Cheese, vanilla, yogurt, ice cream

1

Beat the cream cheese at room temperature until white and smooth.

2

Beat the light cream until firm and frothy.

3

Beat eggs + lemon juice until evenly mixed.

4

Beat milk + vanilla ice cream powder + sugar until evenly mixed.

5

Beat 3+4 until evenly, heat over low heat, stir constantly, and cease cooking eggs.

6

5 After cooling,+1 + 2 + yogurt + vanilla essential oil beat until evenly mixed. Close the container and freeze, beat well every half hour for 4 times in total.

7

Stir in the various jams.

8

Stir in cooked cereals and black rice slices.

1. Steps 1, 2, 3, and 4: Beating separately is to ensure that the various ingredients are more uniform and delicate. 2. 5. It is best to use a stainless steel container and cook over low heat. You must stir constantly with a silicone spatula to prevent the eggs from sinking and burning at the bottom. Turn off the heat when the eggs float. 3. Stirring in this step must be fine and uniform. Stirring several times during freezing is intended to achieve a smooth texture; otherwise, you will encounter ice crystals. 4. Let it sit at room temperature for 10 minutes before eating to soften slightly; this makes it easier to scoop and improves the taste. 5. Scoop into balls and serve on a plate. Drizzle with your favorite sauce, mix in crushed sweet biscuits, and sprinkle with chocolate shavings for a rich flavor and layered texture.