Cream ice cream
Ingredients: 270 grams of whipping cream, 45 grams of powdered sugar, 150 grams of milk, 1 egg yolk,
Tools: silicone ice cream mold
p>Method:
1. Pour the milk and egg yolk into a small milk pot, add 30 grams of powdered sugar and stir evenly. Turn on the minimum heat, stir continuously with a manual electric appliance until small bubbles appear, then turn off the heat and set aside to cool for later use.
2. Add 15 grams of powdered sugar and a small amount of lemon juice to 270 grams of whipping cream and beat at high speed until lines appear.
3. Pour the whipped cream into the small milk pot containing egg yolks.
4. Stir fry quickly and evenly. The stir-fried state is very delicate, as shown in the picture.
5. Pour the ice cream into the ice cream mold, shake it a few times, cover it, and put it in the refrigerator to freeze overnight. You will be able to enjoy the creamy ice cream the next day. The method is special. Simple. It is healthier than the ones sold outside and has no additives. Children don’t have to worry if they eat a few more.