1. Wash the purple sweet potato and remove the skin
2. Cut into small dices and drizzle with about 20 grams of water
3. Top it with a plate, microwave, medium heat, 5 minutes
4. Take out, the small spoon can be crushed, put in a blender, add 100 grams of milk, and beat into puree
5. Let cool, set aside
6. 60 grams of sugar into the egg yolk bowl
7. Manual egg beater beats into milky white, the volume becomes larger
8. Add the remaining 100 grams of milk and mix well
9. Put it in a milk pot, heat it slowly on a low fire, just leave the fire when it bubbling, don’t wait for it to boil
10. Let cool, set aside
11. Add 30 grams of sugar to whipped cream
12. Electric egg beater beats at low speed to 70%
13. Mix well with the cold custard and milk mixture
14. Then add the purple potato mash, mix well, and the ice cream liquid is complete
15. Install the ice cream bucket that has been frozen at minus 18 degrees for 24 hours
16. Select the iMix ice cream function and pour the ice cream liquid after the mixing page is turned
17. After 20 minutes, it is finished, but it is too soft to be a perfect shape
18. Into the mold
19. Cover with plastic wrap, put it in the refrigerator for more than half an hour, and then take it out for consumption
20. Take off the film and put it in a cup. Enjoy slowly
Tips:1. The milk and egg yolk liquid should be boiled on a low fire. Just leave the fire to bubbling, otherwise the egg yolk will be cooked, which will affect the later production;
2. There are differences in ice cream machines, please use your own machine operation instructions;
3. The freshly made ice cream is soft but not in perfect shape. It will taste better when eaten after freezing.
