Raw materials:
Five egg yolks, 400g of milk, 0/30g of white sugar/kloc-,250g of whipped cream (of course, I added the recovered whipped cream to 280g), and a proper amount of raisins soaked in rum.
Practice:
1, pour all the egg yolk, white sugar and milk into a small milk pot, simmer, stir in circles with a manual egg beater or chopsticks, and bring the milk pot down after boiling slightly.
2. Quickly pour in the whipped cream, add about 0.5g of salt, stir well and let it stand until the liquid in the pot is completely cooled.
3. Filter the milk into a container, freeze it in the refrigerator, take it out when it just freezes, stir it with electric egg beater at medium speed once, and then freeze it again.
4. After 30 minutes, take it out and continue to beat it once. Stir it once every half hour and repeat it for 3 times. After the last beating, add the raisins and beat them together.
5, put it in the refrigerator and freeze hard.