Egg yolk contains lecithin, which can play the role of emulsifier (natural emulsifier), and emulsifier can fully blend water and cream; Egg yolk can be solidified, which is better than making ice cream with pure milk.

Ingredients: 200ml of milk, 200ml of whipped cream, and 2 egg yolks.

Seasoning: 50g of fine sugar.

working methods

1. Add 40 grams of fine sugar to egg yolk and mix well, then add milk and mix well.

2. Heat slowly with a small fire, keep stirring, and keep it as if it is not open until the pulp is thick and turn off the fire.

3. Put the pot in cold water to cool, stir it until it is not hot, and sieve it to get a more delicate egg milk slurry, and let it cool completely.

4. Add10g sugar to the whipped cream and stir slightly.

5. the state of whipped cream feels similar to the concentration of egg milk slurry, and mix the two evenly.

6. Cover with plastic wrap and freeze in the refrigerator. Take out every 40 minutes and stir well. After stirring for 4 times, it can be frozen in a sealed box.