Oreo Cranberry Potted Ice Cream

Flavor: Milk; Process: Other; Time: Several Hours; Difficulty: Ordinary.

Detailed Steps for Making Oreo Cranberry Potted Ice Cream

Prepare the Ingredients

Put 40g granulated sugar and 2 egg yolks in a container. Add a few drops of white vinegar to remove the fishy smell.

Use an electric egg beater to beat the egg yolks into a paste until they turn slightly white.

Pour 50g milk into a milk pot and cook over low heat until small bubbles appear at the bottom of the pot. (Do not boil) Stir while cooking to prevent sticking to the bottom.

Pour the cooked milk slowly into the egg yolk paste, a little at a time, while quickly stirring. This prevents the eggs from turning into egg flowers.

Pour the mixed paste back into the milk pot and cook over low heat until small bubbles appear at the bottom of the pot. (Do not boil) After cooking, let it cool and set aside. (Stir while cooking to prevent sticking to the bottom)

Whip 200g of whipping cream until it is 8-9% thick. (I’ve already whipped it, but it doesn’t affect the outcome.)

Pour the whipped cream into the cooled egg paste and mix well.

Add cranberries. If you like chocolate or matcha flavor, you can add them at this step. This is the ice cream paste.

Pour the mixture into the prepared potted cups.

Put the lid on and freeze in the refrigerator for at least 5 hours.

Remove the cream from the Oreo cookies.

Put the cookies in a plastic bag and crush them with a rolling pin.

The crushed Oreo cookies. Doesn’t it look like soil?

Remove the frozen ice cream from the cups. I made a total of 3, but one was eaten by my little one before I could take a picture.

Sprinkle with Oreo cookies.

Insert a straw, not too deep, about 1-2cm is enough, and cut off the excess.

Insert a mint leaf and it’s done.

Finished Product

Finished Product