Colorful Fruit Ice Cream
1.
First take out the egg yolk and add sugar.
2.
Beat the egg liquid evenly until it becomes light yellow.
3.
Pour the milk, stir evenly, put it on the milk pan and cook on low heat until the milk becomes a thin paste and removes from the heat
4.
Pour the plant milk into the milk paste and stir evenly, soak in the coolness, and then put it in the freezer layer of the refrigerator. When the ice cream starts to solidify and freeze, stir it with a whisk. After that, beat it every half an hour or an hour to prevent ice scum. Repeat about 4 or 5 times and then freeze hard.
5.
The frozen ice cream can be decorated with fruits, sugar needles, and chocolate according to your preferences.
Tips:
1. Why is there not so much sugar in other recipes? Because I use plant-based milk, plant-based milk is inherently sweet, and I can't stand it with too much sugar.
2. Why use plant-based milk instead of animal whipped cream? It's purely because I don't have whipped cream in my home, so I replaced it with plant-based milk.
3. Why is the cream directly stirred without being beaten? Because after seeing Junzhi's method, he said that there is no need to whip the cream first, otherwise it will not blend evenly. Compared with the last time I whipped the cream, I found that mixing it without whipped cream really blended well, and the taste was more delicate.
4. Why do I have to whipped so many times to make ice cream? Anyone who has done this knows that to prevent the formation of ice slag, it will not freeze like ice cubes. Repeated whipping every hour is to make the ice cream softer and more delicate.
