Make low-fat cold drinks without whipping cream - large fruit milk ice cream made by hand and machine
Overview
This year I continue to play with a certain expert’s popular ice cream. Most of the reasons why I like his book are because of these eight words. Simple, hassle-free, convenient, and low-fat are most of the reasons why I love this book. Nowadays, if people make ice cream, they must use whipping cream, and the amount is very large. The ice cream made this way is too milky and high in fat, so I still prefer some low-fat ice cream. In fact, this recipe has another big advantage, that is, people who don’t have an ice cream machine can easily make ice cream. PS: I have made ice cream like this once before, but there were many problems. This time I have re-explained the important points in the steps.
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Ingredients
Steps
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Mechanical version: For ice cream machines, place the refrigeration inner barrel in the freezer overnight.
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Pour the milk and vanilla essence or vanilla pods into the pot, heat over low heat until small bubbles appear on the edge of the pot, turn off the heat and let cool (the purpose is to heat it up).
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Pour the sugar into the egg yolks.
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Use a whisk to beat until pale (a key step for successful ice cream).
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Pour a small amount of the cooled milk into the egg yolks.
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Use a whisk to stir evenly, then pour in the remaining milk and stir evenly.
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Pour into the pot, heat over low heat, stir continuously with a wooden spatula until it becomes a paste, and small bubbles appear at the bottom of the pot, turn off the heat. (Do not overcook the egg yolk, as the yolk will solidify and must not be boiled)
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Strain the liquid, put the basin into ice water, and stir with a wooden spatula to cool the custard completely. (for sterilization)
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Press the switch of the ice cream machine and start stirring for 20 minutes. When it is almost ready, pour in the chopped cherries and kiwis, turn off the power, and freeze the ice cream bucket in the refrigerator for another half an hour before scooping it into balls.
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Handmade version: Prepare materials.
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Cut the cherries in half and take 10g of sugar.
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Add the sugar and cherries to the pan and cook until softened and turn off the heat.
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Pour the milk and vanilla essence or vanilla pods into the pot, heat over low heat until small bubbles appear on the edge of the pot, turn off the heat and let cool (the purpose is to heat it up).
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Pour 60g sugar into the egg yolks.
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Use a whisk to beat until pale (a key step for successful ice cream).
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Pour a small amount of the cooled milk into the egg yolks.
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Use a whisk to stir evenly, then pour in the remaining milk and stir evenly.
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Pour into the pot, heat over low heat, stir continuously with a wooden spatula until it becomes a paste, and small bubbles appear at the bottom of the pot, turn off the heat. (Do not overcook the egg yolk, as the yolk will solidify and must not be boiled)
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Strain the liquid, put the basin into ice water, and stir with a wooden spatula. (for sterilization)
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Add the cherry puree and stir to cool the custard completely.
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Beat with an electric beater on high speed for 2 minutes or with a manual beater for 10 minutes. (To produce more bubbles)
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Then put it into a container and put it in the refrigerator for 2 hours. No need to take it out and stir it. (But if it takes more than 3 or 4 hours, you still need to stir it)