Rose Ice Cream

Rose Ice Cream

1. Add 20 grams of rock sugar powder and 1/2 teaspoon of cornstarch to pure milk. I personally like to use rock sugar powder, which can be replaced with the same amount of white sugar

2. Stir well and boil

3. Let it cool and then pour in the egg yolk and stir well

4. Put the fire on a low heat and cook until small bubbles, but do not boil, otherwise there will be egg flowers

5. After cooling, add a spoonful of lemon honey to remove the fishy taste. You can also use lemon juice directly. I made lemon honey by myself, so I used this honey directly

6. Add 20 grams of rock sugar powder to the whipped cream

7. Whisk

8. Put the whipped cream into the cold custard

9. Stir evenly

10. Freshly marinated rose paste

11. Take 2 scoops into the ice cream liquid

12. Stir well and put in the refrigerator to freeze. Eat and take when frozen

Tips:

I made rose sauce using new ones, and the old ones are the same, but the color is not as good as this.
I used a whisk to whip the whipped cream, so there is no need to stir it during refrigeration.