Childhood Favorite--blood Glutinous Rice Ice Cream
1.
Prepare all the ingredients; soak the blood glutinous rice in water overnight, drain the water after swelling, add 100ml milk and 50g sugar to boil. Then turn to low heat and cook (in the meantime, stir frequently to prevent the bottom of the blood), until the blood The glutinous rice is cooked through, and there is almost no milk at this time, and the soup becomes very sticky), remove the cooked blood glutinous rice. The remaining 30ml of the soup is reserved.
2.
Add the remaining sugar to the egg yolk and use a whisk until the color changes to eggs
3.
Add 270ml of milk to the egg yolk paste, and mix it slowly while adding it (I used 400ml for milk, 100ml for boiled glutinous rice, and 30ml for the remaining soup, so I only added 270ml of milk in this step)
4.
Mix the third step with the first step, heat it over a small fire and keep stirring until the liquid in the pot starts to boil after being heated, immediately remove from the fire.
5.
After leaving the fire, immediately pour in 300ml of whipped cream, stir well, and let it cool completely. After the mixture has cooled down completely, pour in the boiled blood waxy, and beat it evenly with a whisk. (Forgot to take this step)
6.
The well-stirred ice cream liquid, after being divided, put in the refrigerator and freeze.
7.
After the blood glutinous rice ice cream liquid freezes until it starts to freeze, take it out, beat it for a while with an electric whisk, and put it in the refrigerator again. After that, take it out every half an hour and beat it up. Repeat this process, whipping more than 4 times, and then freeze the ice cream completely. The blood glutinous rice ice cream is ready. (Because it was done at night, only the speed was considered, so the photos were taken less, so I can only upload a rendering)
Tips:
TIPS:
1. In the sixth step, the box I used to divide is too small, and it is easy to spill when mixing with an electric whisk, so be sure to use a deeper container.
2. The amount of sugar is added or subtracted according to personal taste, I made this one is not very sweet (the amount is reduced). If you like sweet, you can add 20g-30g.
3. Next time I am going to cook the blood glutinous rice a little longer and rotten a little bit. I think it will have better taste like this (this time I always feel that the blood glutinous rice is a little harder)
4. The ice cream is a bit hard when it is first taken out, and it can be served after a while at room temperature.
