AuthorLe-ThermiqueCategoryIce-CreamsDifficultyBeginner Cook Egg Yolk Batter
- Install Butterfly Whisk.
- Place in egg yolk, milk powder and full cream milk in mixing jar to mix.
Settings: Timer: 20 Seconds / Speed: 3
- Scrape down the sides of mixing jar using spatula.
- Continue cook.
*Caution: without measuring cup.
Settings: Timer: 2 Minutes / Speed: 4 / Temperature: 80°C
- Scrape down the sides of mixing jar.
- Add lotus biscoff crunchy spread into mixing jar to mix.
Settings: Timer: 30 Seconds / Speed: 3
- Continue mix.
Settings: Timer: 30 Seconds / Speed: 3
- Transfer egg yolk paste into a bowl, set asides for it to cold down. Prevent from getting fans force that cause dry up the paste.
- Wash and dry up the mixing jar and butterfly whisk. Then put the mixing jar into fridge to cold up.
Whipped Cream
- Take the mixing jar out of the fridge and insert butterfly whisk.
- Add cold whipping cream and lemon juice to whip without measuring cup.
Settings: Timer: 2 Minutes / Speed: 4 / Temperature : 37°C
- Scrape down the sides of mixing jar .
- Add in cold egg yolk mixture. (Reserved in step 5)
Settings: Timer: 15 Seconds / Speed: 3
- Transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before serve.
Tips
When wanna eat, defrost in room temperature for 5 minutes before scoop.
Servings 10
- Amount Per Serving
- Calories 227
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 7.8g39%
- Cholesterol 139mg47%
- Sodium 82mg4%
- Potassium 39mg2%
- Total Carbohydrate 13.5g5%
- Dietary Fiber 0.1g1%
- Sugars 8g
- Protein 4.4g9%
- Calcium 7%
- Iron 1%
- Vitamin D 46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cook Egg Yolk Batter
- Install Butterfly Whisk.
- Place in egg yolk, milk powder and full cream milk in mixing jar to mix.
Settings: Timer: 20 Seconds / Speed: 3
- Scrape down the sides of mixing jar using spatula.
- Continue cook.
*Caution: without measuring cup.
Settings: Timer: 2 Minutes / Speed: 4 / Temperature: 80°C
- Scrape down the sides of mixing jar.
- Add lotus biscoff crunchy spread into mixing jar to mix.
Settings: Timer: 30 Seconds / Speed: 3
- Continue mix.
Settings: Timer: 30 Seconds / Speed: 3
- Transfer egg yolk paste into a bowl, set asides for it to cold down. Prevent from getting fans force that cause dry up the paste.
- Wash and dry up the mixing jar and butterfly whisk. Then put the mixing jar into fridge to cold up.
Whipped Cream
- Take the mixing jar out of the fridge and insert butterfly whisk.
- Add cold whipping cream and lemon juice to whip without measuring cup.
Settings: Timer: 2 Minutes / Speed: 4 / Temperature : 37°C
- Scrape down the sides of mixing jar .
- Add in cold egg yolk mixture. (Reserved in step 5)
Settings: Timer: 15 Seconds / Speed: 3
- Transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before serve.
Tips
When wanna eat, defrost in room temperature for 5 minutes before scoop.