Raspberry Ice Cream

Name: Raspberry Ice Cream
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Egg yolk; 240g Light cream; 70g Raspberry; 50g Caster sugar; 25g water

by Xiaochun's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

In order to defeat the autumn tiger, ice cream is still essential. When the weather is hot, popsicles and yogurt taste mostly. Now it feels more suitable to make a rich flavor. It is super delicious, cool and rich, especially the small seeds of raspberries It has a taste and can be rated as my favorite ice cream this summer.

Ingredients

2 pcs Egg Yolk
240g Light Cream
70g Raspberry
50g Caster Sugar
25g Water

Raspberry Ice Cream

1. Take 2 egg yolks and add 30 grams of caster sugar

2. Add 25 grams of water and stir evenly, and heat up together

3. Heat to 83 degrees and beat at high speed with a whisk

4. Whip until it is sticky, the color becomes lighter, the volume swells, and the dripping has obvious lines. Add 20 grams of fine sugar and beat the whipped cream to 8-9%.

5. Chop the raspberries, put the chopped raspberries into the egg yolk and mix well

6. Add the whipped cream to the egg yolk paste in 2 times and stir evenly, put it in a container and freeze it, take it out every 1 hour and beat it with a whisk, 3-5 times, the more whipping times, the better the finished product fluffy