Blood rice ice cream
By VicentaLakin
It's summer, and it's time to eat ice cream. I wonder if you remember, when I was a kid, it was my favorite, and the smell of blood rice, and the smell of milk, and it really loved it, but from time to time, it faded out of our sight, and now it's hard to see in the market, even if there's a taste. It's been a while since there's been a time in the world, and I've been looking at how ice cream is made, because I want to eat my favorite blood rice cream, and I can't buy it outside
Recipe Recommendations
- red glutinous rice 80g
- egg yolk of 3
- milk 400ML
- light cream 300ML
- sugar 120g
- milk fragrance
- other
- several hours
- ordinary
Steps for Blood rice ice cream
1
get the raw materials ready; blood gills are immersed overnight, bubbling and drying the water with 100 ml milk and 50 g sugar ... and then boiled with a small fire (in the meantime, often to mix it in order to keep the bottom clean) until the blood gills are boiled, when there is almost no milk, the soup is thicker) and the boiled gills are recovered.
2
Add the rest of the sugar to the yolk and mix it into a colored egg
3
Add 270 ml of milk to the yolk paste, and then slowly evenly mix it
4
Mix the third step with the first step, heat it with a little fire and mix it constantly until the fluid in the pot starts boiling and leaves the fire.
5
immediately after the fire, 300 ml of light cream was poured and evenly mixed to completely cool it down. when the mixture is completely cooled, the boiled stubble is collected and evenly beaten with an eggbeater. "this step is forgotten."
6
Smashed ice cream, distributed and frozen in the fridge.
7
The blood-rice ice cream was frozen until it began to freeze, and it was taken out, and the egg-beater was used to stir up for a few moments and put back in the fridge. After that, it was taken out every half hour to stir up. Repeat the process, stir it up four times or more, and then freeze the ice cream completely, and then the blood rice ice cream will be ready. Because it's done at night, it's only about speedBlood rice ice cream Make Tips
TIPS:
1. In step 6, the box I used to subdivide was too small and could easily spill when stirring with an electric eggbeater, so be sure to use a deeper container.
2. The amount of sugar is added or subtracted according to personal taste. The one I made is not very sweet (the amount is reduced). If you like sweet ones, add another 20 - 30 g.
3. Next time, I am going to cook the blood glutinous rice longer and rotten. I think it will taste better this way (I always feel that the blood glutinous rice is a little hard this time)
4. The ice cream was a little hard when it was first taken out. After placing it at room temperature for a while, it can be taken out and eaten ~~~
1. In step 6, the box I used to subdivide was too small and could easily spill when stirring with an electric eggbeater, so be sure to use a deeper container.
2. The amount of sugar is added or subtracted according to personal taste. The one I made is not very sweet (the amount is reduced). If you like sweet ones, add another 20 - 30 g.
3. Next time, I am going to cook the blood glutinous rice longer and rotten. I think it will taste better this way (I always feel that the blood glutinous rice is a little hard this time)
4. The ice cream was a little hard when it was first taken out. After placing it at room temperature for a while, it can be taken out and eaten ~~~