Cherry Blossom Ice Cream
1.
Add 20 grams of rock sugar powder to the whipped cream, whipped until 7 is distributed, then refrigerate for later use
2.
Beaten egg yolks
3.
Add 20 grams of rock sugar powder to pure milk and boil
4.
Remove the milk from the heat, slowly pour the egg yolk, stir while pouring, and quickly beat the egg until it blends with the milk
5.
Squeeze the lemon juice of half a lemon. You can also add less according to your preference, adding lemon juice can remove the fishy and enhance the fragrance
6.
Put the egg-milk liquid on the fire, simmer until it is about to boil, but don't boil it, otherwise it will be a pot of egg drop soup.
7.
After the custard is allowed to cool, add the cherry blossom sauce
8.
Stir well
9.
Add the refrigerated whipped cream
10.
Stir the cake batter evenly. The ice cream paste will be very fluffy and delicate, and there is no need to stir in freezing
11.
Frozen in the refrigerator. You can eat and take in a few hours. If it has been frozen for a long time, it will be very hard just taken out, and it is not easy to dig. You can just leave it at room temperature for a while.
Tips:
Since the cherry blossom sauce contains sugar, I didn't add too much sugar. If you like the sweetness, you can increase the amount of sugar appropriately. The rock sugar powder I use can also be replaced with the same amount of white sugar.
