Relieving Heat~red Date Yogurt Ice Cream
1.
The first step is to make yogurt. First, put the utensils needed for making yogurt into boiling water for three minutes to sterilize.
2.
Add 20g of fine sugar to 500ml of pure milk, heat it over water and stir constantly to melt the sugar completely.
3.
Let the milk cool to warm (it’s better not to touch your hands), add 1g of lactic acid bacteria powder, mix well, put it into the yogurt machine, and wait for 5 hours.
4.
Step 2: Make jujube puree. Take 100g of red dates and boil them in water for 20 minutes (the amount of water is less than the red dates). After cooking, take it out and open it to core. Put the fine mesh colander on the bowl, add the red dates in batches, mash and stir with a spoon, if it is too dry, add a small amount of water to boil the dates. The jujube meat will gradually seep from the colander, while the skin stays in the spoon.
5.
During the mixing process, scrape off the jujube mud at the bottom of the colander and put it in another bowl to keep the mesh surface of the colander unobstructed. It will be easier to do. After all, the rest of the jujube skin is about one spoonful.
6.
It is a relatively time-consuming project to do so, and it took me about 40 minutes. However, the jujube puree made is very delicate, with suitable dry and humidity, and completely free of jujube skins, which is much better than the one made directly with a cooking machine. The final finished jujube puree is 95g, and the yield is still very high.
7.
After the yogurt and jujube puree are ready, you can make ice cream. Take a clean square container and sterilize it with boiling water. Put all the yogurt and jujube puree, add 100ml milk, 25g milk powder and two egg yolks.
8.
Stir all the ingredients thoroughly and it is the ice cream liquid, and the color is light brown. Red dates are very sweet, so you don't usually need to add sugar. If you don't think it is sweet enough, you can also add some appropriately.
9.
Put the ice cream liquid into the freezer layer of the refrigerator and take it out every hour and stir it thoroughly. Repeat 5 to 6 times to make soft ice cream. If you want hard ice cream, freeze it for more than 12 hours.
Tips:
1. If the jujube is very dry, it is recommended to cut it first and then cook it, otherwise it will take a long time to cook until it becomes soft.
2. The more stirring times in the ice cream freezing process, the smoother the final product taste.
3. Do not ferment the yogurt for too long, otherwise the sour yogurt will affect the taste of ice cream, 5 to 6 hours are enough.
