You can use starch instead of glutinous rice for mung bean ice cream. Prepare ingredients: 50 grams of mung beans, 200 grams of pure milk, 100 grams of butter, 20 grams of corn starch, and 30 grams of sugar.

Tools needed: ice cream mold, non-stick milk pan.

Steps:

1. Place 50 grams of mung beans in a basin, add water that has not covered the mung beans and soak them for more than 3 hours to soften the skin of the mung beans and make them easier to cook and bloom.

2. Add an appropriate amount of water to the pot. After the water boils, add the mung beans to the pot and cook until the mung beans are mature and bloom, then turn off the heat.

3. Pour 200 grams of pure milk into a bowl, then add 30 grams of sugar and 20 grams of corn starch, stir evenly, and completely dissolve the sugar and starch. When making ice cream thickening, it is best to choose corn starch. If you use potato starch to thicken it, it will become thinner after cooling, but this will not happen with corn starch.

4. Pour the cooked mung bean soup into a non-stick milk pot. After boiling, pour the milk into the mung bean soup. Stir while pouring until the milk becomes thick.

5. Boil the milk until it becomes thick, then turn off the heat, then add 100 grams of whipping cream and continue stirring until the whipping cream and milk are integrated. The final boiled state will be thick and yoghurt-like. When making ice cream, in addition to adding starch, adding some whipping cream can not only increase the sweet taste, but also make the ice cream taste softer.

6. Finally, pour the cooked ice cream ingredients into the mold, let it cool completely, cover it and put it in the refrigerator to freeze for more than 6 hours.

Tips:

1. Mung beans must be cooked before proceeding to the next step.

2. Cornstarch should be diluted with milk and then boiled together. If you add it directly to the pot, it will easily agglomerate.

3. Finally, add some whipping cream to make the ice cream taste sweeter and softer.