Rose Milk Italian ice cream

Rose Milk Italian ice cream

Introduction:

"I forget why I left the protein. I just remember when I left them. I planned to make Italian ice cream. I wanted to start from the most basic, but after looking at the ice cream left in the refrigerator and the passage of time, I struggled with it. Finally decided to make this rose milk Italian ice cream, although the weather is still hot, autumn tiger power, but, all this will soon pass. Maybe it's no longer necessary to make the next ice cream. Is this the last ice cream of the year

Production steps:

Step 1: Materials

Step 2: pour rose sauce into a bowl and add milk

Step 3: add light cream

Step 4: mix well

Step 5: pour the egg white into another large bowl and beat with the beater

Step 6: after the protein turns white, add sugar and stir twice

The seventh step: to the lustrous and delicate foam.

Step 8: start the ice cream machine, pour Rose Milk slurry from the feeding port, and stir for 2-3 minutes

Step 9: pour in the protein cream

Step 10: close the feeding window and let the ice cream machine continue to stir for 20-30 minutes

Step 11: freeze the ice cream, put it in the refrigerator and keep freezing for more than 2 hours

Step 12: dig the ball, drizzle with rose sauce and sprinkle a few wolfberry

Materials required:

Rose sauce: 80g

Milk: 150 ml

Cream: 120ml

Protein: 2

Sugar: 30g

Note: don't beat the protein too much, just beat until the sugar dissolves and shows luster. Do not add the beaten protein at one time, but add it in several times, so the material is easier to mix evenly.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet