Scrap ice cream
By VicentaLakin
I have a more fanatical preference for fruits like mango. I've always wanted to make mango ice cream, and I happen to have bought eggs mangos at home, and I love them. I'm trying to cut them into juice. Mom says she won't eat them if they're made of mango juice, because she's allergic to mangos. There is no other way to do that, but to cut fruit and cover it with the original ice cream, which will satisfy the population。
Recipe Recommendations
- mango of 2
- nectarine of 2
- milk 250ml
- vegetable cream 250ml
- eggs of 2
- sugar 40g
- sweetening
- other
- several hours
- simple
Steps for Scrap ice cream
1
First take out the egg yellow with sugar。
2
Pair the egg fluid evenly, light yellow。
3
You pour milk, you mix it evenly and you boil it on the milk pan, until the milk is thin
4
When milk is poured into the milk paste, evenly mixed and cooled, it can be placed in the freezer. When ice cream begins to condensate and freeze, mix it with an eggbeater, and thereafter, every half hour or an hour, to prevent the creation of ice sludge. Repeat about 4 or 5 times and freeze hard。
5
Frozen ice cream can be decorated with fruit, sugar needles and chocolates in accordance with their preferences。Scrap ice cream Make Tips
1. Why is there less sugar than in other recipes? Because I use plant milk, which is naturally sweet, so I can't tolerate adding more sugar.
2. Why use plant milk instead of animal heavy cream? It's purely because I ran out of heavy cream at home and used plant milk as a substitute.
3. Why did I stir the cream directly without whipping it first? Because I saw Junzi's method, which states there's no need to whip the cream first, otherwise it won't blend evenly. I compared it with the last time I whipped the cream and found that stirring directly without whipping indeed blends very well, and the texture is also smoother.
4. Why do I have to stir the ice cream so many times? Anyone who has made it knows this is to prevent ice crystals from forming and keep it from freezing as hard as a block of ice. Repeatedly stirring every hour is also to ensure the ice cream has a softer, smoother texture.