Oreo Ice Cream

Oreo Ice Cream

1. Add fine sugar to the egg yolks.

2. Dispatch until the color turns white and thickens.

3. Pour the milk into the milk pan and cook until frothy on the edges.

4. Then rush into the egg yolk paste while stirring.

5. Pour back into the milk pot and cook while stirring.

6. The cooked egg yolk paste is thick.

7. After adding the whipped cream, stir well and put it in the refrigerator for two hours.

8. Pour into the ice cream machine, put the ice cream bucket in the refrigerator and freeze overnight.

9. Start stirring.

10. Stir until thick and add Oreo crumbles.

11. Stir until it is completely solid.

12. Pour into the mold and freeze in the refrigerator for more than 24 hours.

13. You can also put it in the crisper.

14. Take it out at room temperature for a while before eating.

15. Very good demoulding.

16. Ice cream is more convenient to eat.

Tips:

Note ⚠️: When boiling the egg yolk paste, use a low heat, and do not cook it into egg drop soup.