Lemongrass and Red Dragon Fruit Ice Cream

Overview

From the New Year to today, the weather in my hometown has been at 34-36 degrees, which can be said to be crazy hot. It has not rained even a week, and many places have started to lose water. Because the weather is too hot, I have made icecream more than three times to relieve the heat; there are still two icecreams that have not been included in the recipes. . . This is lemon vanilla ice cream. This is a delicious and appetizing ice cream that I had when I was on vacation in Italy in November last year. In addition to the aroma of lemon, the most important thing is the sour taste of citric acid. I added some lemon zest to the ice cream; it can be said to be the best after-dinner dessert. The other one is [Red Dragon Fruit Ice Cream]. This ice cream is brightly colored and delicious. There are a lot of red dragon fruits grown in Malaysia, and people here prefer eating red meat to white meat; I am no exception. In addition to dragon fruit growing here in my hometown, it is also grown in Vietnam; this type of fruit has no seasonality and can be enjoyed all year round. The price is not expensive either. You can usually buy 4 red dragon fruits for 10 yuan at the market. If you want to eat ice cream that is not monotonous, you can sandwich the ice cream in a 'puff' or eat it on a 'waffer', so that eating ice cream is no longer monotonous. . .

Tags

• dessert
• ice products
• (lemon vanilla ice cream)
• (red dragon fruit ice cream)
• egg yolk
• lemon
• light cream (add to dragon fruit and stir)
• red dragon fruit
• vanilla extract
• whipping cream
• whole milk
• fine sugar

Ingredients

Steps

1. 1 Measure the milk and set aside. When making ice cream, you must use whole milk so that the ice cream will be smooth.

   

2. 2 Put the egg yolks into the milk pot and stir, then add the fine sugar and continue to stir evenly.

   

3. 3 Add milk.

   

4. 4 Add milk and stir evenly with egg yolk slurry.

   

5. 5 At this time, peel the washed lemon and add the lemon peel into the cooked evaporated milk syrup.

   

6. 6 Mix lemon zest and egg milk mixture evenly and set aside to cool.

   

7. 7 Squeeze lemon juice and set aside.

   

8. 8 Put the whipped cream into a mixing bowl.

   

9. 9 Start the electric mixer to beat the cream.

   

10. 10 Whip the light cream until it forms a small sharp angle when you pick up the egg beater. There is no need to beat it until it is hard, otherwise it will be difficult to stir when adding the egg milk slurry.

    

11. 11 After the lemon custard has cooled, pour it into the whipped cream.

    

12. 12 Add two drops of vanilla extract.

    

13. 13 Add lemon juice.

    

14. 14 Mix well with a whisk and pour into the crisper.

    

15. 15 Close the lid and put it in the refrigerator to freeze. Take it out and stir it with a whisk every hour; then continue to put it back into the freezer; repeat this step 3-4 times.

    

16. 16 The steps for making dragon fruit ice cream are the same as above. Wash the dragon fruit and cut it in half; use a spoon to scoop out the pulp.

    

17. 17 Make the egg custard first and repeat steps 1-5, then put the dragon fruit pulp into the blender.

    

18. 18 Repeat steps 9-11, then add the dragon fruit puree to the whipped cream.

    

19. 19 Stir evenly with a whisk, then pour into a crisper, cover it and place it in the refrigerator to freeze; take it out and stir with a whisk every hour; then continue to put it back into the freezer; repeat this step 3-4 times.