almond ice cream
This almond ice cream, I thought this was good. In the hot summer, eating this can not only cool and relieve the heat, but also whiten and beautify the skin, and eliminate pigmentation, freckles, black spots, etc. caused by ultraviolet radiation. Wouldn't it be two things with one fell swoop? So I decided that this was it!
Recipe Recommendations
- American almond 100 grams
- white granulated sugar 50 grams
- pure milk 200 grams
- whipped cream 200 grams
- egg yolk of 3
- milk fragrance
- other
- several hours
- ordinary
Steps for almond ice cream
1
Pour the American almonds into a baking sheet, put them into the oven at 150 degrees C and bake for about 3-5 minutes, remove and let cool.
2
Pour the cooled almonds and white sugar into a blender and beat them into almond powder.
3
Pour pure milk into the milk pot, heat to about 40 degrees on low heat, pour in the beaten egg yolks, stir evenly with an egg beater, and continue to turn on low heat while heating, until the milk is slightly boiled and slightly sticky. When in state, turn off the heat.
4
Pour the almond powder into the milk paste, stir well, sit the milk pan in ice water to cool, then place it in the refrigerator to reduce the temperature to 2-4 degrees Celsius.
5
Take another basin, beat the whipped cream, and use an electric egg beater to stir at high speed until the lines do not disappear.
6
Take one-third of the whipped cream and add it to the cooled almond milk paste. Use a rubber spatula to mix well, trying not to make circles.
7
Then add the remaining cream and mix to form a uniform ice cream paste.
8
Pour into a lidded container, cover, place into the freezer of the refrigerator, remove and stir every 2 hours, and repeat 3-5 times.