Ingredients: 270 grams of light cream, 45 grams of powdered sugar, 150 grams of milk, 1 egg yolk,

Tools: Silicone Ice Cream Moulds

Practice:

1. Pour the milk and egg yolks into a small saucepan, add 30 grams of powdered sugar and stir to combine. Turn on the minimum heat, stirring constantly with a hand-operated beaters, until small bubbles, then turn off the heat and set aside to cool.

2. Add 15g of powdered sugar and a little lemon juice to 270g of light cream, and beat at high speed until the mixture resembles a grain.

3. Pour the whipped cream into a small saucepan with egg yolks.

4, quickly stirred evenly can be, stirring the state of very fine, as shown in the picture.

5, poured into the ice cream mold, a little gentle shock a few times, cover the lid, put in the freezer for a night, the next day you can eat a creamy ice cream, the practice is very simple. Healthier than those sold outside, no additives, children eat more than a few do not have to worry.