极简自制斑兰冰淇淋 Quick and Easy Pandan Homemade Ice Cream

答应了天使们很久很久很久的事。自从做了几次被她们“嫌弃”但依旧会吃完的古早味冰淇淋，就会时不时向「婆妈」提一提什么时候做“正常”的冰淇淋🍦给她们试试😂。这食谱里的份量特地为天使们减少对糖的摄入而“量身定做”的，所以完成品会不怎么甜☺️。

极简自制斑兰冰淇淋 

{材料} 炼奶100克，鲜奶油400毫升，斑兰粉10克(个人喜好)。 

***打发鲜奶油的容器等预先放入冰箱冷藏。 

{做法} 

1. 炼奶加班兰粉拌均匀后冷藏备用。 

2. 鲜奶油低速开始打发1分钟后转去中速继续打发2分钟至出现纹路。 

3. 一次过加入冷藏的斑兰炼奶， 低速搅拌均匀至再次出现纹路轻轻翻拌均匀后，倒入模具。 

4. *速冻冷藏两-三小时后拿出来翻拌均匀再速冻冷藏，隔一小时再拿出来翻拌均匀（这步可省略滴---翻拌1-2次，口感细腻些。）

 5. 速冻冷藏至少要8小时左右才能享用，隔夜最佳。 

***炼奶150克，鲜奶油350毫升，班兰粉15克是「婆妈」🏠正常口味的份量哟！

Quick and Easy Homemade Pandan Ice Cream 

{Ingredients} Condensed milk 100g, whipping cream 400ml, pandan powder x 10g (optional). 

***Chilled mixing bowl and whisk attachment that use to whip up the cream.

{Directions} 

1. Mixed condensed milk and pandan powder well and keep refrigerated. 

2. Whip the cold whipping cream with mixer with low speed at first for 1 min and turn to medium speed to continue beat for another 2mins till form a soft peak. 

 3. Add in cold condensed milk mixtures, mix well with low speed a while till form firmer peak, and gently fold till well mixed, pour into mold. 

4. *Freeze for 2-3 hours and then take out to stir well and freeze again, after an hour stirring it well again and freeze it back (Stir for 1-2 times for smoother texture purpose, optional) . 

5. Freeze for at least 8 hours before enjoy it chill, or overnight is the best. 

***This is kid friendly recipe---Original flavour recipe: condensed milk 150g, whipping cream 350ml, pandan powder 15g. 

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