Oreo Cranberry Potted Ice Cream
Overview
Ice cream is great in early summer. Full of milky flavor. After making three portions, I didn’t have time to take a photo, but the little guy stole one portion. This is the children's favorite. Simple and delicious!
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Ingredients
Steps
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Prepare materials
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Put 40g of white sugar and two egg yolks into the container. Add a few drops of white vinegar to remove the smell.
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Beat the egg yolks with an electric beater until they turn slightly white.
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Pour 50g milk into the milk pot, cook over low heat until small bubbles appear at the bottom of the pot, and turn off the heat. (No need to boil) Stir when cooking to prevent sticking to the bottom
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Slowly pour the boiled milk into the egg yolk paste, little by little, stirring quickly while pouring. Prevent it from turning into egg blossoms.
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Pour the stirred paste back into the milk pot and cook over low heat until small bubbles form at the bottom of the pot. (Do not boil) After cooking, let cool and set aside. (Stir during cooking to prevent sticking to the bottom)
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200g cream is whipped 80-90%. (I tried it but it didn’t affect it)
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Pour the whipped cream into the cooled egg batter and stir evenly.
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Add cranberries, you can add this step if you like chocolate or matcha flavor. This is ice cream.
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Pour into the prepared potting cup
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Cover and place in the refrigerator for more than 5 hours.
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Remove the filling from Oreo cookies
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Put it in a plastic bag and use a rolling pin to crush it
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Rolled Oreo cookies. This is soil, doesn’t it?
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Take out the frozen ice cream. I made a total of 3 of them, but the little guy stole one before I could take a photo.
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Sprinkle with Oreos.
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Insert the straw, it doesn't need to be very deep, just 1-2cm, and cut off the excess.
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Just plug in the mint.
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Finished product
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Finished product
