Homemade Ice Cream

Serves 1
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Directions

  1. 1Prepare mango, strawberry and blueberry. Each of them around half a pound more or less.
  2. 2Prepare mango, strawberry and blueberry. Each of them around half a pound more or less.
  3. 3Prepare mango, strawberry and blueberry. Each of them around half a pound more or less.
  4. 4Add 20 grams of sugar to each of the fruits. Crush the strawberries a little and marinate for about 10 minutes before cooking.
  5. 5Add 20 grams of sugar to each of the fruits. Crush the strawberries a little and marinate for about 10 minutes before cooking.
  6. 6Add 20 grams of sugar to each of the fruits. Crush the strawberries a little and marinate for about 10 minutes before cooking.
  7. 7Cook the strawberry jam and blueberry jam and add half a lemon juice to preserve color.
  8. 8Cook the strawberry jam and blueberry jam and add half a lemon juice to preserve color.
  9. 9Cook the strawberry jam and blueberry jam and add half a lemon juice to preserve color.
  10. 10Cook until you reach a thick jam consistency. If you find the fruit jam preparation step troublesome, you can choose ready-made fruit jam with clean ingredients instead.
  11. 11Cook until you reach a thick jam consistency. If you find the fruit jam preparation step troublesome, you can choose ready-made fruit jam with clean ingredients instead.
  12. 12Cook until you reach a thick jam consistency. If you find the fruit jam preparation step troublesome, you can choose ready-made fruit jam with clean ingredients instead.
  13. 13Make the ice cream portion with 300 grams of milk, 25 grams of glutinous rice flour and 60 grams of milk powder in a non-stick pan.
  14. 14Make the ice cream portion with 300 grams of milk, 25 grams of glutinous rice flour and 60 grams of milk powder in a non-stick pan.
  15. 15Make the ice cream portion with 300 grams of milk, 25 grams of glutinous rice flour and 60 grams of milk powder in a non-stick pan.
  16. 16When using milk powder, use whole milk powder.
  17. 17When using milk powder, use whole milk powder.
  18. 18When using milk powder, use whole milk powder.
  19. 19Cook over the smallest heat, stirring constantly, until thickened to a yogurt-like consistency.
  20. 20Cook over the smallest heat, stirring constantly, until thickened to a yogurt-like consistency.
  21. 21Cook over the smallest heat, stirring constantly, until thickened to a yogurt-like consistency.
  22. 22Strain the cooked mixture and put it in the refrigerator to cool quickly.
  23. 23Strain the cooked mixture and put it in the refrigerator to cool quickly.
  24. 24Strain the cooked mixture and put it in the refrigerator to cool quickly.
  25. 25Whip 600 grams of light cream and add 40 grams of condensed milk for better taste.
  26. 26Whip 600 grams of light cream and add 40 grams of condensed milk for better taste.
  27. 27Whip 600 grams of light cream and add 40 grams of condensed milk for better taste.
  28. 28Whip the cream until it forms a texture but is still fluid.
  29. 29Whip the cream until it forms a texture but is still fluid.
  30. 30Whip the cream until it forms a texture but is still fluid.
  31. 31Pour the cooked mixture into the cream and mix well.
  32. 32Pour the cooked mixture into the cream and mix well.
  33. 33Pour the cooked mixture into the cream and mix well.
  34. 34Place the small wooden sticks of the ice cream mold.
  35. 35Place the small wooden sticks of the ice cream mold.
  36. 36Place the small wooden sticks of the ice cream mold.
  37. 37Squeeze approximately half the mold with the cream mixture and then add the jam.
  38. 38Squeeze approximately half the mold with the cream mixture and then add the jam.
  39. 39Squeeze approximately half the mold with the cream mixture and then add the jam.
  40. 40Give it another layer on top.
  41. 41Give it another layer on top.
  42. 42Give it another layer on top.
  43. 43Scrape the surface to flatten it.
  44. 44Scrape the surface to flatten it.
  45. 45Scrape the surface to flatten it.
  46. 46Cover it with the mold soft cover and put the ice cream in the freezer to freeze.
  47. 47Cover it with the mold soft cover and put the ice cream in the freezer to freeze.
  48. 48Cover it with the mold soft cover and put the ice cream in the freezer to freeze.
  49. 49Prepare the crispy skin by adding 30 grams of coconut oil to 250 grams of chocolate.
  50. 50Prepare the crispy skin by adding 30 grams of coconut oil to 250 grams of chocolate.
  51. 51Prepare the crispy skin by adding 30 grams of coconut oil to 250 grams of chocolate.
  52. 52Melt it all in a hot water bath. Add 5 grams of Brazilian acai powder and matcha powder to adjust to different colors.
  53. 53Melt it all in a hot water bath. Add 5 grams of Brazilian acai powder and matcha powder to adjust to different colors.
  54. 54Melt it all in a hot water bath. Add 5 grams of Brazilian acai powder and matcha powder to adjust to different colors.
  55. 55Add a little bit of peanut crumbs and make a dreamy crispy crust.
  56. 56Add a little bit of peanut crumbs and make a dreamy crispy crust.
  57. 57Add a little bit of peanut crumbs and make a dreamy crispy crust.
  58. 58Take out the ice cream from the mold and coat with chocolate.
  59. 59Take out the ice cream from the mold and coat with chocolate.
  60. 60Take out the ice cream from the mold and coat with chocolate.

Ingredients

  • 250 grams mango
  • 250 grams mango
  • 250 grams mango
  • 250 grams strawberry
  • 250 grams strawberry
  • 250 grams strawberry
  • 250 grams blueberry
  • 250 grams blueberry
  • 250 grams blueberry
  • 20 grams sugar
  • 20 grams sugar
  • 20 grams sugar
  • 0.5 piece lemon juice
  • 0.5 piece lemon juice
  • 0.5 piece lemon juice
  • 300 grams milk
  • 300 grams milk
  • 300 grams milk
  • 25 grams glutinous rice flour
  • 25 grams glutinous rice flour
  • 25 grams glutinous rice flour
  • 60 grams milk powder
  • 60 grams milk powder
  • 60 grams milk powder
  • 600 grams whipping cream
  • 600 grams whipping cream
  • 600 grams whipping cream
  • 40 grams condensed milk
  • 40 grams condensed milk
  • 40 grams condensed milk
  • 250 grams white chocolate
  • 250 grams white chocolate
  • 250 grams white chocolate
  • 30 grams coconut oil
  • 30 grams coconut oil
  • 30 grams coconut oil
  • 5 grams Brazilian acai powder
  • 5 grams Brazilian acai powder
  • 5 grams Brazilian acai powder
  • 5 grams matcha powder
  • 5 grams matcha powder
  • 5 grams matcha powder
  • peanut
  • peanut
  • peanut

Equipment

BowlsSpatulaPanStrainerPlastic wrapMixerIce cream molds

Tips

  • If you find the fruit jam preparation step troublesome, you can choose ready-made fruit jam with clean ingredients instead.
  • When using milk powder, use whole milk powder.