Kumquat lemon ice cream

I believe many children love kumquat lemon ice cream. Let me introduce to you how to make this ice cream.

Kumquat Lemon Ice Cream

Material

A. 100cc kumquat juice, 15cc lemon juice, 30cc orange juice concentrate, 70g granulated sugar, a few plums, B. 250cc milk, 80g egg yolk, 80g granulated sugar, 15g corn flour, 250cc fresh cream

Kumquat lemon ice cream recipe 1

1. Remove the seeds from the plums and chop into small pieces for later use.

2. Take a pot, add material A and other ingredients and cook over low heat until the granulated sugar melts and stir evenly until it becomes thick. Then add the chopped plums from step 1 and set aside.

3. Take a small pot, add milk, heat over medium heat to about 85℃ and set aside.

4. Take a bowl, mix the granulated sugar and corn flour in material B evenly, add the egg yolks and beat with a whisk until it is even and slightly white in color, set aside.

5. Slowly add step 3 into step 4 and stir evenly. Then heat over water, stir and cook until it becomes silky, then turn off the heat. Then add step 2 and stir evenly and let cool.

6. Beat the fresh cream until 70% done, mix well with the mixture in step 5, put it in the freezer for about 2 hours, take it out and stir it, then put it back in the freezer, repeat this step 2 to 3 times.

Kumquat lemon ice cream recipe 2

Material

250g vanilla ice cream, 2 tablespoons kumquat jam

practice

Leave the vanilla ice cream at room temperature until it sinks slightly when you press it lightly with your finger. Then add the seasonings and stir evenly with a large spoon. Then put it in the freezer and refrigerate until it is cooked to your liking.