Vanilla Cherry Fruit Ice Cream

Vanilla Cherry Fruit Ice Cream

1. Prepare the required raw materials. (Glutinous rice flour forgot to shoot in)

2. The dried sacred fruit that needs to be used.

3. Vegetable cream.

4. Add sugar and glutinous rice flour to the egg yolks, and beat them evenly with a manual whisk.

5. Add a little soy milk and beat until the egg is thick and light yellow.

6. Add the remaining soy milk and stir well.

7. Put it on the stove, turn on a small fire and heat up slowly.

8. While heating, stir gently in a circular motion until it is slightly boiling and viscous, turn off the heat; add vanilla powder and stir evenly, and cool down over water.

9. Cut the dried cherry tomatoes into fine pieces.

10. Beat the cream until about 7 to distribute.

11. Add the whipped cream to the cold egg slurry and stir well.

12. Put it into the fresh-keeping box, put it in the refrigerator and freeze for 1 hour to a semi-solidified state, take it out and beat it once at low speed with the stirring rod of an electric whisk. After that, take out the whipping every half an hour for a total of 6 times.

13. After the last whipping, add the cherry tomatoes, mix well, and freeze and solidify in the refrigerator.

Tips:

I am a person who completely rejects dairy products. I have never eaten milk since I was a child. I don't like it, nor can I smell it. Therefore, no matter what kind of food, I always use soy milk instead of milk. The ice cream made with soy milk instead of milk has the same rich and mellow taste. If you are not like me, just replace the soy milk in the formula with the same amount of milk.