Italian handmade ice cream

Recipe Recommendations

• milk 200 grams
• egg yolk of 3
• dried glucose 150 grams
• cantaloupe 300 grams
• light cream 250 ml
• white sugar 40 grams
• lemon half a
• vitamin inulin 10 grams

• sweetening
• skills
• several hours
• ordinary

Steps for Italian handmade ice cream

1

First, the materials needed are prepared。

2

Vitamin platinum powder is poured into the milk and a small fire boils. Vitamin platinum is usually found in high-end ice cream in Europe, because first, it increases the stability of ice cream, and second, it contributes significantly to health, not only by supplementing vitamin minerals, but also by detoxifying thinness and stabilizing blood sugar and blood resin. So in recent years, some high-end ice cream in Europe has added vitamin pry

3

Mix white sugar with three yolks in the container

4

Use the eggbeater

5

Just send it to that extent

6

It's a slow step, or it'll be egg soup! Pour it in the milk! 'Cause the yolk is now raw. It needs to be hot, but don't get too hot

7

Cut the melon and put it in the juicer

8

Squeeze into melon juice。

9

Pour melon juice into the milk egg paste and boil it。

10

It's a very important process, and I want you to be careful that it's not too hot, it's too hot, it's too small, it's very slow, it's too small, it's too slow, and it's just a constant mix until it's more thick, it's too thick, and it's a scrumptious taste. That's why it's so important

11

When you're done, add lemonade, then mix it up

12

Prepare a pot of ice! Look, I have ice

13

Then put it in the ice water! Let it cool

14

That's when we can get some cream

15

It's good to have fresh cream. Some friends say it's bad, but you don't understand it. It's 2-6 degrees, so cold cream is good

16

Then you mix the fresh cream with the previously cooled egg milk liquid, pour it down three times, and then mix it fully

17

When you're done with the raisins, my raisins go past water a few hours early! It's a good taste! Wash the raisins and make it for hours, not too soft or too hard! About five to six hours is perfect

18

Then put it in the fridge, freeze it, mix it up every two hours, first make the ice cream taste better, and second prevent the raisins from sinking until they freeze completely

19

It's not so hard to eat pure Italian high-end handmade ice cream

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