Peach Gum, Mulberry Yogurt Ice Cream

Name: Peach Gum, Mulberry Yogurt Ice Cream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Yogurt; 2g Peach gum; 80g Mulberry Sauce; 80g condensed milk; 30g Sugar; Some salt; Some Ice cube

by Weilan Weibo

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Make the remaining peach gum from the sweet peach gum soup, then make a cup of ice cream, and feel the power of the thermos stew cup. Really great! Simple, trouble-free, convenient, hot summer, travel with a glass, and enjoy a refreshing moment anytime, anywhere,

Ingredients

Peach Gum, Mulberry Yogurt Ice Cream

1. Ready ice cubes

2. Pick and wash the soaked peach gum, put it in a pot and cook until thick

3. Add mulberry paste, sugar and mix thoroughly

4. Add condensed milk and mix thoroughly

5. Add yogurt and mix thoroughly

6. First add ice cubes to the thermos stew beaker and shake to pre-cool, then put ice cubes on the bottom layer and sprinkle some salt

7. Pour the mixed ice cream liquid into the food bag, tighten the mouth of the bag, put it into a stewing beaker, add a layer of ice cubes on top, and sprinkle some salt

8. Tighten the lid and refrigerate for more than 4 hours

9. Open the lid, the ice is still there

10. Open the ice cream bag

11. Scoop out ice cream with an ice cream spoon

12. Put it into the bowl, OK! Enjoy it now, the temperature is high and it will melt away soon.

Tips:
The sprinkling of salt is to reduce the melting speed of the ice cubes. I tried to refrigerate it overnight. The ice cubes are still there. The stew beaker is really good.