Cheese and nut ice cream ---- delicate, cool and sweet with milk crispness
In fact, it was originally a very common egg milk ice cream. The basic practice in the early stage was no different from that of ordinary ice cream. It's just that I took some effort to add some small things to it. The taste is very different. The ice cream is delicate, cool and sweet, mixed with the mellow cheese, and the crispness of the nuts... Originally, the ice cream was licked at the tip of the tongue. Now it's still a bit chewy from time to time. HMM ~ ~ ~ introduce a taste. It's so special!1. the first step of egg milk paste making is very important, which is the key to the success of ice cream. Be sure to turn the heat down, and pay attention to mixing until the paste hangs. Do not overcook it into egg paste...2. light cream can also be whipped and mixed with cool egg milk paste, but the taste does not change much, so if you want to save time, you can pour it directly into the mixture.3. the dried fruit can be replaced with any one you like. If there is hazelnut, the taste is better. It should be good to add some raisins.
Step 1 . Pour milk, egg yolk and sugar into the pot, bring to a low heat, stir while boiling, until the spoon can hang the paste.
Step 2 . Pour whipped cream quickly to cool it.
Step 3 . Add 2 drops of vanilla to remove fishiness. (It can also be omitted without vanilla essence).
Step 4 . Prepare cheese powder and nuts.
Step 5 . Cut the nuts into small particles and bake them in the oven at 180 ° for 3-5 minutes. Take out the ice cream to warm it.
Step 6 . Scoop out the softened ice cream and put in the cool crushed nuts.
Step 7 . Stir to make it mixed evenly.
Step 8 . Sprinkle cheese powder on top.
Step 9 . Sprinkle almond slices. Let's eat!
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