Ice Cream

Ice Cream

1. Beat the whipped cream with a whisk until the big bubbles add 5g of white sugar, continue to beat until the bubbles are delicate, then add 5g of white sugar, and then add 5g of white sugar until there are textures and then add 5g of white sugar to beat until it has sharp corners.

2. Just like this, put it in the refrigerator.

3. Put 3 egg yolks in the milk pan.

4. Add 15ml of pure milk to the egg yolk and mix well, then add 20g of white sugar and continue to mix well.

5. Heat the milk pan on the gas stove, stir while heating, stir until thick, turn off the heat and let cool.

6. Take half of the whipped cream and put it in the egg yolk paste and mix well.

7. Then pour the egg yolk paste into the whipped cream and stir evenly.

8. Prepare three ice cream boxes, pour the ice cream paste into the boxes, shake out the bubbles, flatten them, and freeze them in the refrigerator for three or four hours.

9. When it's time to take it out, the soft, glutinous, sweet and fragrant ice cream is ready.