【honey Ice Cream】summer Ice Cream for Beauty and Beauty

Name: 【honey Ice Cream】summer Ice Cream for Beauty and Beauty
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 160ml Whole milk; 2 pcs yolk; 90g honey; 200ml fresh cream

by Flowered flower

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Honey ice cream loves refreshing fruit ice cream, sweet and sour, exuding attractive fruity vanilla, and I also love the fragrant dried rum, but today I want to talk about a healthy and beautiful honey ice cream.

Girls love beauty. Everyone knows that I am the kind of ice cream that rarely takes care of skin care, rarely drink water, rarely do maintenance. Honey lemonade is the driving force for drinking water in summer. What

The original party is from Fukuda Junko, a home edition professional ice cream book. This summer has a long day with ice products, love books and a great joy in life.

Ingredients

160ml Whole Milk
2 pcs Yolk
90g Honey
200ml Fresh Cream

【honey Ice Cream】summer Ice Cream for Beauty and Beauty

1. Boil the milk until it is about to boil, turn off the heat

【honey Ice Cream】summer Ice Cream for Beauty and Beauty recipe

2. Put egg yolk and honey in a large bowl

3. Use an electric whisk to beat until it is viscous and whitish, as shown in Figure 3

4. Slowly add warm milk, stirring while adding

5. Pour the mixture back into the pot and heat up to 83 degrees at the minimum fire, or as shown in Figure 5, scoop up and lightly scratch with clear lines; let it dry to room temperature

6. Pour whipped cream and mix well; refrigerate for 2-3 hours

7. Pour into the ice cream machine, start for about 30 minutes

8. The soft and sweet soft honey ice cream was born

Tips:
1. The egg yolk is hard to beat, it is recommended to use an electric whisk
2. Heat the milk mixture again, and only write the viscosity state in the original recipe; my 83 degree is measured according to the previous formula
3. No need to whip whipped cream
4.90g honey sweetness, I think it’s OK
5. The ice cream bucket needs to be frozen in advance for more than 8 hours before use