Blood Glutinous Rice Ice Cream

Name: Blood Glutinous Rice Ice Cream
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Fresh milk; 170g Light cream; 2 pcs yolk; 50g Powdered sugar; 3g corn starch; 1 small bowl Blood sticky rice

by Fatty Mushroom

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

I remember when I was young there were doll ice cream, snow treasure, red bean pop ice, blood glutinous rice ice cream, three-color cups, etc. Most of these cold drinks have now been transformed into upgraded or variant versions. It’s just like the doll ice cream when I was a child, because every time I eat it, it melts a little. I always call her "deformed doll." A while ago, a cold drink brand re-launched doll ice cream, changed its name and changed its packaging. , But the taste is really not as good as before. Mung bean popsicles and red bean popsicles are also very common, but the taste is very different from the previous ones. As for the blood glutinous rice ice cream, I heard that it seems to have it, but I haven't seen it in the market yet. A popular cold drink called "Northeast Daban" is said to be very similar to the previous Xuebao. If there are blood glutinous rice ice cream on the market now, you may have the same feeling, maybe the taste has completely gone, maybe the taste is still the same as before, but we are more demanding. But it is the classic taste of childhood, that ice cream that will no longer reappear, will always stay in my mind and taste buds, and become a lingering taste in Shanghai Xiaonan's memory.

Ingredients

150g Fresh Milk
170g Light Cream
2 pcs Yolk
50g Powdered Sugar
3g Corn Starch
1 small bowl Blood Sticky Rice

Blood Glutinous Rice Ice Cream

1. Weigh the milk and pour it in a pot on low heat and slowly heat it to a boil

2. Beat the egg yolks in a bowl, add powdered sugar and cornstarch, and beat with a whisk until the yolks are slightly whitish. Pour the yolk liquid into the milk gradually, stir while pouring, and heat up slightly.

3. Stir constantly, it will become thick after boiling, and then filter the mesh, the mixture will be more delicate

4. Put it in ice water to cool, then put it in refrigeration for half an hour

5. Prepare the whipped cream and weigh it, and use an electric whisk to beat the whipped cream to 7 points, with obvious texture

6. Mix the milk and egg yolk mixture with the whipped cream

7. Take out the frozen ice cream bucket, pour it in, put on the lid, choose a time of 20 minutes, and start working

8. After 20 minutes, open the lid to check the situation and add the blood glutinous rice cooked in advance

9. Cover the lid and choose a time of 20 minutes. Run it on its own. The liquid gradually thickens. After the machine stops, take out the ice cream and freeze it in the box for 3-4 hours before eating.