Raspberry Cranberry Ice Cream
1.
Recipe: 2 egg yolks, 50g sugar, 200ml milk, 200ml light cream
Accessories: 120g of raspberry (raspberry) puree, appropriate amount of dried cranberry
2.
Add granulated sugar to the egg yolk and beat it slightly, do not beat the egg yolk.
3.
Add milk and mix well.
4.
Heat on a low heat until the milk is piping around, but be sure not to boil, about 70 degrees.
Heat until all the sugar is melted, stir evenly, and the milk paste will become slightly viscous.
5.
It is recommended to filter it after heating, as some scum is easy to appear when heating.
Set the filtered custard aside for later use.
6.
Take 120g of raspberry puree and put it in a bowl. The raspberry puree is frozen.
7.
Put an appropriate amount of dried cranberries in the bowl. An appropriate amount means that one handful or two handfuls are okay, according to your own taste. Heat in water to melt, let cool for later use.
8.
Put the cold raspberry puree into the custard
9.
Stir well.
10.
Take another basin and whip the whipped cream. The whipped cream can be distributed until 6-7, and you don't need to whip it all.
11.
Add whipped cream to the raspberry custard, stir well, and put it in the freezer.
12.
Focus:
Someone asked me: Why do I have a lot of ice cream ballast? Answer: It is not fully stirred when freezing.
After freezing, start taking it out every 15 minutes, stir well with an electric whisk, and put it back. This step is repeated four times in total. After that, take it out every half an hour and mix it with an electric whisk, and put it back in the freezer until the ice cream is made.
The ice cream I made this time didn't have any scum.
My dear said again: I don’t have so much time! Answer: At least at the beginning, it should be stirred every 15 minutes, and the effect of using an electric whisk is better. If you can't make ice cream, the taste will not be so fluffy.
In addition, uneven mixing and slight ice slag are normal.
13.
As the number of stirrings and freezing time increase, the ice cream paste will gradually become viscous, more and more like ice cream.
14.
When the ice cream is fully formed, it is ready!
15.
The ice cream is ready, defrost a little when you eat it, scoop it out with a spoon, add some blueberries to garnish, and put a spoonful of raspberry puree to garnish, it is a very decent dessert to entertain guests.
