Mung bean custard ice cream

Overview

It rained all day, and when I got home at night, I decided to cook some mung beans and make mung bean ice cream. There is still a bowl of cooked red beans lying in the refrigerator. I originally wanted to toss the mung beans after tossing it. However, I seem to be a bit lost... There are two kinds of red bean ice cream frozen in the refrigerator. How about making red bean ice cream? Forget it, let’s have mung beans. I continued to refer to the cream-free ice cream recipe from the old book and made it according to my own ideas. This time, we don’t want the crunchy ice cream with frozen beans. We cook the mung beans until they are melted and blend into the custard...

Tags

• snacks
• dessert
• common dishes
• ice products
• children
• afternoon tea
• summer recipes
• fast food
• corn starch
• egg
• mung bean paste
• vanilla powder
• white sugar
• milk

Ingredients

Steps

1. 1 Wash the mung beans and add appropriate amount of water

   

2. 2 Place in an electric stew pot and simmer overnight

   

3. 3 When the mung beans are blooming and soft, use 100 grams

   

4. 4 Prepare ice cream ingredients

   

5. 5 Mix starch with a little water to make a thin paste

   

6. 6 Beat the eggs evenly

   

7. 7 Pour the milk into the pot and add sugar

   

8. 8 Heat to a slight boil, remove from heat, and let cool to about 65 degrees

   

9. 9 While stirring quickly, slowly pour the milk into the egg mixture

   

10. 10 Mix well

    

11. 11 Pour the egg milk liquid back into the pot, heat over low heat, add mung bean paste, stir evenly

    

12. 12 Add starch paste,

    

13. 13 Stir constantly

    

14. 14 Turn into a thick paste, remove from heat

    

15. 15 Add vanilla powder

    

16. 16 Mix well and let cool

    

17. 17 Pour into the started ice cream machine

    

18. 18 In about 15 minutes, soft ice cream will be ready

    

19. 19 Scoop into balls and garnish with dried fruits