cheese ice cream
By AvisRowe
I used a new stirring method for the cheese ice cream this time without adding any seasonings. The taste was fresh and sweet. Friends who like cheese can also add various flavors on this basis, such as "matcha flavor, chocolate flavor, coffee flavor and various fresh fruit flavors."
Recipe Recommendations
- sweetening
- other
- several hours
- ordinary
Steps for cheese ice cream
1
Prepare the required raw materials.
2
Pour 300 grams of milk into the milk pot, bring to a boil over low heat, and remove from the heat.
3
Add 150 grams of fine sugar to the egg yolk and stir well with an egg beater.
4
Slowly pour a small amount of boiled milk into the egg yolk paste, stirring well while pouring.
5
Heat the stirred milk and egg yolk liquid over hot water until thick (about 85 degrees C), leave the hot water and set aside.
6
Add 40 grams of fine sugar and 100 grams of milk to the cream cheese, and stir together with insulated water until smooth and delicate.
7
Mix egg yolk milk paste and cream cheese paste well.
8
Filter the mixed egg yolk milk cheese paste through a sieve and let cool, set aside.
9
Pour the animal whipped cream into a bowl and beat with an electric whisk until wet and foamed.
10
Pour the cheese egg yolk paste into the beaten light cream in portions, stir well to form a cheese ice cream paste, cover with plastic wrap, place in the refrigerator and freeze until semi-solidified, and remove.
11
Stir with an electric egg beater for about 3 minutes, and continue to freeze for about 1 hour.
12
Repeat steps (10) and (11) 4-5 times. After the last stirring, pour the ice cream paste into a clean crisper, cover and continue to freeze until solidified. Before eating, put it in the refrigerator and refrigerate for about half an hour and slightly defrost it.cheese ice cream Make Tips
Freeze for about 1.5 hours for the first time, and stir well after about 1 hour each time.