First, the watermelon pulp is seeded and squeezed (filtered) into 200 ml watermelon juice. Stir the watermelon juice evenly and add it to the milk (fresh milk is ok, I didn't buy fresh milk with Mengniu pure milk), and slowly heat the milk with low heat.
Then open the eggs and take out the yolk of three eggs (find an empty beverage bottle, aim the bottle at the yolk, squeeze the air first and then let go, and easily suck out the yolk).
Then add sugar to the egg yolk, and the sweetness can be adjusted according to personal taste. Stir in one direction to mix the sugar and egg yolk thoroughly.
Then, after the watermelon milk is boiled, slowly add it to the stirred egg yolk, and stir while pouring the milk. Be sure to add milk slowly and stir quickly to prevent the yolk from burning and caking.
Secondly, after mixing, pour it into the pot where milk is boiled and heat it for sterilization. During the heating process, you don't listen to stirring, you don't need to cook, and you can see bubbles around.
Finally, the finished product is cooled and put into the freezer, and it is stirred about every half hour until the freezing degree is basically complete.
When I went to see the ice cream after lunch, it was frozen, just like the ice cream I just bought. I picked up the ice cream and scooped it up with a spoon. Ah, how delicious! I ate with relish. In a short time, I ate all the lovely ice cream.
Although the ice cream made by myself is not as big as the one bought in the store, and it is not delicious, I think it cools me down, and the price is affordable, which makes me feel less hot and achieves the desired effect. How nice! It really makes me feel fresh and comfortable.