Durian Ice Cream
1.
Pour the mature durian meat into a puree or use a blender to make the puree, cover it with plastic wrap and put it in the refrigerator for later use;
2.
Put the eggs in the egg beater, add 35 grams of fine sugar, and beat with a whisk until all the fine sugar is melted;
3.
The beaten egg yolk is slightly whitish in color and is sent to a thick shape;
4.
Stir evenly while adding milk;
5.
Stir the egg yolk liquid, pour it into the pot and cook on a low heat, stir constantly with a wooden spoon, cook for about 7-8 minutes, the temperature is about 85 degrees Celsius, the liquid in the pot becomes a paste, use the egg yolk paste on the spoon The chopsticks can keep clear traces when they are drawn down;
6.
Let the cooked egg yolk milk cool in ice water;
7.
Add animal whipped cream to 20 grams of granulated sugar and beat it to distribute, which can maintain the state of lines;
8.
Pour the cold egg yolk liquid into the whipped animal whipped cream and stir evenly with a rubber spatula;
9.
Add the durian paste and mix well;
10.
The appearance of mixed durian ice cream;
11.
Pour the ice cream paste into the fresh-keeping box, cover the lid and store it in the freezer, take it out every 45 minutes and stir it with a wooden spoon;
12.
It needs to be stirred for 5 to 6 times, and then put it in the freezer of the refrigerator to freeze until solidified. Take it out 30 minutes before eating and put it in the refrigerator to warm up.
Tips:
Note:
1. Choose a larger egg yolk;
2. When the egg yolk milk is cooked, it must be boiled until it is thick, and it must be boiled slowly over a low fire, while stirring to avoid sticking the bottom;
3. It must be stirred every 45 minutes to make the taste smoother;
4. It is much easier to dig it up with an ice cream spoon after warming up;
5. Eat after digging, so as not to melt too quickly.
