PROCESS OF MAKING BAGO (GNETUM GNEMON) ICE CREAM

摘要

This utility model relates to a process of producing bago (Gnetum gnemon) ice cream comprising the following steps: whipping the all purpose cream until stiff and set aside; washing the Bago leaves; blanching the bago leaves for 2 to 3 minutes; draining the Bago leaves; cutting the bago leaves into half; putting the bago leaves and evaporated milk into the blender; blending the bago and evaporated milk; mixing the blended Bago leaves, whipped cream, condensed milk and vanilla in a mixing bowl and mix thoroughly; putting the mixture into the desired container; freezing at coldest temperature for at least 24 hours.