Creamy Raisin Ice Cream-a Different Kind of Milk Raisin Ice Cream, I Really Love It
1.
Pour the milk into the egg-beating bowl and boil
2.
Turn to low heat, add granulated sugar and stir until mashed
3.
Then pour 1 teaspoon of glutinous rice flour
4.
Stir well, add a few drops of vanilla extract, stir well and turn off the heat
5.
Sit the mixture in cold water
6.
When the temperature drops to non-scalding water, add egg yolk, stir well and set aside
7.
Add 15g fine sugar to the whipped cream and whip until 60% is textured
8.
Pour the previous mixture into the whipped cream and mix the two evenly with a spatula
9.
Put a few raisins in the mold
10.
Then pour the stirred cream into the mold to be ninety full
11.
Buckle the popsicle sticks, put them in the refrigerator overnight, and freeze the ice cream
12.
After taking it out, rinse it with cold water from the tap for a few minutes, it’s easy to take it out
Tips:
Precautions:
1. The egg yolk must be added in after the milk mixture has cooled down slightly, otherwise it will become milk egg drop soup.
2. Friends who like condensed milk can also add some condensed milk in an appropriate amount to increase the milk flavor.
3. The amount of raisins can be added according to your preference.