Big White Rabbit Ice Cream That Fills Half the Sky, Teaches You How to Make It Without Ice Shards
Childhood flavors of Big White Rabbit are back in the spotlight with the launch of Big White Rabbit Cake Rolls, Big White Rabbit Perfume, and Big White Rabbit Towel Rolls, along with Big White Rabbit Milk Tea, etc.
Today, I'll teach you how to make Big White Rabbit Ice Cream at home, with a strong milk flavor and a slightly sweeter texture, and without any ice shards!
Ingredients
75g Big White Rabbit Milk Candy, 125g Milk, 7g Cornstarch, (If you don't have it, you can omit it) condensed milk, 100g Heavy Cream
Instructions
1Mix milk candy, milk, and cornstarch together and combine them.
2Pour into a saucepan over medium-low heat and slowly melt the milk candy until it becomes viscous. Scrape with a spatula, leaving a trace, that's when it's ready.
3Strain the batter once, and let it cool before using.
4Pour heavy cream into a dry, oil-free container and beat on low speed until it has a slight texture, but not with large bubbles.
5Mix the two batters thoroughly. Stir for a while, and you'll have your ice cream batter!
6Evenly pour the ice cream batter into the mold, shake it several times, insert a wooden stick, and freeze it in the freezer.
Big White Rabbit Ice Cream is truly full of milk flavor, just like the milk candy my mother used to buy me when I was a child. It's cool and refreshing, and this method also avoids ice shards!
Cooking Tips
1I didn't add eggs to avoid egg odor, which further enhances the sweet flavor of Big White Rabbit.
2Thoroughly mixing the two batters for a while is key to preventing ice shards in the ice cream.
