The practice of ice cream

1. Add 40g of fine sugar to egg yolk and mix well, then add butter ice and ice cream powder and mix well.

2. Heat slowly with a small fire, keep stirring, and keep it as if it doesn't open until the pulp is thick and turn off the fire.

3. Put the pot in cold water to cool, stir it until it is not hot, and sieve it to get a more delicate egg milk slurry, and let it cool completely.

4. Add10g sugar to the whipped cream and stir slightly.

5. The state of whipped cream feels similar to the concentration of egg milk slurry. Mix them and stir them thoroughly.

6. Cover with plastic wrap and freeze in the refrigerator. Take out every 40 minutes and stir well. After stirring for 4 times, it can be put into a sealed box for frozen storage.