Red ginseng ice cream
Let's make red ginseng ice cream for summer rejuvenation.
6 serving
Within 30 minutes
마이드림
Ingredients
  • egg
    2ea
  • Milk
    100cc
  • whipped cream
    100g
  • Maple syrup
    4TS
  • red ginseng extract
    2TS
  • Red ginseng slices
    20g
Cooking Steps
STEP 1/5
Whip 2 egg whites for 2 to 3 minutes and beat. For your information, when you whip an egg, there should be no moisture. If you put egg yolk in it, it doesn't foam at all.
STEP 2/5
I added whipped cream and egg white to the ice cream maker and added two tablespoons of maple syrup and red ginseng extract. For your information, ice cream maker containers should be frozen in the freezer for at least one day.
STEP 3/5
Then, as soon as the button starts to turn, the inner container turns and starts to freeze the ice cream ingredients.
STEP 4/5
It's starting to harden The freezing time is correlated with the outside temperature, so you can look at it with your eyes... If you think it's frozen well, you can stop. A soft ice cream will be made. Chop up the red ginseng slices in the middle.. It's good to leave some and add toppings on top.
STEP 5/5
If you put the soft ice cream back in the freezer, it becomes harder. Then you can scoop up the ice cream and put it in a bowl.
The warmer the egg, the better it is to whip.
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