Mung Bean Custard Ice Cream

Name: Mung Bean Custard Ice Cream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250ml milk; 1 piece egg; 5g corn starch; 60g White sugar; 100g Mung Bean Paste; 1/4 teaspoon vanilla powder

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

It rained all day, and when I returned home at night, I decided to cook some mung beans and make mung bean ice cream. There is a bowl of cooked red beans lying in the refrigerator, I originally wanted to toss the mung beans after tossing them. However, it seems to be a bit out of direction... There are two kinds of red bean ice cream frozen in the refrigerator, and then make red bean? Forget it, let's come to Mung Bean. Continue to refer to the old book's cream-free ice cream recipe and make it according to my own ideas. This time, don’t let the peas be crumbly frozen ice cream, cook the mung beans so that they melt with the custard...

Ingredients

250ml Milk
1 piece Egg
5g Corn Starch
60g White Sugar
100g Mung Bean Paste
1/4 teaspoon Vanilla Powder

Mung Bean Custard Ice Cream

1. Wash the mung beans and add appropriate amount of water

2. Put it in an electric saucepan and simmer overnight

3. Mung bean blossoms soft and rotten, take 100 grams

4. Prepare ice cream ingredients

5. The starch is made into a thin paste with a little water

6. Beat the eggs evenly

7. Pour milk into the pot, add sugar

8. Heat to a boil, remove from heat, and let cool to about 65 degrees

9. While stirring quickly, slowly pour the milk into the egg mixture

10. Stir well

11. Pour the custard liquid back into the pot, heat it on low heat, add mung bean paste, and stir evenly

12. Add starch paste,

13. Keep stirring

14. Become a thick paste, away from the fire

15. Add vanilla powder

16. Stir well and let cool

17. Pour into the activated ice cream machine

18. Serve soft ice cream in about 15 minutes

19. Dig the ball and decorate it with dried fruit

Tips:
Need to keep stirring during heating

There is no thermometer, as long as the milk cools down to the point where it’s not hot

When pouring milk, stir the egg liquid quickly to prevent it from turning into egg drops