1. Raw material map
2. Take out the refrigerated whipped cream, pour it into a large bowl and freeze for later use (just one bottle)
3. Prepare two egg yolks (badly beaten, huh)
4. Prepare 250ml of milk (even with a water bottle)
5. Pour the milk into the pot and heat it over a low heat
6. Pour in the egg yolk and stir, don’t boil it until it boils, it will turn into egg drop soup. I always touch it with my hand and cook it until it’s hot.
7. After cooking, turn off the heat, pour in Ovaltine and mix well. I used three-in-one small strips. If it is the original flavor, you can add some sugar
8. Mix well and put it in the refrigerator for later use
9. Take out the whipped cream and beat it until it reaches 70%, and just cross the lines.
10. Mix well with the refrigerated Ovaltine liquid, beat with a whisk until a little foam, freeze, take out every hour and beat until it freezes and forms.
Tips:1 Be careful when cooking the custard
2 The original ice cream without Ovaltine, you can also make other flavors of matcha, cocoa, etc.
3 It is recommended to use an electric whisk, the effect is definitely better than the hand-beating, if there is an ice cream machine, it is better
4 If the ice cream is well-made, there is no icy residue. It is natural and without additives. It is much better than the ones sold outside, hehe
