Fruit ice cream
Step 1 . Beat the light cream to 60% of the hair (that is, it is in the state that the lines appear but can still flow), and put it into the refrigerator for refrigeration.
Step 2 . Separate four yolks and put them into a small milk pan.
Step 3 . Beat the egg yolk until the color becomes light (forget to take pictures), add milk, fruit and sugar into the egg yolk, and heat it on a small fire.
Step 4 . Keep stirring while heating.
Step 5 . Boil it to 80 degrees and it will be boiling but not boiling. If there is a thermometer, it is best. If there is no thermometer, just use a spoon to go into the egg milk paste and take out the spoon. The residual egg milk liquid on the spoon will not be left, and the trace will not disappear after a nail stroke.
Step 6 . Cool the cooked egg milk paste thoroughly. (I am impatient, and put the small milk pot in cold water, and still keep stirring)
Step 7 . Pour the cooled custard into the whipped cream, and stir it evenly.
Step 8 . Put the prepared ice cream paste into a container with a lid, put the lid back, put it into the freezer for freezing, take it out after 2 hours and stir it once with an egg beater, as long as every corner is evenly mixed. After 2 hours, take out the mixture and repeat it four times. It is better to stir with the egg beater for the first two times, and turn the spoon directly for the next two times.
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