Low fat ice cream

Low fat ice cream

Introduction:

"One of the characteristics of this ice cream is that the main ingredient is milk powder, which is usually 1:10, i.e. 1 portion of milk and 10 portions of water. But in order to make the ice cream thicker, I used less water. The ratio of the two is less than 1:7, which is the advantage of using milk powder. If you want to be thicker, put less water. Feature 2: add the right amount of condensed milk, so that its milk flavor is more rich. Features three: no cream, no fragrance, no additives, is a healthy family formula for making ice cream. It's worth a try. "

Production steps:

Step 1: Ingredients: milk powder 30g, Purified Water 200ml, egg yolk 2, condensed milk 20g, sugar 20g, chocolate 1.

Step 2: add a little water to the milk pan, add the chocolate, heat it over low heat, and stir until the chocolate is melted.

Step 3: put the sugar and yolk into the chocolate solution. Mix it well.

Step 4: dissolve the milk powder with water and pour it in. Stir well and cook over low heat.

Step 5: cook until thick. Let it cool.

Step 6: cool thoroughly and refrigerate. Remove for the first time after 2 hours, stir fluffy. After that, take it out and stir it every 1 hour. Generally, stir it for 3 times.

Step 7: serve on a plate.

Materials required:

Milk powder: 30g

Egg yolk: 2

Condensed milk: 20g

Chocolate: 1 piece

Purified water: 200g

Sugar: 20g

Note: chocolate can be replaced by fruit Jane, blueberry jam, strawberry jam and so on, will make a variety of flavors of freezing point.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet