A melon of cranberry ice cream
By VicentaLakin
Remember when you were little, watching TV make a soft ice cream, and you don't know how envious you are. And then after the big freezer at home, summer would be my ice-cream holiday, and I could eat three of them every day... once a little fat boy... and people would grow up and learn to eat nice and healthy. Now I'm done eating buttery croissants and fried meat. You see that ice-cream cone in the picture? Remember the egg cone at the school commissary when you were a kid? Now think about it, when you were a kid, it was made of pure flour.
Recipe Recommendations
- egg yolk two
- light cream 200ml
- Dried cranberry 40 grams
- honeydew melon
- semi-skimmed milk 50ML
- sugar 60 grams
- sweetening
- other
- ten minutes
- simple
Steps for A melon of cranberry ice cream
1
Half a melon of 500 grams
2
the melon goes to the skin and goes to the 50ml half-fat milk mixer with milk
3
Two eggs, 20 g white sand. Sugar
4
Electricly hitting the egg at medium speed to light goose yellow
5
add 200 ml of light cream (like 30% fat) and 40 grams of white sugar, slightly mixed
6
It's 4 to 5 minutes hotter in the middle. Ting
7
After a little cooling, electricly hit the egg at a low medium speed to a thin foam form
8
The milk is evenly mixed with step 2
9
Put it in the freezer, put it in the freezer. Take it out every hour and mix it with a metal spoon to prevent ice.
10
The last time you mix it, you add 40 grams of cranberry.
11
Here we go.A melon of cranberry ice cream Make Tips
1. Once the fruit milk mixture is ready (see Step 2), chill it in the refrigerator while you prepare the egg and cream mixture.
2. Freeze the ice cream, stirring it approximately once every hour. This usually needs to be done 3 to 4 times. Add dried cranberries (or other dried fruits of your choice) during the last stir.
3. Heating the egg yolk mixture after adding sugar and light cream is for food safety, to kill any bacteria in the eggs. Use an electric mixer at low to medium speed to whip the mixture slightly; it can be done before or after heating. I personally don't see much of a difference. I chose to whip it after heating this time, as it seemed to cool the liquid down faster.
4. Once the ice cream has set for 3-4 hours and you're not planning to eat it right away, it's best to scoop it into balls for storage. This makes it easier to serve later and prevents it from becoming too hard to scoop.