NORTHERN NEGROS STATE COLLEGE OF SCIENCE AND TECHNOLOGY
发明人:
EGCAS, Renante
申请号：
PH22017050044
公开号：
PH22017050044Y1
申请日:
2017.03.09
申请国别(地区):
PH
年份:
2017
代理人:
摘要：
A process of making ampalaya ice cream using 6.20 pcnt ampalaya puree, 37.19 pcnt heavy cream, 37.19 pcnt milk, 13.22 pcnt sugar, 6.20 pcnt egg yolks and comprising the following steps: pureeing the chopped, debittered and blanched ampalaya, whisking the 6.20 pcnt yolks and 13.22 pcnt sugar in a mixing bowl until smoothened, simmering the 37.19 pcnt milk and 6.20 pcnt ampalaya puree into a medium saucepan and over medium heat, mixing the tempered egg-sugar mixture into the saucepan with the remaining milk while continuously whisking, cooking the ice cream base in low heat until thickened, straining the ice cream base into the bowl of the ice water bath, stir-mixing the 37.19 pcnt heavy cream into the ice cream base, chilling in 20 minutes the complete ice cream base over the ice water bath, stirring occasionally, until completely chilled, churning the base in 20 minutes until thickened to an ideal consistency and freezing the ice cream at -300C to -400C for 4 hours until solid.
