rice: 80g

Yolks: 3

Milk: 400ml

Cream: 300ml

Sugar: 120g

matters needing attention: TIPS:1 In the sixth step, the box I used for packing is too small, so it is easy to spill when I use the electric egg beater to stir, so I must use a deeper container. 2. The amount of sugar should be increased or decreased according to personal taste, The one I made is not very sweet. If you like the sweet one, you can add 20g-30g. 3. Next time I'm going to cook the blood glutinous rice a little longer and rot it. I think it will taste better (I always feel that the blood glutinous rice is a little hard this time). 4. The ice cream is a little hard when it is just taken out. It can be served after a while at room temperature~~~

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: milk flavor