1. Sift the low-gluten flour once.
2. Stir-fry low-gluten flour over low heat.
3. After the purple sweet potato is steamed and let cool, put it in a blender and stir to make purple sweet potato puree. Add the milk, cream and sugar in the raw materials and continue to mix it delicately.
4. Stir in the sauteed low flour in the purple sweet potato paste.
5. Put it into a piping bag and squeeze it into a shape you like.
Tips:1. This ice cream is basically zero mistakes.
2. It's better to sift the low powder, so that the taste is more delicate.
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