When making ice cream, glutinous rice flour and protein cream are used instead of cream. The biggest advantage is that it is not easy to produce ice residue, and the taste is very soft and waxy. For example, ice cream is prepared from jam, egg milk sauce and cooked glutinous rice flour. Cooked glutinous rice flour is made by adding boiling water to make a thick paste, or mixing it with cold water and heating it in the microwave oven. Note: glutinous rice flour should be mixed very evenly and delicately before adding it to the custard, so that the taste will be good. Production of custard: See the big picture See the big picture Final production: See the big picture Note: 1. If you make it with fresh fruit, the amount of sugar can be a little more, and you don't need to add milk, because fresh fruit is full of water. There are many flavors that can be made, such as watermelon, peach and so on. 2. making ice cream can also save the egg milk and protein cream. The practice is to add sugar to the fruit and beat it into paste, then add the cooked glutinous rice flour paste and beat it evenly, then pour it into the sorbet box and freeze it. 3. If you like the taste of pulp, you can also add a little fine pulp. In the same way, you can also make red bean and mung bean ice cream, but you have to cook it first, and then mix sugar and cooked glutinous rice paste. Summary: ice cream practice: mix the jam with egg milk slurry, then mix with cooked glutinous rice paste, add the protein cream into the mixed paste, continue to mix well, and finally put it in the refrigerator for refrigeration. The practice of ice cream: beat the fruit into puree, add cooked glutinous rice paste and continue to beat evenly, then put it into an ice cream box for refrigeration. If you like to bring pulp, add some small pulp and mix well before you put it in a mold and refrigerate.