Watermelon 350g, homemade yogurt 350g.

150g milk, 20g sugar.

20 grams of corn starch

Steps of self-made zero-added watermelon yogurt ice cream

1.？ Put the watermelon meat into a quick mixer, stir, pour out and screen out the melon seeds.

2.？ Add watermelon juice to the pot with low heat, add 10 starch while cooking, stir until it is thick, turn off the heat, and quickly cool with cold water.

3.？ Add sugar and yogurt to milk and cook together. Add starch, stir and cook until thick. Turn off the fire and cool quickly with cold water.

4.？ Put watermelon sauce and yogurt sauce into small bowls and cool them separately.

5.？ After the ice cream mold is scalded with boiling water, insert a wooden stick, slowly pour the two pastes into the mold at the same time, and gently turn it with a toothpick for a few times to get a random pattern.

6.？ Put the mold in the refrigerator and freeze it for more than ten hours before demoulding. The inedible ice cream can be kept in a fresh-keeping bag and in the refrigerator.

skill

1, adding starch makes the ice cream have no ice residue and better taste.

2. My yogurt is homemade and original, so I added sugar, so I can buy yogurt outside without sugar.