As for utensils, it's simple. All you need is a basin and some cups, and then there is a refrigerator.
The most important step is how to make it: we have to boil the fresh milk first, and then mix most of the hot milk with cocoa powder (chocolate flavor only) for later use.
Add the remaining hot milk into the nut paste and make it into a thin paste for later use.
Stir the white sugar in the egg yolk evenly, then add the thin paste nut paste milk and stir evenly.
Then slowly pour the boiled chocolate milk into the mixture of sugar and egg yolk and stir well. After cooling, pour it into the prepared basin and put it in the refrigerator for freezing.
The amount of milk should be appropriate. If you want to make more ice cream, prepare more milk. But it is best not to exceed 0.5 kg to avoid waste. Other ingredients should be added according to your own taste, but if there are too many ingredients in cream and milk, it may lead to frozen tightness.
Taking 0.5 kg of milk as an example, other seasoning ingredients are preferably cream 0. 13 kg, nut paste 0.75 kg, sugar 0. 15 kg and egg yolk 0. 1 kg.
This recipe is not absolute. If you think of anything else you can add to ice cream, try it boldly.