How to make big fruit milk ice cream

Does your busy daily work make you feel tired? Are you frustrated by years of overtime work? Now, just make some large fruit and milky ice cream like the editor to relax and comfort yourself.

1. Mechanical version: Place the refrigerated inner barrel of the ice cream machine in the freezer and freeze it overnight.

2.1212 Pour milk and vanilla extract or vanilla pod into a pot, heat on low heat, until small bubbles appear on the edge of the pot, turn off the heat and let cool (the purpose is to heat it up).

3.2121Pour sugar into the egg yolks.

4. Use a whisk to beat until it turns white (a key step in making successful ice cream).

5. Take a small amount of the cooled milk and pour it into the egg yolk.

6.1 Pour into the pot, heat on low heat, stir constantly with a wooden spatula, until it becomes a paste and small bubbles appear at the bottom of the pot, turn off the heat. (Don’t overcook, the egg yolk will solidify if overcooked, and it must not be boiled)

7.2 Stir evenly with a whisk, then pour in the remaining milk and stir evenly.

8. Filter the liquid, place the basin in ice water, and stir with a wooden spatula to cool the custard completely. (For sterilization)

9. Press the switch of the ice cream machine and start stirring for a total of 20 minutes. When it is almost done, pour in the chopped cherries and kiwis. Turn off the power and freeze the ice cream bucket in the refrigerator for another half an hour before scooping it into balls.

10.12 Handmade version: prepare the materials.

11.21 Cut the cherries in half and take 10g of sugar.

12. Add sugar and cherries to a pot and cook until softened, then turn off the heat.

13. Pour the milk and vanilla extract or vanilla pod into a pot, heat on low heat, until small bubbles appear on the edge of the pot, turn off the heat and let it cool (the purpose is to heat it up).

Pour 14.60g sugar into the egg yolk.

15. Use a whisk to beat until it turns white (a key step in making successful ice cream).

16. Take a small amount of the cooled milk and pour it into the egg yolk.

17. Stir evenly with a whisk, then pour in the remaining milk and stir evenly.

18. Pour into the pot, heat on low heat, stirring constantly with a wooden spatula. When it becomes a paste and small bubbles appear at the bottom of the pot, turn off the heat. (Don’t overcook, the egg yolk will solidify if overcooked, and it must not be boiled)

19. Filter the liquid, place the basin in ice water and stir with a wooden spatula. (For sterilization)

20. Add the cherry puree and stir until the custard is completely cooled.

21. Stir with an electric whisk at high speed for 2 minutes, or with a manual whisk for 10 minutes. (To produce more bubbles)

22. Then put it into a container and freeze it in the refrigerator for 2 hours. No need to stir. (But if it exceeds 3 or 4 hours, you still need to stir it)

Just follow the introduction above and learn to cook at home. It is not only healthy, but also nutritious and delicious. Have you learned how to make the large fruit and milky ice cream that the editor will introduce to you today?