Grenade ice cream
By VicentaLakin
The durian series — the durian ice cream season — has become a big fan of her — with all kinds of tricks playing with the durian ice cream that are special and delicious, and even students who don't like the durian say, "Now I like it, I used to stink." Eat one ball and sneak up and dig one. Eat one isn't enough。
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Grenade ice cream
1
(b) Placing mature guacamole into mud or using a mixer to cover the mud to protect the film in the refrigerator
2
(b) Eggs are inserted into the egg bowl with 35 grams of fine sugar, which is fully melted with an eggbeater
3
It's a little white in a good yolk color, and it's in a thick form
4
And then we add milk and mix it evenly
5
(b) A mixed yolk, boiled with a small fire, mixed with a wooden spoon for approximately 7-8 minutes at a temperature of about 85 degrees centigrade, liquids in a pot turned to a paste, and yellow paste on a spoon was drawn with chopsticks, so that clear marks could be maintained
6
(b) The boiled yogurt is cooled by ice water
7
The addition of 20 grams of fine sugar in animal cream to the distribution of 78-gram sugar keeps the pattern in shape
8
Frozen yolk pouring into the loosed animal cream, evenly mixed with rubber razors
9
We're going to join the durian
10
It's like a guacamole
11
(b) Pumping ice cream into the freshware, including a cover in the freezer room, and mixing it with a wooden spoon every 45 minutes
12
A total of 5 to 6 mixes are required, which will then continue to be put in the freezer room and frozen to condensate, with the first 30 minutes of food being taken out and put back into the freezer。