1. Prepare materials
2. Add a small amount of water to starch and mix thoroughly
3. Pour the milk into the pot and heat it over medium and low heat
4. Pour the pineapple sauce
5. Stir until slightly boiling
6. Stir while adding the gorgon juice
7. Stir until the liquid thickens, let cool off the heat
8. Pour the sugar into the whipped cream
9. Beat with a whisk
10. Dismissed
11. Add the cold pineapple milk paste
12. Stir evenly, put it in the freezer compartment of the refrigerator, take out and stir once every 30 minutes, stir 5-8 times, solidify and eat
Tips:Pineapple jam can also be replaced with other jams,
Beat the whipped cream to 6 and distribute it
The pineapple custard must be cooled thoroughly before being poured into the whipped cream.
The interval and frequency of stirring depends on the actual situation
