Italian Protein Berry Ice Cream

Name: Italian Protein Berry Ice Cream
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g (milk fat 35%) Animal whipped cream; 200g (blueberries, strawberries, etc.) Frozen berries; 10g Caster sugar; 1 tbsp (you can use rum instead) Cointreau Orange Wine; 4 (room temperature) protein; 1/2 teaspoon Lemon juice; 70g Cold water

by Mi Rui's Review

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

I woke up early today, and I said hello to everyone in the group after 5 o’clock. It’s so rare~ I shot the film before I woke up early, and it was organized until almost 10 o’clock, everyone’s long-awaited The recipe has come out, I hope I didn’t disappoint everyone~

The vanilla yolk ice cream made with egg yolks was very popular last time, but someone asked me how to deal with the remaining egg whites? Let's continue to make ice cream~ 4 eggs are divided into yolk and egg white, which can make delicious ice cream. Each of the two tastes has its own characteristics. And ice cream made with egg whites is much refreshing than ice cream made with pure egg yolk. I like this ice cream even more~ I’m very sorry~~ Everyone has been asking me to hurry up on Weibo, but I’ve been too busy lately, so I have to postpone it until today to write out the recipe for everyone. Don’t Mind! "

Ingredients

150g (milk fat 35%) Animal Whipped Cream
200g (blueberries, strawberries, etc.) Frozen Berries
10g Caster Sugar
1 tbsp (you can use rum instead) Cointreau Orange Wine
4 (room temperature) Protein
1/2 teaspoon Lemon Juice
70g Cold Water

Italian Protein Berry Ice Cream

1. The egg separates the egg yolk protein and removes the egg white part (the egg white must not be stained with the yolk, water and fat). The egg yolk part can be used as vanilla yolk ice cream. Put the animal-based fresh cream in a tank and use a low speed to beat to six or seven (slightly flowing state), put it in the refrigerator first (the temperature is high in summer, please use ice cubes at the bottom)

2. After deicing the frozen berries in the ingredients, add caster sugar and Cointreau orange wine and press them into a puree with a fork (you can also directly use your own berry jam + rum)

3. Use a whisk to make some foam for the egg whites, then add lemon juice and beat at high speed until the tail of the whisk is curved (wet foaming)

4. On the other side, boil the water in the seasoning with fine sugar on a medium heat to 115°C.

5. The boiled syrup is slowly poured into the meringue in a linear fashion, and the meringue is beaten at a high speed to 8 to distribute (the tail of the whisk is in an upright state).

6. Pour the berry puree into the Italian meringue and mix well. Finally, add the animal-based whipped cream previously whipped in 3 and mix well. Put it in a stainless steel basin, seal with plastic wrap and put it in the freezer for more than 8 hours.

Tips:
In step 7, if the syrup is poured too quickly, it will cause the meringue to coagulate unevenly and fail. At the same time, the boiled syrup must reach the above-mentioned temperature, otherwise it will also fail due to the insufficient viscosity of the syrup. (So be very careful in this step).

Egg whites are added to hot syrup to make a firm Italian meringue, which uses high-temperature syrup to achieve a sterilization effect. On the other hand, the dense texture of the Italian meringue makes the ice cream delicate. So friends who don’t make a living can eat it with confidence!