Time is fast and fast, summer is coming quietly like this. In the hot summer, trying to make ice cream by yourself is not only suitable for the occasion, but also a lot of fun. This time I used the recipe of British food writer Mary Berry. Many of her recipes are close to the public life, simple and easy to make. When I was in London before,
I was always discouraged because I was afraid that no one would eat it. Now back home, you can share it with your family without any burden. Preparation time: overnight Cooking time: No cooking required Serves: 8 Ingredients: 300ml/ half pint double cream (actual used amount 250ml) 300ml/ half pint full-fat natural (actual used amount 250ml Meiji yogurt) 2 lemons and finely grated z juice (actual used 1 lemon finely grated zest & 1.5 lemon juice) 350g/ 12oz caster sugar (actual used 12g caster sugar & 4-5tbs Guanshengyuan honey) 300ml/ half pint milk (actual used amount 250ml Asahi Milk) Method: 1 . Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined. 2. Pour into a 1.5 liter/2½ pint shallow plastic container ( size can be altered).
Please share this with your family and Friends
0 Comments