Chinese Food
Cinnamon walnut ice cream_
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The weather in Hangzhou is really getting hotter and hotter. It's really painful to look at the bright sun on your head every day.. I really want to live in a room with air conditioning and full of fruits. There are all kinds of cold drinks and desserts. Kwai ha ha! You only need a casserole of the baker. In fact, there are a lot of insulating cups of the Baker at home. I know that it has excellent heat preservation effect. But I never thought it could be used to keep the cold for dessert?. See the bean and fruit recipe solicitation, I know it could be true. So I tried it today. The conclusion is that it's true. It's convenient. There's no refrigerator and greedy cat who doesn't want to wait too long. But you don't have a pot to stew. It doesn't matter if you don't have a refrigerator. OK. This dessert product is not very sweet, only has the strong smell of walnuts. So the sweet pot friend can add a little sugar
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of materials for walnuts. Slice, dice and preheat the oven 180 degrees. Bake the walnuts to make them smell. Pay attention not to bake them. The actual baking time will increase or decrease according to the size of the walnuts. After baking, be careful not to paste the
Step2:Mix cinnamon, cream and walnuts in a milk pan. Bring to a boil. Set aside
Step3:Then beat the yolk and sugar with the beater until slightly white. Then turn the beater to low speed. Slowly pour in the mixture of slightly cool walnut juice. Stir until white. It can pass a sieve or not
Step4:Steam the mixture over water. Stir constantly until it is thick. Dip the scraper in it and take it out. Scratch it with your fingers to make it clear that the viscosity is just righ
Step5:[if you have a braise pot] put in ice and salt, which can be a little bit more blue, shake and precool for one minute, tie the mixed ice cream tightly with a thick fresh-keeping bag, then put it into the braise pot, then cover with ice and put in salt. After half an hour, take it out and add in chopped walnuts and mix it evenly. Then re bind and cover with new ice and salt. Wait for 50 minutes ~ [if you have a refrigerator] to avoid ice ballast It's better to take out and stir once half an hour in the middle of the process. Add chopped walnuts for the second or third time. Stir for at least 4 times. Refrigerate overnight and serve
Step6:The finished product ~ the roasted chopped walnut is not very sweet. It's the flavor of walnut ~ the sweet one must increase the sugar content ~ this recipe is very light
Cooking tips:1. Use ice and salt for precooling when braising the pot. It's because the heat absorption of salt makes the ice melt faster and the temperature drops below zero ℃ ~ 2. The finished product is not very sweet, which is the smell of walnuts ~ if you like sweet, you must increase the sugar content ~ this recipe is very light ~ 3. If you use a refrigerator, in order to avoid ice ballast, you'd better take out and stir once half an hour in the middle ~ you can take it for the second or the third time Add chopped walnuts. Stir for at least 4 times. Refrigerate overnight to eat ~ good cooking skills.
