Cranberry Ice Cream
1.
Prepare all the ingredients.
2.
Clean the cranberries and soak them in boiling water. The amount of water is just lower than that of the dried cranberries.
3.
Add 70 grams of sugar to the egg yolks, mix well and pour into a larger container.
4.
Use an electric whisk to beat the egg liquid until it becomes light and thick.
5.
Add 100 grams of milk in portions, stir well after each addition, and then add the next time.
6.
Heat the custard with water. While heating, stir it until slightly turned on. Turn off the heat and let it cool for later use.
7.
Take out the whipped cream and add the remaining 20 grams of sugar, and beat until 8 is distributed, that is, there are obvious lines.
8.
Slowly pour the cold custard into the whipped cream and stir evenly.
9.
Put it in the refrigerator for more than 1 hour.
10.
Take out and beat with a whisk for about 5 minutes, preferably 4 to 5 times.
11.
Add the soaked dried cranberries for the last time, stir well, and then send to freezing, and you can enjoy the deliciousness after setting.
12.
When eating, use a scooper to remove it into the container, and sprinkle a little cranberry.
Tips:
1. I think the finished product is relatively sweet. If you don't like too sweet, you can reduce the amount of sugar appropriately.
2. Put the whisk in the refrigerator for a while before using it, and it will be better to dispose of it
3. When whipping whipped cream, ice cubes under the container will also be better for whipping
4. When adding milk, it must be added in batches. Each time it is added, it must be blended and then added again, otherwise it will be easy to separate water and oil.
5. After being frozen in the refrigerator, take it out every 1 hour or so and stir for 4 to 5 minutes to make the ice cream more fluffy and taste better!
