Recipe: Purple milk blueberry sauce popsicle

Home Cooking Recipe: Purple milk blueberry sauce popsicle

Notes:

Cool summer, eat ice lolly. I was pushed by the advertisement and bought the stainless steel retro mold. I tried it once. Just cooked the blueberry sauce, left a small bucket of milk, and made up a popsicle, resolutely embarrassed to squeeze into the ice cream team ( ̄ ̄ ̄)

Ingredients:

Steps:

  1. Home Cooking Recipe: Place 4 molds in the container and fix them. Pour a little bit of blueberry sauce as a top without experience, you should pour more. This step is frozen for more than half an hour.

    Place 4 molds in the container and fix them. Pour a little bit of blueberry sauce as a top without experience, you should pour more. This step is frozen for more than half an hour.

  2. Put the sugar into the milk and simmer it. When cooling, pour the remaining blueberry sauce. Milk then becomes a mysterious purple

  3. Take out the mold in the freezer, and pour the average of four portions into purple milk for 15 minutes.

  4. Remove the mold and insert the wooden stick. Put it back in the freezer

  5. Freeze the mold in the refrigerator one night, wrap it in a hot water towel for one minute, and quickly extract the milk popsicle

Tips:

Tips, I said that this time I made a popsicle, because the frozen is hard, the emulsification is not good, and the blueberry sauce contains water. If you are making ice cream, you should do a good job of emulsification. The ice cream and ice cream are soft and scum-free. Egg yolk, corn starch, sugar, and whipping cream are important factors in emulsification. Milk should use whole milk, yogurt is also. The more ingredients such as egg yolk, whipped cream, sugar, and milk, the less ice slag will come out, and the softer the ice cream and ice cream will be.


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