Red Bean Milk Ice Cream

Red Bean Milk Ice Cream

1. Wash the red beans and soak for 2 hours.

2. Put the water about a finger as high as the red bean, and put in rock candy.

3. Cook the beans in a pressure cooker. Keep it cool, preferably in the fresh-keeping compartment of the refrigerator.

4. Beat the whipped cream to six to distribute, and keep it in the refrigerator for later use.

5. Whip the egg yolk until the color becomes lighter and the volume swells.

6. Mix it with milk and sugar, heat it over a low heat until it is thick and ready to open, and let it cool.

7. Add the red beans cooked before, with the soup.

8. Stir carefully, put in the refrigerator and freeze for 30 minutes.

9. Then take out the inner barrel of the ice cream machine that has been frozen for more than 15 hours. Pour the ice cream liquid-don't follow me to pour it all at once, it's better to pour it slowly from the entrance of the lid. Put the inner bucket into the ice cream machine.

10. Close the lid of the ice cream machine and start it.

11. Stir for more than 20 minutes, the ice cream is made, that's it, this time it's thicker than the last one, it's just ice cream! It's ready to eat!