荔枝牛奶冰淇淋
描述
荔枝+牛奶，冰淇淋的綿密口感，每一口都吃得到荔枝香。
步驟
-
將荔枝果肉撥下，需要400g Remove the lychee pulp, need 400g
-
荔枝果肉加入2/3份量(約70g)細砂糖，冷藏待荔枝出水 Add 2/3 portion (about 70g) of caster sugar to lychee pulp, refrigerate until lychee comes out of water
-
鮮奶油倒入盆中，加入剩餘的30g砂糖。 Pour the fresh cream into a bowl and add the remaining 30g of sugar.
-
在裝有鮮奶油的碗下墊盆冰水，將奶油打發。 Place a basin of ice water under a bowl with fresh cream and whip the cream.
-
明膠5g倒入小碗 5g of gelatin into a small bowl
-
加入荔枝水，靜置10分鐘讓明膠膨脹後，微波15秒 Add lychee water, let stand for 10 minutes to allow the gelatin to expand, microwave for 15 seconds
-
荔枝果肉及30cc檸檬汁倒入果汁機，打成略帶顆粒的果泥。 Pour the lychee pulp and 30cc lemon juice into the blender and blend into a slightly granular puree.
-
果泥倒入碗中後，加入200cc牛奶，拌勻。 After the puree is poured into the bowl, add 200cc of milk and mix well.
-
接著將牛奶碗移入裝有冰水的大碗中，將打發的鮮奶油分3次加入，拌勻。 Move the milk bowl to a large bowl with ice water, add the whipped cream in 3 batches, and mix well.
-
之後加入明膠水，快速攪拌。 Then add the gelatin water and give it a quick stir.
-
用包鮮膜包住碗口，放入冰箱冷凍3小時 Cover the bowl with plastic wrap and place in the refrigerator for 3 hours
-
3小時後第一次取出冰淇淋，用攪拌器混合已經結凍跟尚未結凍的冰淇淋。 Take out the ice cream for the first time at 3 hours and use a mixer to mix the frozen and unfrozen ice cream.
-
攪打完成，再用保鮮膜包住碗口，再冷凍3小時。 When the whipping is complete, cover the bowl with plastic wrap and freeze for another 3 hours.
-
3小時後，第二次取出冰淇淋，再次用攪拌器混合已結凍跟未結凍的冰淇淋。 At 3 hours, take out the ice cream a second time and mix the frozen and unfrozen ice cream with the mixer again.
-
第三次用保鮮膜包住碗口，之後放入冰箱，一樣冷凍3小時。 For the third time, wrap the bowl with plastic wrap, then put it in the refrigerator and freeze for 3 hours.
-
最後一次取出冰淇淋，再次混合冰晶。 Remove the ice cream one last time and mix the ice crystals again.
-
將攪打好的冰淇淋液倒入玻璃保鮮盒，再冷凍6小時後，就可以吃囉。 Pour the whipped ice cream into a glass crisper and freeze for 6 hours before eating.
小撇步
藉由混合冰晶的動作，將空氣打入冰淇淋液中。冰淇淋重複冷凍/攪打的次數越多，口感會越綿密。
詳細製作影片：https://youtu.be/baeHHJfyJfQ
