1. The refrigerating barrel is frozen in the freezer compartment of the refrigerator for more than 12 hours.
2. Scrape the vanilla bean pods into the pure milk, pour into a pot over medium-low heat and cook until slightly boiled; turn off the heat, cover the pot and simmer for 5 minutes.
3. Separate the white and egg yolk, and take the egg yolk for later use.
4. Mix the egg yolk and white sugar, and stir until white.
5. Pour the sifted vanilla milk into the mixed egg liquid and mix well.
6. Pour the custard mixture back into the pot and cook on low heat.
7. Cook until thickened (stir while cooking to avoid muddy pot).
8. Add 2-3 drops of lemon juice to remove fishy, stir until evenly, pour out and cool for later use.
9. Shake the whipped cream and pour it into a water-free and oil-free container, add 20 grams of white sugar in portions.
10. Hit medium speed to 60% of the rounds.
11. Mix well with the cooled custard.
12. Pour the vanilla milk paste into the cooling bucket, turn on the switch, and stir for 30 minutes.
13. The processed ice cream paste is put into a sealed box and frozen in the refrigerator for 2 hours to shape.
14. Take it out and warm it up, dig the ball with a ball digger, pour in the chocolate sauce and sprinkle with crushed peanuts.
