1. 1. Use a silicone spatula to grind the cheese until it is as smooth as possible, and stir thoroughly;
2. 2. Heat the milk to a bubbling state on a low fire. After adding white sugar to the egg yolk, add a small amount of milk and stir evenly, then pour it back into the pot, heat it on a low fire, and stir while heating until the bottom is slightly bubbling. Turn off the fire ；
3. 3. Add a small amount of the heated second step milk to the cream cheese several times, stir evenly, and finally add lemon juice and stir
4. 4. After mixing, filter it with a universal sun, then stir with ice water to cool it down, and then put it in the refrigerator to freeze for about 4 hours;
5. 5. Take out the above mixture when it is about to freeze, stir it fully with an electric stirrer, and then freeze it in the refrigerator. Repeat this 2-3 times. When it becomes smooth, you can directly put it in the refrigerator until it is frozen and ready to eat;
6. 6. During the period, the biscuits can be roughly crushed
7. 7. After stirring the ice cream batter for the last time, add the crushed biscuits and mix well, then add the cherry jam and mix well. Put it in the refrigerator until frozen and ready
8. 8. Otherwise, the red color of the finished jam and the white color of the cheese are not obvious, and it is not beautiful enough. The frozen finished product will be eaten by digging balls;
9. 9. It can also be combined with biscuits;
10. 10. Afternoon tea in hot weather is also a good choice;
Tips:Cooking skills
1. Jam and biscuits can be matched according to your favorite taste;
2. The amount of jam and biscuits can also be adjusted according to preference, it is recommended to make a taste before adjusting
Tips
Yingtai, an ordinary cook, a working mother, loves life and food;
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