Mulberry Ice Cream

Name: Mulberry Ice Cream
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 200ml milk; 100g Mulberry Jam; 8g corn starch

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

On that day, I had an idea to make ice cream with caramel-colored pineapple jam, and it was appreciated. Suddenly, there was a flash of inspiration, and he decided to use the same method to consume mulberry sauce. Take advantage of the breathlessness, hurry up and practice it. Considering the taste and acceptability, it took a lot of effort to select the stalks from the mulberry sauce and filter out the mulberry seeds as much as possible.

Ingredients

200ml Milk
100g Mulberry Jam
8g Corn Starch

Mulberry Ice Cream

1. Ingredients: 200ml milk, 100g homemade mulberry jam, 8g corn starch

2. Stir cornstarch with a little water to form a thin paste without particles, and set aside. Add mulberry jam to the milk and mix well until there are no lumps

3. Use a colander to remove the stalk, and then filter with a mesh sieve to remove the mulberry seeds. Pour into the pot

4. Heat to a slight boil on low heat, add the starch paste while stirring, and keep stirring until thick. Remove from fire, let cool, put into mold, freeze until hard, buckle out

Tips:
Because a lot of mulberry jam is used, there is no need to add sugar. If the amount of jam is small, you can add sugar according to your taste.
Stirring is necessary during heating to avoid muddying the bottom of the pot