Lvdousha ice milk

Materials:

Mung Bean160g

Boiled water 120g

750-800g of purified water

Appropriate amount of lemon juice (I used half about 18g).

Sugar100 ~120g

200 grams of whipped cream

Production steps

1. Wash mung beans, soak them in boiling water for half an hour, and freeze them in the refrigerator for more than 5 hours.

2. Put the frozen mung beans into the pot and add 750g of purified water. Boil it.

3. Skim the floating foam, add lemon juice, cover it, and cook for about 30 ~ 40 minutes on low heat. Try to drain the juice and cook for 2 ~ 3 hours.

4. After the mung beans are completely cooled, pour them into a cooking machine, add sugar (only 100g, and replace 60g of sugar with 60g of erythritol, which feels just right. You can add more if you like sweetness) and whipped cream into a paste. Pure mung beans are light in color, so you can add a little (6g color powder) matcha powder or color powder for color matching.

5. Inject into the mold and shake well. Freeze overnight. There is still some ice cream paste left. Open a small mouth next to the paper cup, insert the popsicle, inject the ice cream paste and shake it flat. Round and lovely.