Purple Potato Ice Cream (Fukuda Junko version)

The original is from the "Sweet Potato Ice Cream" in the book "I Love Dessert" by Junko Fukuda. The appearance party said that every time I saw a recipe with sweet potatoes, I could n’t help but change it to purple potatoes … However, compared with sweet potatoes, purple potatoes have less water content than the different colors, I need to add some more milk on the basis of the original side. I added 10 grams myself, maybe I can add more milk. You are welcome to put forward suggestions through practice! Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101e84s.html

The original is from the "Sweet Potato Ice Cream" in the book "I Love Dessert" by Junko Fukuda. The appearance party said that every time I saw a recipe with sweet potatoes, I could n’t help but change it to purple potatoes … However, compared with sweet potatoes, purple potatoes have less water content than the different colors, I need to add some more milk on the basis of the original side. I added 10 grams myself, maybe I can add more milk. You are welcome to put forward suggestions through practice! Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101e84s.html

Material

Purple Potato (peeled) 150 grams
milk 90g
yolk 2 pcs
Fine sugar 80g
Animal cream 150 grams

First put the cold storage barrel of the ice cream machine into the freezer of the refrigerator to freeze for more than 18 hours. (If you don't use an ice cream machine, skip this step.)

After peeling the purple potato, prepare the required amount, soak in water after slicing. Drain the water and put it in a heat-resistant container, cover it with plastic wrap and send it to the microwave to heat it to the softness that bamboo sticks can easily pierce.

Pour milk into a small pot and heat it to keep it warm when it is about to boil.

Pour egg yolks and fine sugar into the eggbeater and beat until thick and white.

Pour the warm milk into the egg yolk a small number of times, while stirring quickly. (If added all at once, the egg yolk will solidify to form particles.)

Boil a pot of water in a large pot, then sit in a boiling pot of milk custard and stir while heating to a thick consistency.

Pour custard and purple potatoes together into a cooking machine and beat to a mud, then filter through a screen.

The screened purple potato puree is put into a large bowl, cooled by ice water, and then sent to the refrigerator to fully refrigerate. (Refrigerated for at least 1 hour)

Mix animal light cream with purple potato puree, pour into the ice cream machine that started, and stir for about 20 minutes.

If you don't use an ice cream machine, you must first dispense the whipped cream in iced water to 7 and then pour it into the purple potato puree. When the mixed ice cream liquid freezes until it is about to freeze, take it out and stir it thoroughly with an electric eggbeater, then put it back into the freezer to continue freezing. After that, repeat the whipping step every half an hour. After repeating 3-4 times, the ice cream liquid should be very smooth.

After the ice cream is finished, move it to a storage container and place it in the freezer to freeze it.

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