Materials:200g of pure milk, 100g of light cream, 20g of condensed milk, 10g of corn starch.

Practice steps:

1. Prepare a small milk pot, then add 10 grams of corn starch, 20 grams of condensed milk, and then 200 grams of pure milk. Stir well with a spoon to melt the starch.

2. Turn on high heat to heat the milk and stir slowly with a spoon to heat it evenly. Simmer the milk into yogurt, turn off the heat and set aside.

3. Chill the whipped cream in the refrigerator for more than 2 hours in advance, then put 100 grams of whipped cream into a bowl and stir with an electric whisk or chopsticks to beat the whipped cream until it doubles in size so a spoon can be inserted into it.

4. Cool the boiled milk, put it together with the whipped cream and mix well with a spoon.

5. Prepare an ice cream mold, pour the whipped cream and milk into the mold, press it down with a spoon, spread it well and let it cool, then cover the mold and put it into the freezer to freeze.

6. Freeze the ice cream for more than 6 hours, and it will be ready to eat when it is completely solidified. The ice cream made this way has a soft texture, no ice residue, and is especially delicious.

The secret of pudding ice cream is:

1. If you want the ice cream to be soft, you have to add whipped cream, which is the key to the soft texture of pudding ice cream.

2. If you want ice cream without crumbs, you must wait until the milk is completely cooled before you put it in the freezer, otherwise it is very easy to produce crumbs.