1. Beat the whipped cream to six to distribute, and store in the refrigerator for later use.
2. The yolk is separated.
3. Dispatch until the color fades and the volume swells.
4. Add milk and white sugar, stir well.
5. Heat the milk pot on low heat until it is about to boil and not boil, turn off the heat.
6. Cool the boiled egg yolk and milk liquid over ice water.
7. When cooling the egg yolk milk liquid, use a food processor to break up the walnuts.
8. After the egg yolk milk liquid has cooled, add vanilla extract.
9. Add the chopped walnuts and mix well.
10. Mix with the whipped cream before.
11. Stir it to form ice cream liquid, put it in the freezer of the refrigerator and freeze for 30 minutes.
12. Turn on the ice cream machine (the inner bucket should be placed in the freezer of the refrigerator for more than 15 hours), slowly pour the ice cream liquid from the entrance, and stir it while pouring the inside to make it even.
13. About 20-30 minutes later, the ice cream is ready, and the freshly made ice cream is ready to eat! If you like harder, you can freeze for 30 minutes before eating!
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