1. Take 2 egg yolks and pour a few drops of sugar and vanilla extract. I also added some vanilla seeds and mixed with 25 grams of water
2. Use 80 degrees hot water to blow until it is thick. Cool in cold water and take another basin, and pour the whipped cream
3. Beat to 9 minutes and wait for the egg liquid to cool before adding a small amount of whipped cream
4. Mix and stir evenly without particles. Finally put in all the remaining whipped cream, mix and stir
5. After there is no graininess, put it into the container, close the lid, and freeze for more than 2 hours. It can be frozen in a small cup like me, and it is convenient to eat
Tips:If you use a large container to freeze, the container should not be too deep, otherwise it will freeze unevenly, and it will be easy to condense on the outside and the middle is still soft.
