Red bean paste watermelon ice cream ingredients and methods

I believe many children love red bean paste watermelon ice cream. Let me give you some detailed information about this ice cream.

Red Bean Paste Watermelon Ice Cream

Material

400g mung bean paste, 200g high calcium milk, 200g watermelon, 60g rock sugar, 50g Nestle condensed milk

How to make red bean paste watermelon ice cream

1. Homemade green bean paste with skin, milk, watermelon, rock sugar, and condensed milk are to enhance the taste. If you don’t like them, you can leave them out;

2. Heat the rock sugar in milk, and after it melts, cool it down and put it into a blender with other ingredients to mix well;

3. Slowly pour into the mold, cover and put into the refrigerator to freeze, preferably for more than 8 hours;

4. Leave the frozen ice cream for a while, then immediately warm it with your hands or rinse it with water, then gently take it out.

Tips

Kind tips:

1. Remove from the mold quickly, otherwise the ice cream will become soft over time.

2. You must eat ice cream in moderation, otherwise frequent cold stimulation will cause gastrointestinal diseases.

3. Do not eat before or after meals. Eating cold drinks before meals will affect appetite and lead to nutritional deficiencies.

4. If you like sweet food, you can add 10-20 grams of rock sugar.

Watermelon is cold in nature, sweet in taste, and enters the heart, stomach, and bladder meridians;

It has the effects of clearing away heat and relieving summer heat, promoting body fluid and quenching thirst, and promoting diuresis and relieving restlessness;

It is mainly used to treat chest and diaphragm congestion, fullness and discomfort, difficulty urinating, mouth and nose ulcers, summer heat, heatstroke, and alcohol detoxification.