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1.
practice:
1. Prepare materials
2. Dice the watermelon, squeeze the juice with a blender, and sieve for later use.
3. Stir the corn starch, fine sugar, and milk powder evenly.
4. Pour the watermelon juice into the milk pan, add the cornstarch mixture, and mix well.
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2.
5. Heat on a low heat, stir until it is viscous, turn off the heat, and let cool.
6. Beat the whipped cream to 6 and distribute
7. Let cool watermelon paste and whipped cream and mix well.
8. Store frozen and sealed.
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3. Take a bite~ Bingbing and refreshing
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Tips:TIPS:
1. When cooking watermelon sauce, the temperature should not be too high and the cooking time should not be too long, which will affect the taste.
2. Milk powder can be exchanged for milk, but the cooking time may need to be delayed.
3. Corn starch is easy to have granules, it needs to be mixed with fine sugar before adding it, or it can be mixed with milk.
4. Beat the whipped cream to 6 and distribute it. Excessive whipping will cause the ice cream to be too soft.
