Honey ice cream
By VicentaLakin
Honey ice cream loves fresh fruit ice cream, so so sweet so sweet is a sweet rumfruit fragrance, but today a healthy, beautiful honey ice cream girl knows that I'm the one with little skin protection and little water and little lemon water to keep the honey ice cream
Recipe Recommendations
- whole milk 160ml
- egg yolk of 2
- honey 90g
- whipped cream 200ml
- sweetening
- other
- ten minutes
- simple
Steps for Honey ice cream
1
Milk boiled to the point of boiling
2
Put yolk and honey in the big bowl
3
Smuggled with an electric omelet into a visceral white as figure 3
4
"Slowly add warm milk and mix it up."
5
Mixing fluids are refilled back in the pot with a minimum fire heating of 83 degrees or, as illustrated in figure 5, with a clear pattern; drying to room temperature
6
Fluid cream mixed even; refrigeration 2-3 hours
7
Rolling into the ice cream machine
8
The soft, sweet, soft honey ice cream is bornHoney ice cream Make Tips
1. Egg yolks are hard to whip, recommend using an electric mixer.
2. Heat the milk mixture again; the original recipe only says to reach a viscous state; my 83°C is measured based on previous recipes.
3. No need to whip the heavy cream.
4. 90g of honey is sweet enough, I think.
5. The ice cream bucket needs to be frozen for at least 8 hours before use.