Ingredients: milk 160ml, whipped cream 200ml.

Accessories: egg yolk, 2 soft sweets, 90g.

The practice of ice cream

1. Heat the milk until it is about to boil, remove it from the fire, and cool it for later use.

2. Add sugar to the egg yolk and stir until it is close to white.

3. Add the cooled milk into the egg yolk container one by one and stir well.

Pour all the evenly stirred egg yolk liquid into the pot, heat it, turn it over from the bottom and stir it slowly until it becomes thick.

When the egg yolk liquid is cooked to a proper state, it can be removed from the fire, and the container is replaced while it is hot. The container is cooled by ice water, and then it is put into the refrigerator for 3-4 hours.

4. Prepare the light cream before the end of the cold storage time of the egg yolk liquid, and beat it until it bubbles for seven minutes.

Add it to the egg yolk liquid, stir well, cover it and put it in the refrigerator for freezing.

5. When it is about to freeze, take it out, stir it fully with an electric stirrer, and then put it in the refrigerator for freezing. Repeat this for 3 times, and when it becomes smooth, it can be placed in the refrigerator for refrigeration.

6. Dried fruits, red bean paste and fruits can be added. According to your own preferences.

Cooking skills It is not advisable to add milk to egg yolk at one time to avoid caking.

Milk yolk liquid should not be overheated to avoid solidification, so it is recommended to choose a thicker pot.