Mung bean ice cream

Mung bean ice cream

Introduction:

"I don't know what to do with the cooked mung beans. There are too many things to eat. The pure mung bean porridge for relieving summer heat is still in the back. However, if we don't get rid of it, it may be broken. Finally decided to make ice cream, ice cream frozen for a long time but hard. Why not make ice cream? Too lazy to beat eggs, too lazy to wait for cooling, too lazy to stir. "

Production steps:

Step 1: Materials

Step 2: add a little mung bean water into the starch

Step 3: stir into a particle free paste

Step 4: pour the milk and the mung bean soup into the pot

Step 5: heat with low heat and stir evenly

Step 6: add sugar

Step 7: stir until slightly boiling

Step 8: add starch paste while stirring,

Step 9: keep stirring until thick and remove from the fire

Step 10: add vanilla powder, stir well and let cool

Step 11: load the container

Step 12: seal the plastic film and put it in the refrigerator

Step 13: after complete solidification

Step 14: remove the preservative film and buckle it out

Materials required:

Mung bean: 60g

Milk: 250 ml

Fine granulated sugar: 100g

Corn starch: 10g

Vanilla powder: 1 / 4 tsp

Note: the mung bean porridge is quite dry, the soup is not much, just beyond the surface of mung bean, if there is more mung bean water, you need to adjust the amount of sugar according to your own taste.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet