2 Put the sugar into the egg white for three times, and beat the egg white with an egg beater until it is dry and frothy (when the egg beater is lifted, the egg white will pull out a sharp and straight corner), as shown in the figure below.

3: Beat the egg yolk evenly with an egg beater, then pour the egg yolk into the beaten egg white and stir it in the right way-turn it up and down (have you ever seen a shovel hoe the ground? Dig out a shovel of soil from below, then turn it over to the ground, which is the correct mixing method), mix it evenly and turn it into egg paste.

4: Pour the whipped cream into a clean bowl and beat it to 60% to 70% with an eggbeater (to keep the pattern). The big bowl on the left in the picture below is whipped whipped cream.

5: Pour the whipped cream into the egg paste, and still stir the egg paste and whipped cream evenly as described in the production process 2, and the ice cream paste is ready.

6. Put the ice cream paste in the freezer for more than 4 hours, and the ice cream will be ready.

Yes