杨梅属于季节性水果，5～6月份是成熟度最好的时候，所以杨梅甜品都属于夏日限定款。这款【杨梅雪糕】，酸甜可口，冰凉清爽，没有冰渣，入口即化。

By 小施姐姐

用料

• 【杨梅酱】
• 杨梅 800g
• 细砂糖 180g
• 柠檬汁(可不用) 5g
• 【冰淇淋液】
• 杨梅酱 300g
• 酸奶 440g
• 淡奶油 220g

做法步骤

1、800g杨梅➕盐，浸泡30分钟，洗净沥干水分。

2、用厨房剪刀剪下杨梅肉，约660克。

3、杨梅肉➕180g细砂糖，放入不粘锅。

4、小火熬煮，变煮边搅拌。

5、杨梅会煮出水分，不要急，全程小火慢慢煮。

6、水分差不多煮干的时候加入柠檬汁，搅拌均匀后离火。

7、杨梅酱大约300克

8、将杨梅酱摊平晾凉

9、加入440克酸奶，浓稠的或者稀一点的都可以。

10、搅拌均匀

11、碗中加入220克淡奶油，夏天碗要提前在冰箱冷冻。

12、隔冰水打发

13、打到出现纹路，提起打蛋头有小弯钩。

14、将淡奶油加入杨梅酸奶糊中

15、翻拌均匀

16、舀入模具中，插上雪糕棍，震两下会自然平整。

17、盖上盖子，放入冰箱冷冻10小时以上。

18、成品图～

19、酸甜冰爽，非常开胃～

小贴士

1.这款雪糕酸酸甜甜，怕酸的朋友可以调整酸奶和淡奶油的比例。杨梅酱300g➕酸奶160g➕淡奶油1000g，电动打蛋器打发即可。\n\n2.杨梅酱就够甜了，打发淡奶油的时候就不用加糖了。

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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