How to make bloody glutinous rice ice cream

Your parents have taken care of your food, clothing, housing and transportation since you were a child. Now that you have entered society, what can you do on your own? Especially when it comes to eating, can you solve it by yourself? Maybe you can eat out every day, but this behavior not only wastes money, but also destroys your health. So, at a young age, you should learn to cook for yourself. So, now please follow the editor to learn about the method of making bloody glutinous rice ice cream.

1. Prepare all the ingredients; soak the glutinous rice in water overnight, drain the water after it swells, add 100ml milk and 50g sugar and boil. Then turn to low heat and cook (stir frequently to prevent the bottom from getting sticky), until the glutinous rice is cooked through, at which time you can hardly see the milk and the soup becomes very viscous), remove the cooked glutinous rice and set aside the remaining 30ml of soup.

2. Add the remaining sugar to the egg yolk and stir with a whisk until the color changes to egg white.

3. Add 270ml of milk to the egg yolk paste, stirring slowly while adding (I used 400ml of milk in total, 100ml of it was used to cook the glutinous rice, and 30ml of the soup was left, so I only added 270ml of milk in this step)

4. Mix the third step with the first step, heat over low heat and stir constantly until the liquid in the pot begins to boil, then remove from heat immediately.

5. After removing from heat, immediately pour in 300ml of whipped cream, stir evenly, and let it cool completely. After the mixture has cooled completely, pour in the cooked glutinous rice wine and beat with a whisk. (I forgot to take a photo of this step)

6. Stir the ice cream liquid, divide it into portions and put it in the refrigerator to freeze.

7. After the glutinous rice ice cream liquid is frozen and starts to freeze, take it out, beat it with an electric whisk for a while, and put it back into the refrigerator. After that, take it out and stir it every half an hour. Repeat this process, whipping more than 4 times, then freeze the ice cream completely, and the glutinous rice ice cream is ready. (Since it was done at night, I only considered speed, so I didn’t take many photos. I can only post a rendering)

After reading the editor’s detailed introduction to the bloody glutinous rice ice cream, are you drooling? Do you want to see what you are capable of? Don’t wait any longer, rush to the kitchen right this second and prepare this delicious meal with all your heart.