1. First prepare the corn ice cream ingredients
2. Corn kernels and milk, crushed and filtered
3. Put the sugar in the egg to beat white
4. Heat the corn custard over a low heat to slightly boil
5. Pour the egg yolk into the corn milk paste little by little, and stir while pouring
6. Boil again on low heat until slightly boiled
7. Pour out and let cool and freeze in the refrigerator. Stir every 1 hour for a total of 3 times. The corn ice cream is ready.
8. Prepare purple sweet potato ice cream ingredients
9. Diced Purple Potato
10. Add the milk blender to smash, and then heat it up slightly
11. Put the sugar in the egg yolk and beat until white
12. Add the egg yolk to the purple sweet potato milk paste, add slowly
13. Heat it on a low heat to a slight boil, pay attention to stirring to avoid sticking
14. Pour out and let cool and freeze, stirring every 1 hour, 3 times in total
15. carry out
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