1. Put the whipped cream in a clean steel basin with no water, stir and beat with a whisk to about 6 and distribute for later use.
2. Put egg yolks, corn flour and 30 grams of fine sugar into a clean steel basin with no water, and stir until the color turns white and thick.
3. Then boil the remaining 70 grams of granulated sugar and milk together, add to Method 2, continue to stir until thick, then add in Method 1 and mix well, finally add brandy and fruit candied granules and mix well.
4. Put Practice 3 in the refrigerator and freeze for about 1 hour, take it out and stir until it becomes soft, and repeat the freezing and taking out and stirring at least 3 times.
