Main ingredient milk160ml

Cream 200 ml

2 auxiliary egg yolks.

90 grams of soft sugar

The practice of ice cream

1. The milk is heated until it is about to boil away from the fire, and it will be cooled for later use.

2. Add sugar to the egg yolk and beat it to near white.

3. Add the cooled milk into the egg yolk container one by one and stir evenly.

Pour all the evenly stirred milk yolk liquid into the pot, heat it, turn it over from the bottom and stir it slowly until it is thick.

When the milk yolk liquid is boiled to a proper state, it can be removed from the fire, and the container is replaced while it is hot, and the container is cooled through ice water, and then it is put into the refrigerator for 3-4 hours after it is roughly cooled.

4. Prepare whipped cream before the cold storage time of milk yolk liquid is about to end, and beat it to a foaming state of seven minutes.

Add it into the milk yolk liquid, mix well, cover it and put it in the refrigerator for freezing.

5. When it is about to freeze, take it out, stir it fully with an electric stirrer, and then put it in the refrigerator for freezing. Repeat this for 3 times, and when it becomes smooth, it can be kept in the refrigerator for refrigeration.

6. You can add dried fruits, bean paste, fruits, etc. according to your own preferences.

Cooking skills It is not advisable to add milk to egg yolk at one time to avoid caking.

Milk yolk liquid should not be overheated to avoid solidification, so it is recommended to choose a thicker pot.