1. Separate the egg yolk.
2. There is no milk at home, so I use milk powder and water instead.
3. The beaten egg liquid is mixed with milk.
4. Stir the custard evenly.
5. Put the small pot on the fire, simmer it slowly over a low fire, and keep stirring. When the inner edge of the small pot is slightly boiling, raise the end of the pot a little bit, about 10 cm from the stove eye, continue to stir, and increase the stirring speed. The custard becomes a viscous state away from the fire. Then close the lid and wait for the custard to cool naturally. (This step is the most important part of making ice cream. Be sure to boil it slowly, so that it won't boil into an egg-water separation state.)
6. Add passion fruit jam to the cooled custard.
7. Stir well.
8. Add 30 grams of sugar to the whipped cream and beat until 6-7 to distribute.
9. Pour the custard into the whipped cream and mix well.
10. Put it in a container, then put it in the refrigerator to freeze. I'm still too lazy and didn't stir, so I can warm up the room for 10 minutes while eating.
Tips:Nagging: Using milk powder and water instead of milk, the taste is not inferior.
