Milk Tea Italian Ice Cream (Fukuda Junko version)

The original is from the book "I Love Desserts" by Junko Fukuda. In fact, the difference between Italian ice cream and American ice cream has not been fully understood until now, because different people have different opinions. However, as far as Teacher Fukuda ’s book is concerned, she listed several Italian ice creams, which replaced the heated egg yolk paste with whipped meringue, making the finished ice cream lighter. In any case, for ice cream lovers like us, the standard is nothing but dogma, and the mellow taste is king. Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101e84s.html

The original is from the book "I Love Desserts" by Junko Fukuda. In fact, the difference between Italian ice cream and American ice cream has not been fully understood until now, because different people have different opinions. However, as far as Teacher Fukuda ’s book is concerned, she listed several Italian ice creams, which replaced the heated egg yolk paste with whipped meringue, making the finished ice cream lighter. In any case, for ice cream lovers like us, the standard is nothing but dogma, and the mellow taste is king. Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101e84s.html

Material

Black tea 15 grams
water 120g
milk 180g
Animal cream 150 grams
protein 2 pcs
Fine sugar 80g

First put the cold storage barrel of the ice cream machine into the freezer of the refrigerator to freeze for more than 18 hours.

Pour water into the pot and heat it. After boiling, add black tea leaves, turn to low heat and cook for 1 minute to taste. (Depending on the type of tea, the water absorption is also different. If the water is about to disappear, please turn off the fire immediately.)

Cover the pot and simmer for 5 minutes, then add milk and turn on the heat. After boiling, turn off the heat. Cool the ice water, and then send it to the refrigerator to fully refrigerate. (Refrigerated for at least 1 hour)

Take another egg bowl and pour the egg white into the whisk. After whitening, add fine granulated sugar 2 times to make a shiny meringue. (Note that the meringue only needs to be shiny and slightly fluid. If you beat too much, it will not be easy to blend other ingredients.)

The refrigerated black tea milk is filtered with a sieve, and then the tea leaves are pressed out of the juice with a wooden shovel and other tools to prepare an amount of 180 grams. If the portion is not enough, you can add some milk (in addition to the material) to make up.

Mix the filtered black tea milk with whipped cream, pour into the ice cream machine that started, and stir for about 20 minutes. While stirring for 2-3 minutes, add meringue in small quantities and multiple times.

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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