IngredientsIntroduction

Main ingredients:Sweetened cream(250g) Granulated sugar (60g)Egg yolks(3 pieces)MilkAuxiliary ingredients: dried cranberries ( ), nuts ( )(150g)  Cranberry and nut ice cream

Preparation steps:1. Separate the egg yolks and place them in a small pot.2. Whisk with an electric mixer until they become white.

3. Add milk and stir well.

4. Place the pot on low heat, stirring continuously as it heats up.

Until the custard becomes slightly thickened, remove from heat.

Place the pot in cold water to cool down.5. Pour sweetened cream into a large, clean bowl with no water or oil, and add granulated sugar; beat until 60% whipped.6. Add the cooled milk mixture to the cream bowl and stir well.

7. Pour the ice cream mixture into a container and place it in the freezer. Every half hour, take it out to mix once.

Mix more than five times for better results.

8. Chop dried cranberries and nuts into pieces and set aside.9. Just before the last mixing, after about an hour of freezing, add the chopped cranberries and nuts to the container; stir with a spoon gently level it, then place back in the freezer.

10. Freeze until the ice cream is completely hardened.

11. Use an ice cream scoop to shape into balls and place in a bowl.

12. Finished product

13. Finished product

Tips:

When heating the milk mixture, stir continuously until it reaches around 80 degrees; then remove from heat.

Make sure the cooled milk mixture is completely cooled before adding to the cream.

Beat the cream to about 60% whipped state, which should be slightly runny.
To achieve a good ice cream texture, mix multiple times.
The more you mix, the finer the texture; there will be no icy crystals.
Ensure each mixture is evenly stirred and free of clumps before adding in the last step to prevent nuts from sinking.The more times you stir, the finer the texture will be, without any icy grains.
Make sure to stir evenly each time, until it no longer forms clumps.
Add the nut pieces during the last stir to prevent them from sinking to the bottom.