Apricot ice cream

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1 Preparing materials

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2 Mix the milk, light cream and white sugar

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3 Put it in the pan and cook until saccharified. Don't boil, soak and turn off the heat.

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4 Egg yolk with white sugar

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5 Beat with an electric egg beater until the color turns white and the volume expands to twice its size

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6 Add the cooked milk liquid little by little to the egg yolk paste

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7 Add slowly or it will turn into egg soup

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8 Finally mix well

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9 Then put the pot and steam over low heat until scratches appear. Turn off the heat immediately

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10 Add apricot paste (you can replace it with other jam or cocoa powder)

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11 After cooling, place it in a crisper, cover it and freeze it for 2 hours, take it out and stir it once. This will do three times

1. When heating the milk mixture, just cook it until the sugar dissolves. Never let it boil; turn off the heat when small bubbles start to appear. 2. The egg yolks must be beaten until they turn pale and double in size. 3. When mixing the two, add it in little by little with a spoon. Do not pour it all in at once, otherwise it will turn into egg soup. 4. When steaming, bring the water to a boil and turn off the heat. Once the water is no longer hot to the touch, turn on low heat again. 5. Place it in a storage container but do not cover it yet. Cover and freeze after it has cooled. 6. During the freezing process, take it out to stir once every two hours. Doing this three times is enough.