[relax in The Bitter Summer] Mung Bean Ice Cream

[relax in The Bitter Summer] Mung Bean Ice Cream

1. Raw material diagram.

2. Soak mung beans overnight.

3. Bring to a boil and cook until soft and can be easily crushed. Filter out the water (water can be drunk).

4. Add 20 grams of sugar and half a lemon to smash with a cooking machine.

5. Whisk 60% of the whipped cream over ice water, and beat the egg yolks with the remaining sugar.

6. Add dry starch and beat it evenly.

7. The milk is boiled.

8. Slowly pour into the egg yolk and keep stirring. Be sure not to rewind. Slowly the very thin streamline fell down.

9. After all the custard is poured, boil on low heat until it is sticky, then cool it in ice water.

10. Mix mung bean paste and whipped cream, mix well, add custard paste and mix well. Beat it up for a while. Taste the sweetness, add more sugar if it doesn't fit, I put 60g, it's not very sweet. This step can be tasted, and they are all cooked ingredients.

11. Pour into a container, stir once after freezing for 2 hours, then stir once every hour, three or four times in total.

12. Because the ice cream made by myself does not have the fluffy and soft additives, the ice cream in the freezer must be placed in the refrigerator for more than ten minutes before eating, so that it will have the same taste as the one bought. It is slightly harder just after being taken out of the freezer.