Light cream has high nutritional value and is very suitable for making ice cream. The ice cream made is not only delicious, but also silky.

At the same time, it is not difficult to make it. Beat the egg whites into cream with an egg beater, slowly add them into the egg milk slurry, stir them evenly to form ice cream slurry, then seal them in a container and put them in a freezer for freezing.

Cream storage:

1, unopened cream. It can be stored at-18℃ for one year and at 2℃-7℃ for two weeks.

2. The undistributed cream cannot be thawed and frozen repeatedly during storage. Otherwise, it will affect the quality of cream.

3. The whipped cream can be stored in cold storage at 2℃-7℃ for three days.