Rum ice cream
By VicentaLakin
It's a summer. Make yourself ice。
Recipe Recommendations
- egg yolk of 2
- sugar 25g
- rum 1/2 teaspoon
- vanilla extract 1/2 teaspoon
- light cream 100g
- blackcurrant 20g
- sweetening
- frozen
- several hours
- simple
Steps for Rum ice cream
1
Prepare food. Black gallons were immersed in warm water for 20-30 minutes and dryed with kitchen paper towels。
2
THE YOLK AND SUGAR ARE PLACED IN A HEAT-RESILIENT CONTAINER, INSULATED BY WATER AND HEATED UNTIL THE SUGAR IS FULLY MELTED. THE YOLK TEMPERATURE RISES TO 65°C, STOPS HEATING AND REMOVES THE CONTAINER FROM THE HOT WATER。
3
A rum and vanilla are added to the yolk, which continue to mix to lighten the yolk and expand somewhat. Cold to body temperature, spare。
4
The light cream goes down to a clear texture。
5
Combining cooled yolk with fresh cream。
6
Add black gallons to the mix。
7
It is sealed in a container and can be consumed in a freezer for more than five hours。Rum ice cream Make Tips
1. It would be preferable to place ice cream at room temperature for three to five minutes before it is ready for extraction. 2. Although water insulation can disinfect yolk, as far as possible, raw sterile eggs are used for safety purposes。