White Rabbit Ice Cream

White Rabbit Ice Cream

1. 10 white rabbit toffee, tear off the glutinous rice paper, cut into small pieces, put it in 35g of whole milk, insulate with hot water until it melts for later use.

2. Add the powdered sugar to the egg yolk, and the electric whisk until the volume becomes larger.

3. Add the white rabbit toffee liquid, and then continue to beat with an electric whisk.

4. Until the volume of the egg yolk liquid is enlarged and light, the color becomes lighter, and clear lines appear.

5. Separate the egg and milk liquid on a hot water dish, and constantly stir and heat the egg and milk liquid to achieve the purpose of sterilization

6. Use an electric whisk to whip the whipped cream at a low speed until it reaches the state of 60-7 percent. Lift the cream to have a soft and slender tail.

7. Pour the cooled custard into the cream and stir evenly until it is smooth and shiny.

8. Pour into the container, put it in the refrigerator and freeze for more than 6 hours

9. Summer is best for a bite~

Tips:

* Take it out of the refrigerator for 5 minutes and eat it, the after-feel will be better!
*Summer cream needs to be fully refrigerated for more than 1 hour before using it, and if necessary, it needs to be sent on an ice tray!