Mulberry Ice Cream

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

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

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

Mulberry Ice Cream

1. Materials

2. Add a little water to the starch

3. Stir into a thin paste without particles, set aside

4. Pour mulberry paste and milk into a large bowl

5. Stir well

6. Use a colander to remove the stalk

7. Then filter the mixture with a mesh sieve

8. Remove mulberry seeds

9. Pour into the pot, heat on low heat until it boils

10. Pour in starch paste while stirring

11. Stir until thick and paste, let cool off the heat

12. Pour into the mold and seal the cling film

13. Frozen until hard

14. Deducted and eaten

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