Coffee and custard ice cream

I think my obsession with coffee and dark chocolate,
It should have originated from the girl named Shi Yiming in "I am Good".
Such rational thinking, stubborn expression, independent character, clear principles in black and white, and a pair of eyes brighter than stars.

How can you wait so silently and stubbornly, leaving no retreat at all?
More than ten years have passed by in a hurry, and the firm waiting that I admired when I was a child has been restored to its true appearance by the years.
In fact, the ending on the grass is just a fairy tale that the screenwriter consolidates us, just like Ren Yingying, for whom I have always been deeply wronged.
Who says there will be a reward for giving? In reality, there is more: the little mermaid gives her heart but waits for herself to become a bubble.
If you dare to give and wait, others may not dare to bear it. Time is ruthless, and I am willing to wait for defeat.

All that remains is the faint bitterness in the coffee.

Recipe Recommendations

egg yolk of 2
pure milk a bag
light cream half a box
Nestle coffee art. 4
white sugar appropriate amount

milk fragrance
cook
ten minutes
simple

Steps for Coffee and custard ice cream

Prepare the ingredients.

Two egg yolks + a little white sugar (appropriate according to personal taste, I prefer the light bitterness of coffee), saccharify and stir well.

Add milk again and continue to stir until evenly.

Pour it into the pan to boil the egg cream, low heat, and stir while heating until the slurry left on the edge of the pan can make clear traces and the whole process does not boil.

Pour the boiled custard into the box.

Pour 125ml of light cream into a small bowl, beat with an egg beater for 3 minutes, until hardened.

Pour the beaten cream into the custard and stir well.

Pour 4 bars of Nescafe coffee, stir well.

Put it in the refrigerator and stir it every hour. In three hours, you can start eating.