Delicacy Not to be Missed in Summer: Corn Ice Cream

Delicacy Not to be Missed in Summer: Corn Ice Cream

1. First, beat the whipped cream to six and distribute it. That is, there are lines, but it can still flow.

2. Beat the egg yolks until the color fades.

3. Mix with corn milk and sugar and mix well.

4. Heat it on a low heat until it is close to boiling, don't let it boil, or it will become egg drop soup!

5. Cool the boiled egg batter, I like to put it in cold water to cool it.

6. Then mix the cooled egg batter with the whipped cream, then pour the sweet corn kernels, stir evenly, and the ice cream liquid is ready.

7. Put the ice cream liquid in the refrigerator for 30 minutes and then put it into the ice cream bucket that has been frozen for more than 15 hours.

8. Then start the ice cream maker and mix it for 25-30 minutes and it's ready!

9. The freshly made ice cream is very soft, a bit like a milkshake, if you like a harder one, put it in the refrigerator before eating it!

Tips:

1. The small bucket of the ice cream machine should preferably be frozen for more than 15 hours. When not in use, put it in the freezer and take it as needed.

2. If there is no ice cream machine, then after finishing step 6, pour the ice cream liquid into a shallow container, such as a LOCK&LOCK lunch box, put it in the refrigerator for 2 hours, take it out, stir, Stir to the corners, then freeze again for 2 hours and then stir, repeat this 4 to 5 times, but at least not less than 3 times.