Multi-flavored Ice Cream

Name: Multi-flavored Ice Cream
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200ml Light cream; 200ml milk; 100g condensed milk; 40g Caster sugar; 20g cocoa powder; 7g Matcha powder

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Although in summer I drink more Chinese-style health-preserving soups such as sour plum soup and mung bean soup, but I can't stand the temptation of desserts!
I divided the ice cream melt into 3 flavors-light cream original flavor, matcha flavor, and cocoa flavor. Although it comes from a recipe, the taste is completely different. The original flavor of whipped cream is sweet and charming, and the milk is mellow; the matcha flavor is fresh and elegant, not so sweet to eat, but it feels very refreshing; the cocoa flavor is completely unsweetened, and the bitter taste is very refreshing.
If there is no ice cream mold or there is not so much space for molds in the refrigerator, this recipe can also be used to make ice cream. To make ice cream, you need to stir the melt every half an hour to prevent the separation of cream and water. My ice cream is actually a little bit layered, but if you mix it with one bite, you can completely ignore this imperfection.
Whipped cream cannot be omitted when making ice cream. Whipped cream that has been refrigerated for several hours needs to be beaten with an electric whisk or agitator until the texture appears. The ice cream will have a fluffy and light texture. So this requires a stirrer that can adjust the speed. The KitchenAid blender I use has 9 speeds and the sound is extremely low. When I’m busy in the kitchen, I won’t be annoyed by the sound. First beat the whipped cream to a suitable state at high speed, then pour in the condensed milk and milk in turn, and stir evenly at medium and low speeds. The reason for mixing at low speed is to prevent obvious bubbles; if sieved into the mold, the texture of the ice cream will be more delicate.
To make a long story short, you've long been dry and anxious, right? "

Ingredients

Multi-flavored Ice Cream

1. Prepare all ingredients: whipped cream, milk, condensed milk, granulated sugar, cocoa powder, matcha powder, 9-speed adjustable KA blender, silicone ice cream mold that has been refrigerated for more than 10 hours;

2. Take about 60 grams of milk, boil it, and pour it into matcha powder and cocoa powder. Mix 7 grams of matcha powder with 15 grams of milk, and mix 20 grams of cocoa powder with 45 grams of milk;

3. Add fine sugar to the whipped cream and use the 9-speed high-speed of the KA blender to hit 7 to distribute. It has obvious lines but can still flow slowly;

4. Pour the condensed milk into the whipped cream and beat it evenly with a blender;

5. Pour the milk into the condensed milk whipped cream and beat evenly;

6. Prepare a sieve, sift the whipped cream milk melt into the mold, and it will be 9 minutes full;

7. For comparison, the two on the left are sieved without obvious bubbles, and the one on the right is not sieved. It looks like there are a lot of bubbles. There is not much difference in the taste, but it slightly affects the appearance; but the actual taste is no longer considered. Look carefully for any bubbles;

8. The remaining whipped cream milk melt is divided into two parts, one part is put into the cocoa paste, and the blender is used at 5 speed (medium speed) to beat evenly; the other part is added to the matcha paste and beaten evenly;

9. In order to pour it into the mold, it can be sieved into a measuring cup with a small mouth;

10. Pour the matcha melt and the cocoa melt into the molds, 9 minutes full or 10 minutes, and then put in the refrigerator to freeze for more than 3 hours, and then release the mold when eating. The remaining small amount of molten liquid can be frozen in other molds.