Practice:

1, put the milk, sugar and egg yolk into the pot, stir and boil with low fire, turn off the heat (for delicate taste, quickly cool with ice water and filter with a sieve), send the light cream, mix the filtered pulp together, cover it with plastic wrap, refrigerate for 40 minutes, take it out and stir, repeat this step four times every 40 minutes, and then put it in a sealed box for quick freezing.

2. When the ice cream is caked, we start to make glutinous rice crust. First, put the sugar into the milk and stir it, then pour it into the flour, stir it in the ground flour, and then add salad oil. (If you want colored glutinous rice crust, you can add green tea powder or other colors.) Cover the stirred batter and steam it in a pot for 20 minutes. Take out the pot and prepare coconut paste (to prevent glutinous rice crust)