Corn Miso Ice Cream
1.
Prepare the ingredients, the sticky corn used for corn kernels, has been cooked; white miso has a much lighter taste than red miso and is more delicate
2.
Put all the ingredients in the mixing cup
3.
Use a hand blender to beat a few times and mix well. It is not necessary to crush the corn kernels, a little bit is best
4.
The ice cream maker puts the bucket in the refrigerator in advance, and the machine head is installed in place
5.
Let the machine start, set for 20 minutes, and slowly flow the liquid along the feeding port
6.
The current temperature is too high, you can put ice packs around the machine to cool down
7.
That's it in 20 minutes
8.
You can eat it right now, it tastes good
9.
Eat the hard ones and put them into cups and put them in the refrigerator to freeze
10.
Take it out of the refrigerator when you eat, and just warm it up a little bit
Tips:
The ice cream bucket must be frozen in advance for at least 10 hours. The finished ice cream can be frozen in the refrigerator with the bucket. There is no ice cream machine, the fresh-keeping box is put in the refrigerator, and it is taken out and stirred every hour.
