Milk Flower Ice Cream

Name: Milk Flower Ice Cream
Total time: 1 d
Yield: 3
Cuisine: Chinese
Ingredients: 2 boxes milk; 70g Caster sugar; 40g Shuiyi; 45g milk powder; 15g Cassava starch; 150g Light cream

by soshaw

4.6 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

3

Milk flower is relatively low-fat and low-sugar in gelato. The method is relatively simple, but the milk itself may be more demanding. After all, there is no other flavoring. The main thing is to eat the original flavor of milk. This simpler is milk ice cream. Like the milk briquettes I ate when I was young

Ingredients

2 boxes Milk
70g Caster Sugar
40g Shuiyi
45g Milk Powder
15g Cassava Starch
150g Light Cream

Milk Flower Ice Cream

1. Mix the granulated sugar, milk powder and tapioca starch evenly

2. Add milk and mix well

3. Pour into the milk pot and heat to a boil

4. Sift the heated milk paste

5. Room temperature cooling

6. Add whipped cream and mix well

7. Put it in the refrigerator overnight

8. Pour into the ice cream maker and mix for 20 minutes

9. Pour into the box and freeze for one night

10. Bawang Supermarket|Guiyi milk hides a new way to eat, magnifies the deliciousness by 100 times

Tips:
1. The boiled milk liquid is sieved to prevent graininess
2. This requires high milk, try to choose high-quality milk
3. If there is no ice cream machine, fully refrigerate the milk liquid, add the whipped cream, stir evenly, and then freeze