1. Ready whipped cream
2. Add 25 grams of caster sugar, you can add more if you like sweet
3. Stir until the foam is rich
4. Add purple potato flour and continue to stir
5. Stir evenly to form an ice cream paste, and the lines can appear
6. The ice cream mold is disinfected and the water is drained.
7. Pour the stirred ice cream paste into the mold to be ninety minutes full,
8. Cover them one by one and put them in the refrigerator for quick freezing for more than 2 hours. When taking them out for consumption, soak the ice cream stick shell in cold water for a while or let it cool down to release the mold smoothly.
Tips:1. It is best to use an electric whisk when whipping the cream.
2. Fine sugar can be added a little according to your preference.
