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Mulberries Ice-Cream everyone must try!
Ingredient - Milk Mixture
- 100 g full cream milk powder
- 100 ml warm water)
- 100 grams sugar
- 1 egg
- 200 g fresh mulberry (blend in a paste)
- 200 g whipping Cream (non dairy)
- 100 g fresh mulberry ( chop into chunks)
- 1 lightly beaten egg yoke
- Corn flour solution (1 tablespoon Corn flour + 3 tablespoon water)
Direction
- Blend Mulberry into a paste form.
- Combine Mixed milk, sugar and warm water until dissolve.
- Heat up a saucepan using lowest heat and pour in milk mixture to dissolve.
- Once you notice tiny bubbles at the side of the saucepan, immediately switch off heat.
- Slowly pour in the egg yoke drop by drop while you keep stirring until well combine.
- Filter using a strainer and set aside to cool down at room temperature.
- Once it is cold put in the freezer for 30 minutes to solidified.
- In a mixing bowl whip whipping cream (from cold in fridge) until double.
- Add in milk and mulberry continue to blend until well combine.
- Transfer to a metal container bring to frozen.
- (1st: Freeze in freezer for 3 hours) then
- 2nd: Bring out to whip until double and frozen again best after 8 hours or overnight.
- There will be then ready to be serve.