古早味红豆冰淇淋 Creamy Red Bean Ice Cream
CMCO进行中，家里感觉得到很“热”，火气🔥一天天变得越来越大，冰淇淋刚好可以降降温。家里没有鲜牛奶而变通的食谱，完成品不会很甜腻腻的，还不错👍。喜甜的，可能要在糖的份量上自行拿捏一下自家口味哈☺️。天使们吃过另一种“正常”的冰淇淋，会明示了...请「婆妈」下次做回那天那种冰淇淋吧😆😂。
{材料} 红豆和清水适量（完全盖过红豆），牛奶500毫升(家里没鲜奶，用200毫升罐头淡奶+2汤匙的炼奶+煮红豆的水300毫升搅拌均匀)，红糖30-40克，玉米淀粉25克（也可用糯米粉代替）。
{做法}
1. 红豆洗净，加入适量盖过红豆的清水， 放入高压锅煮熟即可备用。（或是红豆提前一晚洗净泡水，隔天加入适量盖过豆子的水煮到红豆熟，请煮到豆子开花哦。）
2. 先把淡奶+炼奶+红豆水+红糖搅拌均匀后倒入锅中，加入玉米淀粉以小火慢煮，不停的搅拌至浓稠就可以了。
3. 然后，加入煮好的红豆搅拌混合均匀，倒入模具中，放入冰箱冷冻4-6小时或隔夜即可享用啦。
Red Bean Milk Ice Cream
{Ingredients} Some red bean and water, milk x 500ml (replace with full cream evaporated milk x 200ml + condensed milk 2 tbsp + red bean water 300ml ; mix well) , brown sugar x 30-40g, corn starch x 25g (Can be replace by glutinous rice flour).
{Directions}
1. Wash read bean, add in the water to cover the bean, cook in pressure cooker till cooked. (Alternately please soaked red bean overnight, next day cook the red bean with right amount of water that just cover the bean till cooked.)
2. Mix the evaporated milk + condensed milk + red bean water + brown sugar well before pour in a pot, follow by add in corn starch, stirring well and slow cook till thickening.
3. Then, add in cooked red bean and mix well, pour into the molds, freeze for 4-6 hours or overnight before enjoy it.
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