Corn Miso Ice Cream
1.
To prepare the ingredients, the sticky corn used for corn kernels is already 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 beat the corn kernels very much, a little bit is best;
4.
The ice cream machine puts the bucket in the refrigerator in advance to freeze, and the machine head is installed in place;
5.
Let the machine start, set it for 20 minutes, and slowly let the liquid flow in 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 after 20 minutes;
8.
It can be eaten as it is now, and the taste is good;
9.
If you eat hard, put them into cups and freeze them in the refrigerator;
10.
Take it out of the refrigerator when you eat, and just warm it up a 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.
