Main ingredients

Egg yolks, fresh milk, cream, sugar, flavorings.

Equipment and utensils

Small pots, milk cooker, fine mesh sieve or gauze.

Method of production

Proportion of selected materials: 0.5 kg of fresh milk, cream 0.13 kilograms. Sugar

0.15 kilograms, egg yolks 0.1 kilograms, edible flavor trace.

Weighed sugar into a small pot; then add egg yolks, and mix thoroughly. Boil fresh milk in a pot, after cooling, slowly pour into the mixture of sugar and egg yolks, stir well, and then put into the aluminum pot with a slight fire slowly heating, so that the temperature is maintained at 70 ℃ ~ 75 ℃, and constantly stirring. After the cease fire, the temperature gradually decreases, to a certain consistency when filtered through a fine mesh sieve (or with a clean gauze), in the filtrate add the appropriate amount of cream and food flavor, and then put into a clean container for freezing, that is, ready.

Process

Selection of materials→sugar, egg mixing→boiling milk→milk, sugar, egg mixing→filtering→adding cream and flavorings→freezing.