1. Take a pot and add milk
2. Add rosette
3. Add condensed milk and stir well
4. Keep in the refrigerator
5. Put the whipped cream in the egg beater
6. Add caster sugar
7. Add some lemon juice
8. Added a few drops of rose essence
9. Use a whisk to beat at high speed to 90% hard and not flowing
10. Take out the refrigerated rose milk juice
11. Add the whipped cream and stir evenly
12. Take out the pre-frozen ice cream bucket from the refrigerator and install the mixing paddle and base
13. Put the barrel into the bread machine, pour the liquid carefully, start the IMIX button, the default is 20 minutes, I used 2 programs, which is 40 minutes
Tips:Rose jam has a sweet taste, so the amount of condensed milk can be reduced
