I. Materials

300g of milk, whipped cream 1200g, appropriate amount of cherries, 4 egg yolks, 3g of corn starch, 200g of mango, 0/00g of mulberry/kloc, 0/00g of papaya/kloc, and 0/00g of sugar/kloc.

Second, practice.

1. Put 4 egg yolks in a pot, add 3 grams of corn starch and 40 grams of fine sugar and mix well.

2. Pour 300 grams of milk into the pot, heat it until it boils, and then remove it from the fire.

3. After the milk cools slightly, slowly pour it into the yolk paste. Generally, stir quickly while pouring. Never boil eggs.

4. Pour the eggs and milk into a stainless steel pot, heat it on low heat and stir it constantly.

It takes a long time to leave the fire until the egg milk becomes thicker and thicker, so be sure to stir patiently.

How to make mango ice cream:

6.400g whipped cream should be refrigerated 12 hours or more. Add 20 grams of sugar and stir until 67%.

7. Peel the mango to get the meat, and then mash it.

8. Add 200 grams of mango puree to the custard and mix well, then add whipped cream and mix well.

The practice of papaya ice cream:

9.400g whipped cream should be refrigerated 12 hours or more. Add 20 grams of sugar and stir until 67% is dispersed.

10. Add papaya sauce into the egg milk paste and stir well, then add fresh cream and stir well.

Method for making mulberry ice cream;

1 1.400g whipped cream 12h or more, add 20g sugar and beat until No.67.

12. Wash the mulberries, remove the pedicels and mash them into mud.

13. Add the mulberry mud into the egg milk paste and stir well, then add the whipped cream and stir well.