Mung bean ice cream
By VicentaLakin
Recipe Recommendations
- sweetening
- skills
- several hours
- simple
Steps for Mung bean ice cream
1
Raw material diagram.
2
Soak green beans overnight.
3
Boil until soft and can be easily crushed. Filter out the water (water is drinkable).
4
Add 20 grams of white sugar, and break half of the lemon meat with the machine.
5
Beat the light cream to 60% over ice water, and beat the egg yolks with the remaining white sugar.
6
Add dry starch and beat well.
7
The milk comes to a boil.
8
Slowly pour into the egg yolks and stir constantly. Make sure not to pour too fast. Slowly the thin streamline fell down.
9
Boil all the egg milk liquid over low heat until it is sticky, and cool in ice water.
10
Mix mung bean paste and light cream and stir well. Add custard and stir well. Stir well for a while. Taste the sweetness and add sugar if it doesn't suit you. I put 60g in it, but it's not very sweet. You can taste this step, all cooked ingredients.
11
Pour into a container, freeze and stir once for 2 hours, and then stir every hour for a total of three or four times.
12
Because the ice cream I make myself does not have the kind of fluffy and soft additives that make ice cream fluffy and soft, the ice cream placed in the freezer must be placed in the freezer for more than ten minutes before eating it before it will taste like you bought it. It was a little hard when it was taken out of the freezer.