Ice Cream

Ice Cream

1. Heat the milk until it is about to boil off the heat, let it cool and set aside

2. Beat the egg yolks with sugar until it is close to white

3. Add the cooled milk to the egg yolk container one by one and stir evenly. Pour the evenly stirred milk and egg yolk liquid into the pot and heat it up on low heat, and stir from the bottom to slowly heat it until it is thick.
The milk and egg yolk can be boiled to a suitable state and then removed from the fire. Replace the container while it is hot and sieve, and cool the container through ice water. After roughly cooling, put it in the refrigerator for 3~4 hours

4. Prepare fresh cream before the cold storage time of milk and egg yolk is finished, beat it to a foamed state, add it to the milk and egg yolk, mix well, cover, put it in the refrigerator and freeze

5. Take it out when it is about to freeze, stir it with an electric mixer, and freeze it in the refrigerator. Repeat this 3 times. When it becomes smooth, you can keep it in the refrigerator.

6. You can add dried fruits, red bean paste, fruits, etc. according to your preferences

Tips:

It is not advisable to add milk to the egg yolk at one time to avoid lumps.
The milk and egg yolk liquid should not be overheated to avoid solidification. It is recommended to choose a thicker pot.