Peach Gum, Mulberry Yogurt Ice Cream
1.
Ready ice cubes
2.
Pick and wash the soaked peach gum, put it in a pot and cook until thick
3.
Add mulberry paste, sugar and mix thoroughly
4.
Add condensed milk and mix thoroughly
5.
Add yogurt and mix thoroughly
6.
First add ice cubes to the thermos stew beaker and shake to pre-cool, then put ice cubes on the bottom layer and sprinkle some salt
7.
Pour the mixed ice cream liquid into the food bag, tighten the mouth of the bag, put it into a stewing beaker, add a layer of ice cubes on top, and sprinkle some salt
8.
Tighten the lid and refrigerate for more than 4 hours
9.
Open the lid, the ice is still there
10.
Open the ice cream bag
11.
Scoop out ice cream with an ice cream spoon
12.
Put it into the bowl, OK! Enjoy it now, the temperature is high and it will melt away soon.
Tips:
The sprinkling of salt is to reduce the melting speed of the ice cubes. I tried to refrigerate it overnight. The ice cubes are still there. The stew beaker is really good.