Red bean cream ice cream

Red bean cream ice cream

Introduction:

"It's like Wenyi's prescription. Red beans are added by herself. To make this ice cream, I want to know the difference between red bean ice cream with light cream and red bean ice cream without light cream. Red beans are used directly after cooking, rather than honey red beans commonly used in common western desserts. Such red beans seem to be harder than honey red beans after freezing. The red bean ice cream with light cream has a relatively smooth taste, but it's still hard after freezing for a long time

Production steps:

Step 1: Materials

Step 2: pour egg yolk, starch and 20g sugar into a bowl

Step 3: beat until sugar dissolves, egg yolk is thick and white

Step 4: pour the milk into the pot and bring to a slight boil. Turn off the fire and shake the pot for 10 seconds

Step 5: stir quickly and pour in the milk slowly

Step 6: stir until well mixed

Step 7: pour the liquid back into the pot, heat it over low heat, and keep stirring

Step 8: if the liquid is thick, the scratch will not disappear immediately. Turn off the engine

Step 9: add vanilla powder

Step 10: mix well and cool for standby

Step 11: add the remaining 30 grams of sugar to the cream

Step 12: beat to 7

Step 13: dig a third into the custard

Step 14: mix well

Step 15: pour in the remaining cream and mix well

Step 16: add red beans

Step 17: mix well

Step 18: after 15-30 minutes, you can eat

Materials required:

Egg yolk: 2

White granulated sugar: 50g

Milk: 150 ml

Cream: 150 ml

Boiled red beans: 100g

Vanilla powder: 1 / 4 tsp

Corn starch: 2G

Note: red beans can be boiled with a variety of honey beans or dried fruit instead of boiled eggs, milk paste fire is not too big, and need to constantly stir, in order to prevent paste bottom of the pot. The prepared ice cream tastes best when eaten immediately, and it will become hard when frozen in the refrigerator for a long time

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: sweet