Recipe: Purple rice ice cream

Home Cooking Recipe: Purple rice ice cream

Notes:

When I was a child, I was cold, sweet and sweet. Now I have finally made it myself, delicious and nutritious. The formula is not too sweet and the amount of sugar can no longer be reduced. Like sweet sugar can also increase.

Ingredients:

Steps:

  1. Home Cooking Recipe: Purple rice is soaked in water for about 8 hours before cooking. 100 grams of purple rice is cooked to about 300 grams after meals. Add 30 grams of sugar and mix well to cool.

    Purple rice is soaked in water for about 8 hours before cooking. 100 grams of purple rice is cooked to about 300 grams after meals. Add 30 grams of sugar and mix well to cool.

  2. Home Cooking Recipe: Egg yolk adds 30 to 50 grams of fine sugar.

    Egg yolk adds 30 to 50 grams of fine sugar.

  3. Home Cooking Recipe: Stir with eggbeater until the egg yolk is white and the sugar melts.

    Stir with eggbeater until the egg yolk is white and the sugar melts.

  4. Home Cooking Recipe: Take another pot, add milk, heat to the edge of the bubble, away from the fire.

    Take another pot, add milk, heat to the edge of the bubble, away from the fire.

  5. Home Cooking Recipe: Slowly pour the heated milk into the egg yolk solution, and stir quickly while pouring, to avoid changing the egg soup. Sift the egg yolk milk solution once and pour it back into the pot. The insulated water is heated to 80 to 85 degrees. It is to use a larger pot to heat the water underneath. The milk pot is enlarged while stirring inside the pot, so that it is more foolproof, otherwise it is easy to change the egg-flower soup by direct heating. Heat until the egg liquid becomes sticky, (this step will be more accurate with a thermometer, 80 ~ 85 degrees) with the back of the spoon, the fingers can be left to leave a clear scratch. As shown. Then sit in cold water to cool.

    Slowly pour the heated milk into the egg yolk solution, and stir quickly while pouring, to avoid changing the egg soup. Sift the egg yolk milk solution once and pour it back into the pot. The insulated water is heated to 80 to 85 degrees. It is to use a larger pot to heat the water underneath. The milk pot is enlarged while stirring inside the pot, so that it is more foolproof, otherwise it is easy to change the egg-flower soup by direct heating. Heat until the egg liquid becomes sticky, (this step will be more accurate with a thermometer, 80 ~ 85 degrees) with the back of the spoon, the fingers can be left to leave a clear scratch. As shown. Then sit in cold water to cool.

  6. Home Cooking Recipe: The whipped cream is sent to 7,8 points, which is almost no flow.

    The whipped cream is sent to 7,8 points, which is almost no flow.

  7. Home Cooking Recipe: Stir well with the cooled egg yolk milk.

    Stir well with the cooled egg yolk milk.

  8. Home Cooking Recipe: Mix well.

    Mix well.

  9. Home Cooking Recipe: Add the cooled purple rice.

    Add the cooled purple rice.

  10. Home Cooking Recipe: Mix well.

    Mix well.

  11. Home Cooking Recipe: I loaded the popsicle mold, and I made 10 of the general size molds. Like the rich taste, you can also melt the chocolate and squeeze it on top.

    I loaded the popsicle mold, and I made 10 of the general size molds. Like the rich taste, you can also melt the chocolate and squeeze it on top.

  12. Home Cooking Recipe: Freeze to hard.

    Freeze to hard.

  13. Home Cooking Recipe: You can enjoy it by demoulding.

    You can enjoy it by demoulding.


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