Homemade Mung Bean Cream Ice Cream

Materials:

Mung Bean 70g, Milk 200g, Light Cream 200g, Icing Sugar 40g, Sugar 20g, Corn Starch 20g, Water 200ml

Methods:

Soak Mung Bean in cold water for 2 hours in advance

2. 200ml of water and 40g of rock sugar, low heat to cook the green beans can turn off the fire. Cooked green beans together with the soup to cool and spare

3. Milk into a container that can be heated directly

4. Add 20g of sugar

5. Add 20g of corn starch, the starch with the milk and mix well until there is no starch particles existed

6. Pour in 200g of cream

7. Fire, the mixture of milk and talk about cream to heat up a little bit, medium-low heat. Heat the milk and cream mixture for a while, medium-low heat, while cooking and stirring until the liquid begins to bubble when off the heat, cool and set aside

8. Step 2 cooked green beans in the bottom of the popsicle molds, mung bean soup with the previous step of the milk to talk about the cream mixture mix well.

9. Slowly pour in the milk, talk about cream, green bean soup mixture

10. Cover, put in the refrigerator overnight. The next day, take out the mold with a hair dryer slightly can easily remove the popsicles