Homemade Mulberry Ice Cream

Homemade Mulberry Ice Cream

1. Add some water and 10 grams of sugar to the washed mulberries to make mulberry juice, heat and cook for 10 minutes, then let cool for later use

2. Put the egg yolk in a boiling pot with sugar and milk

3. Heat on a low heat to remove before boiling, (do not boil, or it will become an egg). Stir continuously and fully during the period.

4. Boil until the egg is thick and let cool

5. Whip the whipped cream and the right amount of sugar until it reaches six or seven.

6. Pour the cold mulberry juice and egg yolk into the whipped cream

7. Stir evenly with a silicone spatula, and pour it into a container with a lid and put it in the refrigerator for an hour

8. Take out and stir every hour or so

9. Stir it for 4~5 times and it will taste best in the refrigerator for about half an hour before eating.