Rose Milk Ice Cream

Name: Rose Milk Ice Cream
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 80g Rose sauce; 120ml Light cream; 150ml milk; 2 pcs protein; 30g White sugar

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Forget why the egg whites are left, just remember to leave them at the beginning and plan to make gelato. I wanted to start with the most basic, but after looking at the ice cream left in the refrigerator and watching the passage of time, after some entanglement and struggle, I finally decided to make this rose milk gelato first. Although the weather is still hot, the autumn tiger is showing its power, but all this will pass soon. Perhaps, it is no longer necessary to make the next ice cream. Will this be the last ice cream this year?

Ingredients

80g Rose Sauce
120ml Light Cream
150ml Milk
2 pcs Protein
30g White Sugar

Rose Milk Ice Cream

1. Ingredients: 80g rose sauce, 150ml milk, 120ml whipped cream, 2 egg whites, 30g white sugar

2. Beat the rose jam and milk into a large bowl and mix well. Add whipped cream and mix well. Pour the egg whites into another bowl, whipped to whiten, add the white sugar in two portions, and beat until the sugar melts and the whites appear shiny

3. Start the ice cream machine, pour the rose cream syrup, stir for 2-3 minutes, then add the meringue in portions. Stir for 20-30 minutes until the slurry solidifies. Take it out, put it in the refrigerator for more than 2 hours, dig the ball, pour a little rose sauce, sprinkle a few medlars

Tips:
Don't over beat the egg whites, just beat until the sugar melts and looks shiny. Do not add the beaten egg whites all at once, but add them in batches to make it easier to mix the ingredients evenly.