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Anonymous users2024-02-06Ingredients: cream cheese, sugar, whipping cream, egg yolk, vanilla extract and custard.
Specific steps: 1. Put the cream cheese, sugar and whipping cream into a clean container and beat it with a whisk until it is delicate and soft.
2. Pour the egg yolk into the cheese batter, add vanilla extract and stir well.
3. Cut the Custard cheese into small pieces, add it to the cheese batter and stir well.
4. Pour the cheese paste into a container that can be iced and freeze in the refrigerator for at least 4 hours.
5. Take out the frozen cheese ice cream, cut it into smaller pieces, and enjoy.
Note: When making cheese ice cream, pay attention to the texture of cream cheese, it is best to use soft cream cheese, so that the cheese ice cream is more delicate and soft. At the same time, pay attention to the time when freezing cheese ice cream and don't let it freeze for too long so that it doesn't become too hard.
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Anonymous users2024-02-05Everyone loves cheese ice cream, so do you want to know how to make cheese ice cream, let's learn it together!
I used a new stirring method to make the cheese ice cream this time, and I didn't add anything. The seasoning is refreshing and sweet. For those who like cheese, you can also add a variety of flavors to this base, such as:"Matcha, chocolate, coffee and a variety of fresh fruits".
Materials
200g cream cheese
Method
Prepare the ingredients you need.
Pour 300 grams of milk into a milk pot, bring to a boil over low heat, remove from heat.
Add 150g of caster sugar to the egg yolk and stir well with a whisk.
Slowly pour the boiled milk into the egg yolk paste in small amounts, stirring well as you pour.
Heat the stirred milk egg yolk liquid in hot water until thick (about 85 degrees), remove from hot water and set aside.
Add 40 grams of caster sugar and 100 grams of milk to the cream cheese and stir together in hot water until smooth and smooth.
Mix the egg yolk milk paste with the cream cheese paste and mix well.
Strain the egg yolk milk cheese paste through a sieve and set aside.
Pour the animal-based whipping cream into a basin and beat with an electric whisk until wet and foamy.
Pour the cheese egg yolk paste into the whipped cream in batches, stir well to form a cheese ice cream paste, cover with plastic wrap and freeze in the refrigerator until semi-set, and take out.
Stir with an electric whisk for about 3 minutes, and continue to freeze in the refrigerator for about 1 hour.
Repeat steps (10) and (11) 4-5 times, after the last stirring, pour the ice cream paste into a clean crisper box, close the lid and continue to freeze until set. Put it in the refrigerator for about half an hour in the refrigerator before eating, and thaw it slightly.
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