Cranberry Nut Ice Cream

Cranberry Nut Ice Cream

1. Separate the egg yolks and put them in a small pot

2. Beat with a whisk until white

3. Add milk and stir well

4. Put the small pot on the fire and heat it on a low heat, stirring while heating. Remove from the fire until the egg is slightly thicker. Put the small pot in cold water to cool.

5. Pour the whipped cream into a clean, water-free, oil-free bowl, add fine sugar and beat to 60% wet foam.

6. Pour the cooled milk into a cream bowl and stir well.

7. Pour the prepared ice cream liquid into the box and put it into the freezer compartment of the refrigerator, and take it out and stir it every half an hour. Stir more than 5 times is best.

8. Chop the dried cranberries and nuts and set aside.

9. After the last stirring, take it out after freezing for about 1 hour. Pour the dried cranberries and nuts into the box, stir evenly with a spoon, gently shake it, and put it in the refrigerator to continue freezing.

10. Freeze the completely hardened ice cream.

11. Use an ice cream scoop to dig into a ball and place it in a bowl.

12. Finished product

13. Finished product

Tips:

When the custard is heated, it must be stirred while heating, and it can be removed from the fire at about 80 degrees.
The boiled custard must be completely cooled before pour into the whipped cream.
Whip the whipped cream to 60%, which can barely flow.
Stir more if the ice cream tastes good. The more stirring times, the more delicate the taste, without the feeling of ice scum.
Stir it evenly every time, and there is no clumping.
It is best to add the crushed nuts during the last mixing to prevent all the nuts from sinking to the bottom.