How to make homemade mung bean ice cream at home, simple ways to make homemade mung bean ice cream

Here's how to make your own ice cream at home

1.Pour the milk into a basin, one egg, a teaspoon of 5 grams of starch, and a spoonful of sugar for later use.

2.Open the eggs, take the yolks, put them in the milk basin, add a spoonful of sugar, and stir well with chopsticks in one direction.

3.Pour the stirred milk liquid into the pot, heat it over low heat, boil with small bubbles, add starch, sprinkle starch while cooking, stir, cook until the liquid becomes slightly thicker, and then move the pot to the source and let it cool.

4.Remove the raisins, wash them and soak them in cold water until soft, then put the soaked raisins into the ice cream mold.

5.Pour the mixed milk liquid into the ice cream mold, shake it to smooth the surface, and then insert the ice cream handle in the middle of the milk liquid.

6.Put the mold containing the milk in the freezer and freeze it for about 24 hours, then take it out and let it sit at room temperature for a minute or two, then pour it out, so that the delicious grape ice cream is ready.

But what can only be made is a "snowball", not ice cream that can be eaten in a hold. (Be sure to wash the plastic box), I recommend that you go to a place that sells kitchen items or household items and buy molds for ice cream. The method of fruit ice cream (ball) is very simple, as long as the juice is put into the mold, it can be iced for at least 4 hours.

If you want to eat the pulp, mash it with a blender or a knife and put it in a mold to freeze. 2. Mung bean ice cream (ball) first make a pot of mung bean soup (your mother should be able to do this, I don't know), cool it for a while after cooking, then add a spoonful of semi-sugar, and finally pour it into the ice cream mold to freeze it 3. Milk ice cream (ball) milk egg (scattered) Stir together, don't put water, pour into the mold and freeze after mixing.

Mung bean ice cream recipe homemade:

Tools Raw Materials:200 grams of mung beans, 200 ml of pure milk, 4 tablespoons of sugar, and a spoonful of glutinous rice flour.

1. After washing the mung beans with water, pour them into the pot, add an appropriate amount of water, boil slowly, and boil until they bloom, as shown in the figure below.

<>2. Take out an empty bowl, add a spoonful of glutinous rice flour, 200ml of pure milk, and stir well with a spoon (this step is very important, it is the key to the ice cream to be soft and glutinous but not hard) as shown in the figure below.

3. Pour into the pot, stir well, add 4 tablespoons of sugar, continue to simmer for five minutes, and boil until viscous, as shown in the figure below.

<>4. After cooling, pour it into the ice cream grinder, cover the ice cream grinder, and put it in the refrigerator for 5 hours.

<>5. When the time is up, you can take out the ice cream grinder, demold it, and start eating.

Hello dear and happy to answer for you. Kiss, family version [mung bean ice cream practice steps] Step 1: Prepare an appropriate amount of mung beans one night in advance, rinse them with water, soak them in a basin with cold water, soak them for more than 8 hours, and set them aside.

Step 2: When making it the next day, take out the mung beans, pour them into a casserole, add enough water, bring to a boil over high heat, after boiling, turn to low heat, cover the pot, simmer for about 60 minutes, and stew the mung beans until they are cooked and stewed. Step 3:

When the time for simmering cracks is up, add an appropriate amount of white sugar to the pot, stir well with a spoon to fully melt the sugar, and then add two spoons of glutinous rice flour, stir well to make the mung bean porridge thicker, and continue to cook for 3-5 minutes after boiling. Step 4: Then put the mung bean porridge to cool down, put it into the ice cream mold prepared in advance, cover the lid, insert a bamboo skewer, and put it in the freezer freezer until it is formed, and you can take it out for the whole family to enjoy.

Note; 1.The amount of sugar can be increased or decreased according to personal taste habits. 2.

When adding glutinous rice flour, dilute it with cold water before adding it, so that it should not be lumped. The above is all my reply, I hope it can help you, I wish you a happy life

Here's how to make homemade mung bean ice cream:Ingredients: 120 grams of mung beans, 180 grams of homemade yogurt, 75 grams of rock sugar.

Excipients: appropriate amount of water.

1. Clean the mung beans and soak them for 3-4 hours.

2. Put the soaked mung beans in a casserole, add an appropriate amount of water and cook.

3. After the mung beans are cooked, add the rock sugar, wait for the rock sugar to melt, and let it cool.

4. Put a portion of the mung beans (about 4 5) into a cooking cup and crush them.

5. Sift into a cooking bowl.

6. Add homemade yogurt.

7. Stir well.

8. Drain the remaining mung beans (about 1 5) to the moisture, put them in the yogurt mung bean paste, and stir them.

9. Pour the mung bean paste into the mold.

10. The light dust liquid is lightly shaken out of bubbles, sent to the refrigerator for freezing, and taken out to eat.