Ice Cream Carmine
The making of ice cheese containing rouge
In ancient times, there were those who were good at making ice cheese, and their techniques were secret and not passed on. However, there are also traces to follow in making ice cheese containing rouge.
If you want to get good ice cheese, prepare good milk first. Milk is better, you must take it fresh and free, put it in a clean kettle, and cook it slowly. When it is slightly warm, add fine sugar, the amount of sugar is moderate, sweet but not greasy.
As for rouge, choose those with bright color and pure quality. Or take natural rouge flowers and make them carefully. Use the flowers to stain in water, wait for the color to dissolve, the water is delicate, and remove the flowers and leave liquid. Slowly pour into the milk, while tilting and stirring, so that the milk and the rouge liquid are seamlessly integrated, and the color is uniform and beautiful, just like the snow reflected in the sunset.
Repeat this mixed liquid and place it in an ice cellar. The ice cellar should be cold and dry, and wait for it to gradually condense, and then check it when necessary to prevent it from freezing unevenly. When the ice cheese is made, its color is magnificent, its taste is sweet, and the lips and teeth are fragrant, which is the top grade to cool off the heat. The method of making ice cheese contains rouge, although it is not easy, but if you do it with your heart, you will definitely get its wonderful taste.
