Pineapple Toast Ice Cream
1.
Add icing sugar to the egg yolks and beat until the icing sugar melts.
2.
Add milk and continue to mix well, then add milk powder and mix well (can be ignored)
3.
Heat on low heat, and stir while heating until the liquid becomes thick. (The thick paste can be hung on the back of the spoon, and the nail will not disappear immediately after the nail is drawn), add pineapple jam and stir well
4.
Whip the whipped cream until it has lines. Mix the custard and whipped cream evenly
5.
Put the ice cream bucket into the bread machine and install it, select the IMIX function button, and pour the liquid into the bucket slowly and in batches. (The ice cream bucket should be placed in the freezer for about 24 hours.) The stirring time is 20 minutes. After stirring until the volume becomes larger, pour the stirred ice cream into the container and put it in the refrigerator for storage. Stirred ice cream can be eaten directly or frozen in the refrigerator before eating
6.
Put the butter and honey in the microwave and beat until the butter melts and stir well
7.
Brush and stir the butter and honey mixture on the toast slices
8.
Put it in the oven at 200 degrees and bake for 8 minutes
9.
Spread whipped cream on the toast slices, and add your favorite fruit
10.
Use whipped cream to squeeze out your favorite flower on the top toast slice, decorate it with blueberries, scoop out the ice cream with an ice cream scoop, and just decorate it.
Tips:
Ingredients: 1 egg yolk, 15 grams of powdered sugar, 100 grams of light cream, 60 grams of pineapple jam, 35 grams of milk powder, 10 grams of toast slices, 3 slices of light cream, 50 grams of honey, 20 grams of butter, 20 grams of blueberries, appropriate amount of cherries, appropriate amount