Cream popsicle
Heavy cream, milk, milk powder, and a touch of glutinous rice flour are cooked low and slow until thick like yogurt, then sieved into molds and frozen into silky, slow-melting creamy popsicles.
Instructions
- 1
150g of light cream, 200g of pure milk, 25g of milk powder, 10g of white sugar (a small amount), and 10g of glutinous rice flour should all be mixed until there are no lumps. Cook on the lowest heat while stirring continuously for about 20 minutes; the longer, the smoother it will be, resulting in a consistency similar to yogurt.
- 2
After sieving, pour it into a mold. It's best to use a soft silicone mold for easy demolding. You can also add any kind of fruit, and freeze for more than 4 hours.
- 3
Without ice crystals, it is especially delicious.
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Ingredients
Seasonings
- cream150g
- white sugar10g
Main Ingredients
- Pure milk200g
- Milk powder25g
- glutinous rice flour10g