1. Prepare materials
2. Put 40g sugar and two egg yolks into the container. Add a few drops of white vinegar to get rid of the fishy.
3. Use an electric whisk to beat the egg yolks until they turn white slightly.
4. Pour 50g of milk into the milk pan, cook on low heat until small bubbles appear at the bottom of the pan, turn off the heat. (No need to boil) Stir while boiling to prevent sticky bottom
5. Pour the boiled milk slowly into the egg yolk paste, little by little, stirring quickly while pouring. Prevent changing eggs.
6. Pour the stirred paste back into the milk pan and cook on low heat until small bubbles appear at the bottom of the pan. (Do not boil) After cooking, let it cool and set aside. (Stir during cooking to prevent sticky bottom)
7. 200g of cream is whipped up to 8-9%. (I've played but it doesn't affect it)
8. Pour the whipped cream into the cold egg batter and stir well.
9. Add cranberries, you can add it if you like the flavor of chocolate or matcha. This is the ice cream paste.
10. Pour into the prepared potting cup
11. Put the lid on and freeze in the refrigerator for more than 5 hours.
12. Oreo cookies remove the middle filling
13. Put it in a fresh-keeping bag and roll it with a rolling pin
14. Rolled out Oreo cookies. This is the soil, does it look like it?
15. Take out the frozen ice cream. A total of 3 were made, and one was eaten by the little guy too late to take a photo.
16. Sprinkle Oreo.
17. Insert the straw, it doesn't need to be deep, just 1-2cm, and cut off the excess.
18. Just plug in mint.
19. Finished product
20. Finished product
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