Which summer was the last time I made this ice cream? At that time, there was no ice cream machine. When the raisins were put on, An Yi dangled around, and kept muttering in his mouth: "Don't suck so much, waste more, I like wine ice cream. "More raisins, there are so many in your jar, let's put a little more." So the summer sun shattered into the faint and clear sunshine, remembering that it was exceptionally clear, and the beginning of the humming was also The green mesh screen is noisy. An Yi is like the face in "Unseen Flower Name", long hair sweeps my arm, keeps around, says... I only return to her: "One, you are annoying..." When I was doing ice cream, the typhoon hit, the rain fell straight, leaving a pit print in the mud of the yard, gathered in memory, like a tear, and An Yi, like a face, stayed in the air. So, this time when I was making this ice cream, I looked at the rain and added the raisins all the time. Adding 190g to the 190g was a bit of a "sadness", so that the alcohol and pulp too much affected the solidification and the ball formation. . The final entrance, only three words: 1 also 2 is 3 drunk. The palate is full, the level is distinct, Ling Xiao with a little stimulation, but sweet and fragrant, just can't drive after eating... Maybe, when you do this, use the normal given below Recipe, don't learn me, forget the things, forget them.
One day in advance, the ice cream machine (I used the Lebao brand, a treasure is sold) in the refrigerator to freeze, the refrigerator is adjusted to the 7th coldest stall, frozen to shake and can not hear the sound of water.
I used rum to make raisins one day in advance. I used them so often, so I didn't have the specific amount of raisins to give to everyone. 80g is the normal amount of wine-dried raisins that have been soaked and slightly absorbed by the surface. Actually, this time in this photo, I used 190g of wine-stained raisins. Actually, the amount of grapes and wine is too big to affect the freezing and croquet effect. I suggest you not to imitate, hahahaha.
Add a small amount of salt to the egg yolk, pour 25g of sugar and send it to a white viscous
Rum raisins cut and dried
Light cream (I have a low temperature in the refrigerator, they are all solidified) and add 25g of sugar to the boiling water.
Evening softened cream cheese at room temperature
Pour the boiled whipped cream into the egg yolk paste and mix constantly, then add the cream cheese and mix well.
Heat the prepared egg cream paste until it is just beginning to become viscous. Immediately leave the fire and cool it in a cold water basin.
Add rum raisins and mix well
Pour the prepared ice cream paste into the ice cream machine and stir for about 15-20 minutes.
Pour the stirred ice cream paste into the crisper and freeze it for 24 hours.