Original Milk Ice Cream
1.
Prepare raw materials.
2.
Take 2 egg yolks.
3.
Add sugar to the egg yolk.
4.
Add 25g of water to mix, and then use 80 degrees hot water to beat until thick and then cool in cold water.
5.
Take another pot and weigh 180g of whipped cream.
6.
Then beat the whipped cream to 9 minutes, that is, the small sharp corners are drooping when the whisk is lifted.
7.
After the egg liquid has cooled, add a small amount of whipped cream, mix and stir evenly without particles.
8.
Then put in all the remaining whipped cream, then mix and stir evenly without particles.
9.
Finally, pour it into a container, cover it with a lid or put it in the refrigerator and freeze it for about 3 hours.