Cow Ice Cream
1.
Pour all the raw materials of the milk base into the milk pan and mix it roughly with a manual whisk.
2.
Heat the milk liquid on a low heat, stir with a manual whisk while heating, and cook until the milk liquid becomes thick, and clear lines can be drawn when hung on the scraper.
3.
Sieve it again to get a more delicate milk liquid.
4.
Cool the milk bottom to room temperature with cold water. When cooling, remember to stir it with a spatula from time to time so that the surface will not crust. The prepared milk base can be stored in the refrigerator first.
5.
First scoop out about 20g of milk ice cream base, add black sesame paste to the rest, and mix well.
6.
Learn how to cook the ice cream mold and insert the popsicles. First, use a small spoon to scoop some original ice cream base to make cow spots.
7.
Then fill with black sesame ice cream.
8.
Finally, continue to add the original ice cream base to the surface to make the same spot shape.
9.
Put the lid on and put it in the refrigerator for more than 24 hours. The frozen ice cream is ready to be eaten after unmolding.
Tips:
[How to make black sesame sauce]
500g black sesame seeds, 20g sugar, 80g salad oil
After washing the black sesame seeds, put them in a wok and fry them. Pour the fried black sesame seeds and sugar into the wall breaker and beat at medium speed. Wait until the black sesame seeds are all whipped finely before adding the salad oil. Just beat until the oil and powder are fully integrated. The prepared black sesame paste is sealed and kept in refrigerator.
