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Tuesday, March 24, 2015

Passion Fruit Ice Cream 百香果冰淇淋


近来天气炎热得无法形容, 所以看着桌上好几粒的百香果, 我就决定把它们拿去做冰淇淋好了, 应该会是很不错的选择。 冰淇淋我其实不常吃, 因为感觉有些油腻感, 不过偶尔还是会放肆一下, 百香果就是我最喜欢的口味之一了。



百香果冰淇淋

  • 鲜奶油 300ml
  • 牛奶 200ml
  • 香草精 1tsp
  • 细糖 150g
  • 蛋黄 6个
  • 百香果果肉 大概8个 200ml 
  1. 取一个锅, 把鲜奶油, 牛奶和一半的糖用小火煮至旁边起泡泡, 但是不要滚。 离火, 加入香草精。
  2. 把蛋黄放入一个大碗中, 加入剩余的一半糖, 搅打至颜色变浅和浓稠。 加入百香果肉。 
  3. 把小部份(1)的奶糊, 加入蛋黄糊中, 中途不断的搅拌, 然后把这些全部倒回锅中。
  4. 开小火, 不停的用木棒搅拌, 直到浓稠。 
  5. 然后放入放入冰箱冷冻过夜。 
Passion Fruit Ice Cream
Source: Citrus and Candy
  • 300ml pure cream (35% fat content)
  • 200ml milk
  • 1 tsp vanilla extract
  • 150g caster sugar
  • 6 large egg yolks
  • 200ml fresh passionfruit pulp, seeds and all (from approx. 8 passionfruits)
  1. Add the cream, milk and half the sugar to a pan over low heat. Heat until bubbles appear on the sides but just make sure you don’t boil it. Remove from heat then stir in the vanilla extract.
  2. In a large bowl, whisk the egg yolks and the remaining half of the sugar until pale and thickened. Stir through the passionfruit pulp.
  3. While continuously whisking, add the a little of the hot cream mixture into the egg yolks to temper. Pour this mixture back into the saucepan with the rest of the cream.
  4. Cook over the lowest heat while stirring continuously with a wooden spoon making sure to scrape the bottom. Cook until the custard is thick enough to coat the back of the spoon. When you run your finger through it, it should leave a clear line. On a thermometer it should be 77-80°C.
  5. Do not be tempted to turn up the heat and do not boil otherwise it’ll curdle.
  6. Pour into a bowl or container and chill it overnight or for at least 6 hours. Churn in your ice cream machine according to its instructions then freeze before serving.
 
 这个食谱是第二次做了, 做法简单, 而且口味很特别, 带些酸酸甜甜, 很开胃, 吃多了也不会腻, 最适合炎热的天气来一球了。 而且我都没有用冰淇淋机器的, 全部准备好放入冰箱冷冻就可以了, 很简单吧?
 

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