Pomegranate ice cream
By VicentaLakin
Recipe Recommendations
- light cream 250g
- fine sugar 60g
- egg yolk of 3
- milk 150g
- dried prunes appropriate amount
- nuts appropriate amount
- sweetening
- skills
- several hours
- ordinary
Steps for Pomegranate ice cream
1
The yolk split out and put it in the pot
2
Hit it white with an eggbeater
3
Add milk evenly
4
Put the small pot on the fire and heat it up and mix it. Until the egg fluid gets a little thick enough to get out of the fire. Put the casserole in cold water。
5
Light cream pours into a big bowl of clean, waterless, oilless bowls with fine sugar to 60% wet hair bubbles。
6
The cooled milk is mixed into the cream bowl。
7
The finished ice cream drops into the box and is placed in the freezer room of the freezer, which is removed every half hour. It's best to mix it five or more times。
8
The cranberry and the nuts are cut to pieces。
9
The last mixing took place about an hour after freezing, pouring cranberry and nuts into the box, evenly mixing them with spoons, and gently smoothing them into the fridge to continue freezing。
10
Frozen completely hard ice cream。
11
You can just dig a ball with an ice cream spoon in the bowl。
12
Done
13
DonePomegranate ice cream Make Tips
Make sure to stir constantly while heating the egg-milk mixture, and remove it from the heat when it reaches about 80 degrees. The cooked egg-milk mixture must be completely cooled before pouring it into the heavy cream. Whip the heavy cream to 60%, or just until it is barely flowing. To ensure a good texture for the ice cream, you need to stir frequently. The more you stir, the finer the texture will be, preventing any icy graininess. Stir thoroughly each time until it is well mixed and free of lumps. It is best to add the crushed nuts during the last stir to prevent them from all sinking to the bottom.