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原料
雞蛋: 5隻, 白砂糖: 80克, 牛奶: 250克, 奶油: 150克, 朗姆酒: 10克, 果肉(這次用的是揚梅): 200克, 檸檬汁: 幾滴
步驟
1將雞蛋分為蛋黃和蛋白
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2將蛋白分三次加糖30克並加入幾滴檸檬汁,打發成乾性發泡,放入冰箱冷臧(具體步驟見戚風蛋糕)
3將50克糖加入蛋黃拌勻
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4將牛奶奶油加熱至邊緣起泡(80度左右)
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5將熱牛奶分數批倒入蛋黃糊,並不停的攪拌
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6將牛奶蛋黃糊加熱至邊緣起泡
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7隔冰水攪拌至室溫
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8將1/3蛋白泡加入牛奶蛋黃糊攪勻
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9將攪勻的牛奶蛋黃糊倒入剩餘的蛋白泡中攪勻
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10將冰激凌料倒入冷凍好的冰激凌機筒,攪拌20分鐘
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11將新鮮楊梅切碎備用
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12將碎楊梅肉和朗姆酒再攪拌5分鐘
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13將制好的冰激凌倒入冰凍好的容器,放入冷凍箱冷凍4小時以上就可以享受啦.....
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