森綠很喜歡吃腐竹蛋糖水，所以便想用來試做雪糕，味道很不錯，十分喜歡。在此分享我的食譜，做法簡單，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/_5mY3xGu2Mk
這食譜可製作出 1 杯的雪糕
材料：
1. 腐竹糖水(已加冰糖但沒有加入蛋) (100 ml)*
2. 黃豆粉.豆漿粉 . Soya Powder (1 茶匙)
3. 淡奶油 (40 ml)
4. 糖 (10 克)
5. 煉奶.煉乳 (1 茶匙)
6. 蛋 (1 隻)
* 腐竹糖水的做法可看森綠腐竹雪耳糖水的影片:腐竹糖水的做法
做法：
1. 煮好或弄熱腐竹糖水
2. 將腐竹糖水倒入篩子以確保其幼滑
3. 用勺子幫助將腐竹糖水過篩，使其更加幼滑
4. 在碗裡，將黃豆粉與一些腐竹糖水混合
5. 在鍋中，將黃豆粉糊和已過篩的腐竹糖水混合
6. 用小火加熱混合物，直至它將要沸騰便關火
7. 再次過篩混合物以確保其幼滑
8. 將糖加入蛋黃中。 攪拌至稠且顏色發白
9. 將蛋液一點一點加入暖糖水混合物中，拌勻
10. 用小火將混合物加熱至80-85度，然後關火
11. 加入淡奶油和煉乳，拌勻
12. 去除浮在混合物上面的泡沫
13. 將混合物倒入雪糕機中，調到“醇厚”
14. 大約100分鐘後，便完成了！
個人心得：
1. 如想雪糕的質地硬些，可以把做好的雪球放進冰箱雪藏1-2小時
2. 雪糕機煮食時間會因食材溫度和其他因素而變化，要不小時查看雪糕的質地
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.Recipe of Yuba Dessert Ice Cream in English~.~.~.
SumLook loves Yuba Dessert so I used it to make ice cream. The ice cream came out quite well.
Here is our recipe. It is very to easy to make.
Please click on this link to see my video: https://youtu.be/_5mY3xGu2Mk
This recipe can make 1 big scoop of Ice Cream.
Ingredients:
1. Yuba dessert (with sugar added already but without egg) (100 ml)*
2. Soya Powder (1 tsp)
3. Whipping Cream (40 ml)
4. Sugar (10 g)
5. Condensed Milk (1 tsp)
6. Egg (1)
* Please see my video of Yuba Dessert to see how to make Yuba Dessert
Method：
1. Cook or reheat the Yuba Dessert
2. Pour Yuba dessert through the sieve to make sure it is smooth
3. Use a spoon to help sieving Yuba dessert through a sieve to make it extra smooth
4. In a bowl, mix Soya Powder with some Yuba dessert
5. In a pot, mix the soya powder paste and the sieved Yuba Dessert
6. Warm up the mixture over low heat until it is about to boil
7. Sieve the mixture again to make sure it is smooth
8. Add sugar into egg yolk. Blend until it is thick and pale in color
9. Add the egg mixture in to the warm dessert bit by bit and mix well
10. Over low heat, warm up the mixture until 80-85 degrees then turn off the fire
11. Stir in whipping cream and condensed milk, mix well
12. Remove the foam on top of the mixture
13. Pour the mixture into the ice cream maker, turn to "Hard"
14. After about 100 mins, then it is ready!
Personal thought and tips：
1. If you prefer the texture to be firmer, you can freeze the ice cream in the fridge for 1-2 hours
2. The time required to make the ice cream varies according to the temperature of the mixture and other factors. So you will need to check the texture of the ice cream from time to time
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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