Purple Sweet Potato Ice Cream
by Flower fish
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Ingredients: purple sweet potato (cleaned and steamed), light cream, milk, soft white sugar.
2. Peel the purple sweet potato, break it into small pieces and put it in the juicer cup.
3. Add 160 ml of milk.
4. Beat into milk and purple sweet potato juice.
5. Pour 150 ml of whipped cream in the crisper and add 2 spoons of soft sugar.
6. Use an electric whisk to beat at high speed.
7. Then, mix in the milk purple potato juice.
8. Stir evenly at low speed with an electric whisk.
9. Then, put the lid on and put the ice cream lotion in the freezer compartment of the refrigerator.
10. An ice layer forms on the surface after 1 hour, take it out, stir it once, and freeze again.
11. Finally, stir again after another hour.
12. Wait for the ice cream inside to freeze and serve.
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